Slow Cooker BBQ Pulled Pork

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 8–12 hoursHIGH: Cook for 5–6 hoursThe pork is ready when it reaches an internal temperature of 195–205°F and a probe slides in with little to no resistance. Use a thermometer probe to insert into the center and throughout the pork to test for tenderness.

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. I prefer to keep the pork out of the braising liquid to prevent it from getting soggy or stringy.

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.