Easy Slow Cooker Pulled Pork

Tender, Juicy & Perfect Every Time

There are certain recipes that become staples in our home because they make life just a little easier, and this Easy Slow Cooker Pulled Pork is one of them.

With just a few minutes of prep, the slow cooker transforms a simple pork shoulder into incredibly tender, flavorful pulled pork that's perfect for everything from busy weeknight dinners to backyard barbecues and family gatherings. It's one of those recipes that fills the house with the most incredible aroma and always brings everyone into the kitchen asking when dinner will be ready.

One of my favorite things about this recipe is how versatile it is. We pile it onto toasted brioche buns, tuck it into tacos, spoon it over baked potatoes, or use the leftovers for nachos the next day. It freezes beautifully, reheats wonderfully, and somehow tastes even better after the flavors have had more time to come together.

If you're looking for a dependable recipe that's simple enough for everyday dinners but special enough for entertaining, this slow cooker pulled pork is one you'll find yourself making again and again.

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Why You'll Love This Recipe

This recipe has become one of my favorite meals because it's almost effortless while delivering incredible flavor every single time.

You'll love it because it's:

• Made with simple pantry ingredients

• Perfect for meal prep

• Great for feeding a crowd

• Tender, juicy, and flavorful

• Freezer friendly

• Easy enough for busy weeknights

• Perfect for sandwiches, tacos, rice bowls, nachos, and baked potatoes

• A wonderful recipe for summer barbecues, football season, and family gatherings

Ingredient Notes

Simple ingredients come together to create rich, slow-cooked flavor.

Pork Shoulder

Pork shoulder (also called pork butt or Boston butt) is my favorite cut because of its beautiful marbling. As it cooks low and slow, the fat melts into the meat, creating incredibly tender pulled pork.

Chicken Broth

A little broth helps keep the pork moist while creating flavorful cooking juices you'll want to stir back into the shredded meat.

Brown Sugar

Brown sugar balances the smoky spices while helping develop a beautiful caramelized crust during searing.

Red Onion

As the onion slowly cooks, it melts into the juices, adding sweetness and another layer of flavor.

The Spice Blend

Paprika, cumin, garlic, onion powder, and just a touch of cayenne create a smoky seasoning that's flavorful without being overly spicy.

Kitchen Tools

You'll only need a few kitchen staples.

• Slow cooker

• Chef's knife

• Cutting board

• Small mixing bowl

• Measuring spoons

• Two forks for shredding

I've linked all of my favorite slow cooker essentials, knives, and everyday kitchen tools in my Kitchen Essentials below.

SHOP MY KITCHEN FAVORITES

Easy Slow Cooker Pulled Pork Recipe

Ingredients

Pulled Pork

• 5-pound pork shoulder or pork butt

• 1 medium red onion, thinly sliced

• ¾ cup chicken broth

• 3 tablespoons olive oil

Dry Rub

• 2 teaspoons fine sea salt

• 1½ teaspoons black pepper

• 2 teaspoons paprika

• 1½ teaspoons garlic powder

• ¾ teaspoon onion powder

• ¾ teaspoon chili powder

• ½ teaspoon cayenne pepper (optional)

• 1½ teaspoons ground cumin

• ¼ cup packed brown sugar

Instructions

Step 1

Heat the olive oil in your 360 Cookware slow cooker insert or a large skillet over medium heat.

Add the sliced red onion and sauté for about 2–3 minutes, just until it begins to soften.

Step 2

While the onion cooks, combine all of the dry rub ingredients in a small bowl.

Pat the pork shoulder dry with paper towels, then generously coat every side with the seasoning mixture, pressing it into the meat.

Move the onions to the side of the pan and carefully add the pork.

Sear for 4–5 minutes per side, creating a deep golden crust.

Step 3

Transfer the insert to the slow cooker base (or transfer everything into your slow cooker if using a skillet).

Pour the chicken broth around the pork, being careful not to wash away the seasoning on top.

