Get ready for the most tender, flavorful, and ridiculously easy crockpot pulled pork you’ve ever made. This recipe is the definition of “set it and forget it,” delivering fall-apart meat soaked in a smoky, sweet, and tangy sauce. It’s the perfect, stress-free meal for busy weeknights, game days, or feeding a crowd.
You only need about 15 minutes of prep to get everything into the slow cooker. Eight hours later, your house will smell incredible, and you’ll have perfectly juicy pork ready to be shredded and devoured.
Why This is the Best Crockpot Pulled Pork Recipe
This isn’t just another recipe; it’s a foolproof method for achieving pulled pork perfection every single time. It’s designed for maximum flavor with minimal effort.
Effortlessly Delicious: A simple homemade spice rub and a slow simmer create a depth of flavor that tastes like you worked on it all day.
Fall-Apart Tender: The low-and-slow cooking method breaks down the pork shoulder until it’s so tender you can shred it with a fork. No dry pork here!
Incredibly Versatile: Serve it on buns for classic sandwiches, in tacos, on top of nachos, or with a side of creamy Crockpot Mac and Cheese. The possibilities are endless!
The Secret to Perfect Pulled Pork: The Cut of Meat
The key to amazing pulled pork is using the right cut of meat. For this recipe, you want a pork shoulder, which is often sold as a “Boston butt” or “pork butt.”
This cut has the ideal amount of fat marbling. As the pork cooks slowly, that fat renders down, basting the meat from the inside out. This process is what makes the pork so incredibly moist, tender, and flavorful.
Ingredients You’ll Need
This recipe uses simple, pantry-staple ingredients to create its signature flavor. The magic is in the combination of the smoky rub and the tangy braising liquid.
Simple ingredients combine to make incredibly flavorful pulled pork.
For the Pork Rub
Brown Sugar: Adds a touch of molasses-sweetness that helps create a delicious crust.
Smoked Paprika: Provides a deep, smoky flavor without any grilling.
Garlic & Onion Powder: These form the savory base of our rub.
Salt & Black Pepper: Essential for enhancing all the other flavors.
For the Slow Cooker
Pork Shoulder (Boston Butt): A 4-5 pound, bone-in or boneless pork shoulder is perfect.
Yellow Onion: Creates a flavorful bed for the pork to cook on.
Apple Cider Vinegar: Helps tenderize the meat and adds a crucial bit of tang to cut through the richness.
Liquid Smoke: A little goes a long way to add an authentic, “just-smoked” flavor.
BBQ Sauce: Use your favorite brand! You’ll stir this in after the pork is shredded.
How to Make Crockpot Pulled Pork (Step-by-Step)
Follow these simple steps for perfect pulled pork. The slow cooker does all the heavy lifting!
Make the Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly distributed.
Prepare the Pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture generously over all sides of the pork, pressing it into the meat.
Prepare the Crockpot: Scatter the sliced onion across the bottom of your slow cooker. Place the seasoned pork shoulder on top of the onions.
Add Liquids: Pour the apple cider vinegar and liquid smoke over the pork. You don’t need a lot of liquid; the pork will release its own juices as it cooks.
Cook Low and Slow: Cover the crockpot and cook on LOW for 8-10 hours or on HIGH for 4-5 hours. We strongly recommend the LOW setting for the most tender result. The pork is done when it falls apart easily with a fork.
Shred the Pork: Carefully remove the pork from the crockpot and place it on a large cutting board or in a bowl. Let it rest for 10 minutes. Using two forks, shred the meat, discarding any large pieces of fat.
The pork is so tender it shreds with almost no effort.
Sauce and Serve: Skim the fat from the juices left in the crockpot, if desired. Return the shredded pork to the slow cooker. Pour in your favorite BBQ sauce and stir to combine. Let it warm through for another 10-15 minutes, then serve hot.
Tips for Fall-Apart Tender Pulled Pork
Don’t Trim All the Fat: Leave the fat cap on the pork shoulder. As it cooks, the fat will render and keep the meat incredibly moist.
