5-Star Reader Comment
“I made this for a potluck and everyone raved about it! I actually made a double batch and brought home only a dirty dish. Yes, every bit of this pulled pork was gone!”
Sandra
Why This Slow Cooker Pulled Pork Has Been on My Table for Years
I’ve been making this slow cooker pulled pork for as long as I can remember. It started as a way to feed a hungry crowd without standing over a smoker all day, and it became the recipe my people ask for every summer. Six simple ingredients, a few hours in the crock pot, and you have smoky, pull-apart pork that rivals any BBQ joint.
The dry rub does all the heavy lifting. Paprika, brown sugar, garlic powder, dry mustard, and a good dose of coarse salt go deep into the meat overnight. By the time it’s done, that pork shoulder is fall-apart tender with a rich, caramelized crust that makes it hard to wait.
I’ve served this at backyard cookouts, Sunday dinners, and more potlucks than I can count. It feeds a crowd without any fuss, and it’s honestly one of the most requested recipes I’ve ever put on the table.
Enjoy, Y’all!
Donya’s Best Tips for Slow Cooker Pulled Pork
Rub it the night before: Letting the dry rub sit on the pork overnight makes a real difference. The spices have time to work into the meat, and the flavor goes all the way through.
Do not add liquid: Y’all need to trust me on this! I know it feels like something is missing, but trust the process. The fat in the pork and the moisture from the onions create all the juicy, tender liquid this recipe needs.
Low and slow wins every time: Eight hours on LOW gives you deeper, richer flavor than six hours on HIGH. If you have the time, use it.
Save the cooking juices: Before you discard anything, reserve about half a cup of the liquid left in the pot. Drizzle it back over the shredded pork to keep everything moist and full of flavor.
Use a bone-in shoulder for best results: The bone adds flavor as the pork cooks. The meat around the bone tends to be the most tender, and the whole roast holds its shape better through the long cook time.
Shred it while it is hot: The moment you pull the pork from the slow cooker, grab two forks and get to work. Hot meat shreds cleanly and easily. Let it cool down and the job gets harder.
Serve it with Carolina Vinegar BBQ Sauce, Creamy Cole Slaw, and the Best Baked Beans. This is a meal that rivals any BBQ joint!
Crock Pot Pulled Pork Recipe Ingredients
- Boston Butt Pork Roast – bone-in or boneless can be used.
- Onion – yellow onion, Vidalia, or red onion are great for this recipe.
- Brown Sugar
- Granulated Sugar
- Kosher Salt – you can also add pepper if desired.
- Dried Mustard – dried cumin can also be used as a substitute,
- Paprika – for a smoky flavor, you can use smoked paprika.
What Is The Best Cut Of Meat For Pulled Pork?
Pulled pork is most often made with a “Boston butt,” a cut of meat from the shoulder of a pig. The pork shoulder, sometimes called a pork loin roast, has the ideal amount of fat and connective tissue that create tender, juicy pulled pork. You can use either a bone-in or boneless shoulder for pulled pork.
How To Make Slow Cooked Pulled Pork In The Crock Pot
- Make the dry rub seasoning and liberally sprinkle it over the pork.
- Cover and put in the fridge for an hour, but preferably overnight.
- Lightly spray the crockpot with cooking spray and place the sliced onions on the bottom. Place the pork shoulder on top of the onions.
- Place the lid on and cook on HIGH for 6 hours or LOW for 8 hours.
- Remove the pork from the slow cooker, reserve the juices, and discard the onions.
- Place the roast back in the slow cooker and shred it with 2 forks. Add some of the cooking juices to the pork to moisten it, if needed.
The Best Way To Shred Pulled Pork
It’s super easy to shred the meat for this Southern pulled pork crock pot recipe. Here’s how:
- Remove the roast from the crock pot, remove the onions, and drain off the juices. Reserve about half a cup of liquid for later.
- Place the roast back in the crock pot. Grab two forks and shred the cooked pork roast.
- Lightly drizzle the cooking liquid over the shredded cooked pork, if needed.
