This Crockpot Pulled Pork recipe transforms a humble pork shoulder into tender, flavorful meat with minimal effort. It’s perfect for busy weekends, game day, or versatile leftovers. The slow cooker does all the work, delivering juicy, fall-apart pork every time.
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Why You’ll Love This Crockpot Pulled Pork
- Hands-off cooking: Set it and forget it for hours.
- Deep, complex flavor: Spice rub and slow cooking create incredible taste.
- Endlessly versatile: Perfect for sandwiches, tacos, salads, and more.
- Feeds a crowd: Easily serves 8-10 with minimal effort.
Ingredients & Tools
- 1 (4-5 lb) boneless pork shoulder (Boston butt)
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 large onion, sliced
- 4 cloves garlic, smashed
Tools: A 6-quart or larger slow cooker, tongs, and two forks for shredding.
Notes: Don’t skip the apple cider vinegar—it helps break down tough fibers for tender texture. A boneless roast makes shredding easier.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 15 minutes | Cook Time: 8 hours | Total Time: 8 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Pork shoulder is key. You might see it labeled as Boston butt. This cut has the perfect amount of marbling and connective tissue, which slowly renders down and self-bastes the meat, making it incredibly juicy and impossible to dry out.
- Don’t skip the sear. I know it’s an extra step, but browning the pork shoulder before it goes into the slow cooker is a game-changer. It creates a flavorful crust via the Maillard reaction and adds a depth of flavor that you just can’t get from spices alone.
- Low and slow wins the race. Resist the urge to cook this on high to speed things up. Cooking on low for 8 hours gives the collagen and fat ample time to break down, resulting in that signature pull-apart tenderness. High heat can make the meat tough.
- Let it rest before shredding. Once the cook time is up, let the pork rest in the slow cooker (turned off) for about 20-30 minutes. This allows the juices to redistribute throughout the meat, so they don’t all run out when you start pulling it apart.
How to Make Crockpot Pulled Pork
Step 1: First, pat the pork shoulder completely dry with paper towels. This is a crucial step for getting a good sear—moisture is the enemy of browning. In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and chili powder. Rub this spice mixture all over the entire surface of the pork, really working it into the meat. You’ll notice the color becomes a deep, rich red.
Step 2: Heat a tablespoon of oil in a large skillet over medium-high heat. Carefully place the seasoned pork shoulder in the hot skillet and sear it for about 3-4 minutes per side, until a dark brown crust forms. You’re not cooking it through, just building flavor. Don’t rush this step—that beautiful browning is pure flavor gold.
Step 3: While the pork is searing, you can prep your slow cooker. Scatter the sliced onion and smashed garlic cloves across the bottom of the crock. This creates a flavorful bed for the pork to rest on and infuses the cooking liquid from below.
Step 4: Once the pork is nicely seared, transfer it to the slow cooker, placing it directly on top of the onion and garlic. In a measuring cup or small bowl, whisk together the chicken broth, apple cider vinegar, and Worcestershire sauce. Pour this liquid mixture around the sides of the pork, being careful not to wash off all the lovely spice rub you just applied.
Step 5: Now for the easy part. Place the lid securely on the slow cooker and set it to cook on LOW for 8 hours. I know it’s tempting to peek, but try to resist lifting the lid. Every time you do, you let out a significant amount of heat and steam, which can extend the cooking time. Trust the process!
Step 6: After 8 hours, the pork should be extremely tender. You can test it by poking it with a fork—it should offer no resistance and almost fall apart. Turn off the slow cooker and, if you have time, let the pork rest inside with the lid on for another 20-30 minutes. This resting period makes a world of difference in the final juiciness.
Step 7: Carefully transfer the pork shoulder to a large bowl or cutting board. It will be very tender, so use sturdy tongs and a large spatula for support. Using two forks, shred the meat, discarding any large pieces of fat. The texture should be stringy and perfect.
