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A sandwich with shredded barbecue pork and on a plate.
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Slow Cooker Pulled Pork

Tender, fall-apart pulled pork made easy in the slow cooker with a simple spice rub and barbecue sauce. Perfect for sandwiches, tacos, and more.
Course Main Course
Cuisine American
Keyword bbq pork, comfort food, Party Food, shredded, Slow Cooker, taco filling
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 508kcal
Author Stephanie Manley

Ingredients

  • 5-7 pounds Boston butt
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • ½ tablespoon pepper
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ⅓ cup brown sugar
  • 1 cup BBQ sauce

Instructions

  • Add Boston Butt to the bottom of a large slow cooker.
  • Top with olive oil and seasonings and massage into the meat. Cover with brown sugar and BBQ sauce.
  • Cover and cook on low for 8 hours or until internal temperature reaches 200 degrees F.
  • When done, remove from the slow cooker and shred using two forks. Allow the meat to cool for about 1 hour before serving.

Recipe Tips

  • For deeper flavor and a browned crust, sear the Boston butt in a hot skillet for 2 to 3 minutes per side before adding it to the slow cooker.
  • A meat thermometer takes the guesswork out of doneness. Look for 195°F to 205°F, the range where collagen fully breaks down into gelatin.
  • Resist shredding the pork straight out of the slow cooker. Resting it for about an hour lets the juices redistribute so the meat stays moist.

Nutrition

Calories: 508kcal | Carbohydrates: 25g | Protein: 54g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 1428mg | Potassium: 1087mg | Fiber: 1g | Sugar: 21g | Vitamin A: 328IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 4mg
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