Name: Crockpot Pulled Pork Recipe
Prep time: 20 min
Cook time: 600 min
Total time: 620 min
Ingredients: 3 lbs Pork Shoulder; 1 cup Barbecue Sauce; 1 cup Chicken Broth; 0.5 cup Apple Cider Vinegar; 2 tsp Paprika

What is pulled pork? What is the best crockpot pulled pork recipe? I’m a picky toddler and wowed everyone from my mom to my uncle. I think I’ve made this recipe more than I’ve folded laundry (and that’s saying something). Forget standing over a smoker for hours. What is the secret to a delicious pulled pork? What is a slow cooker? Think of it as the “set it and forget it” version of your favorite BBQ joint, but without the sticky side. Fingers and questionable napkins. What is better than a dry, flavorless pork roast?

What is a crockpot cooked pork?

What is a crockpot pork shoulder that’s slow-cooked? What makes a perfect fall-apart tender? Think of it as the ultimate comfort food, perfect for sandwiches, tacos, nacho – you name it! The beauty of the crockpot method is that the long, slow cooking process breaks down the tough, tough foods. What is the connective tissue in pork, resulting in tender and juicy meat. It’s essentially a labor of love… that requires almost no actual labor from you. The beauty lies in its simplicity – just toss everything in the crockpot, let it do its magic, and cook. When you’re done shredding, shred it up. It’s essentially flavor town, population: tender pork.

Why you’ll love this recipe?

What are some of the best reasons to make a Crockpot Pulled Pork recipe? What are the top 10 things on my list?

Flavor Explosion:What are some good combinations of savory spices, sweet brown sugar, and tangy vinegar? What is an out of this world profile? My secret ingredient (shhh! Is a touch of smoked paprika – it adds depth of flavor that’ll make people think you’ve got something special? I’ve been tending a smoker all day.
EffortlessWhat is a dump and go recipe? How do you cook pork in a crockpot? No babysitting, no complicated techniques, just pure, unadulterated deliciousness.
Budget FriendlyPork shoulder is one of the most affordable cuts of meat, making this a great option for feeding. How do I entertain a crowd without breaking the bank? Plus, you can usually find it on sale, which makes it even sweeter!
Versatility Reigns Supreme:Pulled pork isn’t just for sandwiches! Can you use it in a taco, salad, quesadilla, on top of baked potatoes… the possibilities are endless? I like to throw it in a mac and cheese. It’s so good!

I’ve tried other pulled pork recipes, but this one always comes out on top. What is the perfect balance of flavors in a slow cooker? If you’re looking for something a little quicker, maybe check out spherical pressure cookers, but for the price? What is the best crockpot recipe?

How to Make Crockpot Pulled Pork Recipe

Quick Overview

How do I make a crockpot roasted pork recipe? First, you’ll rub the pork shoulder with a flavorful spice blend. What’s the best way to serve it in a crockpot? When it’s fall apart, you let it cook low and slow until it’s tender. Shred, serve, and enjoy! What makes this pork so good is the slow cooking time.

Ingredients

For the Pork:

1 (3-4 pound) pork shoulder (Boston butt), bone-in or boneless.
1 large onion, chopped.
4 cloves garlic, minced. 1 clove for
1 tablespoon olive oil (for searing, optional but recommended)

For the Dry Rub:

What’s your secret weapon for smoked paprika?
2 tablespoons of brown sugar. 1 tablespoon of salt
1 tablespoon chili powder per serving.
1 tablespoon garlic powder
1 tablespoon onion powder 1 teaspoon garlic powder 2 tablespoons
1 teaspoon ground cumin is a good amount to
1 teaspoon dried oregano per 1 cup.
1 teaspoon salt is enough to make
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for a little kick)

For the Sauce:

