Name: The Best Slow Cooker Pulled Pork
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Ingredients: 4 - 4 ½ pound bone-in pork butt roast; 1 ½ tablespoons prepared yellow mustard; 2 ½ teaspoons salt; 2 ½ teaspoons ground black pepper; 2 ½ teaspoons garlic powder; 3 tablespoons + 1 teaspoon mesquite seasoning; 1 ½ tablespoons liquid smoke

Juicy and flavorful, this is the best slow cooker pulled pork recipe. It’s modeled after smoked barbecued pulled pork and the flavors do not disappoint.

Jump to Recipe

Hello, my friends!

I’m excited to pop in today to share the best slow cooker pulled pork with you.

This pulled pork is adapted from a smoked pull pork recipe I got from my friend Scott J. I love the flavors of legit pulled pork that’s been smoked on a barbecue, but usually I do not have the time or patience to babysit the barbecue for hours on end.

So that’s where this slow cooker pulled pork comes in. It still has all the delicious flavors of barbecue smoked pulled pork without all the fuss.

It has quickly become our family’s favorite pulled pork recipe and I hope you enjoy it too.

What kind of pork roast to use?

Make sure you use a bone-in pork roast. Bone-in roasts will have more flavor and be juicier than boneless.

My favorite roast to use for this pulled pork is pork butt roast, but you could also use a shoulder roast if that’s what you have.

Here’s how you make it

The first step is to prepare the pork roast.

First rub the roast all over with prepared mustard. I use regular cheap yellow mustard.

Then mix together the dry seasonings in a small bowl. For the mesquite seasoning I use the McCormick brand.

Rub the seasonings evenly all over the roast. Press the seasoning into the roast with your fingers.

It’s a little bit messy, but so worth it. You’ll see.

Next add oil to a large skillet and heat over medium heat until oil is rippling. Add roast and brown for 2 to 3 minutes on all sides.

Browning the roast locks in the flavors. And flavor is what we’re going for here so don’t skip this step.

Transfer the roast to a large slow cooker (I use a 7-quart oval cooker but a 4 or 5 quart cooker should be big enough).

Pour liquid smoke over pork. I prefer the mesquite or hickory flavor. The liquid smoke is what gives the pork the delicious barbecue flavor.

Cook the pork on low for 7-10 hours until it is very tender and shreds easily with a fork.

Now for the fun part.

Get a couple of forks and go to town shredding the pork. It should shred easily. If it doesn’t, it needs a bit more time in the slow cooker.

Discard the fatty pieces and the bone, but leave all the juices to keep the pork moist.

If you like the pork a little crispy, you can transfer it to a pan and stick it under the broiler for a couple of minutes to crisp and brown up the edges. Watch it closely so it doesn’t burn!

Now it’s time to serve it.

We like to serve this pulled pork on buns with barbecue sauce for pulled pork sandwiches.

These French baguette rolls are my favorite buns to use. They are perfect for sandwich rolls because they don’t get soggy.

This pulled pork is also delicious with a side of funeral potatoes or on a salad.

Everyone cheers around here when this pulled pork shows up for dinner. It’s good for crowds because it feeds a lot of hungry people. Leftovers are amazing and it freezes well.

Make it, my friends!