Crockpot Pulled Pork

This crockpot pulled pork is one of those recipes that feels like a little kitchen miracle. You toss everything in the slow cooker, walk away, and come back to the most tender, juicy, flavor-packed meat that practically falls apart with a fork. It’s perfect for days when you want something hearty and delicious, but don’t want to be tied to the stove. Whether you’re feeding a crowd or just stocking up on leftovers, this one’s a total win.

What makes this pulled pork so good is the low and slow cooking. The pork shoulder (or pork butt) slowly simmers in a flavorful blend of spices, broth, and just the right touch of sweetness and tang. As it cooks, the meat soaks up all those bold, smoky, savory notes, and becomes impossibly soft and shred-able. It’s the kind of meal that smells incredible by hour three — and by hour eight, you’ll be counting down the seconds until dinner.

I love how versatile it is, too. You can pile it onto toasted buns with slaw for a classic BBQ sandwich, stuff it into tacos with fresh toppings, or even use it over rice or in a baked potato. And don’t get me started on how amazing it tastes the next day — honestly, it might be even better after the flavors settle in overnight.

The best part? It takes just a few minutes of prep. You can even do it before work and come home to dinner practically ready to go. So if you’re looking for a no-fuss meal that delivers major comfort food vibes, this crockpot pulled pork is exactly what you need.

Why You’ll Love It

• Effortless to Make: Just season the pork, toss everything into the slow cooker, and let it do the work. Minimal hands-on time, maximum reward.
• Fall-Apart Tender: The slow cooking process breaks down the pork until it’s melt-in-your-mouth soft and juicy — no dry meat here.
• Packed with Flavor: A perfect balance of smoky, savory, tangy, and just a hint of sweet. Every bite is loaded with bold, comforting flavors.
• Meal Prep Friendly: Makes a big batch, perfect for leftovers that reheat beautifully. You can enjoy it all week in sandwiches, tacos, or bowls.
• Crowd-Pleaser: Whether it’s for a casual family dinner or a weekend gathering, everyone loves pulled pork — it’s always a hit.

Ingredient List

For the Pulled Pork:

• 3–4 lbs pork shoulder (also called pork butt), boneless or bone-in
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon chili powder (optional for heat)
• 1 tablespoon brown sugar
• 1 cup barbecue sauce (plus more for serving)
• ½ cup chicken broth or water
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce

Optional for Serving:

• Buns or sandwich rolls
• Coleslaw
• Extra BBQ sauce

Ingredient Notes

• Pork shoulder: This cut has the right amount of fat and connective tissue for slow cooking — it turns incredibly tender and flavorful.
• Smoked paprika: Adds that rich, smoky BBQ depth without needing a smoker.
• Brown sugar: Balances the spices with a touch of sweetness — especially important if your BBQ sauce is more tangy than sweet.
• BBQ sauce: Use your favorite! I like a smoky or hickory-style BBQ sauce for added depth.
• Apple cider vinegar: Brightens the dish and cuts through the richness — don’t skip it.
• Worcestershire sauce: Adds umami and rounds out the flavors nicely.

Kitchen Equipment Needed

• Slow Cooker (Crockpot): The star of the show — it does all the work while you go about your day. I love my 6-quart Crockpot for big batches.
• Cutting Board & Sharp Knife: For trimming and cutting the pork if needed. A sturdy board makes prep easier.
• Measuring Spoons & Cups: To get the seasoning mix and liquids just right.
• Tongs or Forks: For shredding the pork once it’s done. I often use two forks — simple and effective.
• Serving Dish or Container: To transfer and store the pulled pork — especially helpful if you’re meal prepping.

Instructions

Step 1: Prepare the Pork

• Pat the pork shoulder dry with paper towels — this helps the seasoning stick better.
• Trim off any large chunks of excess fat if needed, but leave some for moisture and flavor.
• Place the pork on a clean surface or cutting board.

Pro Tip: If your pork is too large for your slow cooker, cut it into 2–3 big chunks. It’ll cook faster and more evenly.

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Step 2: Mix the Dry Rub

• In a small bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, salt, black pepper, chili powder (if using), and brown sugar.
• Stir well until fully mixed.

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Step 3: Season the Pork

• Rub the spice mixture all over the pork, coating it evenly on all sides.
• Use your hands to press the rub in gently — the more contact, the more flavorful it’ll be.

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Step 4: Load the Crockpot

• Place the seasoned pork into the slow cooker.
• Pour in the barbecue sauce, chicken broth (or water), apple cider vinegar, and Worcestershire sauce around the meat — not directly on top, so the seasoning stays in place.
• Cover with the lid.

