Pulled Pork shown here in a bun with coleslaw sitting on parchment paper on a marble surface

Pulled Pork (Slow Cooker)

Servings: 8 people
Prep Time 10 minutes
Cook Time 8 hours 15 minutes
Resting Time 2 hours
Total Time 10 hours 25 minutes


  • 1 1/2 Tbsp salt
  • 1 Tbsp freshly ground black pepper
  • 2 Tbsp brown sugar
  • 2 Tbsp paprika
  • 1/2 Tbsp garlic powder
  • 1 tsp cayenne pepper
  • 4 pound boneless pork shoulder roast (aka Boston Butt roast)
  • 2 cups apple juice
  • 2/3 cup apple cider vinegar
  • 2 Tbsp Worcestershire
  • 1/2 Tbsp liquid smoke
  • 1 1/4 cups BBQ sauce (I like to use Bullseye)


  1. In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper.

  2. Place pork shoulder in a baking dish and rub entire roast with dry rub mixture, pressing mixture over the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours, or overnight.

  3. In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire and liquid smoke.

  4. Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry rub isn't washed off the top).
  5. Cover slow cooker and cook on low heat 8 - 10 hours. 

  6. Remove roast from slow cooker and shred (leave broth in slow cooker). Return shredded pork to slow cooker (in broth) and allow to cook 10 - 20 more minutes. 

  7. Strain most of the broth from pork (I leave about 1/2 cup), pour in barbecue sauce and toss.

  8. Serve in buns with coleslaw if desired.

  9. Recipe source: adapted from Food Network

Recipe Notes

I like to serve with this coleslaw HERE. I like to add some blue cheese crumbles to it as well it pairs deliciously with the pork.

Serve with fresh bakery buns for best results. Skip those down the bread isle.