Looking for a simple recipe that delivers juicy, tender pulled pork with minimal effort? The answer is this Crock-Pot pulled pork!
Whether you’re planning a backyard barbecue or just craving delicious pork sandwiches, this easy recipe, featuring the best cut of pork, will become your favorite way to enjoy shredded pork.
With just a few simple ingredients like apple cider vinegar, brown sugar, and your favorite BBQ sauce, you can create a flavorful cooking liquid that melts the connective tissues in the pork butt, transforming it into tender, flavorful shredded meat.
Plus, you can prepare it in just minutes of prep time and let the slow cooker do the work for 8-10 hours! Want to save time? I offer an Instant Pot variation below also!
Creating the Ideal Pulled Pork Sandwich
When looking to prepare a delightful meal, pulled pork sandwiches stand out as a crowd-pleaser. By utilizing a slow cooker, you can achieve juicy, tender pork with minimal effort, making it an excellent choice for gatherings or casual dinners.
The best cut of meat for this recipe is a boneless pork shoulder, often referred to as a Boston butt. This cut possesses the right amount of fat and connective tissues, which break down beautifully during the slow cooking process. The result is shredded pork that’s bursting with flavor.
Flavorful Ingredients for Deliciousness
The simplicity of the ingredients is key to crafting these sandwiches. A combination of chicken broth, apple cider vinegar, and brown sugar creates a flavorful cooking liquid that enhances the taste of the pork. Adding garlic powder, chili powder, and Worcestershire sauce elevates the seasoning, ensuring every bite is satisfying.
Don’t forget your favorite barbecue sauce; whether homemade or store-bought, it serves as the finishing touch that binds the flavors together. This versatile ingredient can also be adjusted to your taste, allowing for a customized experience with each batch.
Best Type of Pork for Pulled Pork
For perfect pulled pork, pork shoulder (sometimes sold as Boston butt) is your best choice. This cut has the ideal amount of fat that melts during the long cook time, creating juicy pork that shreds easily.
These leaner cuts have less fat and will become dry, even with the slow cooking method. While they’re great for other dishes, they just don’t work well for pulling.
Place your pork roast with the fat side up in your easy crock pot. This allows the melting fat to baste the meat as it cooks, requiring little effort but creating amazing flavor. The extra time on low setting is worth it for meat that falls apart with just a fork.
Cooking Techniques for Best Results
To begin, trim any excess fat from the top of the pork and place it at the bottom of the slow cooker. While the idea of trimming might seem tedious, it is crucial for avoiding overly greasy meat. Make a simple dry rub by combining the garlic powder, chili powder, and black pepper in a small bowl before applying it evenly across the pork.
The rub can be added to the pork up to 24 hours in advance of the cooking.
Combine the liquid ingredients in a separate bowl, whisking them together for a smooth mixture. Pour this cooking liquid over the seasoned pork, ensuring it is well-coated. Cover and set your slow cooker on low for 8-10 hours, allowing the flavors to meld and the meat to become tender.
Can You Cook Pulled Pork on High in a Crock-Pot?
Yes, you can cook pulled pork on high in a Crock-Pot, but it’s not the best approach for this great recipe. Using high heat takes less time (about 4-5 hours) but doesn’t allow the main ingredients to break down properly.
Slow cooker recipes like pulled pork benefit from gentle, low-temperature cooking.
This gives the connective tissue time to dissolve completely, creating that tender texture everyone loves. If you’re in a hurry, try cutting the pork into smaller chunks before adding your liquid.
For a smaller Crock-Pot, reducing the meat size is a good idea anyway.
Next time you’re planning pork nachos or sandwiches, start earlier rather than rushing. The only change worth making to this easy pulled pork recipe is giving it more time, not less.
Shredding and Serving the Pulled Pork
Once the cooking time is complete, the pork will be incredibly tender. Use two forks to shred the meat, discarding any large pieces of fat. This technique helps to maintain the texture of the pork, ensuring it remains juicy and easy to eat.
Stir in your choice of barbecue sauce, mixing well to combine. This step can be done in the slow cooker itself for extra convenience. Allow the pulled pork to heat through for a few minutes, enhancing the flavor of the sauce within the meat.
Pairing Perfect Sides for a Complete Meal
To elevate your pulled pork sandwiches, consider serving them on soft brioche or Hawaiian buns or slider buns.
