Pulled pork in a slow cooker is easy and hands-off: a well-seasoned pork shoulder braises until it’s fall-apart tender, then shredded and simmered in its juices for maximum flavor. Steps to make it

• Choose the cut: pork shoulder (also called pork butt or Boston butt) is ideal because its fat keeps the meat moist during long cook times.
• Prepare the rub or sauce: you can go savory with a simple spice rub (salt, pepper, paprika, garlic powder, onion powder) or use a barbecue sauce-based method. For a basic adaptable approach, mix 1–2 tablespoons paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon cumin.
• Optional liquid: add a small amount of liquid to keep things moist, such as apple cider or orange juice, a splash of vinegar, or a bit of broth. You can also use a smoky element like a teaspoon of liquid smoke if you enjoy a BBQ tilt.
• Layer and cook: place the pork in the slow cooker, rub with spices, and add any aromatics (roughly chopped onion or garlic). Pour in a little liquid so there’s some steam and moisture but not so much that the pork braises in a pool of sauce.
• Cook times:
  • Low setting: about 8–10 hours, until the meat is very tender and shreds easily.
  • High setting: about 6–8 hours, depending on the size of the roast and your cooker.
• Shred and finish: once tender, transfer the pork to a cutting board, shred with two forks, then return it to the slow cooker and mix with the cooking juices. If you’d like saucy pulled pork, add your favorite BBQ sauce to taste and let it warm through for another 20–30 minutes on low or high.
• Serving ideas: pulled pork sandwiches with coleslaw, on top of nachos, in tacos, or over rice. Store leftovers sealed in the fridge for up to 4–5 days, or freeze for about 2–3 months.

Tips for best results

• Sear is optional but can deepen flavor: quickly brown the pork on all sides in a hot skillet before placing it in the slow cooker.
• Don’t overfill: leave some space in the cooker so steam can circulate and the meat cooks evenly.
• Fat trimming: leave a thin fat cap on the meat if possible; it renders during cooking and helps keep the meat moist.
• Reserve and reheat: the cooking liquid makes a great base for a sauce or gravy when reheating.

Common variations

• BBQ style: mix a prepared BBQ sauce with a bit of the cooking liquid and toss the shredded pork back in for a glossy finish.
• Tangy twist: add a splash of apple cider vinegar or a teaspoon of mustard to the sauce for brightness.
• Asian-inspired: swap in hoisin, soy sauce, a bit of honey, garlic, and ginger for a different flavor profile.

If you’d like, share your preferred flavor profile (BBQ, tangy, smoky, or something else) and the size of your pork roast, and a tailored, step-by-step cooking plan with exact measurements can be provided.