Slow Cooker Pork Shoulder (Crockpot Pulled Pork)

This slow cooker pork shoulder crockpot recipe is my absolute favorite way to make pulled pork without bbq sauce. It’s a super easy dry rub put on top of boneless pork shoulder, and cooking low and slow makes the meat tender and juicy.

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It’s hard to resist a good slow cooked pork shoulder, especially when served in a bun for a summer sandwich. It is a great recipe for meal prepping and is super freezer-friendly. Over the years it has gotten many 5 star reviews!

You can use this crockpot pulled pork recipe for pulled pork tacos, BBQ sandwiches, air fryer quesadillas and more! It especially pairs well with crockpot mac and cheese with cream cheese.

Why You’ll Love This Recipe

The secret to an ultra tender pork shoulder is to cook it on low and use the perfect spice blend. You’ll love this slow cooker pulled pork recipe because:

• Super easy – just throw everything into the crock pot and forget about it for 8 hours.
• No BBQ sauce – This recipe does not require BBQ sauce, which can add a lot of extra sugar (almost half a cup versus 1 tablespoon). I love this simple dry rub. Makes the pulled pork a lot more versatile to use in other recipes.
• It’s so tender – Thanks to the crockpot for cooking on low heat.
• Meal prep friendly – I use this recipe to mix it up throughout the week. You can use it as a protein in so many different dishes like pulled pork tacos, nachos, salads, and more!

Ingredients

Not much is needed for this slow cooked pork shoulder, but here are some highlights of the necessary ingredients. See the recipe card below for amounts.

• Pork Shoulder – This can be boneless or bone-in. This can also be substituted with pork butt. For bone in, I recommend anticipating a longer cooking time of 1-2 hours. You’ll know it’s ready when it falls off the bone easily. A 3-4 pound pork shoulder will serve about 6-8 people depending on if you’re making sandwiches or using for other recipes. Keep in mind that while it seems like a lot of meat, it does shrink up as it cooks. Avoid using pork loin, which is a leaner cut. If you bought pork loin, try this dutch oven pork roast recipe instead!
• Spice rub – I like to use a chili powder without cocoa or onion powder included, like Frontier or Morton & Bassett. You already have plenty of onion flavor with the shallot. Just a touch of brown sugar is needed to cut the natural saltiness of the pork.
• Braising liquid – I typically use a broth for braising like this rotisserie chicken broth or vegetable broth. However, I’ve also used apple cider or apple juice in a pinch and it’s very good!

How to Make Slow Cooker Pork Shoulder in the Crock Pot

• Step 1: Add garlic and shallots. Place them in a single level at the bottom of the slow cooker. Set to “Low” heat.

• Step 2: Pat pork shoulder dry with paper towels and add the pork shoulder roast to the crock pot on top of the garlic and shallots. If your pork shoulder is wrapped in netting, feel free to remove it. Sometimes lying flat can help everything cook more quickly.

• Step 3: Mix together the seasonings and pat on top of the pork shoulder, making sure it’s evenly coated.

• Step 4: Add a cup of broth to the slow cooker, pouring all along the edges and not over the top, so the seasoning stays on the pork shoulder. Cook on low for 8-10 hours. I recommend avoiding cooking on high if you can, you’ll get best flavor and texture on low. However, if you must, I recommend cooking on high 6-8 hours.

Step 5: Shred the meat. When it’s done, the pork shoulder will shred easily with two forks. Remove the meat from the liquid in the slow cooker if you don’t intend to serve immediately.

Storage and Freezing

This slow cooker pork shoulder will keep up to 3-4 days in an airtight container in the fridge. It’s the perfect recipe to meal prep.

For the refrigerator – Separate the pork from the liquid in the crock pot. The liquid will collect a lot of fat which will harden when cooled. To separate it, pour the liquid into a glass container and place in the fridge. Once it has cooled, a thick cream-colored layer will form on top of the liquid. This is the fat. Simple use a spoon to remove it, and pour the rest of the liquid over the pork before eating.

For the freezer – Place the pork into a freezer-safe bag or container. Freeze flat for up to 4 months. To defrost, place in the fridge overnight. To quickly defrost, place the bag (make sure it is fully sealed) in warm water for 30 minutes.

How to Serve Crockpot Pork Shoulder

This recipe works great with so many different meals. Here are a few different ways you can transform this crockpot pork shoulder, along with some side dish ideas.

• Pulled pork tacos – serve with tortillas, lettuce, fresh cheese, and sliced radish.
• Pulled Pork Sandwiches – serve on Martin’s potato bread, or your favorite burger buns with a homemade BBQ sauce. I have a recipe in my cookbook and a North Carolina vinegar-based BBQ sauce below.
• Pork Quesadillas – serve this in between two tortillas with white American cheese. Pan fry till cheese has melted and outside becomes brown and crispy.
• Pulled pork mac and cheese – Add this to slow cooker mac and cheese.
• Pork shoulder nachos – Place shredded pork shoulder over tortilla chips and top with this creamy mozzarella queso.

Side Dishes

• Apple coleslaw (this actually goes great on top of a pulled pork sandwich.)
• Fingerling potato salad
• Creamy broccoli pasta
• Salad with Ranch Dressing

Place all ingredients in a small pot and bring to a simmer until the salt and sugar are dissolved. Remove from the heat and cool to room temperature or place in the fridge until ready to serve. It is best if you can let sit at least an hour.

This makes around 1 cup of sauce. Adjust as needed! The sauce is meant to be used sparingly so try a teaspoon or two on your serving before you go all in.