Traditional recipes

Slow cooker shredded pork recipe

Slow cooker shredded pork recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork shoulder

This shredded pork dish is not only easy, but it's super-delicious too! A pork shoulder joint is rubbed with Cajun seasoning and then cooked in a slow cooker with peperoncini, adobo sauce, onion, garlic and coriander. It also does wonders as a sandwich filler with caramelised onions.

44 people made this

IngredientsServes: 10

  • 2 teaspoons Cajun seasoning
  • 1 (1.35kg) pork shoulder joint
  • 1 (290g) peperoncini, undrained or to taste
  • 2 teaspoons adobo sauce (from tinned chipotle chillies)
  • 1 onion, chopped
  • 3 cloves garlic
  • 25g fresh coriander leaves
  • 950ml water, to cover

MethodPrep:10min ›Cook:6hr ›Ready in:6hr10min

  1. Rub the Cajun seasoning into the pork shoulder; place in the bottom of a slow cooker. Pour the peperoncini with the juice and the adobo sauce over the pork. Top with the onion, garlic and coriander. Pour enough water into the slow cooker to cover the bottom half of the pork shoulder.
  2. Cook on Low until the meat begins to fall apart, 6 to 8 hours. Shred meat with two forks inside the slow cooker before serving.


Peperoncini are also known as pepperoncini. They, along with tinned chipotle chillies in adobo sauce can be found in speciality stores or online.

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Reviews & ratingsAverage global rating:(37)

Reviews in English (30)

Great flavour-14 Oct 2013

by Lauri Barbee Rowe

This was a great recipe, I did change one thing instead of covering with water I added a 12 oz bottle of beer (modelo), and no water. Served on toasted buns with provolone cheese, avacado slices and shredded cabbage. Delicious!!!-30 Jun 2010

by sjnicoll

It was AWESOME!!! Didn't change a thing except my grocery store did not have abodo sauce so I bought of canned chipotles in abodo sauce. I spooned the sauce in and threw away the chipotles. We had family over, everyone including my husband loved it!!! My favorite recipe from this site so far. served it with corn totillas and slices of avocado and onion. YUM!-10 Aug 2010

Slow Cooker Shredded Pork

Slow cooker shredded pork is essentially quick and easy bbq pulled pork that’s tender, juicy, and subtly sweet and smoky. It’s made with ancho and chipotle chiles as well as pineapple juice.

Adapted from America's Test Kitchen | Slow Cooker Revolution | Boston Common Press, 2011

A subtle sweet smokiness infuses this slow cooker shredded pork that’s ridiculously easy to toss together and is, essentially, a wintertime way to comfort yourself when you’re craving bbq pulled pork. And, like all good bbq pork recipes, this one makes an ample amount. So chances are, despite everyone going back for seconds and thirds, you’ll probably still have leftovers of this sweetly spiced porcine loveliness. And that’s a good thing. A very, very good thing. As for what to do with the leftovers, we don’t think you’ll have any issues figuring that out, but just in case you’d appreciate a little inspiration, you’ll find some ideas just beneath the recipe. We’d love to hear what you come up with, so kindly let us know in a comment below. Originally published April 28, 2016.Renee Schettler Rossi

Tips for Making Slow Cooker Korean Pork

  • Protein: Pork tenderloin is the healthiest option when it comes to pork for this dish. However, if you want a more traditional texture, you may want to opt for a pork shoulder. Just made sure to trim all the fat of the shoulder before cooking it if you want to cut back on calories. If you don't want to use pork, this dish is delicious with beef or chicken. I like using an eye round roast or chicken thighs. Chicken breast works too just be careful not to overcook it so it doesn't get too dry.
  • Spice level: If you want a spicy Korean pork, I would recommend swapping in sambalolek for the jalapenos. The chili sauce will add a delicious heat to the sauce.
  • Garlic: Yes! Use ten whole cloves of garlic. Since the garlic isn't minced, the flavor won't be overpowering.
  • Gluten-free: For a gluten-free version, use coconut aminos in place of the soy sauce.

  • 2 Tablespoons vegetable oil
  • 1 boneless pork shoulder (2 to 2 1/2 lb), trimmed of fat
  • 2 cups chopped yellow onions
  • 3 cloves garlic, finely chopped
  • 1/2 cup chopped celery
  • 1/2 teaspoon Italian seasoning
  • 1 pouch (9 oz) fire-roasted tomato cooking sauce, such as Progresso Recipe Starters

Spray 4- to 5-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Add pork cook 7 to 8 minutes or until browned on all sides. Place pork in slow cooker.

Add onions, garlic and celery to skillet cook over medium heat 3 to 4 minutes, stirring occasionally, until onions are soft. Stir in Italian seasoning and cooking sauce cook 2 minutes. Pour mixture into slow cooker, covering pork.

Cover cook on High heat setting 4 to 5 hours or until pork is tender.

Remove pork from slow cooker to plate or cutting board. Shred pork, using 2 forks discard any fat. Return pork to slow cooker stir to coat with sauce. If desired, season to taste with salt and pepper.

