There’s nothing quite like a slow-cooked, tender, juicy shredded pork. It’s versatile and freezes well, so I love making a big batch of this Chili Rubbed Pulled Pork to keep on hand for quick dinners later. This heavily spiced pulled pork has become one of my favorites over the years and is probably one of my most cooked recipes. It’s just too easy, with the slow cooker doing all the work, and the results are soooo delicious!
Pin this recipe for later!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
Use a Slow Cooker for Tender, Moist Meat
Pulled pork is super easy to make, especially if you have a slow cooker. Slow cooking holds in all the moisture during cooking and slowly breaks down connective tissue, so the meat is so tender that it just falls apart and shreds with the touch of a fork. Combine those spectacular results with the fact that slow cookers are essentially hands off, and this is, without dispute, my favorite way to make pulled pork.
How To Use Chili Rubbed Pulled Pork
This delicious shredded meat can be used so many different ways. Pile the pork into rice bowls, burritos, quesadillas, tacos, or just enjoy on a bun. I also love using it to top salads for an extra shot of protein.
Freeze the Extras
This makes a BIG batch, so keep some in your fridge for the week and freeze the rest. To freeze the pulled pork, divide the pork into more manageable portions (I usually do 1-2 cup portions), then chill it completely in the refrigerator overnight. Transfer the pork to the freezer once completely cooled and keep frozen for up to 3 months. Any freezer safe container works.
Chili Rubbed Pulled Pork
Servings 6 (1/2 cup each)Ingredients
- 3 lbs. boneless pork butt or shoulder ($4.47)
- 2 Tbsp chili powder* ($0.60)
- 1 Tbsp smoked paprika ($0.30)
- 1/4 tsp cayenne pepper ($0.02)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp onion powder ($0.05)
- 1 tsp salt ($0.03)
- 1/4 tsp Freshly cracked black pepper ($0.02)
Instructions
- Combine the chili powder, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and some freshly cracked pepper in a bowl.
- Cut the pork butt into 2-3 inch cubes. Place the pork cubes in a large bowl, sprinkle the prepared spice mix over top, then stir to coat the meat in the spices.
- Place the seasoned meat in a slow cooker, place the lid on top, and cook on high for 4-5 hours, or low for 8-9 hours.
- After cooking, stir the meat with a fork to shred the meat. If it's not tender enough to fall apart when stirred, return the lid and cook for an additional 30 minutes and try again. After shredding the meat, it is ready to serve, or portion and refrigerate or freeze until ready to use. Keep the shredded meat in the juices from the slow cooker until ready to serve for the best flavor.
See how we calculate recipe costs here.
Equipment
- Slow Cooker
- Color Cutting Boards
- Chef’s Knife
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!You might also like our Slow Cooker Carnitas recipe!
Chili rubbed pulled pork served as tacos in corn tortillas with sliced jalapeños, pickled red onions, and cotija, Cumin Lime Coleslaw on the side.
How to Make Slow Cooker Pulled Pork – Step by Step Photos
Prepare the chili spice rub first. In a small bowl, combine 2 Tbsp chili powder, 1 Tbsp smoked paprika, ¼ tsp cayenne pepper, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp salt, and ¼ tsp pepper. Stir until they’re evenly mixed.
Cut one 3 lb. boneless pork butt or shoulder into large chunks (about 2-3 inch pieces).
Place the pieces of pork in a bowl and pour the spices over top. Stir the pork pieces until they’re evenly coated in spices.
Place the seasoned pork in a slow cooker (I’m using a 5 qt slow cooker and it’s only about half full). I do not add any water or liquid to the slow cooker, as the meat will release quite a bit of liquid as it cooks. If your slow cooker specifies that you must add some liquid, you can add a cup of water.
Place the lid on the slow cooker and cook on high for 4-5 hours or low for 8-9 hours. After cooking it should be so tender that it begins to fall apart when stirred. If it doesn’t, simply put the lid back on and continue to cook for 30-60 minutes more. Sometimes that last little bit of time makes a huge difference in the texture.
Stir the pork in the slow cooker until it has shredded into smaller pieces. Serve immediately or transfer to a food storage container and refrigerate and/or freeze for later. I like to keep the meat right in the cooking juices during storage for maximum flavor.
It’s soooo tender and juicy! And those spices!!
And it makes the absolute BEST tacos!!
This is a great use of a cheap cut, and I love that the flavor is neutral to freeze to use for multiple meals. I am using frozen leftovers from a couple weeks ago to make BBQ sliders.
This turned out fantastic. Very well balanced flavor. Used the leftovers to pack for work and it was great everyday. Even my kid with tactile sensitivities approved this despite the spices used.
This was v good, v easy, and a bit festive, in a way. Had with some pickled jalepenos, on buns, with the coleslaw on the side. Good thing to make for a crowd as it’s not fussy and you can relax as a hostess and be a good cook at the same time. (the slow cooker does the work and it’s dead easy to make a big batch of coleslaw and chill it in the fridge.)
Love this recipe! Followed it exactly, and it was perfect! We ate it rolled into flour tortillas. Will definitely be going into the regular rotation.
This is a wonderful, easy, delicious recipe! We love to bake up some potatoes and top them with this pork, scallions, jalapeños, cheddar, sour cream, and a drizzle of bbq sauce. So fantastic!
Could this be made with boneless pork chops? I have these thick boneless chops I don’t know what to do with.
Chops are quite a bit leaner than pork butt or pork shoulder, so while it’s possible, it’s not going to be as tender or juicy. It may turn out fairly dry.
Easy peasy, cheap, and delicious. What more could you ask for? My almost one year old loves it too. Tender and juicy. Perfect baby and adult food.
Hi Beth. Just so you know, the overall star ⭐️ rating of this recipe doesn’t appear at the top of the recipe, like it usually does for your stuff.
Thanks for the heads up! Hopefully I can get that fixed. :(
Hi Beth this pulled pork just came out of the crockpot and onto the table. It is so good. I have tried several of your recipes and not one has disappointed me. All have been good. I read the reviews and some had asked for the perfectly pulled pork recipe and was wondering if you could email me a copy of it. Would like to try it also. Thanks for all of your easy and delicious recipes! Hope you have a great day!
Delicious. I used mango/pineapple fruit juice instead of orange juice. It is DELICIOUS. Makes a HUGE quantity that I can eat on for days.
The spices really make this recipe shine! It was tender and didn’t kill my budget! Love this blog! Thank you!
Could this work with a cut of beef as well? If so would have any cuts you would suggest? I have a quarter of a cow in my freezer and can’t justify buying a chunk of pork right now but it looks so good!
Yep, you can definitely do this with beef. The beef equivalent would probably be a chuck roast or chuck shoulder roast. :)
I make crock pot carnitas all the time. I look forward to trying this version. Once tip.. a crisper pork I take my shredded pork, spread on a rimmed baking sheet and put under the broiler for a bit. I typically will mix it around once or twice for lots of crispy bit. Make for a yummy, juicey, crispy meal.
Hint for freezing: Scoop into large muffin tins. Freeze – pop out and spin wrap in clear wrap, package up in 1 gal freezer bag. Portion control for bulky roll pulled pork sandwich.
I LOVE that idea!! Thanks for sharing!
The link to the cumin lime coleslaw takes you to your regular Cole slaw recipe! (Still delicious)
Oh thanks! Let me go fix that. :)