Slow Cooker Pulled Pork


Just about everyone loves pulled pork. It’s delicious, doesn’t require much work, and can easily be kept warm in a crock pot, which is probably why it frequents so many potlucks, parties, and devos.

Below is my basic recipe for smokey, delicious barbeque pulled pork. After making it, there are only two decisions you’ll need to make: “bun or no bun?” and “slaw on the side or on top?”


Slow Cooker Pulled Pork


  • 5 pound whole pork shoulder
  • 1-1/2 tablespoons garlic, minced
  • 1 tablespoon seasoning salt
  • 1 teaspoon black pepper
  • 2 teaspoons cumin
  • 1-1/2 teaspoons paprika
  • 2 medium to large onions
  • 1 tablespoon liquid smoke 
  • Barbeque sauce



Rub garlic onto the meat.

Mix together the seasoning salt, pepper, cumin, and paprika. Coat the meat in this spice mixture, wrap in plastic wrap, and store in a fridge for at least 4 hours or overnight. (This step isn’t necessary, but it does improve the flavor.)

When you’re ready to cook, roughly chop the onions into quarters and layer them in the bottom of a slow cooker with the meat on top. Add liquid smoke. Fill the slow cooker 2/3 of the way with water. Cook on low for 8 hours or on high for about 3-4 hours.

When it is finished cooking, turn off the slow cooker and remove the bone from the shoulder. It should slide out easily. Using a slotted spoon, transfer pieces of meat to a bowl, leaving the liquid and fat behind. Discard this liquid and return the good meat to the slow cooker bowl.

Using two forks, shred the meat. Add barbeque sauce conservatively (it is easier to add more sauce than to take any away), stirring it into the meat until you’ve reached desired consistency.



  1. Jennifer Jensen says:

    Yummy! My husband usually smokes our meat for pulled pork, but I will give this a try – thanks for sharing!

  2. NOLA says:

    It came out delicious! I think next time I would maybe use less liquid at the start and definitely opt for the low heat/8 hr option. But this is a new staple!

  3. Crystalinda says:

    I stumbled upon this recipe on pinterest. I am a novice at cooking meat after almost 20 years of being Pescatarian and this was simple and yielded amazing results! I didn’t have liquid smoke but I used smoked paprika and cooked on the low setting for 8 hours. One thing to note, I added the cooked onions back in when I mixed the meat back in with the bbq sauce and that’s really a step that shouldn’t be missed. I’m sure most do that already but by following the directions I may have missed that and it does add to the dish. Can’t wait to make this again!

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