There’s nothing quite like coming home to the incredible aroma of a perfectly cooked pork butt that’s been slow cooking all day long. This is truly the best pork butt slow cooker recipe, and I’m so excited to share it with you today! Slow cooking pork butt is one of my absolute favorite ways to prepare this delicious cut of meat because it transforms tough, marbled meat into the most incredibly tender, juicy, and flavorful masterpiece.
This recipe is perfect for feeding a crowd, meal prepping for the week, or simply enjoying a comforting dinner with your family. The beauty of slow cooker recipes is that they do all the heavy lifting for you – literally! You simply prep your ingredients in the morning, set it and forget it, and by dinner time, you’ll have restaurant-quality pulled pork right in your own kitchen.
I love serving this pork butt on soft buns with coleslaw, but it’s also incredible in tacos, nachos, grain bowls, or over creamy mashed potatoes. The possibilities are truly endless with this versatile and delicious recipe.
What makes this the BEST pork butt slow cooker recipe is the perfect balance of seasonings, the ideal cooking time, and the secret ingredient that takes it from good to absolutely extraordinary. I’m talking about a combination of brown sugar, paprika, garlic, and a touch of apple cider vinegar that creates the most incredible depth of flavor.
If you’re looking for other delicious slow cooker recipes, you might also enjoy checking out our Giant Fluffy Cinnamon Roll Recipe for a sweet treat, or explore our collection of comfort food favorites. For more inspiration on slow cooking techniques, I recommend checking out Serious Eats for their comprehensive guides on low and slow cooking methods.
This recipe yields incredibly tender, fall-apart pork that’s perfect for any occasion. Whether you’re a seasoned home cook or just starting out, this recipe is foolproof and absolutely delicious every single time!
Ingredients
- 1 bone-in pork butt (8-10 pounds), trimmed of excess fat
- 3 tablespoons brown sugar, packed
- 2 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 cup apple cider vinegar
- 1 cup beef or chicken broth
- 4 cloves garlic, minced
- 1 large yellow onion, sliced
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
Instructions
- Pat the pork butt completely dry using paper towels. This step is crucial for developing a better texture and allowing the seasonings to adhere properly to the meat.
- In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create your dry rub mixture.
- Generously rub the entire pork butt with the dry rub mixture, making sure to coat all sides evenly. Don’t be shy – this is where all your flavor comes from!
- Place the sliced onion on the bottom of your slow cooker to create a bed that will help prevent the meat from sticking.
- Place the seasoned pork butt on top of the onion bed, skin-side up if possible.
- In a separate bowl, whisk together the apple cider vinegar, beef broth, minced garlic, Worcestershire sauce, and Dijon mustard.
- Pour the liquid mixture around the pork butt, being careful not to wash away all the seasoning from the top.
- Add the bay leaves to the liquid around the meat.
- Cover the slow cooker with its lid and cook on the LOW setting for 8 hours. Do not lift the lid during cooking, as this will release heat and extend your cooking time.
- After 8 hours, the pork should be incredibly tender and easily pull apart with a fork. Check that the internal temperature has reached at least 190-195°F for optimal tenderness.
- Remove the pork butt from the slow cooker and place it on a cutting board. Let it rest for 10 minutes before shredding.
- Using two forks, pull the pork into shreds, discarding any large pieces of fat or the bone.
- Skim the excess fat from the cooking liquid in the slow cooker if desired, then strain the liquid through a fine-mesh sieve.
- Pour the strained cooking liquid back into the slow cooker and add the shredded pork, stirring to combine.
- Keep the pork warm on the LOW setting in the slow cooker until you’re ready to serve, or transfer to a serving dish.
Pro Tips
Choosing your cut: Look for a pork butt with good marbling and fat content – this is what creates the juicy, tender texture we’re after. Avoid ultra-lean cuts as they can dry out.
Dry rub alternatives: Feel free to customize the dry rub with your favorite seasonings. Some great options include liquid smoke, chili powder, oregano, or cumin.
Making it ahead: This recipe actually tastes better the next day after the flavors have melded together. You can cook it, refrigerate it overnight, and reheat it gently in the slow cooker on LOW.
Serving suggestions: Serve on soft hamburger buns with coleslaw and pickles for classic pulled pork sandwiches, or use in tacos, nachos, grain bowls, or over baked potatoes.
Leftover storage: Store leftover pork in an airtight container in the refrigerator for up to four days. You can also freeze it for up to three months.
Cooking time variations: If you prefer boneless pork butt, reduce cooking time to 6-7 hours. Cooking times may vary depending on your specific slow cooker model.
Liquid reduction: If you prefer a thicker sauce, you can strain the cooking liquid and simmer it in a saucepan until it reaches your desired consistency.
Fat management: Some of the fat from the pork will render into the cooking liquid, creating a rich sauce. Skim as much or as little as you prefer based on your dietary needs.