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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.

Three pulled pork sandwiches topped with slaw next to shredded pork in a crockpot.
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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

Boneless pork shoulder on a table with a dry rub and shallots.

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!

Substitutions and Variations

  • Pork butt – There are two types of cuts of pork that work best with pulled pork – pork shoulder and pork butt. Both come from the shoulder area of the pig. Pork butt is also known as “Boston butt” and is generally more fatty. In this recipe, I use a boneless pork shoulder roast because that always seems to be easiest for me to find, but you can substitute pork butt in this recipe easily.
  • Onions – Can be substituted for the fresh shallots, but I prefer the mild flavor of shallots if you can find them!
  • Broth alternatives – I’ve also used apple juice or apple cider for the roasting liquid and it adds a little sweetness that pairs really well with the pork! You can also add a splash of vinegar for some acidity.
  • HYH, gluten free, and dairy free – Make the recipe as written.

How to Make Slow Cooker Pork Shoulder in the Crock Pot

Shallots and garlic in the bottom of a slow cooker.
  • Step 1: Add garlic and shallots. Place them in a single level at the bottom of the slow cooker. Set to “Low” heat.
A boneless pork shoulder in a slow cooker.
  • 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.
Dry rub on a pork shoulder in a crock pot.
  • Step 3: Mix together the seasonings and pat on top of the pork shoulder, making sure it’s evenly coated.
Shredding a cooked pork shoulder in the slow cooker with two forks.
  • 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.
Juicy shredded pork after being slow cooked with two forks.

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.

Recipe Tip

Use a meat thermometer to check the internal temperature, which should be 195-205°F (91-96°C). Pork is safe to eat at 145°F (63°C), but with pork shoulder you want to cook it to a higher temperature to break down the connective tissue and collagen where it is fall-apart tender.

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

Shredded pulled pork sandwich from the pork shoulder topped with slaw in a bun.

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

Vinegar Sauce for Pulled Pork Shoulder

I highly recommend pairing this slow cooked pork shoulder with this vinegar-based sauce! It’s delicious! This vinegar sauce recipe is inspired by North Carolina BBQ sauce. The tanginess compliments the rich pork very well and it is also low in sugar compared to other BBQ sauce recipes.

  • 3/4 cup distilled white vinegar
  • 1/4-1/3 cup organic apple juice (no additives)
  • 1-1/2 teaspoons tomato paste
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1 tbsp brown sugar

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.

Frequently Asked Questions

Can I use an instant pot on the slow cooker function?

No! You need a traditional crock pot (also known as a slow cooker) for this pulled pork recipe. The instant pot slow cooker function heats differently than a traditional slow cooker and therefore does not cook evenly or reliably for a large pork shoulder.

Can I cook pork shoulder on high heat?

While you can make this recipe on high heat, I recommend low for the best flavor and texture. With tough cuts of meat, low and slow is always the way to go. It will give you meat that is very tender and not dry!

Does pork shoulder need to be submerged in the slow cooker?

Having the liquid only come up about 1/4 of the way up the pork shoulder is totally normal. This does not mean the pork will be dry – that has more to do with the cut and cooking times. It does not need to be completely submerged, however you do want to make sure you cover the spices all around so the entire pork gets covered in flavor.

Can I use pork loin?

Pork loin and pork shoulder are NOT the same thing and cannot be used interchangeably. So double check what you’re buying. Make sure you’re clear with your butcher. If you buy pork loin instead or pork shoulder or pork butt, this recipe will turn out incredibly dry as it does not contain the fat content needed to make this tender.

Pork Recipes

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!

Shredded pork shoulder in a crock pot with a fork.
4.93 from 28 votes
Servings: 4

Slow Cooker Pork Shoulder (Crockpot Pulled Pork)

Shallots and garlic along with wonderful spices make this crock-pot pulled pork perfect for parties!
Prep: 10 minutes
Total: 6 hours 10 minutes
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Ingredients 

  • 1 3-4lb boneless pork shoulder aka "pork butt"*
  • 3 shallots, peeled and thinly sliced
  • 4 medium garlic cloves, peeled and thinly sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1 cup vegetable or chicken broth

Instructions 

  • Place shallots and garlic at the bottom of your slow cooker. If your pork is wrapped in twine, remove the twine/netting. Place pork on top of shallots and garlic in the slow cooker and add the broth.
  • Combine spices in a small bowl and rub onto pork. Cover and cook 7-10 hours on low. My 4lb pork shoulder took about 8 hours on low. Remove any fat that's accumulated on the top and pulled apart pork with two forks until shredded. It should shred very easily if done. 
  • If you want to remove the pork and then reduce the sauce in a separate pan you can. I usually just shred mine in the accumulated juices and serve.