Cover and cook:

• LOW: 7–8 hours

• HIGH: 4–5 hours

The pork is ready when it easily falls apart with two forks and reaches an internal temperature of approximately 200–205°F.

Step 4

Transfer the pork to a cutting board.

Allow it to rest for 10 minutes, then shred using two forks.

Return the shredded pork to the slow cooker and toss it with the cooking juices and onions until evenly coated.

Serve warm however you like.

Amanda's Quick Tips

• Don't skip the searing—it adds incredible flavor.

• Shred the pork directly into the cooking juices.

• If the pork isn't shredding easily, let it cook a little longer.

• Brioche buns make incredible pulled pork sandwiches.

• Leftovers taste even better the next day.

Amanda's Tips

One of the reasons I love this recipe so much is because it's incredibly forgiving, but these simple tips will help you make the best pulled pork every single time.

Sear Before Slow Cooking

Although it's tempting to skip this step, searing the pork creates a flavorful crust that adds richness to the finished dish. It only takes a few extra minutes and is well worth the effort.

Let It Rest Before Shredding

Once the pork has finished cooking, allow it to rest for about 10 minutes before shredding. This helps the juices redistribute throughout the meat, keeping every bite tender and flavorful.

Toss It Back Into the Juices

After shredding, return the pork to the slow cooker and mix it into the cooking juices and onions. This is my favorite trick for keeping pulled pork incredibly juicy.

Taste Before Serving

Every pork shoulder is a little different. Taste the finished pork before serving and add an extra pinch of salt or black pepper if needed.

Perfect for Meal Prep

This recipe makes a generous amount and reheats beautifully, making it one of my favorite meals to prepare ahead for busy weeks.

Easy Variations

This recipe is wonderfully versatile and can be used in so many different ways.

BBQ Pulled Pork

Stir your favorite barbecue sauce into the shredded pork just before serving.

Mexican-Inspired Pulled Pork

Add fresh lime juice and chopped cilantro after shredding. Serve in tacos, burritos, quesadillas, or rice bowls.

Hawaiian Pulled Pork

Top with grilled pineapple and pickled red onions for a sweet and savory combination.

Carolina Style

Skip the barbecue sauce and serve with a tangy vinegar-based sauce instead.

Spicy Pulled Pork

Add additional cayenne pepper or stir in chopped chipotle peppers in adobo sauce after shredding.

Make Ahead Tips

This is one of my favorite recipes for entertaining because almost all of the work can be done ahead of time.

Cook the pork the day before, shred it, and store it in the refrigerator with all of the cooking juices.

The next day, simply warm everything together in the slow cooker on the Warm setting until heated through.

It's one less thing to worry about when hosting family or friends.

Storage & Freezing

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze portions with some of the cooking juices for up to 3 months.

To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in the slow cooker until heated through.

Frequently Asked Questions

What's the best cut of pork for pulled pork?

Pork shoulder or pork butt are the best choices because they have enough marbling to become incredibly tender during slow cooking.

Can I skip searing the pork?

Yes, but I highly recommend taking a few extra minutes to sear it first for the best flavor.

How do I know when it's done?

The pork should easily pull apart with two forks and reach an internal temperature of about 200–205°F.

Can I cook it overnight?

Absolutely. Cooking on LOW overnight works beautifully.

Can I freeze leftovers?

Yes! Freeze the shredded pork with some of the cooking juices to help it stay moist when reheated.

Can I use barbecue sauce?

Definitely. Stir it in after shredding or serve it on the side so everyone can customize their meal.

Why isn't my pork shredding?

It simply needs more time. Continue cooking until it falls apart effortlessly.

What's the best bread for sandwiches?

Soft brioche buns are my favorite, but potato rolls, ciabatta, or Kaiser rolls are all excellent options.

Can I make this ahead for a party?

Yes! In fact, I think it tastes even better the next day after the flavors have had more time to develop.

Is this recipe spicy?

Not really. The cayenne adds a subtle warmth, but you can reduce or omit it if you prefer.

Ways to Serve Pulled Pork

One of the best things about this recipe is how many meals you can make from it.