This choice not only adds a touch of sweetness but also enhances the overall texture of the meal. Pair the sandwiches with classic side dishes like potato salad and pickles; they provide a refreshing contrast to the rich flavors of the pork.
Add a bowl of hot sauce on the side for those who enjoy a bit of extra heat. This versatility allows everyone to customize their sandwiches according to their preferences, making it an enjoyable experience for all.
Storing and Reheating Leftover Pulled Pork
If you find yourself with leftover pulled pork, it can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheating is simple; just warm it gently in a skillet or microwave, ensuring it reaches room temperature before serving again.
Additionally, this pulled pork can be frozen for later use. Just portion it into freezer-safe bags, and it can be enjoyed in various forms, from tacos to nachos, making it a versatile meal choice for future dinners.
The Best Pulled Pork Recipe for Your Next Gathering
This slow cooked pulled pork recipe is ideal for creating pulled pork tacos, sliders, or served alongside your favorite side dishes like potato salad and sweet potatoes. The combination of garlic powder, chili powder, and a touch of liquid smoke gives the pork an incredible depth of flavor, ensuring you’ll want to make it again and again.
The result is perfectly seasoned pork that can be stored in an airtight container for 3-4 days in the fridge, or even frozen for later use. Whether you’re making it for the first time or the second time, this excellent recipe guarantees great results every time.
Ingredients
- 4-5 lbs boneless pork shoulder (Boston butt or pork butt roast)
- 1 cup chicken broth
- 1/2 cup apple juice
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/2 cup brown sugar
- 2 tablespoons garlic powder
- 1 tablespoon chili powder
- 1 tablespoon black pepper
- 1 tablespoon liquid smoke
- 1/2 cup your favorite barbecue sauce
- Brioche buns or slider buns for serving
- Hot sauce, for serving (optional)
Instructions
- Prepare the Pork: Trim any excess fat from the top of the pork and place it in the bottom of your slow cooker.
- Make the Spice Rub: In a small bowl, mix together garlic powder, chili powder, and black pepper. Rub this mixture all over the seasoned pork.
- Combine Liquid Ingredients: In a bowl, whisk together chicken broth, apple juice, apple cider vinegar, Worcestershire sauce, and liquid smoke. Pour this cooking liquid over the pork in the slow cooker.
- Sear the Pork: Searing the pork in a skillet over medium-high with a little olive oil helps concentrate the flavor of the spice rub
- Cook the Pork: Place the pork in the Crock-Pot. Cover and cook on low for 8-10 hours or on high for 5-6 hours until the internal temperature reaches at least 190°F for the best results.
- Shred the Pork: Once cooked, remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
- Finish with Sauce: Stir your favorite barbecue sauce into the shredded pork, mixing well to combine. Return the pulled pork to the slow cooker for a few minutes to heat through.
- Serve: Enjoy the pulled pork on brioche buns or slider buns, with extra barbecue sauce and hot sauce if desired. Pair with sides like potato salad or sweet potatoes.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Total Time: 8-10 hours 10 minutes
Nutrition Information
- Servings: 8 servings
- Calories: 300kcal
- Fat: 15g
- Protein: 25g
- Carbohydrates: 10g
Instant Pot BBQ Pulled Pork Recipe Variation
This Instant Pot adaptation brings you the same delicious pulled pork in a fraction of the time.
While slow cookers might take 8-10 hours, your pressure cooker delivers tender, flavorful meat in just about an hour of cook time. The flavors develop differently under pressure, so we’ve adjusted a few ingredients to ensure you still get that authentic BBQ taste.
Ingredients
- 3-4 pound pork shoulder (Boston butt), cut into 3-inch chunks
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
- 1 cup chicken broth (instead of 1/2 cup in slow cooker version)
- 2 tablespoons apple cider vinegar (new addition for instant pot)
- 1 tablespoon liquid smoke (new addition to compensate for shorter cook time)
- 1 medium onion, quartered
- 3 cloves garlic, smashed
- 1 1/2 cups of your favorite BBQ sauce, divided
Instructions
- Prepare the meat: Cut the pork shoulder into 3-inch chunks (this step is important for even cooking in the Instant Pot). Mix all dry spices and brown sugar in a bowl to create your rub. Pat the pork dry with paper towels and coat thoroughly with the spice rub.