Step 8: Now, let’s deal with that delicious cooking liquid. You have options! For a saucier pulled pork, skim off the excess fat from the top of the liquid in the crockpot, then use a ladle to add some of the liquid back into the shredded meat until it reaches your desired consistency. For a more traditional, slightly drier sandwich-style pork, you can use less. Taste and adjust seasoning with a pinch more salt if needed.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3-4 days.
- Freezer: Portion and freeze flat in bags for up to 3 months.
- Reviving: Reheat gently with a splash of broth or sauce to maintain moisture.
Serving Suggestions
Complementary Dishes
- Classic Coleslaw — The cool, creamy crunch is the perfect textural and temperature contrast to the warm, rich pork. It cuts through the fat beautifully.
- Cornbread Muffins — Their slight sweetness and crumbly texture are ideal for sopping up any extra sauce and make for a truly satisfying, hearty meal.
- Baked Beans — The sweet and smoky notes in the beans are a classic flavor pairing that just feels right, creating a comforting, all-American plate.
Drinks
- A Crisp Lager — The clean, effervescent quality of a good lager cleanses the palate between bites of the rich pork, making each mouthful taste as good as the first.
- Sweet Iced Tea — The sweetness balances the savory and slightly tangy notes in the pork, and it’s a quintessential Southern pairing that never fails.
- Bourbon Cocktail — An Old Fashioned or a Kentucky Mule, with their bold, complex flavors, can stand up to the robust taste of the smoked paprika and spices.
Something Sweet
- Peach Cobbler — The warm, fruity filling and buttery topping continue the homey, comforting theme and provide a lovely, sweet finish to the meal.
- Banana Pudding — It’s cool, creamy, and not too heavy, offering a simple, nostalgic dessert that feels just right after a satisfying savory main.
- Brownie Sundae — Because sometimes you just need a rich, chocolatey ending. The cold ice cream against the fudgy brownie is a perfect contrast.
Top Mistakes to Avoid
- Mistake: Using a lean cut of pork. Pork loin or tenderloin will become dry and stringy with this long cooking method. You need the fat content of a pork shoulder/butt to keep the meat moist and tender.
- Mistake: Adding too much liquid. The pork will release its own juices as it cooks. You only need enough liquid to create steam and a base for the sauce. Too much and you’ll end up with boiled, rather than braised, meat.
- Mistake: Shredding the pork in the crockpot. It’s tempting, but it can scratch the ceramic insert. It’s also much harder to do. Transferring it to a separate bowl makes the job easier and protects your cooker.
- Mistake: Skipping the fat-skimming step. The cooking liquid will have a layer of rendered fat on top. If you mix it all back in, your pulled pork can become greasy. Skimming it off first is the key to a clean, flavorful sauce.
Expert Tips
- Tip: Make it a day ahead. The flavors of pulled pork actually improve and deepen after a night in the fridge. Cook it, shred it, store it in the sauce, and then gently reheat it the next day for an even more incredible result.
- Tip: Use the broiler for crispy edges. For a restaurant-style texture, spread the sauced pulled pork on a baking sheet and pop it under the broiler for 2-3 minutes. You’ll get amazing caramelized, slightly crispy bits mixed in with the tender meat.
- Tip: Customize your sauce. After shredding, feel free to mix in your favorite barbecue sauce instead of, or in addition to, the cooking liquid. A little bit of liquid smoke can also amp up the smoky flavor if you like.
- Tip: Freeze it flat. For easy storage and quick thawing, portion the cooled pulled pork into freezer bags and press them flat before sealing. This creates thin, brick-like packages that thaw in a fraction of the time.
FAQs
Can I cook this on high instead of low?
You can, but I really don’t recommend it for the best texture. Cooking on high for 4-5 hours will technically cook the pork, but the connective tissues and collagen won’t have enough time to break down properly. The result is often a tougher, less juicy pulled pork. The low-and-slow method is what transforms a tough cut into something magical. If you’re truly in a pinch, use the high setting, but be prepared for a slightly different outcome.
