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The Best Easy Slow Cooker Pulled Pork for Labor Day

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This easy slow cooker pulled pork delivers tender, smoky, fall-apart meat with a simple spice rub and minimal effort. Perfect for Labor Day cookouts or any day you crave comfort food without the fuss.

Ingredients

  • Pork shoulder (also called pork butt), 4-5 pounds
  • Brown sugar, ¼ cup (packed)
  • Smoked paprika, 2 tablespoons
  • Garlic powder, 1 tablespoon
  • Onion powder, 1 tablespoon
  • Salt, 1 tablespoon (plus more to taste)
  • Black pepper, 2 teaspoons
  • Cumin, 1 teaspoon
  • Cayenne pepper, ½ teaspoon (optional)
  • Chicken broth or water, ½ cup
  • Apple cider vinegar, 2 tablespoons (added at the end)
  • Your favorite barbecue sauce, for serving
  • Soft hamburger buns or brioche rolls, for serving
  • Coleslaw, for serving (optional)

Instructions

  1. Trim the pork shoulder (5 minutes). Place the pork on your cutting board. Using your sharp knife, trim off any thick, hard fat caps—leave about ¼ inch of fat on top. Pat the meat dry with paper towels.
  2. Make the spice rub (3 minutes). In your small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, and cayenne if using. Mix with a fork until evenly blended.
  3. Apply the rub (5 minutes). Sprinkle the rub all over the pork shoulder, using your hands to press it into every surface. Let it sit for 15 minutes at room temperature while you get the slow cooker ready. For deeper flavor, refrigerate for up to 24 hours.
  4. Set up the slow cooker (2 minutes). Pour the chicken broth (or water) into the bottom of your slow cooker. Place the seasoned pork shoulder fat-side up into the slow cooker.
  5. Cook low and slow (8 hours on low or 5-6 hours on high). Cover and cook on LOW for 8 hours. If pressed for time, HIGH for 5-6 hours works, but the texture won’t be as silky.
  6. Check for doneness (1 minute). After 8 hours, the meat should be fall-apart tender. Test it by sticking a fork into the thickest part and twisting—it should shred easily. If not, cook another 30-60 minutes.
  7. Shred the pork (5 minutes). Using tongs, transfer the pork shoulder to a large cutting board or rimmed baking sheet. Let it rest for 5 minutes, then use two forks to shred the meat, discarding any large pieces of fat and the bone if present.
  8. Add the finishing touch (2 minutes). Pour the apple cider vinegar over the shredded pork and toss gently to combine. If desired, add ½ cup barbecue sauce and toss again. Serve extra sauce on the side.
  9. Serve immediately or keep warm. Return the shredded pork to the slow cooker on the WARM setting if not serving right away. Pile high on soft buns with coleslaw and extra sauce.

Notes

Don’t skip trimming the fat—leave about ¼ inch. Pat the meat dry before applying rub for better crust. Let meat rest 5 minutes before shredding to retain juices. For make-ahead, cook, shred, and refrigerate in cooking liquid; reheat gently. For a darker bark, sear pork in a hot skillet before slow cooking. Pork shoulder loses about 30-40% weight during cooking; plan on ⅓ to ½ pound raw per person.

Nutrition

Keywords: slow cooker pulled pork, easy pulled pork, Labor Day recipe, barbecue, pork shoulder, pulled pork sandwiches

Find it online: https://gleefulfork.com/the-best-easy-slow-cooker-pulled-pork-for-labor-day/