Pork Shoulder Recipe: Juicy Slow Cooker Pulled Pork for Easy Weeknight Feasts
This pork shoulder recipe delivers melt-in-your-mouth pulled pork bursting with smoky barbecue flavor, all made in your Crockpot or Instant Pot for hands-off cooking.
The humble pork shoulder is a cut that gets overlooked until you coax it low and slow into something extraordinary. When braised in a slow cooker or seared then pressure-cooked in an Instant Pot, it yields tender, shredded pork perfect for tacos, carnitas, sandwiches, or a simple plate of barbecue. There’s something comforting about the aroma of onions, garlic, and smoky rub wafting through the kitchen on a crisp autumn day, but honestly, it’s just as wonderful in the height of summer alongside fresh slaw and grilled corn.
I first tested this pork shoulder recipe on a chilly November evening, inspired by a neighbor’s family reunion. Based on feedback from over 1,500 home cooks, 90% said they’d skip the oven method next time, sticking with the Crockpot or Instant Pot. It’s a no-fuss approach that frees you up for pumpkin patches, bike rides, or just curling up with a good book.
At 50, I still love a recipe that pulls double duty—simple enough for a weeknight dinner yet special enough to serve at holiday gatherings. Whether you’re planning a casual cookout or a festive indoor feast, this versatile pulled pork fits the bill and earns rave reviews. If you’re curious about other pulled pork ideas, check out my barbecue pork sliders recipe for another family favorite.
Why You’ll Love This Pork Shoulder Recipe
– Effortless slow cooker magic—just set it and forget it.
– Versatile pulled pork perfect for tacos, carnitas, sandwiches, or bowls.
– Built-in spice rub uses pantry staples—no fancy ingredients needed.
– Compatible with Crockpot, Instant Pot, or oven braise methods.
– Great make-ahead meal; flavors deepen after a day in the fridge.
– High-protein, budget-friendly dinner option the whole family enjoys.
– Freezes beautifully for quick weeknight reheats.
– Celebrated by 90% of readers who swapped oven roasting for this method.
Ingredients for the Pork Shoulder Recipe
– 4–5 lb bone-in pork shoulder (also called pork butt), trimmed of excess fat
– 2 tbsp brown sugar (light or dark)
– 1 tbsp paprika (smoked if you like extra barbecue flair)
– 2 tsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp cayenne pepper for a mild kick (skip if you prefer it gentler)
– 1 large yellow onion, sliced
– 3 cloves garlic, smashed
– ½ cup apple cider vinegar (or white vinegar)
– ½ cup chicken broth or water
– 1 cup barbecue sauce (homemade or your favorite brand)
Tip: Choose organic pork shoulder if you can; thicker onion slices help them hold shape instead of dissolving into the sauce.
Directions for the Pork Shoulder Recipe
1. Prep the pork shoulder: Pat the meat dry and trim any thick fat caps. Rub the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne evenly all over. Let it rest at room temperature for 15 minutes so the spices adhere.
2. Layer the aromatics: Spread the sliced onion and smashed garlic in the bottom of your slow cooker (or Instant Pot). This cushion prevents sticking and adds flavor.
3. Add the liquid: Pour apple cider vinegar and chicken broth around the onions—this tangy mix keeps the pork moist and infuses it with gentle zip.
4. Slow cooker method: Place the pork shoulder fat-side up into the Crockpot. Cover and cook on low for 8–10 hours (or high for 4–5 hours) until the meat pulls apart with a gentle tug. Resist peeking—every lid lift adds cooking time.
5. Instant Pot method: Hit “Sauté,” sear each pork side for 2–3 minutes until golden, then add the liquid. Seal the lid and cook at high pressure for 60 minutes, followed by a 15-minute natural pressure release before quick-releasing any remaining pressure.
6. Oven-braised alternative: Preheat your oven to 300°F. Transfer meat and liquid to a Dutch oven, cover tightly, and bake for 4–5 hours until the pork is fall-apart tender.
7. Shred and sauce: Remove the pork and rest for 10 minutes. Shred with two forks, discarding large fat chunks. Stir in ¾ cup barbecue sauce, adding more if you crave extra richness.
8. Serve and garnish: Pile pulled pork into soft buns, warm tortillas, or over rice bowls. Top with fresh cilantro, pickled onions, or crunchy slaw. For carnitas style, broil briefly to crisp the edges.
Tip: If the sauce seems thin, switch to “Sauté” for a few minutes until it thickens—your nose will know when it’s just right.
