Crock Pot Pulled Pork Recipe

I made Easy Bbq Pulled Pork Slow Cooker and now my sandwiches, tacos, and anything else that gets near it are drowning in ridiculously tender, saucy pork you won’t stop eating.

I am obsessed with this Crock Pot pulled pork because it turns a tough weeknight into pure eating joy. I love the way pork shreds into messy ribbons that soak up barbecue sauce, tacos, sandwiches, whatever.

This Pork Loin Pulled Pork Slow Cooker version makes me feel like I actually scored dinner without drama. And the smell of garlic, minced or smashed and a medium yellow onion, sliced knocking around the pot gets me every time.

No frills, just loud, saucy and sticky meat that collapses under a fork. Easy Pulled Pork Sandwiches Crock Pot.

Messy mouth guaranteed and impossible to resist.

Ingredients

• Pork shoulder — the tender, juicy protein you’ll shred and savor.
• Kosher salt wakes up the meat’s natural taste.
• Freshly ground black pepper adds a mild, peppery bite.
• Light brown sugar gives sweet caramel notes on the crust.
• Smoked paprika brings that warm, smoky tone you want.
• Garlic powder adds instant savory depth without fuss.
• Onion powder gives that background, cozy onion flavor.
• Chili powder lends earthy heat and a touch of warmth.
• Ground cumin adds a toasty, slightly nutty aroma.
• Cayenne pepper, optional, kicks it if you like heat.
• Yellow mustard helps the rub stick and adds tang.
• Yellow onion gives sweet, soft texture as it cooks.
• Garlic cloves offer bright, fresh garlicky punches.
• Apple cider vinegar cuts richness with bright, zippy tang.
• Chicken broth keeps things moist and adds subtle savoriness.
• Barbecue sauce brings sticky, familiar saucy comfort.
• Extra barbecue sauce for serving, because you’ll want more.
• Hamburger buns or tortillas make it easy to eat.

Ingredient Quantities

• 3 to 4 lb pork shoulder (Boston butt), fat trimmed but not all removed
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons packed light brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, optional (for a little heat)
• 1 tablespoon yellow mustard (for rubbing on the pork)
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced or smashed
• 1/2 cup apple cider vinegar
• 1/2 cup low sodium chicken broth or water
• 1/2 cup your favorite barbecue sauce, plus extra for serving
• Hamburger buns or tortillas for serving, optional

How to Make this

1. Pat the 3 to 4 lb pork shoulder dry and trim some fat but not all, then rub the 1 tablespoon yellow mustard over the whole roast so the spice rub sticks.

2. Mix together 1 tablespoon kosher salt, 1 teaspoon black pepper, 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1/2 teaspoon ground cumin and 1/4 teaspoon cayenne if you want heat; press that rub all over the pork.

3. Slice 1 medium yellow onion and spread the slices in the bottom of the crock pot, scatter 3 cloves minced or smashed garlic over the onions, then set the rubbed pork on top.

4. Pour 1/2 cup apple cider vinegar and 1/2 cup low sodium chicken broth or water into the crock pot around the pork, not directly over the rub so you don’t wash it off.

5. Put the lid on and cook on low for 8 to 10 hours, or high for 4 to 5 hours, until the pork is fork tender and falls apart easily.

6. Carefully remove the pork to a cutting board or large dish and let it rest 10 to 15 minutes so it holds some juices, then use two forks to shred the meat, removing any big chunks of fat as you go.

7. Skim fat from the liquid left in the crock pot if you like a leaner sandwich, then stir 1/2 cup of your favorite barbecue sauce into the cooking juices to make a quick sauce and taste for seasoning.

8. Return the shredded pork to the crock pot, toss it with the sauce and juices, and cook on low for another 15 to 30 minutes so the flavors come together.

9. Serve the pulled pork on hamburger buns or in tortillas with extra barbecue sauce on the side and any toppings you like such as coleslaw, pickles or sliced onions.

10. Leftovers keep well in the fridge for 3 to 4 days or freeze for up to 3 months; reheat gently with a splash of broth or sauce so it doesnt dry out.

Equipment Needed

1. Slow cooker or crock pot
2. Cutting board (sturdy)
3. Chef’s knife (for trimming and slicing onion)
4. Measuring spoons and 1/2 cup measuring cup
5. Small bowl or ramekin (to mix the rub)
6. Tongs and two forks (for shredding and handling the pork)
7. Large spoon or fat separator (to skim juices)
8. Serving utensils and buns/tongs for plating

FAQ

Crock Pot Pulled Pork Recipe Substitutions and Variations

• Pork shoulder: you can swap for 3 to 4 lb bone-in pork loin or pork picnic roast, or use 3 to 4 lb boneless pork butt if that’s what you find. For lower fat, try a 3 to 4 lb pork tenderloin but note it will be leaner and can dry out faster.
• Apple cider vinegar: replace with equal parts white wine vinegar, rice vinegar, or lemon juice mixed with a splash of water if you want less sharpness.
• Chicken broth: use low sodium beef broth, vegetable broth, or water plus a teaspoon of soy sauce or Worcestershire for extra depth.
• Brown sugar: substitute packed dark brown sugar, maple syrup (use a bit less, start with 3/4 amount), or coconut sugar for a less refined sweetener. Honey also works but will change the flavor slightly.

Pro Tips

1. Let it rest before shredding — resting 10 to 15 minutes traps juices so the meat stays moist when you pull it apart. If you shred it too hot you’ll lose a lot of juice.

2. Save and skim the cooking liquid — chill or spoon off the fat, then mix some of the defatted juices back into the shredded pork to boost flavor without greasiness.

3. Brown the exterior first (optional) — a quick sear in a hot skillet or under the broiler for a few minutes adds deeper flavor and a bit of crust that holds up when shredded.

4. Don’t overload the crock pot — give the roast room so heat circulates; packing it too tight makes cooking uneven and can lengthen the time to tender. Use a slightly smaller roast if your pot is snug.