Crockpot Pulled Pork is a foolproof recipe that delivers on flavor and convenience every time. Whether you’re serving it for a casual family dinner or a festive gathering, this dish is sure to impress.

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Easy Crockpot Pulled Pork Recipe
Nothing beats an easy crock pot pulled pork recipe, and this is the best pulled pork. Pulled pork is so versatile you can serve it as is or on buns with coleslaw for a classic sandwich. I also made recipes for Pulled Pork Waffle Fries (my favorite way to eat pulled pork) and an Italian Pulled Pork Sandwiches just for this recipe! You can also serve it as a filling for tacos, burritos, or even on top of baked potatoes.
Whatever you make with the pulled pork it goes great with so many side dishes like Sweet Potatoes, Ranch Potato Salad, or Pressure Cooker Corn on the Cob.

Ingredients
- Pork Shoulder/Butt – This can be bone-in or boneless. A bone-in is likely to weigh more than a boneless, just note that cooking time will be based off the weight of your pork. The pork shoulder, also known as pork butt or boston butt, is ideal for this recipe because of its marbling, which breaks down during cooking, resulting in tender and juicy meat.
- Smoked Paprika
- Brown Sugar
- Garlic Powder
- Onion Powder
- Kosher Salt
- Black Pepper
- Cayenne Pepper – Adjust the cayenne pepper to your heat preference. For a milder dish, reduce the amount, or leave it out entirely.
- Yellow Onion
- Apple Cider Vinegar – If you don’t have apple cider vinegar you can substitute with white vinegar or even chicken broth for a slightly different flavor profile. You will combine the apple cider vinegar with water to make a cooking liquid.
- Water

Instructions
Prepare the Spice Rub: In a small bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, pepper, and cayenne pepper. This blend creates a smoky, slightly sweet, and mildly spicy flavor profile that’s the perfect dry rub for pork.
Season the Pork: Rub the spice mixture all over the pork shoulder, ensuring it’s evenly coated. Let the pork rest on a plate for about 15 minutes at room temperature to allow the flavors to penetrate the meat.
Prepare the Crockpot Base: Add the diced onion, apple cider vinegar, and water to the bottom of the crockpot. This liquid mixture helps to create a moist cooking environment for juicy pork and adds a tangy depth to the flavor.
Sear the Pork: Heat a large skillet over medium-high heat. Sear the pork on all sides for 2-4 minutes per side, creating a caramelized crust that locks in flavor. Transfer the pork to the crockpot. If there is any leftover spice rub, sprinkle it over the top of the pork.
Cook Low and Slow: Cover the crockpot with the lid and cook on low for 7-9 hours. The low setting will yield the best results for this recipe but if you are in a hurry you can try high high for a few hours but caution that it might dry out the pork. The pork is ready when it’s so tender it can easily be pulled apart with a fork.
Shred the Pork: Using forks or tongs, gently pull the pork apart into shreds, I like to take the pork out and shred it on a cutting board and add the shredded pork back into the slow cooker but it isn’t necessary you can also just shred it in the slow cooker. Toss the shredded pork in the cooking juices for added flavor before serving. If you want to add barbecue sauce, now would be the time.

tips, tricks and questions
Can I use a different cut of pork?
Yes, while pork shoulder is ideal for its marbling and flavor, you can use pork loin or even pork belly. Keep in mind that leaner cuts like loin may not be as tender.
Do you need liquid in slow cooker for pulled pork?
Just a little, but no worries you don’t have to cover the pork in liquid.
Can I adjust the spice level?
Absolutely! If you prefer a milder flavor, reduce or omit the cayenne pepper. For extra heat, consider adding chili flakes or hot sauce.
Do I need to sear the pork?
Searing is optional but highly recommended. It creates a flavorful crust that enhances the overall dish. If you don’t have a skillet, broil the pork for a few minutes before transferring it to the crockpot.
How do I store and reheat leftovers?
Pulled pork is a great option for meal prep. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat gently in a skillet with a splash of water or broth to keep the pork moist or microwave for a few minutes.
Add Extra Flavor:
For a smoky twist, add a splash of liquid smoke to the crockpot. Alternatively, mix in your favorite BBQ sauce before serving for a saucy finish.
When to add barbecue sauce to pulled pork?
If you want to add barbecue sauce to this pulled pork I would do so at the end after you shredded the pork. Add the shredded pork to the crockpot and then add the barbecue and mix all together.

If you like this Crockpot Pulled Pork Recipe you might also like:
Crockpot Pulled Pork

Easy to make Slow Cooker Pulled Pork flavored with an easy dry rub.
Ingredients
- 3-6 pound pork shoulder/butt (bone-in or boneless)
- 2 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon cayenne pepper
- ½ yellow onion, diced
- ¼ cup apple cider vinegar
- ¾ cup water
Instructions
- In a small bowl mix together 2 tablespoons smoked paprika, 2 tablespoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1 teaspoon pepper, and 1 teaspoon cayenne pepper.
- Use the spice mixture to cover the pork on all sides. Let rest on a plate for 15 minutes.
- Meanwhile add the diced onion, apple cider vinegar, and water to the crockpot.
- Bring a large skillet to medium-high heat. Cook each side of the pork on the skillet 2-4 minutes until browned.
- Transfer the pork shoulder to the crockpot (if there is any additional spice mixture remaining add it to the top of the pork). Cover and cook on low 7-9 hours or until the pork easily pulls apart.
- Use forks or tongs to gently pull apart the pork before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 1017Total Fat: 73gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 306mgSodium: 393mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 80g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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