Slow Cooker Pulled Pork (Keto, Easy 5-Minute Prep)

What readers are saying about this recipe

This recipe was my first go at pulled pork and tonight was our second time making it. LOVE it!! It turned out juicy, flavorful and was wicked easy to make. I love that you don’t require braising the outside…didn’t need it after all. Thanks for a great recipe! We’ll definitely keep it in the rotation.

Mindy

Why this recipe works

Most pulled pork recipes have you sear the pork shoulder before it goes in the slow cooker. We tested it both ways and the searing step didn’t change the final result, it just added 10 minutes and a dirty pan to the process. Our advice, skip it. The rub is all you need and the slow cooker does the rest.

Looking for an alternative cooking method? Slow roasted pulled pork in the dutch oven is a great option too.

What cut of pork is best for pulled pork

Use a pork shoulder for pulled pork. You’ll see it sold as “pork shoulder,” “pork butt,” or “Boston butt,” and they’re all the same cut. It has enough fat and connective tissue to break down into tender, shreddable pork over a long slow cook. Bone-in or boneless both work, we’ve tested both and used whatever was available at the store. Bone-in adds a little flavor and is usually cheaper per pound. Boneless is easier to shred at the end. Either way, look for a cut that’s about 4-5 pounds for this recipe.

How to make slow cooker pulled pork (step by step)

How to tell when it’s done

The pork is done when it shreds with a fork with little to no resistance. If the meat still feels tough or the fork doesn’t go in easily, give it another 60 minutes on LOW. You can also check internal temperature, it should be at least 195°F. Pulled pork is one of the few recipes where overcooking is better than undercooking. It won’t get dry because of the fat content and broth used in the recipe. In testing, I’ve found that 10 hours on low is perfect.

Related –> Check out our amazing Traeger Pulled Pork with perfect bark!

How to get crispy bits (optional)

If you want crispy edges on the pulled pork (like you’d get at a BBQ joint), here’s what works:

• Spread the shredded pork on a sheet pan in a thin layer, drizzle some of the cooking juices over it, and broil for 3 to 5 minutes until the tops are crispy and browned. We tested crisping it in a pan on the stovetop first, but the broiler gets more surface area crispy at once and takes less active cooking time.

Notes from our kitchen

Water works instead of chicken broth: We’ve made it both ways. Broth adds a little more flavor to the final juices, but the rub adds most of the flavor and water is a fine substitute if it’s what you have.

Don’t skip mixing the shredded pork back into the juices: All the flavor and moisture is at the bottom of the slow cooker. If you lift the pork out and shred it separately, it ends up drier. Shred it right in the pot and toss it around in the juices.

Storing, freezing and reheating: Pulled pork keeps in an airtight container in the fridge for 5 to 6 days. It freezes really well, up to 6 months in a freezer-safe container or bag. Freeze it in portioned amounts with some of the cooking juices in each bag so it doesn’t dry out when you reheat. Thaw overnight in the fridge before reheating in a pan or the microwave.