The BEST Crock Pot Pulled Pork Recipe

I’m sharing my Crock Pot Pulled Pork Recipe that starts with a garlic herb rub and hides a surprising pantry twist you’ll be curious about.

I still get weirdly excited thinking about pork shoulder (Boston butt) melting under the pull of slow heat, garlic notes weaving through every bite. This Crock Pot Pulled Pork Recipe turned out better than I expected every time, shredding into tender, juicy ribbons that begged for soft buns and extra sauce.

There are clever twists people swear by, from Pulled Pork Dr Pepper Crock Pots tricks to Carolina spins, and yeah I tried way too many of them. If you like bold, easy meals that almost make themselves, you will want to read on.

Ingredients

• Pork shoulder: rich in protein and fat, gives juicy shreddable meat that soaks up sauce
• Brown sugar: adds sweetness and caramel notes, small carbs boost, helps form a crust
• Smoked paprika: smoky depth without heat, low calories, makes pork taste more bbq like
• Garlic: savory punch, small calorie, may help heart health, minced for even flavor
• Apple cider or juice: fruity sweetness and acidity, carbs add sugar, helps tenderize meat
• Apple cider vinegar: sharp tang cuts richness, low calories, brightens overall flavor and balances fat
• Barbecue sauce: sweet, smoky, and tangy, adds sugar and sodium so use a bit

Ingredient Quantities

• 3 to 4 lb pork shoulder (Boston butt), boneless or bone in
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp packed brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup apple cider or apple juice
• 2 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 cup barbecue sauce plus extra for serving
• hamburger buns for serving (about 8)
• coleslaw for serving, optional

How to Make this

1. Pat the 3 to 4 lb pork shoulder dry, trim any big chunks of excess fat if you want, then mix 2 tsp kosher salt, 1 tsp black pepper, 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin, 1/2 tsp dried thyme and 1/2 tsp dried oregano in a bowl and rub it all over the pork along with the 4 cloves minced garlic so the flavors get in every nook.

2. Heat 1 tbsp olive oil in a skillet over medium high heat and sear the pork 3 to 4 minutes per side until nicely browned, this step is optional but it really adds flavor so don’t skip if you can.

3. Put the seared pork in the slow cooker and pour in 1 cup apple cider or apple juice, 2 tbsp apple cider vinegar and 2 tbsp Worcestershire sauce around the meat, then add 1 cup barbecue sauce into the pot but save extra for serving.

4. Cover and cook on low for about 8 hours or on high for about 4 hours until the pork is so tender it falls apart when you touch it with a fork.

5. Carefully remove the pork to a large cutting board, pour the cooking liquid into a bowl and skim off excess fat if you want, then shred the pork with two forks or your hands (it will be hot and messy but that is fine).

6. Return the shredded pork to the slow cooker with some of the cooking juices and stir in more of the reserved barbecue sauce until it tastes how you like it, you can add a few tablespoons of juices at a time so it does not get too soupy.

7. If you like sticky edges, spread the sauced pork on a rimmed baking sheet, brush with extra barbecue sauce and broil for 2 to 4 minutes until the edges caramelize, watch it closely so it does not burn.

8. Let the pork rest a few minutes, then pile onto hamburger buns (about 8) and top with coleslaw if you want that cool crunch contrast, serve extra barbecue sauce on the side.

9. Tips and tricks: use bone in for deeper flavor, pat the meat dry before rubbing so the rub sticks, save the cooking juices for beans or gravy later, don’t over shred or it gets mushy, and warm the buns before serving so they don’t get soggy.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Measuring spoons and measuring cups
4. Small mixing bowl (for the rub)
5. Skillet (cast iron or stainless) for searing
6. Tongs
7. Slow cooker or crockpot
8. Large bowl (to hold shredded pork and juices)
9. Two forks or meat claws for shredding
10. Rimmed baking sheet and a basting brush for glazing and broiling

FAQ

The BEST Crock Pot Pulled Pork Recipe Substitutions and Variations

• Pork shoulder (Boston butt): use a pork picnic roast if you can’t find butt, or try beef chuck roast for a pulled beef twist. Boneless pork loin works in a pinch but it’s much leaner so watch the cook time and add a little extra fat or oil.
• Brown sugar: swap 1 cup with 1 cup granulated sugar plus 1 tablespoon molasses for real brown sugar flavor, or use coconut sugar 1:1. Honey or maple syrup can work too but use about 3/4 cup and cut back on other liquid slightly.
• Apple cider or apple juice: chicken broth or beef broth adds savory depth, beer gives a richer, more complex flavor, or use pear or white grape juice if you want fruitiness without strong apple notes.
• Barbecue sauce: mix ketchup + brown sugar + a splash of apple cider vinegar + smoked paprika + a dash of Worcestershire for a quick homemade sauce, or use your favorite regional sauce (Kansas City, Carolina, Texas) to change the flavor profile. For lower sugar, use tomato paste thinned with vinegar and spices.

Pro Tips

– Salt ahead and let it rest in the fridge for a few hours or overnight, it’ll season the meat all the way through and help keep it juicy, pat it dry before you put the rub on so the spices actually stick.

– If you can, sear the shoulder first and use that same pan to scrape up the browned bits into a splash of cider or juice, those bits are where a lot of flavor lives so don’t pour them away.

– When you mix the shredded pork back into the cooking juices, add the liquid a few tablespoons at a time so the meat doesnt get soupy, keep extra barbecue sauce on the side so people can add more at the table.

– For contrast and texture, blast the sauced pork under the broiler for a minute or two to caramelize some edges and warm the buns before assembling, the crunch from coleslaw makes the sandwich way better.