Slow-cooked, tender, and juicy shredded meat is hard to beat. This Chili Rubbed Pulled pork is versatile and freezes quickly, so I like to make a large batch for later use. Over the years, this heavily spiced pulled pork has become one of my favorite recipes. The slow cooker does all the work, and the results are delicious.

Use a slow cooker for tender, moist meat.

It’s easy to make pulled pork, especially with a slow cooker. Slow cooking retains all the moisture and slowly breaks down the connective tissue, making the meat so tender it can be shredded with a fork. Slow cookers produce excellent results but are also very easy to use. This is my favorite method of making pulled pork.


You can use this delicious meat in many ways. You can use the pork to make rice bowls or tacos. Or, you can pile it into burritos and quesadillas. It’s also great to add it to salads as an added protein.

Freeze the Extras

The recipe makes a large batch. Keep some in the fridge and freeze the remainder. Divide the pork into smaller portions to freeze (I usually do 1-2 cup portions) and chill the entire batch in the fridge overnight. Once the pork is completely cooled, transfer it to the freezer and freeze for up to three months. You can use any freezer-safe container.


3 lbs. Boneless pork shoulder or butt ($4.47)

2 Tbsp chili powder* ($0.60)

1 Tbsp smoked paprika ($0.30)

1/4 tsp cayenne pepper ($0.02)

Half a teaspoon of garlic powder ($0.05).

Half a teaspoon of onion powder ($0.05).

1 tsp. salt ($0.03)

1/8 tsp Black pepper freshly cracked ($0.02)


Combine the cayenne, chili powder, smoked pepper, garlic powder, and onion powder with salt in a large bowl.

Cut the pork butt into cubes of 2-3 inches. Sprinkle the spice mixture over the pork cubes and stir the meat to coat it in the spices.

Place the beef in the slow cooker and cover it. Cook on high for 4 to 5 hours or low for 8 to 9 hours.

Stir the meat with a knife after cooking to shred it. If the heart is not tender enough, it will fall apart when you stir it. Return the lid to cook for another 30 minutes and try again. The meat is now ready to be served, or you can portion it and freeze or refrigerate it until needed. For the best taste, keep the shredded beef in the juices of the slow cooker.

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