How to Make Pulled Pork (Slow Cooker & Suvie) | CookOS

How to Pulled Pork

Name: How to Make Pulled Pork (Slow Cooker & Suvie)
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: Southern
Ingredients: Boneless pork butt or pork shoulder (2-3 lbs); 1 tbsp brown sugar; 1/2 tsp salt; 1/4 tsp pepper; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/4 tsp ground cumin; 1/8 tsp cayenne pepper; 1/4 cup apple cider vinegar; 1/2 cup BBQ sauce

Pulled pork is a tender, fall-apart Southern classic made by slow-cooking a seasoned pork shoulder until it shreds easily, then crisping the edges for textural contrast.

⚡Slow Cooker

🌍Southern 🏷️Slow cook 🏷️Pulled pork 🏷️Pork shoulder 🏷️Bbq Comfort food

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Total

8h 15m

Servings

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

Boneless pork butt or pork shoulder (2-3 lbs)
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground cumin
1/8 tsp cayenne pepper
1/4 cup apple cider vinegar
1/2 cup BBQ sauce

11 Ingredients

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Instructions

1
Trim the pork of any excess fat.
2
Combine the dry ingredients in a bowl and whisk to combine.
3
Combine the apple cider vinegar and BBQ sauce in a separate bowl and mix to combine.
4
If using Suvie: Cut pork into pieces if too large for pan. Coat with spice mix, place in Suvie pan, add sauce mixture. Place in upper right cooking zone. Set to High, 8 hours.
5
If using slow cooker: Place pork in slow cooker, coat with spice mix, add sauce mixture. Cook on Low for 10-12 hours or Medium for 6-8 hours.
6
After cooking, drain and reserve the liquid from the pan.
7
Shred the pork with two forks.
8
Place shredded pork on baking tray in even layer and broil for 8-10 minutes until edges are crispy.
9
Add half the reserved cooking liquid back to the pork, stir to combine and serve.

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Tips & Notes

Pro tips

Pat the pork dry and apply the spice rub generously 1–2 hours before cooking, or overnight, for deeper flavor penetration.
Pulled pork is done at 190–205°F internal temperature, not 165°F—the higher heat breaks down collagen into gelatin for tenderness.
Reserve some cooking liquid after shredding; use it to moisten the meat if it dries out, or reduce it into a glaze.
For crispy edges, don't skip the finishing step—broiling or pan-searing adds textural contrast that elevates the dish.

Substitutions

Boneless pork butt → bone-in pork shoulder (adds flavor, increases cook time by 30–45 minutes)
Apple cider vinegar → white vinegar or rice vinegar (flavor is less fruity but still acidic)
Brown sugar → maple syrup or honey (use same amount, slightly different sweetness profile)
Paprika → smoked paprika (adds smokiness if slow cooker lacks that depth)

Storage & make-ahead

Cool pulled pork completely, refrigerate in an airtight container up to 4 days, or freeze up to 3 months; reheat gently in a skillet or oven with a splash of broth to restore moisture.