1 cup apple cider vinegar. 1 teaspoon lemon juice, 1 tablespoon orange
1/2 cup ketchup. 1/2
1/4 cup Worcestershire sauce. 1 teaspoon.
2 tablespoons yellow mustard
1 tablespoon brown sugar per 1 cup.
1 teaspoon hot sauce (optional, for extra heat)

What are the steps to

Step 1: Prep the Pork

Pat the pork shoulder dry with paper towels. This helps the spice rub adhere better. In a small bowl, combine all the dry rub ingredients. Generously rub the spice mixture all over the pork, making sure to coat every nook and cranny. If you have the time, wrap the pork in plastic wrap and refrigerate it for at least 30 minutes, or even overnight. This allows the flavors to really penetrate the meat. I always do this if I remember; it makes a HUGE difference.

Step 2: Sear (Optional, but Recommended)

This step adds an extra layer of flavor, but it’s not essential. In a large skillet, heat olive oil. Add salt and pepper. Cook for about 5 minutes. Remove from heat. What are some ways to cook pork shoulder on all sides, about 2-3 minutes per side? What is the best way to seal in the juices? If you overcrowd the pan, the pork will steam instead of sear. If your pork shoulder is too large, sear it in batches.

Step 3: Build the Flavor Base

Place the chopped onion and minced garlic in the bottom of the crockpot. What is a good bed for pork? If you skipped the searing step, you can still sauté the onions and garlic in the skillet until golden brown. If you like your meals softened, transfer them to the crockpot. This adds a nice caramelized flavor.

Step 4: Add the Pork and Sauce

Place the seared pork shoulder on top of the onion and garlic in the crockpot. In a separate bowl, whisk together all the sauce ingredients. Pour the sauce over the pork, making sure to coat it evenly. If the pork is not fully submerged in the sauce, add a little bit of water or chicken broth until it is all coated. I usually just eyeball it, but try to get it mostly covered.

Step 5: Cook Low and Slow

Cover the crockpot and cook on low for 8-10 hours, or on high for 4-6 hours. The pork is done when it’s fork-tender and easily shreds. Cooking time will vary depending on the size of your pork shoulder and the strength of your crockpot. I always start checking it around the 8-hour mark on low. The internal temperature should reach 195-205°F (90-96°C).

Step 6: Shred the Pork

Once the pork is cooked, remove it from the crockpot and let it rest for 15-20 minutes before shredding. This allows the juices to redistribute, resulting in more tender and flavorful meat. Use two forks to shred the pork into bite-sized pieces. Discard any excess fat or bone.

Step 7: Toss and Serve

Return the shredded pork to the crockpot and toss it with the cooking liquid. This keeps the pork moist and flavorful. Serve immediately on buns with your favorite toppings, or use it in tacos, salads, or any other dish you desire! Don’t forget the coleslaw!

What to Serve It With

This Crockpot Pulled Pork Recipe is incredibly versatile and pairs well with a variety of sides and toppings. Here are a few of my favorites:

For Classic Sandwiches: Coleslaw (creamy or vinegar-based), BBQ sauce (sweet or tangy), pickles, onion rings, potato salad. A simple bun goes a long way here – I like a brioche.

For Tacos: Corn or flour tortillas, shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, guacamole, cilantro. Don’t forget a squeeze of lime!

For Nachos: Tortilla chips, shredded cheese, black beans, corn, jalapenos, sour cream, salsa, guacamole. This is a crowd-pleaser for sure.

For Salads: Mixed greens, shredded carrots, cucumber, cherry tomatoes, red onion, cornbread croutons, ranch dressing or vinaigrette. A lighter option that’s still super satisfying.

My family’s absolute favorite way to eat this is on Hawaiian rolls with a scoop of coleslaw and a drizzle of honey BBQ sauce. It’s the perfect combination of sweet, savory, and tangy!

Top Tips for Perfecting Your Crockpot Pulled Pork Recipe

Over the years, I’ve learned a few tricks that take this Crockpot Pulled Pork Recipe from good to great:

Don’t Skip the Dry Rub: The spice rub is what gives the pork its incredible flavor. Don’t be afraid to experiment with different spices to create your own signature blend.