Try serving it:

• On toasted brioche buns

• In tacos

• On nachos

• Over baked potatoes

• In rice bowls

• Inside quesadillas

• On flatbread pizzas

• In sliders for parties

• Stuffed into baked sweet potatoes

• Over macaroni and cheese

It's one of those recipes that never gets old because every meal feels a little different.

What to Serve with Pulled Pork

Complete your meal with one (or several) of these favorite sides:

• Creamy coleslaw

• Slow Cooker Baked Beans

• Macaroni and cheese

• Cornbread

• Potato salad

• Roasted vegetables

• Sweet potato fries

• Watermelon slices

• Fresh fruit salad

• Pickles

More Dinner Recipes You'll Love

If your family enjoys comforting, easy dinners like this one, here are a few more favorites from Amanda's Kitchen:

• Easy Skillet Chicken Pot Pie with Biscuits

• Apple-Glazed Chicken Thighs

• Italian Lasagna Soup

• Chicken Tortilla Soup

• Stuffed Italian Sausage Pasta Shells

• Chorizo One Pan Dinner

• Slow Cooker Braised Short Ribs

Shop My Kitchen Favorites

I've linked my favorite slow cooker, Dutch oven, knives, cutting boards, measuring tools, and everyday kitchen essentials that I use to make recipes like this one.

SHOP MY KITCHEN FAVORITES

Save This Recipe

Whether you're planning a backyard barbecue, feeding a crowd, or simply looking for an easy family dinner, I've included the printable recipe card below so it's easy to save, print, and make again whenever you need it.

This is one of those timeless recipes that always earns a spot back on the menu.

A Note From Amanda

Some of my favorite recipes aren't the ones that require fancy ingredients or hours in the kitchen. They're the ones that bring people together around the table, leave plenty of leftovers to enjoy the next day, and become part of family traditions.

This pulled pork is one of those recipes in our home. It's simple enough for an ordinary Tuesday night but special enough for birthdays, holidays, game days, and backyard gatherings with the people we love most.

I hope it becomes one of those dependable recipes your family asks for again and again.

"Taste and see that the Lord is good; blessed is the one who takes refuge in Him."
Psalm 34:8

Made with love for the people you love.

Grilled Chorizo Queso

There are few appetizers better for sharing than a big pan of hot, melty queso—and making it on the grill makes it even better.

This Grilled Chorizo Queso is loaded with spicy chorizo, jalapeños, fire-roasted tomatoes and four different cheeses for an incredibly creamy, flavorful dip. Everything melts together right on the grill, making it such a fun appetizer for summer cookouts, game days or anytime you're already cooking outside.

The chorizo and jalapeños are cooked first, then added to the pan with the cheeses, tomatoes, evaporated milk and seasonings. From there, the grill does the rest of the work.

Serve it hot with plenty of tortilla chips and don't expect it to last long.

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Why You'll Love This Grilled Chorizo Queso

What I love about this recipe is that it feels like much more than basic queso without being complicated to make.

The chorizo gives it plenty of savory flavor and a little spice, while the jalapeños and fire-roasted tomatoes add even more flavor throughout the dip. Using several different cheeses gives you that creamy, melty consistency you want in queso while the pepper jack adds another little kick.

And because almost everything happens in one pan, it's also an easy appetizer to serve when you're entertaining outside.

Ingredient Notes

You only need a handful of ingredients, but each one plays a role in making this queso creamy, flavorful and perfect for dipping.

Chorizo

You can use pork or beef chorizo for this recipe. I cook it first with the jalapeños, breaking it into crumbles as it cooks, and drain excess grease if necessary before adding it to the queso.

Save a little cooked chorizo for the top before serving. It makes the finished queso look so good and gives you a little extra chorizo in those first few scoops.

Jalapeños

The fresh jalapeños are cooked in a little salted butter before the chorizo goes into the skillet.

I also save a small amount of the diced jalapeño for garnishing the finished queso.

The Cheese

This recipe uses a combination of Velveeta Queso Blanco, mozzarella, pepper jack and cream cheese.