How long does leftover pulled pork last?
Stored in an airtight container in the refrigerator, your pulled pork will stay fresh and delicious for 3 to 4 days. You can also freeze it for up to 3 months. I like to freeze it in portion-sized containers so I can just grab what I need for a quick weeknight dinner—it’s perfect for tossing into pasta, on top of pizzas, or in a quick stir-fry.
My pulled pork tastes a bit bland. What happened?
This usually comes down to two things: not using enough salt in the initial rub, or not reducing the cooking liquid enough. The liquid in the crockpot can dilute the seasoning. The fix is easy! After shredding, taste the pork and don’t be shy about adding more salt. You can also take a cup or two of the cooking liquid, simmer it in a saucepan until it reduces by half, and then mix that concentrated flavor back into the meat.
Can I make this without searing the meat first?
Honestly, you can, and it will still be tender. But you’ll be missing out on a huge layer of flavor. Searing creates hundreds of new flavor compounds through the Maillard reaction, giving the pork a deeper, richer, more complex taste. It’s a simple 10-minute step that elevates the entire dish from “good” to “can’t-stop-eating-it” great. If you absolutely must skip it, consider adding a teaspoon of liquid smoke to mimic some of that depth.
Is it normal for there to be a lot of liquid in the slow cooker?
Yes, completely normal! The pork shoulder releases a significant amount of its own juices and fat as it cooks. This is a good thing—it’s part of what creates the braising environment. The key is to not use all of that liquid when you’re shredding the pork. Skim off the fat from the top, then add back only as much of the defatted liquid as you need to make the pork moist and saucy to your liking.
Crockpot Pulled Pork
Make the easiest, most tender Crockpot Pulled Pork with this foolproof recipe. Perfect for sandwiches, tacos, and feeding a crowd. Get the recipe now!
Ingredients
For the pork and spice rub:
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4-5 lb boneless pork shoulder (Boston butt)
-
2 tbsp brown sugar
-
1 tbsp smoked paprika
-
2 tsp garlic powder
-
2 tsp onion powder
-
1 tsp ground cumin
-
1 tsp salt
-
0.5 tsp black pepper
-
0.5 tsp chili powder
For the cooking liquid and aromatics:
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1 cup chicken broth
-
0.5 cup apple cider vinegar
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1 tbsp Worcestershire sauce
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1 large onion (sliced)
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4 cloves garlic (smashed)
Instructions
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First, pat the pork shoulder completely dry with paper towels. In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and chili powder. Rub this spice mixture all over the entire surface of the pork, really working it into the meat.01
-
Heat a tablespoon of oil in a large skillet over medium-high heat. Carefully place the seasoned pork shoulder in the hot skillet and sear it for about 3-4 minutes per side, until a dark brown crust forms.02
-
While the pork is searing, you can prep your slow cooker. Scatter the sliced onion and smashed garlic cloves across the bottom of the crock.03
-
Once the pork is nicely seared, transfer it to the slow cooker, placing it directly on top of the onion and garlic. In a measuring cup or small bowl, whisk together the chicken broth, apple cider vinegar, and Worcestershire sauce. Pour this liquid mixture around the sides of the pork, being careful not to wash off all the lovely spice rub you just applied.04
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Place the lid securely on the slow cooker and set it to cook on LOW for 8 hours.05
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After 8 hours, the pork should be extremely tender. Turn off the slow cooker and, if you have time, let the pork rest inside with the lid on for another 20-30 minutes.06
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Carefully transfer the pork shoulder to a large bowl or cutting board. Using two forks, shred the meat, discarding any large pieces of fat.07
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Skim off the excess fat from the top of the liquid in the crockpot, then use a ladle to add some of the liquid back into the shredded meat until it reaches your desired consistency. Taste and adjust seasoning with a pinch more salt if needed.08
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