Sear for Extra Flavor: Searing the pork before adding it to the crockpot creates a beautiful crust and seals in the juices. This step is optional, but I highly recommend it.

Low and Slow is the Way to Go: Cooking the pork on low for a longer period of time results in more tender and flavorful meat. Resist the urge to crank up the heat!

Don’t Overcook It: Overcooked pulled pork can be dry and stringy. The pork is done when it’s fork-tender and easily shreds. The internal temperature should reach 195-205°F (90-96°C).

Rest Before Shredding: Letting the pork rest for 15-20 minutes before shredding allows the juices to redistribute, resulting in more tender and flavorful meat.

Use a Good Quality Pork Shoulder: Look for a pork shoulder that has good marbling (streaks of fat throughout the meat). This will help keep the pork moist and flavorful during cooking.

I once tried to make this with pork loin instead of pork shoulder, thinking it would be healthier. HUGE mistake! It was dry and tough. Trust me, stick with the pork shoulder; the fat renders down and makes it incredibly tender.

Storing and Reheating Tips

This Crockpot Pulled Pork Recipe is perfect for making ahead of time, as it stores and reheats beautifully:

Room Temperature: Cooked pulled pork can sit at room temperature for up to 2 hours. After that, it should be refrigerated to prevent bacterial growth.

Refrigerator Storage: Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days. Make sure to include some of the cooking liquid to keep it moist.

Freezer Instructions: For longer storage, freeze the pulled pork in an airtight container or freezer bag for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Reheating: Reheat pulled pork in the microwave, oven, or crockpot. Add a little bit of water or chicken broth to keep it moist. I usually just toss it back in the crockpot on low for a couple of hours.

I always make a big batch of this and freeze it in individual portions for quick and easy weeknight meals. It’s a lifesaver!

Frequently Asked Questions

Can I use a different cut of pork?

While pork shoulder (Boston butt) is the best choice for pulled pork due to its high fat content and connective tissue, you *could* use pork loin in a pinch. However, be aware that it will be much drier and less flavorful. If you do use pork loin, reduce the cooking time and add extra liquid to the crockpot. I really don’t recommend it, though!

Can I make this without a crockpot?

Yes! You can make pulled pork in the oven. Sear the pork shoulder as directed, then place it in a Dutch oven with the onions, garlic, and sauce. Cover and bake at 325°F (160°C) for 3-4 hours, or until the pork is fork-tender. You can also use an Instant Pot for a faster version.

How can I make this spicier?

If you like a little heat, add more cayenne pepper to the dry rub, or increase the amount of hot sauce in the sauce. You can also add a chopped jalapeno to the crockpot along with the onions and garlic. I sometimes throw in a pinch of red pepper flakes for an extra kick.

What if my pulled pork is too dry?

If your pulled pork is dry, add more of the cooking liquid back into the shredded meat. You can also add a little bit of apple juice or chicken broth to help moisten it up. Make sure you didn’t overcook it, too!

Can I add other vegetables to the crockpot?

Absolutely! Feel free to add other vegetables to the crockpot along with the onions and garlic. Bell peppers, carrots, and celery all work well. Just chop them into bite-sized pieces and toss them in.

Final Thoughts

This Crockpot Pulled Pork Recipe is a true winner in my book. It’s easy, flavorful, and incredibly versatile. It’s perfect for busy weeknights, backyard barbecues, or any time you’re craving some delicious comfort food. The fact that it basically cooks itself is just an added bonus! If you’re looking for other easy and delicious crockpot recipes, be sure to check out my other slow cooker favorites. I promise, you won’t be disappointed!

So, what are you waiting for? Go grab a pork shoulder and get cooking! I can’t wait to hear how yours turns out. Let me know in the comments if you try it and what your favorite toppings are!