The Queso Blanco and cream cheese create that really creamy base, while mozzarella gives you plenty of melt and pepper jack adds more flavor and heat.

Cutting the cheeses into chunks helps everything melt together more evenly on the grill.

Fire-Roasted Tomatoes

I use a 14-ounce can of diced fire-roasted tomatoes. They add tomato flavor while fitting perfectly with everything else happening in the grilled queso.

Evaporated Milk

A small amount of evaporated milk helps loosen the cheese mixture as it melts and gives the finished queso its creamy, dip-able consistency.

Cilantro

Fresh cilantro goes into the queso for freshness and color alongside all of those richer ingredients.

Cooking the Chorizo & Jalapeños

Before everything goes onto the grill, start by melting the butter in a large skillet over medium heat.

Add the diced jalapeños, reserving a small handful for the top, and cook until they begin to soften.

Then add the chorizo and cook it into crumbles until completely cooked through. Drain off excess grease if needed and reserve a little of the cooked chorizo for topping the finished dip.

Getting the Queso Ready for the Grill

Once the chorizo is cooked, it's time for the easy part.

Add the cooked chorizo and jalapeños to your grill-safe pan along with the Queso Blanco, mozzarella, pepper jack, cream cheese, fire-roasted tomatoes, evaporated milk, onion powder, garlic powder and fresh cilantro.

At this point it isn't going to look like queso yet. That's okay—the grill is going to melt everything together.

My 360 Cookware Grill Cleanup Trick

If you're using a 360 Cookware pan on the grill like I am, here's one little trick that makes cleanup easier afterward.

Before putting the pan onto the grill, spread a thin layer of Dawn dish soap over the OUTSIDE bottom of the pan.

And yes, I am emphasizing outside for a reason.

The dish soap does not go anywhere inside the pan or near the food. It's simply spread across the exterior bottom surface before the pan goes onto the grill to help with cleanup afterward.

How to Make Queso on the Grill

Place the prepared pan onto the grill and close the lid.

Let everything melt together for approximately 20–25 minutes, stirring a couple of times while it cooks.

You'll know it's ready when all of the cheeses have completely melted and everything has combined into one creamy queso.

Once it's ready, sprinkle the reserved chorizo and jalapeños over the top and serve it while it's hot.

Amanda's Tips

Cut the cheese into chunks. Smaller pieces will melt more evenly than putting large blocks into the pan.

Drain the chorizo if needed. Depending on the chorizo you're using, you may have quite a bit of grease after cooking. Drain off the excess before adding it to the queso.

Stir while it melts. Don't just put the pan on the grill and forget about it. Give everything a couple of good stirs during the 20–25 minute cook time so the cheeses melt together evenly.

Save your toppings. Reserving some chorizo and fresh jalapeño before everything gets mixed together gives the finished dip texture and makes it look so much prettier when you bring it to the table.

Serve it hot. This queso is at its best straight from the grill while everything is creamy and melted.

What to Serve with Chorizo Queso

Tortilla chips are the obvious choice and exactly how I like to serve this one.

For a cookout, I love the idea of putting the whole pan out with a big bowl of tortilla chips and letting everyone scoop their own. It's the kind of appetizer people can snack on while everything else finishes on the grill.

Grilled Chorizo Queso

Creamy grilled queso made with chorizo, jalapeños, fire-roasted tomatoes, Queso Blanco, mozzarella, pepper jack and cream cheese. Serve it hot from the grill with tortilla chips for an easy appetizer made for sharing.

Ingredients

• 1 tablespoon salted butter

• 2 jalapeños, diced

• 1 pound pork or beef chorizo sausage

• 32 ounces Velveeta Queso Blanco melting cheese, cut into chunks

• 8 ounces mozzarella cheese, cut into chunks

• 8 ounces pepper jack cheese, cut into chunks

• 8 ounces cream cheese

• 1 (14-ounce) can diced fire-roasted tomatoes

• 5 ounces evaporated milk

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 cup chopped fresh cilantro

• Tortilla chips, for serving

Instructions

1. Heat a large skillet over medium heat and add the butter. Add the diced jalapeños, reserving a small amount for topping the finished queso. Cook until softened.

