The best slow cooker pulled pork is made with deliciously seasoned pork shoulder cooked low and slow. This juicy, mouthwatering pulled pork will satisfy any crowd! So much flavor, so little effort.
Pulled pork is a classic BBQ dish that is beloved for its tender, fall-apart texture and rich, smoky flavor. While low and slow cooking methods like smoking and braising are essential for breaking down the collagen in pork butt to make it pull-able, searing is the key to developing deep, complex flavors.
Searing the pork butt before long slow cooking helps create irresistible char and caramelization on the exterior while locking in moisture and seasoning on the inside. This not only enhances flavor but also improves texture and appearance.
Here’s everything you need to know about how to sear pork butt to get perfect pulled pork every time.
Why You Should Sear Pork Butt
Searing pork butt before long, slow cooking accomplishes a few important things:
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Develops flavor – Browning the meat through searing produces compounds called Maillard reactions which result in rich, complex flavors This reaction doesn’t occur at the low temperatures used for smoking and braising.
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Builds fond – The browned bits stuck to the bottom of the pan are full of concentrated meaty flavors Deglazing the pan to make a sauce or gravy incorporates these flavors,
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Improves appearance – Searing produces an appetizing dark crust on the exterior of the meat. This visual appeal matches the delicious taste.
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Enhances texture – A good sear helps create contrast between the flavorful, crispy bark on the outside and moist, tender meat on the inside.
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Seals in juices – The high heat of searing essentially cooks the exterior of the meat, sealing the outside to better retain moisture as it cooks.
Skipping the sear means missing out on layers of flavor and the satisfying textural contrasts that take pulled pork to the next level.
How to Sear Pork Butt
Properly searing pork butt is simple but requires paying attention to a few key details:
1. Pat the Pork Butt Dry
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Remove the pork butt from the packaging and pat it dry thoroughly with paper towels. Any excess moisture on the exterior will cause steaming rather than searing.
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Make sure to pat dry any crevices and openings. Use a paper towel to blot inside any cavities as well.
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The meat should be completely dry to the touch before searing.
2. Season the Pork Butt
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Generously season the pork butt on all sides with salt, pepper, and any other dry rub ingredients.
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Seasoning before searing allows the flavors to penetrate deeper into the meat. It also helps form a flavorful crust.
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Be bold with seasoning, as any salt and spices applied now will permeate throughout the meat.
3. Choose a High Smoke Point Oil
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For searing, you want an oil with a high smoke point that can withstand high heat without burning. Good options include:
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Avocado oil
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Grapeseed oil
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Refined peanut oil
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Ghee
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Avoid oils like olive oil and butter that can burn at high heat.
4. Get the Skillet Very Hot
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Heat your skillet or Dutch oven over medium-high to high heat. Cast iron works great.
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Allow the pan to preheat until it is ripping hot. Test it by sprinkling a drop of water in the pan – it should sizzle and evaporate immediately.
5. Sear the Meat in Batches
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Add just enough oil to lightly coat the bottom of the hot pan.
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Gently lay the pork butt in the pan. Resist moving it around initially.
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Let it sear undisturbed for 2-3 minutes until a dark crust forms.
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Once properly seared, use tongs to flip and sear the other side for another 2-3 minutes.
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Avoid overcrowding the pan, which causes steaming. For a 5 pound pork butt, sear it alone. For larger roasts, cut into sections and sear in batches.
6. Sear the Remaining Sides
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Stand the pork butt on its side or end to brown the remaining surfaces.
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Use tongs to hold it upright in the pan while searing the sides for 1-2 minutes per side.
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The end pieces often provide the best bark, so don’t skip this step!
7. Let It Rest
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Transfer the seared pork butt to a plate and let it rest for 10-15 minutes before the long cooking process.
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Resting allows the juices to reabsorb back into the meat rather than spill out when you start slicing or shredding.
And that’s it – your pork butt is ready for smoking, braising, or roasting!
Sear Then Smoke Pulled Pork
Smoking is one of the most popular ways to turn seared pork butt into insanely delicious pulled pork.
To smoke after searing:
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Sear the seasoned pork butt per steps above using a skillet.
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Transfer the seared meat to the smoker, fat side up.
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Smoke at 225-250°F for 8-12 hours until it reached 200-205°F internal temperature.
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Rest, shred, sauce, and serve!
The sear provides a flavorful, textured bark before the low, slow smoking tenderizes the meat.
Sear Then Braise Pulled Pork
Braising in flavorful liquid is another excellent option after searing pork butt.
To braise after searing:
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Sear the pork butt as directed in the initial steps.
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Transfer the seared meat to a Dutch oven or braising pot.
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Add braising liquid like stock, juice, or beer to come 1-2 inches up the sides of the meat.
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Braise covered for 2-3 hours at 300°F until fall apart tender.
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Shred the pork and use the braising liquid as the base for a delicious pulled pork sauce.
Sear Then Roast Pulled Pork
Don’t have a smoker? No problem – roast in the oven after searing.
To roast after searing:
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Start by searing the pork butt as instructed above.
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Place the seared meat in a roasting pan or dish, fat side up.
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Roast covered for 4-5 hours at 300°F, until fork tender and 200°F internal temp.
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The sear provides flavorful bark before the low heat roast tenderizes it.
Tips for Perfect Seared Pulled Pork
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For ideal flavor and texture, sear pork butt before and after the long cook. Sear initially to build fond and flavor, then once more after shredding to crisp up the pulled meat.
