Slow cooker pulled pork is one of those dinners that makes a busy weekday feel a whole lot easier. Using a whole bone-in pork shoulder gives you rich flavor and extra tenderness, and with just a handful of pantry ingredients, the slow cooker does almost all the work for you. This is the kind of recipe I lean on when I want something hearty and crowd-pleasing without standing over the stove all evening.
Serve this pulled pork on soft sandwich buns, over mashed potatoes, or piled onto rice bowls for an easy meal. It also goes really well with coleslaw, baked beans, roasted sweet potatoes, corn on the cob, or a simple green salad. If you're feeding a group, set out pickles, extra barbecue sauce, and slider buns so everyone can build their own plate.
Slow Cooker 5-Ingredient Pulled Pork Shoulder
Servings: 8 to 10
Ingredients
1 bone-in pork shoulder, about 5 to 7 pounds
1 large yellow onion, sliced
1 1/2 cups barbecue sauce
1/2 cup chicken broth
2 tablespoons Worcestershire sauce
Directions
1. Scatter the sliced onion across the bottom of the slow cooker insert, then place the bone-in pork shoulder on top with the fat cap facing up.
2. Pour the barbecue sauce, chicken broth, and Worcestershire sauce over and around the pork shoulder.
3. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork is very tender and pulls apart easily with a fork.
4. Transfer the pork to a large pan or cutting board, remove the bone and any large pieces of fat, then shred the meat with two forks.
5. Return the shredded pork to the slow cooker, toss it with the cooking juices, and let it sit for 10 to 15 minutes before serving.
Variations & Tips
Make it sweeter: If you like a sweeter pulled pork, use a honey barbecue sauce or stir in 1 to 2 tablespoons of brown sugar before cooking.
Keep the sauce balanced: If your barbecue sauce is very thick, add a splash more broth so the pork stays juicy and has enough liquid to braise properly in the slow cooker.
Crispy edge option: For a little extra texture, spread some of the shredded pork on a sheet pan and broil it for 3 to 5 minutes before serving, then toss it back with a little sauce.
Meal prep tip: This pork reheats beautifully, so it's great for making ahead. Store it with some of the cooking liquid in the fridge for up to 4 days, or freeze portions for quick future dinners.
Serving change-up: Try the pulled pork in tacos, over baked potatoes, or tucked into grilled cheese sandwiches when you want to stretch one batch into a few different meals.