2. Add the chorizo and cook, breaking it into crumbles, until completely cooked through. Drain excess grease if necessary. Reserve a small amount of cooked chorizo for topping.

3. If using a 360 Cookware pan on the grill, spread a thin layer of Dawn dish soap over the outside bottom of the pan only before placing it on the grill. This is simply a cleanup trick for the exterior of the cookware; do not put dish soap inside the pan.

4. Add the cooked chorizo and jalapeños, Queso Blanco, mozzarella, pepper jack, cream cheese, fire-roasted tomatoes, evaporated milk, onion powder, garlic powder and cilantro to a grill-safe pan.

5. Place the pan on the grill and close the lid. Cook for approximately 20–25 minutes, stirring a couple of times as the cheeses melt, until everything is completely melted and combined.

6. Remove from the grill and sprinkle the reserved chorizo and jalapeños over the top.

7. Serve hot with tortilla chips and enjoy.

Amanda's Tip

Save a little of your cooked chorizo and diced jalapeño before assembling the queso. Adding them back over the top right before serving gives the finished dip extra texture, color and flavor.

The cleaned-up recipe now follows the actual ingredient list and original 20–25 minute grill method rather than introducing the cheddar, Monterey Jack, paprika, chipotle powder or queso fresco mentioned elsewhere in the old article.

Save This Recipe

Whether you're planning a summer cookout, game day or a casual night outside, save this recipe so you have it the next time queso is on the menu.

FAQ

Frequently Asked Questions

How long does queso take to melt on the grill?

This grilled chorizo queso takes approximately 20–25 minutes for the cheeses to completely melt together. Keep the grill lid closed while it cooks and stir the queso a couple of times during cooking.

Do I need to cook the chorizo before adding it to the queso?

Yes. Cook the chorizo completely before combining it with the cheeses and remaining ingredients. I cook mine with the jalapeños first, drain excess grease if necessary and reserve a little cooked chorizo for topping.

What cheese is in this chorizo queso?

This recipe uses Velveeta Queso Blanco, mozzarella, pepper jack and cream cheese. Together they create the creamy, melty base for the dip.

What do you serve with grilled chorizo queso?

I serve it hot with tortilla chips for dipping. It's an easy appetizer to put out for a cookout, party or gathering while everyone is outside around the grill.

Why do you put dish soap on the bottom of the pan?

If I'm using my 360 Cookware pan on the grill, I put a thin layer of Dawn dish soap on the outside bottom surface of the pan only to make grill cleanup easier afterward. It never goes inside the cookware or anywhere near the food.

More Recipes for Your Next Cookout

If you're firing up the grill, here are a few more recipes from the blog that would be perfect alongside this queso:

The Perfect Summer Meal: Grilled Chicken, Mexican Street Corn & Cucumber Salad

Fruit & Goat Cheese Bruschetta

Grilled Steak & Blue Cheese Salad with Grilled Corn

Farmers Market Pasta Salad

And if you're making drinks to go with it:

Frozen Raspberry Margarita

4 Easy 4-Ingredient Tequila Cocktails

Sparkling Watermelon Punch

Shop My Entertaining Favorites

From serving pieces and glassware to bowls and entertaining essentials, these are some of my favorite finds for serving recipes like this when we're gathering at home.

Final Thoughts

This Grilled Chorizo Queso is exactly the kind of recipe I love for outdoor entertaining: easy to put together, made for sharing and something everyone can gather around while the rest of dinner is cooking.

The combination of creamy cheeses, chorizo, jalapeños and fire-roasted tomatoes gives it so much flavor, while making the queso right on the grill keeps everything outside with the rest of the cookout.

Put the warm pan in the middle of the table, add plenty of tortilla chips and let everyone dig in.

And if you're using your 360 Cookware on the grill—don't forget the Dawn trick.

On the outside. Definitely the outside.