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Sometimes the slow cooker is a source of easy, one-crock meals other times it’s merely a crucial stop in a longer journey. These rich, comforting enchiladas are in the latter category: Pork shoulder, dried chiles, and tomatoes slowly turn luscious over as many as 10 hours in the slow cooker, then get turned into a memorable filling, rolled into sauce-dipped tortillas and baked under a blanket of cheese. Serve these on a Sunday afternoon with a refreshing tangle of jicama and orange salad and a pitcher of agua de Jamaica or beer.

Game plan: Cook the pork shoulder up to 2 days before you need it, remove it from the cooking liquid, let it cool for an hour, and refrigerate both the meat and liquid overnight. Skimming the fat is a breeze after it’s solidified, and rolling and baking the enchiladas will take no time at all.

Tips for Pork and Pulled Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.


  1. 1 Put the pork shoulder, tomatoes, dried chiles, vinegar, and water in the crock of a large slow cooker.
  2. 2 Cook on low until the meat is tender and easy to pull apart, about 8 to 10 hours.
  3. 3 Preheat the oven to 350°F. Carefully lift the cooked pork out of the slow cooker and transfer it to a large bowl. Use a large spoon to skim the fat from the surface of the cooking liquid in the crock, removing as much (or as little!) as you like. With two forks, shred the meat into large bite-sized pieces, pulled pork style.
  4. 4 Transfer the skimmed cooking liquid, including the chiles, to a blender. Add the cilantro, onion, garlic, cumin, oregano, and salt.

  5. 5 Being careful not to scald yourself with the hot liquid, blend until you have a thick, smooth sauce. You should end up with at least 3 cups.
  6. 6 Measure 3/4 cup of the sauce and add it to the shredded pork in the bowl, mixing to achieve a nice, moist consistency.

  7. 7 Spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish.
  8. 8 Pour the remaining sauce into a wide, shallow dish (a pie plate is perfect). Dip a tortilla into the sauce, submerging it so both sides are coated. Drain off the excess sauce, then lay out the dipped tortilla on a work surface. Spoon some of the pulled pork down the center and roll to enclose the filling. Transfer to the prepared baking dish, seam-side down. Repeat with the remaining tortillas. Evenly distribute the remaining sauce over the rolled enchiladas and top with the cheeses.
  9. 9 Bake, uncovered, until heated through and bubbling, about 25 minutes. Remove from the oven and let the enchiladas rest for 10 minutes before serving, so they’re easier to handle. Serve with sour cream and cilantro.
  10. 10

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The easiest and, arguably, tenderest pulled pork comes out of the slow cooker. Here, we coat pork shoulder with a spice rub of dark brown sugar, chili powder, cumin, and cinnamon, then cook it on a bed of garlic and onions moistened with chicken broth. Six to ten hours later, the juiciest pork imaginable is ready to be shredded and served atop Pulled Pork Nachos, or in a sandwich with your favorite Barbecue Sauce (for the best version ever, make your own Hamburger Buns). But don’t stop there—see more ways to use pulled pork beyond sandwiches.

This no-fuss, versatile recipe makes enough to feed a crowd—it’s one of our favorites to dish out at Super Bowl parties. Until then, visit our friends at CBS Sports for everything you need to know for the Super Bowl.

What to buy

Crock-Pot 6-Quart Programmable Cook and Carry Oval Slow Cooker, $62.04 on Amazon

This top-rated Crock-Pot Cook & Carry Programmable Slow Cooker is perfect for the cook with a busy lifestyle and offers customizable cooking times and temperatures.

Slow-Cooker Pulled Pork

We went with a sweet and smoky, slightly tangy homemade sauce that’s thick and sticky, but you can use any bottled sauce. You will need a 6-quart slow cooker for this recipe.


3 tablespoons dark brown sugar

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon ground black pepper

1 boneless pork shoulder, 5 to 6 pounds

2 cups low-sodium chicken broth

1 cup apple cider vinegar

3 tablespoons dark brown sugar

1 1/2 teaspoons liquid smoke

Soft white bread or hamburger buns


In small bowl, combine paprika, brown sugar, chili powder, cumin, salt and pepper to make a spice rub.

Thoroughly coat pork shoulder with spice rub.

Place meat in the slow cooker. Add chicken broth, cover with lid, and cook on low until pork is pull apart tender, 8 to 10 hours.

Using 2 large spoons, carefully transfer meat to rimmed baking sheet or cutting board. Use a large knife to cut it into two pieces. Set aside to cool slightly. When cool enough to handle, insert two forks into first piece of meat and pull in opposite directions. You want to get long, thin shreds.

Discard excess fat. Repeat with other piece of meat.

While meat is cooling, pour cooking liquid through strainer into medium saucepan. Using large spoon, skim excess fat from surface. Bring to boil over medium-high heat and cook until liquid is reduced to 1 cup, 30 to 40 minutes. Whisk in vinegar, ketchup, and brown sugar, and simmer for 1 minute.

Remove from heat, and stir in liquid smoke.