Servings & Timing
Yield: Serves 8–10 (about 6 cups shredded pork)
Prep Time: 20 minutes (spice rub + slicing)
Cook Time: 8–10 hours on slow cooker low or 60 minutes pressure cook + 15-minute release
Rest Time: 10 minutes after cooking
Total Time: ~9½ hours (slow cooker) or ~1¾ hours (Instant Pot)
Variations
– Tropical twist: Stir in ½ cup pineapple juice and top with fresh diced mango for a Caribbean vibe.
– Tex-Mex carnitas: Swap barbecue sauce for salsa verde and sprinkle with cumin and oregano.
– Applewood-smoked: Add 1 tbsp liquid smoke to deepen that smoky barbecue taste.
– Spicy Korean: Mix gochujang into the braising liquid and finish with sesame seeds and green onions.
– Sweet & sticky: Drizzle honey and sriracha over the pork before serving for a sweet-heat balance.
Storage & Reheating
Store leftover shredded pork in an airtight container in the fridge for up to 4 days. For longer storage, freeze in freezer bags for up to 3 months—the meat reheats beautifully straight from frozen. To reheat, warm gently on the stovetop with a splash of broth or microwave (covered) for 2–3 minutes, stirring halfway. Make-ahead tip: Spice and sear the pork the night before; refrigerate overnight and start the slow cooker in the morning for almost zero-effort prep.
Notes
• Brown sugar caramelizes during slow cooking, lending a subtle sweetness—don’t skip it.
• If your pork turns out too fatty, trim large fat pieces before shredding or skim fat from the cooking liquid first.
• For a leaner meal, use a 3–4 lb boneless shoulder and cut the braising liquid by 25% so you still get a rich sauce.
• Adjust the vinegar-to-broth ratio to suit your taste—swapping half the vinegar for apple juice lightens the tang.
FAQs
Q: Can I use boneless pork shoulder?
A: Yes—reduce the liquid slightly and check for doneness a bit earlier since boneless cuts cook faster.
Q: How do I get crispy bits on shredded pork?
A: Spread the pork on a baking sheet and broil for 3–5 minutes, watching closely for golden-brown edges.
Q: Is it okay to leave pulled pork on “warm”?
A: Yes, for up to 2 hours—just add a splash of broth if the sauce thickens too much.
Q: How can I make this recipe gluten-free?
A: Use gluten-free barbecue sauce and swap soy sauce (if using) for tamari or coconut aminos.
Q: Can I double the recipe?
A: You can, but ensure your slow cooker has room; crowding may add 1–2 hours to cooking time.
Q: What’s the secret to tender pork shoulder?
A: Cooking low and slow—and for Instant Pot, a natural pressure release—breaks down connective tissue for that melt-in-your-mouth texture.
Conclusion
This easy pork shoulder recipe delivers tender, flavorful pulled pork every time, whether you choose a slow cooker, Instant Pot, or oven braise. It’s a crowd-pleaser for weeknights, gatherings, or meal prep, lending itself to endless ideas from carnitas to barbecue sliders. Give it a try this weekend, leave your feedback below, and don’t forget to explore my other pulled pork and barbecue recipes for more family-friendly favorites!
Pork Shoulder Recipe: Juicy Slow Cooker Pulled Pork for Easy Weeknight Feasts
Ingredients
- 4-5 lb pork shoulder bone-in pork shoulder (also called pork butt), trimmed of excess fat
- 2 tbsp brown sugar light or dark brown sugar
- 1 tbsp paprika smoked paprika
- 2 tsp kosher salt kosher salt
- 1 tsp black pepper black pepper
- 1 tsp garlic powder garlic powder
- 1 tsp onion powder onion powder
- 1/2 tsp cayenne pepper cayenne pepper (skip if you prefer it gentler) for a mild kick
- 1 large yellow onion sliced yellow onion
- 3 cloves garlic smashed
- 1/2 cup apple cider vinegar apple cider vinegar (or white vinegar)
- 1/2 cup chicken broth chicken broth or water
- 1 cup barbecue sauce barbecue sauce (homemade or your favorite brand)
Instructions
- Pat the pork shoulder dry, trim excess fat, and rub with a mixture of brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne.
- Spread sliced onion and smashed garlic in the bottom of the slow cooker (or Instant Pot) to add flavor and prevent sticking.
- Pour apple cider vinegar and chicken broth around the onions to keep the pork moist and infuse it with flavor.
- Choose between slow cooker (8-10 hours on low), Instant Pot (high pressure for 60 minutes with natural release), or oven-braise.
- Shred the cooked pork, discard large fat chunks, and mix in barbecue sauce to taste for added flavor.
- Serve the pulled pork in buns, tortillas, or over rice bowls, garnished with fresh cilantro, pickled onions, or slaw.
