Slow Cooker BBQ Pulled Pork

This homemade pork rub is perfectly balanced for a large 10-lb pork butt, delivering bold BBQ flavor, great bark development, and deep seasoning without overpowering the meat. Designed by a BBQ chef, it works especially well for slow cooker pulled pork, helping you achieve rich, smoky-style flavor even without a smoker.

Course dinner, lunch, Main Course

Cuisine American

Keyword comfort food, party food, pulled pork, slow cooker

Prep Time 20

Cook Time 8

Servings Servings

Calories 48kcal

Author Bon Appeteach

Ingredients

Slow Cooker Pork Ingredients

10 lb Pork Shoulder or Pork Butt (bone-in or boneless)
1 large Yellow Onion chopped
3 Garlic Cloves smashed
1 cup Apple Juice

BBQ Pork Rub Ingredients

1/4 cup Brown Sugar
2 tbsp Kosher Salt
3 tbsp Smoked Paprika
2 tbsp Black Pepper
2 tbsp Garlic Powder
1 tbsp Onion Powder
1 tsp Ground Mustard

Instructions

Make the Dry Rub: Combine all of the ingredients for the BBQ rub in a bowl and mix until combined.
Season the Pork: Pat the pork butt dry with paper towels. Coat generously on all sides with the homemade pork rub, pressing it into the meat. Let the pork sit at room temperature for 30–45 minutes, until the surface begins to look slightly wet or “sweaty.” This helps the seasoning adhere and penetrate.
Sear for Flavor: Heat a large skillet over medium-high heat and add the oil. Sear the pork butt on all sides until deeply browned, about 2–3 minutes per side. This step builds essential flavor and mimics bark development you’d normally get from a smoker.
Transfer to Slow Cooker: Place the seared pork butt directly into the slow cooker, fat-side up if applicable.
Build the Braising Base: In the same skillet (do not wipe it out), add the chopped onion. Sauté for 3–4 minutes until softened and lightly golden, scraping up the browned bits. Add the garlic and cook for 30 seconds until fragrant.
Deglaze the Pan: Pour in the apple juice and bring to a simmer, scraping the bottom of the pan to release all the flavor. Remove from heat and pour the mixture over the pork in the slow cooker.
Slow Cook Until Probe Tender:
LOW: Cook for 8–10 hours
HIGH: Cook for 5–6 hours
The pork is ready when it reaches an internal temperature of 195–205°F and a probe slides in with little to no resistance.
Shred the Pork: Carefully remove the pork butt from the slow cooker and place it on a large tray or cutting board. Discard the bone if present and remove any excess cartilage. Shred the meat using forks or gloved hands.
Reduce the Liquid (Optional but Recommended): Strain the remaining liquid, then skim off excess fat. Simmer the liquid on the stovetop for 10–15 minutes or until slightly reduced for a more concentrated flavor.
Sauce and Finish: Toss the shredded pork with your BBQ sauce of choice. I recommend my pineapple BBQ sauce, Memphis-style BBQ sauce, or Carolina Gold sauce—adding a splash of the reduced cooking liquid to the pork if it needs added moisture.

Notes

Chef’s Tips for Best Texture

Always cook to temperature, not time—probe tenderness matters more than the clock.
Searing is non-negotiable for deep BBQ flavor without a smoker.
Sauce after shredding, not before, to avoid mushy pork.

Nutrition