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To sear a whole untrimmed pork butt, score the fat cap in a crosshatch pattern before searing. This helps the fat render and crisp up.
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Use a meat injector to inject extra flavor like broth, barbecue sauce, or apple juice inside the pork butt before cooking.
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Serve pulled pork seared or unseared. Both are delicious! Mix it up by searing just a portion to add crispy burnt ends to the tender pulled meat.
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Infuse even more flavor by adding aromatics to the pan when searing. Try garlic, shallots, chiles, citrus, or spices.
With the simple step of searing before you smoke, braise, or roast, you can take your pulled pork from great to extraordinary. A properly seared pork butt delivers you both irresistible texture and next-level depth of flavor. Give it a try next time pulled pork is on the menu!
How to make pulled pork in a slow cooker
First, pat the pork shoulder dry with paper towels. Cut the mass into smaller pieces for easier handling and trim excess fat, if desired. Then, season the pork on all sides.
Next, I prefer to sear pork shoulder before adding it to the slow cooker because it adds even more umami flavor to pulled pork. You can skip this step and move straight to the slow cooker instructions.
Once seared, transfer it from the skillet into the cooker, along with most of the broth. Use the remaining broth to deglaze the skillet, then add this liquid gold to the cooker.
Slow-cook the pork shoulder for 6 to 8 hours. It should be fall-apart tender and easy to shred. The picture below shows how I shred it in the slow cooker. You can also do it in a serving dish.
- This slow cooker method works great for pork butt or pork shoulder because they both have a lot of fat that turns into collagen during the long, slow cooking time. This is what makes it juicy and delectable.
- I find it easier to get rid of extra fat on the pork before cooking it. This makes it even easier to serve pulled pork.
- After seasoning the pork shoulder, you can put it in the fridge with the lid on for up to 8 hours before cooking it. This will save time and make the flavor better.
- You should not use the high heat setting on your slow cooker. To make pulled pork that is tender and juicy, cook it slowly so that the connective tissue softens. If you need to cook pulled pork faster, you can use an Instant Pot.
- The pork shoulder doesn’t need to be moved or turned while it’s cooking. Set it and forget it!.
- For several hours, the “keep warm” setting on the Crockpot is the best way to keep and serve your shredded pork.
Why you’ll love this pulled pork recipe
- Budget-friendly: Pork shoulder is a cheap cut that works great when making a lot of food.
- Setting the slow cooker and forgetting about it is easy. All you have to do is season the food, leave it to cook, and come back to a delicious meal. It can even cook overnight!.
- The slow-cooking method melts the fat and collagen in the pork shoulder, making a juicy, tender protein that falls apart when pulled apart.
- Crowd-pleaser: Make a lot of it for a party with little work and watch it disappear!
- Pulled pork can be used in a lot of different dishes, like sandwiches, tacos, salads, and more.
- There’s nothing more comforting than soft, juicy pulled pork that’s been cooked slowly.
On game day, these BBQ pork sliders are the best thanks to this pulled pork recipe. They taste even better with smashed potatoes in the fall and summer with creamy cucumber salad.
- Pork shoulder or pork butt: Look for pork shoulder, which is also called picnic shoulder, or pork butt, which is also called Boston butt. Because these cuts have a lot of connective tissue and fat marbling, they need to be cooked slowly and for a long time to make them tender and flavorful. It’s possible that your grocery store sells boneless cuts, but they are probably more expensive.
- Chili powder – Use chipotle powder for spicy pulled pork.
- Garlic powder
- Salt – Use Kosher salt or sea salt.
- Black pepper
- Cooking oil: To sear the pork shoulder before slow cooking, you need a high-heat oil.
- Chicken broth – Or preferred cooking liquid.
How to Smoke a Pork Butt. This BBQ Pulled Pork Recipe is Delicious!
FAQ
Why sear pork before slow cooking?
What is the secret to tender pulled pork?
Should I sear my pork roast first?
What does searing pork do?
Should you cover pulled pork when making it in the oven?
You always want to cover pulled pork when making it in the oven! If the lid has a vent hole, cover it with a piece of aluminum foil. Now place it in an oven preheated to 300° (F) for 3 hours. Ready to Pull! After the 3 hour cooking time is complete, it’s time to see and taste the results. Carefully remove the pot from the oven and remove the lid.
Does oven pulled pork need a lid?
Our oven pulled pork will need to cook in an oven-proof large cooking pan with lid or a Dutch oven. Either will work just fine. All the magic will happen in this same vessel: the stovetop searing of the meat, and then the roasting in the oven. The lid is important because we’ll be using a liquid to achieve a lot of our flavor profile and juiciness.
How long does it take to cook pulled pork?
Make my Slow Cooker Pulled Pork instead! My best pulled pork shown with BBQ sauce (recipe below), corn bread muffins, coleslaw and ice cold beer! That’s right, 36 hours is what it takes to make my very best Pulled Pork recipe: A 24-hour dry-brine in a heavily-flavoured rub, followed by a 12-hour slow roast in the oven.
How do you reheat pulled pork butt?
Reheating pulled pork butt. Reheat on a sheet pan sprinkled with a bit of water with your hand (don’t overdo it). Cover tightly with foil and into the oven at 250°-300° until hot. The time varies by how you shredded it and the amount on the tray. Usually, I take about 45 minutes or so in the oven.