Pro Tip: Don’t lift the lid while cooking! It releases heat and can increase cooking time by 30 minutes or more.

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Step 5: Slow Cook

• Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the pork is fall-apart tender and shreds easily with a fork.

Pro Tip: Low and slow gives the best texture and flavor — if you’ve got the time, go with that.

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Step 6: Shred the Pork

• Once done, carefully remove the pork from the crockpot and place it on a clean cutting board.
• Use two forks (or meat shredders) to pull it apart into bite-sized pieces.
• Return the shredded meat to the slow cooker and stir to coat it in the sauce.

Pro Tip: If there’s too much liquid, scoop some out before adding the meat back in — or let it simmer for 15 minutes on high with the lid off to thicken the sauce.

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Step 7: Serve and Enjoy

• Pile the pulled pork onto buns, in tacos, over rice, or however you love it.
• Spoon on a little extra BBQ sauce if you want it saucier.
• Top with coleslaw for extra crunch and freshness if serving in sandwiches.

That’s it! Your slow cooker just made magic.

Tips and Tricks for Success

• Go low and slow when possible: Cooking on low for 8–10 hours really gives the pork time to break down and absorb all the flavors.
• Don’t skip the seasoning rub: It’s where all the deep, smoky, savory flavor comes from — way more effective than just relying on BBQ sauce alone.
• Shred while warm: The pork is easiest to shred right after cooking while it’s still hot and tender.
• Let it soak in the juices: After shredding, stir the pork back into the slow cooker to let it absorb the cooking liquid and become extra juicy.
• Great for freezing: Store extra pulled pork in a freezer-safe container with a bit of the sauce to keep it moist — perfect for quick meals later.

Ingredient Substitutions and Variations

• No pork shoulder? Use pork loin for a leaner option, but expect a slightly less juicy result.
• No apple cider vinegar? White vinegar or even lemon juice can be used in a pinch.
• Make it spicy: Add extra chili powder, cayenne, or a few dashes of hot sauce to the sauce mix.
• Use a different sauce: Try honey BBQ, Carolina-style vinegar sauce, or even a smoky chipotle blend to switch up the flavor.
• Add onions: Slice up one onion and place it at the bottom of the slow cooker for extra flavor and aroma.

Serving Suggestions

• Pulled Pork Sandwiches: Pile the pork high on toasted brioche buns with creamy coleslaw and an extra drizzle of BBQ sauce. Classic and always a hit!
• Taco Night: Stuff the shredded pork into warm tortillas with avocado, pickled onions, and a sprinkle of cotija cheese. So good!
• Pulled Pork Bowls: I love serving it over fluffy rice with black beans, corn, and a dollop of sour cream—super filling and colorful.
• Loaded Baked Potatoes: Spoon the pork into baked potatoes with shredded cheese, sour cream, and chives for a cozy, comforting meal.
• Sliders for Parties: Serve on mini slider buns with a side of chips or sweet potato fries—perfect for game day or casual gatherings.

Storage and Reheating Instructions

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze portions in airtight containers or freezer bags with a bit of sauce for moisture. Label and use within 2–3 months.
• Reheat on Stove: Warm in a skillet over medium heat, adding a splash of broth or BBQ sauce to keep it juicy.
• Reheat in Microwave: Microwave in 30-second bursts, stirring in between, until heated through. Cover loosely to prevent splatters.
• Reheat from Frozen: Thaw overnight in the fridge, then reheat using any method above for best texture.

Frequently Asked Questions

Can I use a different cut of meat besides pork shoulder?

Yes! Pork loin or even pork tenderloin can work, but they’re leaner and may turn out a bit drier. Just keep an eye on the cook time — they’ll finish faster.

How do I make this pulled pork less sweet?

Skip the brown sugar and use a tangier BBQ sauce (like a vinegar-based or mustard-style sauce). You can also add a splash of lemon juice to brighten it up.

Can I cook it overnight?

Absolutely — just set it on low before bed, and you’ll wake up to a house that smells amazing. Let it cool slightly before shredding and storing if you’re not serving it right away.

What’s the best way to make it ahead of time?

Cook and shred the pork, then store it in the fridge (with a bit of the sauce to keep it moist). Reheat gently the next day when you’re ready to serve.

How do I make it extra saucy?

Add an extra ½ to 1 cup of your favorite BBQ sauce after shredding the pork. Mix well and let it sit for a few minutes in the warm slow cooker to soak it up.

Is this gluten-free?

It can be! Just make sure your BBQ sauce and Worcestershire sauce are certified gluten-free, and you’re good to go.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!