Tender Slow Cooker Pork Butt
Juicy, fork-tender pork slowly cooked in a savory chicken broth
About This Recipe
This slow cooker pork butt is all about simple ingredients and low, slow cooking. A generous pork shoulder is seasoned and surrounded by savory broth, allowing the meat to gradually become tender enough to pull apart with a fork.
The finished pork is wonderfully versatile. Serve it with mashed potatoes and vegetables, pile it onto sandwiches, use it for tacos, or save the leftovers for easy lunches throughout the week.
Ingredients
Main Ingredients
- 3–4 lb (1.4–1.8 kg) boneless pork butt or pork shoulder
- 2 cups chicken broth
- 1 packet dry onion soup mix
Seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp black pepper
- ½ tsp salt, or to taste
Instructions
- Prepare the pork.
Pat the pork butt dry with paper towels. Trim only excess surface fat if desired, leaving some fat for flavor and moisture. - Season generously.
Rub the pork all over with garlic powder, smoked paprika, black pepper, and a small amount of salt. - Add the pork to the slow cooker.
Place the seasoned pork butt into the slow cooker with the fattier side facing upward. - Add the onion soup mix.
Sprinkle the dry onion soup mix evenly over the pork. - Pour in the broth.
Pour the chicken broth around the pork rather than directly washing all the seasoning off the top. - Slow cook.
Cover and cook on LOW for approximately 8–9 hours, or until the pork is very tender and easily pulls apart with a fork. - Check for tenderness.
The exact cooking time will vary depending on the size and shape of the pork. It should be tender enough to shred easily when finished. - Rest the meat.
Carefully transfer the pork to a large plate or cutting board and let it rest for 10–15 minutes. - Shred and serve.
Remove any large pieces of excess fat and shred the pork using two forks. Spoon some of the flavorful cooking juices over the meat before serving.
Tips for Success
- Choose pork shoulder or pork butt.
These cuts contain enough connective tissue and fat to become exceptionally tender during slow cooking. - Don’t rush the cooking.
Low-and-slow cooking is what gives the pork its fall-apart texture. - Keep the lid closed.
Opening the slow cooker repeatedly allows heat to escape and can increase the cooking time. - Don’t drown the pork.
The meat does not need to be completely submerged. The broth creates a flavorful cooking environment while the pork releases additional juices. - Save the cooking liquid.
Strain and refrigerate the juices, then spoon a little over leftover pork when reheating. - Let it rest before shredding.
A short resting period helps the meat retain more of its juices.
Serving Suggestions
Serve the shredded pork with mashed potatoes, roasted vegetables, rice, cornbread, or creamy coleslaw. For sandwiches, pile the pork onto toasted buns and add barbecue sauce or your favorite toppings.
Easy Leftover Ideas
- Pulled Pork Sandwiches:
Add warm shredded pork to toasted buns with barbecue sauce and coleslaw. - Pork Tacos:
Warm the shredded pork and serve in tortillas with lettuce, tomatoes, cheese, and salsa. - Loaded Potatoes:
Spoon leftover pork over baked potatoes and add cheese and sour cream. - Rice Bowls:
Serve pork over rice with roasted vegetables and a drizzle of sauce.
Storage
Store leftover pork in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the shredded pork with some of its cooking juices for up to 3 months. Thaw overnight in the refrigerator and reheat gently until hot throughout.
Why You’ll Love This Recipe
- Only a handful of simple ingredients
- Very little hands-on preparation
- Perfect for busy weeks
- Juicy, tender, fork-shreddable pork
- Easy to turn into several different meals
- Excellent for feeding a family or crowd
- Great for make-ahead meal planning