- Sear the pork: Set Instant Pot to SAUTÉ mode. Once hot, add olive oil. Working in batches to avoid overcrowding, sear each piece of pork on all sides until browned (about 2-3 minutes per side). Remove and set aside.
- Create the flavor base: With pot still on SAUTÉ, add onions and cook for 2 minutes. Add garlic and cook for 30 seconds until fragrant. Add chicken broth, apple cider vinegar, and liquid smoke, scraping the bottom of the pot to deglaze and release any browned bits.
- Pressure cook: Return the seared pork to the Instant Pot. Add 1/2 cup of BBQ sauce. Close the lid and set to PRESSURE COOK (or MANUAL) on HIGH pressure for 60 minutes. Ensure the pressure valve is set to “sealing.”
- Natural release: When cooking is complete, allow a NATURAL PRESSURE RELEASE for 15 minutes, then carefully release any remaining pressure.
- Shred and finish: Remove the pork pieces to a large bowl or cutting board. Strain the cooking liquid, reserving about 1 cup. Shred the pork using two forks, discarding any large pieces of fat.
- Mix with sauce: Return the shredded pork to the Instant Pot (on KEEP WARM setting). Add the remaining 1 cup of BBQ sauce and about 1/4 to 1/2 cup of the strained cooking liquid. Mix well and let sit for 5-10 minutes to absorb flavors.
- Serve: Enjoy on buns with coleslaw, on nachos, in tacos, or however you prefer your pulled pork!
Note: The Instant Pot requires more liquid than a slow cooker to come to pressure. That’s why we’ve increased the liquid amount and added apple cider vinegar. The liquid smoke helps develop that slow-cooked flavor in a fraction of the time.
Frequently Asked Questions
Do you need liquid in slow cooker for pulled pork?
Yes, you need some liquid when making pulled pork in a slow cooker. The liquid creates steam that helps break down tough muscle fibers and prevents the meat from drying out during the long cooking time.
Most recipes call for ½ to 1 cup of liquid. This could be water, chicken broth, apple juice, or even root beer for flavor. Don’t add too much liquid though – the pork will release its own juices as it cooks, and too much liquid can make the final dish soggy rather than tender and juicy.
What are common pulled pork mistakes?
Some simple pulled pork mistakes can ruin even the best recipe. Here are the pitfalls to avoid:
- Using the wrong cut – Choosing lean cuts like tenderloin instead of fatty shoulder or butt.
- Not enough time – Rushing the process and removing the meat before it reaches the fall-apart stage.
- Too much liquid – Drowning the pork, which dilutes flavor and creates soupy results.
- Skipping the sear – Not browning the meat first, which misses out on deep flavor development.
- Adding sauce too early – Mixing in BBQ sauce at the beginning instead of the last hour, which can burn.
What is the best liquid to cook pork in for pulled pork?
The ideal liquid for slow-cooker pulled pork adds both moisture and flavor. Apple juice or cider works beautifully, adding natural sweetness that complements pork perfectly.
Other excellent options include chicken broth for savory depth, cola or root beer for a unique caramelized sweetness, or a mixture of apple cider vinegar and water for tangier results. Beer also creates amazing flavor, especially darker varieties like stout or porter.
For simplicity, even plain water with some spices works fine. The key is using just enough liquid – about 1/2 cup to 1 cup – so the pork cooks in flavor without becoming soupy.
Does pulled pork get more tender the longer you cook it?
Yes, pulled pork does get more tender the longer you cook it, but only up to a point. The magic happens between 195°F and 205°F internal temperature, when tough collagen breaks down into gelatin.
Cooking too long can actually dry the meat out. Once the pork reaches that fall-apart texture where it easily shreds with a fork, it’s done. This typically takes 8-10 hours on low in a slow cooker.
Rushing the process with higher heat often results in chewy meat instead of that melt-in-your-mouth texture everyone loves.
How do I get more flavor in my pulled pork?
To boost flavor in pulled pork, start with a good dry rub applied 12-24 hours before cooking. Mix brown sugar, paprika, garlic powder, salt, pepper, and a dash of cayenne for a basic blend that penetrates the meat.
Sear the seasoned pork before slow cooking to create a flavorful crust. Adding aromatic vegetables like onions and garlic to the cooking liquid infuses more taste.
After shredding, mix in some of the strained cooking liquid instead of discarding it. For maximum impact, let the finished pulled pork rest in its juices for 30 minutes before serving.
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