Notes

  • Make sure you are buying pork shoulder or pork butt, NOT pork loin. 
  • Temperatures vary greatly on slow cookers, so judge the cooking time based on that. If yours normally runs hot, go with a lower cooking time. 
  • If the pulled pork doesn’t shred easily you either got the wrong cut of meat, or it is not done cooking. 
  • For best results, cook on low heat. If you must, this can be cooked on high for about 6 hours. 
  • Do not use an instant pot slow cooker for this recipe. It is not the same thing as a real slow cooker or crock pot. 

Nutrition

Calories: 468kcal, Carbohydrates: 8g, Protein: 78g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 204mg, Sodium: 220mg, Potassium: 1397mg, Fiber: 2g, Sugar: 5g, Vitamin A: 597IU, Vitamin C: 2mg, Calcium: 43mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Alicia

Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

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53 Comments

  1. Anonymous says:

    Thank you! I’ve made the sauce before and love the vinegar. It should be amazing with the pork.

  2. Karen Mizrach says:

    I am making this today! Probably I will freeze about half of the pulled pork, since it’s just me eating. I will make the sauce later today. Should I freeze the sauce with it, separately, or make a new batch when I thaw out the meat? Any tips for freezing this appreciated!

    1. Alicia says:

      I would just cut the sauce recipe in half or quarters and make it again. I’m not sure it would be great in the freezer, but it will keep for a while in the fridge as well since it’s vinegar based.

  3. Amy McNally says:

    5 stars
    This was one of the first recipes I tried after my diagnosis. It made me so happy, because I realized I could still have food that tasted good! It is so easy to make, and everyone loves it! Thanks, Alicia!

  4. Stacy says:

    5 stars
    I love this BBQ sauce recipe. I’ve used it many times for other things and it’s so good!!

  5. Brittany Moffatt says:

    5 stars
    I made this pulled pork this weekend for my family and it was amazing and so easy!!! Flavor was awesome. I did use half of the recommended garlic as others felt four was strong. Next time I may try three cloves of garlic.

    The slaw was pretty good. Just a different taste with the Whole30 mayo.

    The Carolina sauce had a more vinegar taste then expected. I may try it again and reduce the distilled vinegar and increase the the apple juice and try adding a touch more tomato paste.

    Make this pulled pork though, it’s so good and easy.

    1. Alicia says:

      Haha I try to warn people about the vinegar flavor so they use it sparingly. It’s definitely not for everyone, but I love it in this recipe! Let me know how it goes with the changes – I think more apple juice would be great. I do have a more traditional BBQ sauce that I’m really excited about, but I’ve been working on that one for the book. 🙂 Thanks for all your helpful reviews!

      1. Brittany Moffatt says:

        Can’t wait for your book!

  6. K says:

    Haha, seems so 🙂

    I had a question, how long do you think the Carolina BBQ sauce is good for in the fridge?

    1. Alicia says:

      It should be good up to 2 weeks, but I usually just make half and it doesn’t last that long. If you’re super sensitive to tyramine, I’d probably only keep it for 3 days.

  7. K says:

    5 stars
    I’ve made the pulled pork twice now (with ((super strong garlic flavor)) and without garlic) and the 2nd time I made the bbq sauce finally and did it with a homemade tomato paste… It’s very very good! I use it as a dressing for other food too. My taste buds are very happy!

    Thanks again for this recipe!

    1. Alicia says:

      I never thought to use it for a dressing before, but that is a wonderful idea! Kind of like a bbq dressing. Thanks so much for all your wonderful feedback. 🙂 Which do you prefer – a lot of garlic or no garlic? I think I’m usually team garlic!

      1. K says:

        Haha. Yeah, I used the sauce as a side for when the beef falls out of the enchiladas when you cut them. (your enchilada recipe! So good!). I may try 1 garlic clove next time. It’s so much of a garlic bomb with the 4 cloves that it comes out of your pores for awhile haha.

        1. Alicia says:

          Oh jeez! haha I’m such a garlic lover. Maybe I should edit that down a bit. 🙂