Crock Pot Pulled Pork Recipe

I love my Crock Pot Pulled Pork Recipe because it truly rewards patience with bold flavors and tender, melt-in-your-mouth pork. A perfect blend of garlic, oregano, and rosemary meets BBQ sauce and apple cider vinegar to create an irresistibly mouthwatering dish that is both comforting and exciting. It leaves me inspired.

I’ve been experimenting in the kitchen lately and this Crock Pot Pulled Pork really caught my attention. I start with 3 to 4 lbs of pork shoulder and give it a good rub down with minced garlic, dried oregano, thyme, rosemary, paprika, salt and pepper.

Then I add a sliced onion for extra kick, a splash of apple cider vinegar, and half a cup of chicken broth to help create a rich base in the slow cooker. This method transforms the meat into gorgeous, fall-apart tender pulled pork that gets even better when I mix it with half a cup of BBQ sauce.

I’ve seen recipes inspired by things like Dr Pepper pulled pork or even Carolina pulled pork slow cooker classics, but this one has its own twist. Once it’s done cooking, the flavors are so bold and satisfying that you’ll be obsessed with every bite.

Enjoy making this delicious dinner!

Why I Like this Recipe

I like this recipe because it’s really simple to get started. I don’t have to do a lot of prep work, plus the slow cooker does almost all the cooking for me.

I like how the garlic and herb rub makes the pork so tasty. The mix of oregano, thyme, rosemary, and paprika gives it a flavor that is both strong and comforting.

I like that the pork turns out super tender and falls apart so easily. It fills my kitchen with an amazing smell and the meat just soaks up all the BBQ sauce and juices.

I also like how versatile it is. I can serve the pulled pork on buns for a casual meal or pair it with different sides if I’m in the mood for something else.

Ingredients

• Pork shoulder is the main meat that gives a hearty protein punch and rich flavor.
• Garlic adds a strong, tangy taste and is known for its health benefits too.
• Paprika not only gives a mild spice but also imparts a beautiful red color.
• Chicken broth brings moisture a really nice depth to the savory sauce.
• Apple cider vinegar makes the dish tangy and helps tenderize the meat.
• Onion gives a natural sweetness and a bit of crunch to balance the flavors.

Ingredient Quantities

• 3 to 4 lbs pork shoulder (or pork loin if you prefer)
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large onion, sliced
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 1/2 cup BBQ sauce (plus extra for serving if you like)

How to Make this

1. Start by patting the pork dry and then in a small bowl, mix the minced garlic, dried oregano, dried thyme, dried rosemary, paprika, salt, and black pepper. Rub that mix all over the pork shoulder (or pork loin if you prefer).

2. Slice the large onion and spread it evenly in the bottom of your slow cooker.

3. Place the rubbed pork on top of the onions so it can infulcate all the flavors.

4. Pour the chicken broth, apple cider vinegar, and BBQ sauce over the pork making sure it covers well.

5. Cover up your crock pot and set it to low heat for about 8 hours until the pork is fall apart tender.

6. After the cooking time, check if the pork really is tender using a fork; if it easily shreds then you’re ready to move on.

7. Remove the pork from the slow cooker and shred it using two forks, then put it back into the juices.

8. Give it a good stir so the shredded meat soaks up all the extra flavor from the slow cooker.

9. If you like extra saucy pork, drizzle a bit more BBQ sauce over it and mix.

10. Serve your pulled pork on buns or with your favorite side dish and enjoy your delicious meal.

Equipment Needed

1. Slow cooker – you’ll need it to cook the pork over a low heat for about 8 hours
2. Knife – for slicing the large onion and prepping the pork
3. Cutting board – for safely slicing the onion and handling other ingredients
4. Small bowl – to mix the garlic, oregano, thyme, rosemary, paprika, salt, and pepper
5. Measuring spoons – for accurately measuring spices and seasonings
6. Measuring cup – for the chicken broth, apple cider vinegar, and BBQ sauce
7. Fork – to check the pork tenderness and later to shred the meat (you might need two forks for that)
8. Stirring spoon or tongs – to mix the shredded pork with the juices and any extra BBQ sauce if desired

FAQ

Crock Pot Pulled Pork Recipe Substitutions and Variations

• If you can’t find pork shoulder, try using pork butt instead its just as tasty
• Don’t have garlic cloves? Use about 1/2 teaspoon garlic powder per clove instead
• If you’re missing dried oregano, you could use fresh basil or even marjoram for a different twist
• No chicken broth? Veggie broth or even beef broth can work ok in this recipe
• If you’re out of apple cider vinegar, white wine vinegar or even a squeeze of lemon juice will do the trick

Pro Tips

1. Sear the pork in a hot pan for a couple of minutes on each side before putting it in the slow cooker. It might look extra work, but it really locks in the juices and adds some extra flavor.
2. Let the pork chill with the spice rub in the fridge for an hour or two before cooking if you have time. This extra marinating step helps the meat absorb more of the seasonings and makes it even tastier.
3. Once it’s all cooked and shredded, leave the pork in the juices for a few extra minutes. It gives the meat a chance to soak up every bit of that saucy goodness.
4. At the end, taste the sauce and adjust the seasonings if needed. Sometimes a little extra salt or a splash more vinegar can make a surprising difference in brightening up the final flavor.