This slow cooker pulled pork is tender, juicy, and full of flavor. An easy crockpot recipe that’s perfect for sandwiches, bowls, and meal prep.
Made with a sugar-free pork rub that adds a ton of flavor, without loads of extra sugar.
We love to smoke pulled pork at Casa de Crews, but sometimes I don’t want to deal with all the back and forth, in-and-out of monitoring the temperature – esp outside. And while you can’t beat the flavor from a smoked pork butt, you can easily achieve very similar flavors in way less time with the help of your slow cooker!
Tender, juicy, pull-apart GOOD. I love to serve crockpot pulled pork with coleslaw in a bowl with homemade French fries, and a drizzle of my bbq sauce, with a side of pickles!
It’s also great at a summer bbq served with potato salad and cornbread muffins, or stuffed into a baked potato for an easy comfort meal anytime of year.
After you make this pork in the slow-cooker, try my shredded buffalo chicken or pulled lamb next!
Ingredients in crockpot shredded pork
I like to keep things simple for this pulled pork recipe, using the same pork spice rub I make for ribs. Truly, that is all you need to bring out the flavors from pork. I do like to make a homemade sauce that uses honey for a little bit of glaze and flavor, but is completely optional.
- pork shoulder: 4-5lb boneless pork shoulder (also called “Boston butt”), fat trimmed.
- spices for pulled pork: paprika, garlic powder, Kosher salt, black pepper, cayenne pepper, onion powder, dried oregano, dried thyme.
- sauce: I make a simple sauce using chicken broth, apple cider vinegar and honey to glaze with the pork while the slow-cooker breaks it all down. Adds a saucy depth of flavor, and is optional.
how to cook pulled pork in a slow cooker
This shredded pork could not be easier in the crockpot! I like to cut my pork shoulder into large chunks and sear for texture and moisture, but this is optional. If you’re pressed for time, you can skip this step.
- Trim fat and chop pork shoulder into chunks. Season with seasonings for pork and sear in a skillet. This helps retain moisture, color and flavor with the spice rub.
- Add seared pork chunks to the slow cooker.
- Make (optional) sauce. Combine chicken broth, honey and apple cider vinegar. Pour into crockpot with pork.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours. Because you’ve cut the pork into chunks it should break down more easily and in slightly less time. The pork is done when it easily shreds using a fork.
Do I need to sear the pork before slow cooking?
Searing your pork before adding it to the slow cooker is an optional step. It helps develop a deeper flavor and gives the pork a nice crust, but if you’re short on time, you can skip it. The pork will still turn out tender, juicy, and flavorful thanks to the braising process from your slow cooker.
best cut of meat for pulled pork?
Pork shoulder (also called Boston butt) is the most popular cut for pulled pork because it’s well-marbled, flavorful, and shreds easily after cooking. You can also use pork loin for pulled pork, but it is a leaner cut and won’t be quite as juicy – this is a personal preference and up to you, as the home cook. For either cut, I recommend a boneless pork roast simply for easy prep.
A 3rd option is picnic pork. Sometimes at my local grocery in the Southeast, this is all I can find. Picnic pork is very similar to pork shoulder/Boston butt, but has slightly less fatty marbling throughout. Typically, in my experience this comes with the bone in. This is still a great option in the slow-cooker, since it will break down and come together in flavor for several hours.
what size pork roast to use?
A 4-5 pound boneless pork shoulder will work great in a standard slow-cooker (6-7 quart) and serves around 8-10 people, depending on how you serve pulled pork.
can you freeze pulled pork?
Yes! We love to freeze leftover pulled pork and it keeps beautifully in the freezer for up to 3-months. You can store in an airtight container, ziptop bag or vacuum sealed bag.
- TO STORE: Refrigerate leftover crockpot pulled pork in an airtight container for up to 4 days.
- TO FREEZE: Freeze leftover pork in an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO REHEAT: Rewarm leftovers in a skillet or saucepan on the stovetop on medium heat until warmed through. Optional, but you can add a splash of broth to keep it moist when reheating.
pulled pork in the slow cooker: sugar-free pork rub
Ingredients
- 1 tbsp olive oil or avocado oil
- 4-5 lb boneless pork shoulder, boneless - Boston butt, pork loin or picnic pork
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoons Kosher salt
- 1/2 tablespoons black pepper
- 1/2 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
Instructions
- Trim excess fat and chop pork shoulder into large chunks. Sprinkle pork chunks with seasoning for pork.
- Heat a large skillet or sauté pan over medium high heat. Once skillet is hot, sear pork on all sides, about 3-4 minutes per side. Transfer to a 6-7qt slow-cooker.
- Make (optional) sauce: Combine chicken broth, honey and apple cider vinegar. Pour into crockpot with pork.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours. LOW is recommended but HIGH is also okay.
- Shred using two forks or a set of tongs, and mix everything together with the broth/juices from the crockpot.
- Serve as sandwich, in a bowl or however you enjoy pulled pork.
Notes
- TO STORE: Refrigerate leftover crockpot pulled pork in an airtight container for up to 4 days.
- TO FREEZE: Freeze leftover pork in an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO REHEAT: Rewarm leftovers in a skillet or saucepan on the stovetop on medium heat until warmed through. Optional, but you can add a splash of broth to keep it moist when reheating.
Nutrition
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