Easy Pulled Pork Recipe (Slow Cooker or Oven)

If you have ever wondered if making pulled pork could be as easy as tossing a few things in a pot and walking away, let me be the one to tell you that yes, it absolutely can be.

I have made pulled pork more times than I can count and let me just say nothing impresses friends and family like a big juicy pile of shredded pork that basically cooked itself while you watched TV. Sound good? Yeah, I thought so.

Why This Pulled Pork Recipe Is My Go-To

Let me paint the picture. Smoky, tender pork that falls apart with a fork, loaded into a soft bun, maybe a little slaw on top. Hungry yet?

This recipe works no matter your setup. Oven? Check. Slow cooker? Double check.

It takes minimal prep, uses simple ingredients, and the result is pure magic.

Ingredients You Will Need

Here is everything you need to put this beauty together. You will probably recognize most of these from your spice rack. No need to get fancy.

• 3 to 4 pounds pork shoulder or pork butt
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon brown sugar
• 1 cup barbecue sauce (your favorite one)
• 1 cup chicken broth or water
• 2 tablespoons apple cider vinegar

How To Cook Pulled Pork

Step 1: Prep The Pork

Pat the pork dry with a paper towel. This helps the seasoning stick better. Mix all the dry spices in a bowl and rub them all over the pork. Really get in there. The pork should be fully coated with that glorious rub.

Step 2: Choose Your Cooking Method

This is where the fork in the road happens. Hate checking the oven every hour? Use the slow cooker. Want that roasted edge and a little more texture? Go oven.

Slow Cooker Method

1. Place the seasoned pork in the slow cooker.
2. Pour in the chicken broth and apple cider vinegar.
3. Cook on low for 8 hours or high for 4 to 5 hours until the meat easily shreds.
4. Once cooked, remove the pork and shred it with two forks.
5. Return the shredded pork to the cooker and stir in your barbecue sauce. Let it simmer for 20 minutes before serving.

Oven Method

1. Preheat oven to 300°F.
2. Place the pork in a roasting pan or Dutch oven and pour in broth and vinegar.
3. Cover tightly with foil or a lid and roast for around 3.5 to 4 hours.
4. Check if the pork shreds easily. If not, cook for another 30 minutes and thank me later.
5. Shred the pork, mix in barbecue sauce, and return to the oven uncovered for 20 minutes.

What To Serve With Pulled Pork

This pork recipe seriously goes with anything, but here are my personal favorites.

• Coleslaw: Creamy or vinegar based, pick your fighter.
• Mac And Cheese: Because carbs and cheese make everything better.
• Pickles: Do not skip the pickles. Trust me.
• Cornbread: Slightly sweet and totally perfect.
• Potato Salad: Bonus points if it is homemade.

Why Pork Shoulder Works Best

Okay, so why pork shoulder? Could you use another cut? Technically yes. But should you? Not unless you love disappointment.

Pork shoulder has the right amount of fat and connective tissue. That means it cooks low and slow, turns fall apart tender, and tastes like a weekend well spent.

Lean cuts like loin? Great for slicing. Terrible for shredding.

Make It Your Own

Want heat? Add a teaspoon of cayenne. Need it sweeter? Add more brown sugar.

Crave something smoky? Stir in a little liquid smoke or cook it in a smoker if you feel ambitious.

Play around. You cannot mess this up unless you completely ignore the time or burn it into oblivion.

Tips For Storing And Reheating

You made enough for a small army. Now what?

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze for up to 3 months. It actually freezes beautifully.
• Reheat gently over low heat on the stove or in the microwave with a bit of added moisture (try a splash of broth or water).

Common Mistakes And How To Dodge Them

There are ways to mess it up, but you, smart reader, are going to avoid them all.

• Rushing the cook time. Resist the urge. This meat needs patience and low heat.
• Using the wrong cut. Just no. Pork shoulder or bust.
• Forgetting the seasoning. That rub is absolutely critical. Do not skip out.
• Adding sauce too early. Wait until after shredding or the sugars might burn.

The Best Way To Serve Pulled Pork

Obviously, sandwiches rank high, but there is more.

• Tacos: Top with cabbage and avocado.
• Loaded Baked Potatoes: Sour cream, cheese, pork. Boom.
• Nachos: Make it a party dish.
• Quesadillas Or Sliders: Snack sized brilliance.
• Over Rice Or Grits: Southern comfort, no question.

Let Us Talk Barbecue Sauce

I am not trying to start a regional rivalry here, but sauce matters.

Sweet, smoky, tangy or all three. Go with what you like.

Make your own if you feel wild, but store bought sauce is perfectly fine too. Zero judgment here.

Final Thoughts

There you go. One easy pulled pork recipe that works in your slow cooker or oven, with ingredients that probably live in your pantry already. No gimmicks. No special gadgets. Just tender, juicy pork that makes you look like a genius cook without even trying too hard.

Whether you are feeding a crowd, meal prepping for the week, or just want leftovers that actually excite you, this recipe delivers. And yes, you should absolutely make extra on purpose.

Ready for something else tasty or inspiring? Check out this verse on love or explore some wisdom in these uplifting words.