Here’s a classic slow cooker pork butt recipe — tender, juicy, and perfect for pulled pork sandwiches, tacos, or rice bowls.
🥘 Slow Cooker Pork Butt Recipe
Ingredients (Serves 6–8)
- 4–5 lbs (1.8–2.3 kg) pork butt (also called pork shoulder)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder (optional, for heat)
- 1 cup barbecue sauce (plus extra for serving)
- ½ cup apple cider vinegar
- ½ cup chicken or beef broth
- 1 large onion, sliced
Instructions
1. Prepare the pork
- Pat the pork butt dry.
- Mix salt, pepper, paprika, garlic powder, onion powder, and chili powder.
- Rub the spice mixture all over the pork.
2. Set up the slow cooker
- Place sliced onions in the bottom of the slow cooker.
- Put the pork on top of the onions.
- Pour in apple cider vinegar and broth around the pork (not over the spice rub).
3. Cook low and slow
- Cover and cook on low for 8–10 hours or high for 4–6 hours, until the pork is fork-tender.
4. Shred the pork
- Remove pork from the slow cooker and place on a cutting board.
- Shred using two forks.
- Mix with cooking juices and barbecue sauce for extra flavor.
5. Serve
- Use for pulled pork sandwiches, tacos, sliders, or over rice.
Tips
- For extra smoky flavor, sear the pork in a hot skillet for 3–4 minutes per side before adding to the slow cooker.
- Save leftover cooking juices to moisten the shredded pork — they’re full of flavor.
- Pork can be frozen for up to 3 months after cooking.
Related Searches / Variations
- Slow cooker pulled pork recipe
- Slow cooker bbq pork butt
- Slow cooker pork shoulder tacos
- Slow cooker carnitas
- Slow cooker pork butt with apples or cider
If you want, I can give a spicy Mexican-style slow cooker pork butt recipe with chili, cumin, and lime that’s perfect for tacos or burritos.
Do you want me to share that version?