Pour half of the sauce over the meat, reserving remaining sauce to serve alongside the sandwiches.

Toss to combine, and let stand until meat has absorbed most of the sauce, around 10 to 15

Dry Rub for Pork Shoulder Butt

The cut of meat most commonly used for pulled pork is pork shoulder butt. You can purchase it boneless or with bone in, and they usually run anywhere from a couple of pounds to as much as 8 lbs. or more. For this recipe we like to use a boneless cut of about 3-4lbs. We start by trimming some of the fat off. Many pork shoulder butts will have a &ldquofat cap&rdquo that is large layer of fat. I like to cut that off because there&rsquos plenty of fat already marbled into the meat to make it juicy and to keep it tender. Then we cut the meat into 4-6 equal sized pieces. We&rsquoll do this because it gives us more surface area to apply the dry rub, which will penetrate into more of the meat. It also gives us more surface area to create a slow cooker &ldquobark&rdquo.

The BEST Slow Cooker Pulled Pork Recipe

This is the absolutely BEST Slow Cooker Pulled Pork recipe that I have ever made.

The meat turned out not only fall apart tender. But it was also super moist and the flavor was to die for!

This is the absolute BEST Slow Cooker Pulled Pork Recipe.

And like many things in life, it all happened by accident.

I had planned on making BBQ Pulled Pork in my Instant Pot for dinner one night.

However, right before I was about to leave for work, our son informed us of an event that we needed to attend at school that evening.

And that meant that there would be no time to make dinner after work.

So I went to plan B. The pulled pork would now have to be made in the slow cooker.

Barbecue pulled pork sandwich.

But then there was one other obstacle. There was no barbecue sauce in the house! I had planned to go to the grocery store on my way home. But now, that wasn&rsquot an option.

So instead, I opened my spice cabinet to see what I could throw together.

Pulled Pork Dry Spice Rub

Every good dry rub starts with brown sugar. When cooked, the sugars break down and penetrate into the meat.

This not only adds a touch of sweetness to the juices, but it also penetrates into the fibers of the meat.

And then there are the classic dry rub ingredients: garlic powder, onion powder, salt and pepper.

The dry rub is made with just 6 simple ingredients.

But what made this dry rub so delicious was the addition of smoked paprika and cayenne pepper.

We use smoked paprika in a lot of our recipes including Cajun Chicken, Smoked Chicken Wings, and even our Air Fryer Salmon recipe.

It adds a layer of flavor that is slightly smoky, yet sweet at the same time.

And don&rsquot be afraid of adding a little cayenne pepper to your dry rub. I promise you that it won&rsquot be spicy.

It simply adds another layer of flavor that makes this Slow Cooker Pulled Pork the best that you have ever had!

What Cut of Beef To Use For Slow Cooker Pulled Pork

So what is the best cut of meat for making Slow Cooker Pulled Pork?

Although pork tenderloin and pork tenderloin roasts are fantastic choices when making dinner, they aren&rsquot ideal for making pulled pork.

The dry rub being added to a pork shoulder roast.

Instead, you want a tougher and fattier cut of meat that breaks down beautifully when slow cooked all day.

The best roast to purchase for this recipe is a pork shoulder. However, be aware, that in your grocery store, it may also be called a pork butt or Boston butt.

Although they have different names depending on your location, they are all the same cut of beef. And they are the ideal type of roast to make Slow Cooker Pulled Pork.

The Cooking Process

Now that you have your roast and your dry spice ingredients, it is time to get it cooking in the slow cooker.

You can either use a fresh or frozen roast to make pulled pork in the slow cooker.

Add the coated pork shoulder into the slow cooker with water and apple cider vinegar.

Simply rub the dry spices on all sides of pork. Then let the coated roast sit for at least 5 minutes so that spices have time to adhere to the surface.

In the liner of your slow cooker add the water and apple cider vinegar.

The vinegar will not change the flavor of the pork. It simply helps to break down the fibers of the meat to make it pull-apart, fork tender.

Next, carefully lower your seasoned roast into the liner of your slow cooker. Add your lid and slow cook for 8 hours on low.

If you have a programmable slow cooker like our 6 quart Crock Pot Slow Cooker, you can set your desired cook time and it will keep it warm until you get home.

Then all that is left to do is to shred the pork. Remove the roast from the slow cooker and it will easily shred with two forks.

The pork will easily shred with two forks.

Finally, return the pulled pork back into the slow cooker to absorb the juices.

Keep it warm until you are ready to serve.

We serve it on a bun or toasted Texas Toast as a pulled pork sandwich. Or in tortilla shells with lettuce, cheese and salsa.

We even use the pulled pork on top of nachos, as a filling for enchiladas, burritos and more!

And if you have any leftovers, the slow cooker pulled pork freezes well!

Check out the printable recipe below and let me know what you think!

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Easy Pork Recipe

This truly is one easy pork recipe that we have made over and over again. When summer hits and we want to be outdoors this is the perfect recipe to toss in before we head out for our next adventure. Give this recipe a try today.

Have you ever made Slow Cooker Pulled Pork?