Low and Slow is Key: While you can cook it on high, cooking on low for at least 8 hours is the secret to truly fall-apart, melt-in-your-mouth texture.
Sear for More Flavor (Optional): For an extra layer of flavor, you can sear the pork shoulder in a hot, oiled skillet on all sides before placing it in the crockpot. This creates a beautiful crust through the Maillard reaction.
Shred in the Pot: To save on dishes, you can shred the pork directly in the crockpot after removing most of the cooking liquid.
What to Serve with Pulled Pork
Pulled pork is a fantastic centerpiece for a meal. Here are some of our favorite ways to serve it, from classic pairings to more creative ideas.
Classic Pairings
Creative Ideas
Brioche Buns
Pulled Pork Tacos
Coleslaw
Pulled Pork Nachos
Cornbread
Loaded Baked Potatoes
Mac and Cheese
Pulled Pork Quesadillas
Storing, Freezing, and Reheating
Leftover pulled pork is fantastic to have on hand for quick meals. Here’s how to store it properly.
Storing
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Be sure to include some of the juices to keep it moist.
Freezing
Allow the pork to cool completely. Portion it into freezer-safe bags or containers. It freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
The best way to reheat pulled pork is on the stovetop over low heat with a splash of water, broth, or extra BBQ sauce to keep it from drying out. You can also reheat it in the microwave in short intervals.
The Easiest Crockpot Pulled Pork
FL Recipes
Crockpot Pulled Pork: The Juiciest, Easiest Recipe Ever
This crockpot pulled pork recipe is incredibly easy and yields the most tender, juicy, and flavorful results. Made with a simple spice rub and your favorite BBQ sauce, it's a set-it-and-forget-it meal perfect for any occasion.
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly distributed.
Pat the pork shoulder dry with paper towels. Rub the spice mixture generously over all sides of the pork, pressing it into the meat.
Scatter the sliced onion across the bottom of your slow cooker. Place the seasoned pork shoulder on top of the onions.
Pour the apple cider vinegar and liquid smoke over the pork.
Cover the crockpot and cook on LOW for 8-10 hours or on HIGH for 4-5 hours. The pork is done when it falls apart easily with a fork.
Carefully remove the pork from the crockpot and place it on a large cutting board or in a bowl. Let it rest for 10 minutes. Using two forks, shred the meat, discarding any large pieces of fat.
Skim any excess fat from the juices left in the crockpot. Return the shredded pork to the slow cooker. Pour in your favorite BBQ sauce and stir to combine. Let it warm through for another 10-15 minutes, then serve hot on buns.
Nutrition
Calories: 450kcalProtein: 30gFat: 28gFiber: 1g
Notes
Searing Tip: For an extra layer of deep, savory flavor, sear the pork shoulder on all sides in a hot, oiled skillet before adding it to the slow cooker. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Pork shoulder, also known as Boston butt, is the best cut. Its high fat content melts during the long cooking process, resulting in incredibly tender and flavorful meat.
No, you don’t need to add much liquid. The pork shoulder will release a significant amount of its own juices as it cooks, creating a flavorful braising liquid. We only add a little apple cider vinegar for flavor and tenderness.
For the most tender results, always cook on LOW. Cooking low and slow for 8-10 hours allows the connective tissues in the pork to break down properly, making the meat fall-apart tender. Cooking on high can result in tougher meat.
The pork is done when it’s fork-tender. You should be able to easily shred it with two forks with very little resistance. The internal temperature should be around 205°F (96°C) for optimal shredding.
Absolutely! Let the pulled pork cool completely, then store it in an airtight, freezer-safe bag or container. Include some of its juices in the bag to prevent it from drying out. It will keep well in the freezer for up to 3 months.
More Crockpot Recipes You’ll Love
If you loved how easy this recipe was, you’ll be a fan of our other slow cooker favorites. They are perfect for getting a delicious dinner on the table with minimal fuss. Try our amazing Crockpot Pot Roast for another comforting classic, or whip up a batch of our hearty Crockpot Chili for your next game day.
We hope you love this Crockpot Pulled Pork recipe! If you make it, please let us know in the comments below and don’t forget to share your creations on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