Make-Ahead Tips for Feeding a Crowd
This is the recipe I pull out whenever I know I have a big group coming and I want to enjoy the party instead of the kitchen.
Freeze for up to 3 months: Portion the cooled pork into freezer-safe containers, label with the date, and freeze. Thaw overnight in the refrigerator and reheat gently before serving.
Make the dry rub up to a week ahead: Mix the rub, store it in a sealed jar at room temperature, and it is ready to go whenever you need it.
Rub and refrigerate overnight: Coat the pork the evening before for deeper flavor and one less step on cooking day.
Refrigerate cooked pulled pork for up to 4 days: Store in a sealed airtight container. Reheat on the stovetop over low heat or in the microwave until warmed through.
More Of My Favorite Crock Pot Recipes
This recipe is even easier with the right equipment! Discover my top slow cooker recommendations and make your cooking effortless.
Equipment
Ingredients
Dry Rub
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse salt
Making the BBQ
- 1 (5 to 7 lb) pork roast/Boston butt
- 1 large onion cut into thick slices (optional)
Instructions
- Mix all dry rub ingredients together in a bowl. Rub the "rub" all over the pork roast.
- Cover and put in the fridge for an hour but preferably overnight.
- Lightly coat slow cooker with nonstick cooking spray.
- Line bottom of cooker with the onion slices and place the roast on top.
- Set to cook on HIGH for 6 hours or on LOW for 8 hours.
- Remove the roast from the crock pot, and drain off the juices. Reserve about half a cup of liquid for later. Discard the onions.
- Place the roast back in the crock pot. Grab two forks and shred the cooked pork roast. Lightly drizzle the cooking liquid over the cooked shredded pork if needed.
- Serve immediately. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Leftover pulled pork will stay fresh in the refrigerator for 3–4 days in sealed, airtight containers. Reheat, on the stovetop on low or in the microwave until heated through.
- To freeze, I like to package leftovers in containers, label them, and stash them in the freezer for later meals. Freeze pulled pork for up to 3 months.
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- Carolina Vinegar BBQ Sauce – apple cider vinegar-based that’s hot and peppery.
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- Carolina Gold BBQ Sauce – yellow mustard and spices with a tangy, bold flavor.
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- Alabama White Sauce – light and zesty mayonnaise-based sauce.
Nutrition
What Is Pulled Pork?
Deeply rooted in Southern barbecue culture, pulled pork is an iconic dish that folks have loved for years. It’s made by slow-cooking or smoking a pork shoulder or pork butt until it becomes easily shredded or “pulled” apart tender. Whether it’s served as pork sandwiches (my favorite) or on a tray with pickles, a couple of sides, and white bread, pulled pork is a classic that makes my mouth water just thinking about how delicious it is!
Leftover Storage Tips
Leftover pulled pork will stay fresh in sealed, airtight containers in the refrigerator for 3–4 days. Reheat, on the stove top on low or in the microwave until heated through.
This juicy, tender meat freezes really well! I like to package leftovers in containers, label them, and freeze them for later meals. This recipe is great for getting creative with all kinds of leftovers.
Frequently Asked Questions
I like to cook a 5-7 pound Boston butt. It easily fits into a 6-quart or larger crock pot. When I need to feed lots of people, I cook a second pork butt in another slow cooker.
When the pork is fully cooked, it should be incredibly tender and easily pull apart. Also, the pork should have a rich, browned exterior and a juicy, moist interior.
If you tried this Crock Pot Pulled Pork Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Please delete my previous comment! I forgot to say it was delicious even without any added liquids. Well done! Enjoyed it with corn fritters, blackeyes, ambrosia, and blackberry cobbler!
That sounds like the perfect Southern plate—so glad you enjoyed it! I love hearing how folks serve up these recipes with family favorites like corn fritters and blackberry cobbler. Thanks so much for sharing! ~Donya
I made this for a potluck and everyone raved about it! I actually made a double batch and brought home o ly a dirty dish. Yes, every bit of this pulled pork was gone!
WOW! Thank you so much. I am thrilled you are cooking with me and I LOVE THIS COMMENT! ❤️
~Donya