Tender Slow-Cooked Pulled Pork

The smell hit me when I walked through the door at my friend Mike's place that summer afternoon. Something rich and smoky was weaving through the air, making my stomach growl before I even saw the kitchen. He'd had a pork shoulder going since dawn, that low-and-slow patience that turns tough meat into magic. We ate those sandwiches on his back porch, sauce running down our wrists, while he explained that the secret wasn't technique but just not overthinking it. I've been making them exactly that way ever since.

Last summer I made three pork shoulders at once for my daughter's birthday party, figuring I'd rather have too much than scramble for more food halfway through. The slow cookers hummed away on the counter while we decorated and set up tables. When it came time to eat, I watched kids who usually picked at everything go back for seconds and thirds, their faces smeared with barbecue sauce. Something about that combination of tender pork and soft buns just works on a primal level.

Ingredients

• 1.5 kg boneless pork shoulder: This cut has enough marbling to stay moist through hours of cooking, turning impossibly tender without drying out
• 2 tsp kosher salt and 1 tsp black pepper: The foundation that lets all the other spices sing, don't be tempted to skimp here
• 1 tbsp smoked paprika: This is what gives you that wood-smoke flavor without actually touching a smoker
• 2 tsp garlic powder and 2 tsp onion powder: Double punch of savory backbone that works with pork exceptionally well
• 1 tsp ground cumin: Just enough earthiness to hint at something deeper than basic barbecue
• 1 tsp dried oregano: A subtle herbal note that balances all the rich sweetness coming later
• 1 tbsp brown sugar: Helps with caramelization and adds just the right amount of sweetness to the rub
• 120 ml apple cider vinegar: Cuts through the fat and keeps the meat from tasting heavy
• 240 ml chicken broth: Creates the cooking liquid that keeps everything moist and flavorful
• 240 ml barbecue sauce: Toss this in at the end to coat every strand of pork evenly
• 6 soft sandwich buns: Get the squishy ones that soak up juices without falling apart completely
• Coleslaw and dill pickle slices: That crunch and vinegar contrast makes the whole sandwich sing

Instructions

Mix your spice rub:

Combine the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl until everything is evenly distributed

Season the pork generously:

Pat the pork shoulder dry with paper towels, then massage the spice mixture into every surface, pressing gently to help it adhere

Set up the slow cooker:

Place the seasoned pork in your slow cooker and pour the apple cider vinegar and chicken broth around the meat, not directly over it

Let time do the work:

Cover and cook on low for 8 hours until the pork pulls apart effortlessly with just a fork

Shred the meat:

Transfer the pork to a large bowl, use two forks to pull it apart into strands, and discard any large pieces of fat that didn't render down

Sauce it up:

Skim the excess fat from the cooking liquid in the slow cooker, return the shredded pork, and toss with barbecue sauce until well coated

Build your sandwiches:

Pile the sauced pork onto soft buns and top with extra barbecue sauce, coleslaw, and pickles if you like

Save

My neighbor started texting me at noon the day I made this, asking what smelled so incredible and could she please come over for dinner. That's the thing about slow-cooked pork, it announces itself hours before it's ready. We ended up feeding her family too, everyone crowded around our kitchen island with napkins tucked into collars. Now she makes it every Sunday and sends me photos of her own messy, happy sandwiches.

Make It Your Own

I've experimented with adding different woods to my smoker when I have time, but honestly the slow cooker version produces such consistent results that I rarely bother anymore. Sometimes I'll throw in a chipotle pepper in adobo with the broth for extra heat, or swap the brown sugar for maple syrup when I want something different. The recipe is forgiving that way, more about technique than exact measurements.

Serving Ideas

Beyond the classic bun situation, this pork works on baked potatoes, over rice bowls, or even just piled high on a plate with some cornbread on the side. My kids started putting it on tortilla chips with cheese for instant nachos, which honestly might be their greatest contribution to family dinner. Once you have a batch made, you'll find excuses to put it on everything.

Storage And Reheating

The pork keeps beautifully in the refrigerator for up to five days, actually developing more flavor as the spices continue to mingle. I freeze portions in freezer bags flattened thin so they thaw quickly in warm water when I need dinner in a pinch. Reheat gently with a splash of additional broth or water to keep it from drying out.

• Freeze for up to three months without any loss of quality
• Thaw overnight in the refrigerator for the best texture
• Add a tablespoon of barbecue sauce when reheating to refresh the flavors

Save

There's something deeply satisfying about a recipe that rewards patience so generously. Every time I lift that slow cooker lid and see pork falling apart at the mere suggestion of a fork, I feel like I've pulled off a magic trick that required almost no skill at all.

Recipe Q&A

→ What cut of pork is best for slow cooking?

Boneless pork shoulder (Boston butt) is ideal for slow cooking due to its marbling and connective tissue, which break down to create tender, juicy meat.

→ How do I ensure the pork shreds easily?

Cook the pork low and slow for about 8 hours until it is tender enough to pull apart effortlessly with forks.

→ Can I make this without a slow cooker?

Yes, use a Dutch oven baked at 150°C (300°F) for 3–4 hours until the pork is tender and shreddable.

→ How can I add smoky flavor to this dish?

Add a few drops of liquid smoke to the cooking liquid before slow cooking for a subtle smoky aroma.

→ What are good serving suggestions for this pork?

Serve on soft buns with extra barbecue sauce, and add coleslaw and dill pickles for crunch and tang. It's also great with fries or a fresh salad.