Craving melt-in-your-mouth pulled pork? This crock pot pulled pork is tender, juicy, flavor-packed, and cooked perfectly. With its easy dry rub, this recipe is a crowd-pleaser, with everyone returning for seconds.
If you don’t have time to cook your pulled pork in a smoker, this crock pot recipe offers the same delicious results without the fuss. Toss the pork in the dry rub, add it to your crock pot, and let it do its magic.
Whether you’re a seasoned cook or a beginner, this recipe is a must-try. I like to serve it on a slider, as a topper for nachos, or in tacos with some zesty slaw.
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Easy Crock Pot Pulled Pork Recipe
This hassle-free pulled pork recipe is a lifesaver on busy nights. With minimal prep, you can enjoy tender, flavorful meat cooked to perfection in your slow cooker. It’s the perfect comfort food to please the whole family.
What You Need for Pulled Pork
Pork Shoulder
Yellow Mustard
Apple Juice/ Beer/ Apple Cider
BBQ Sauce
BBQ Rub – You can either use a store-bought rub or use the following ingredients to make your own
Brown Sugar
Chili Powder
Paprika
Garlic Powder
Onion Powder
Salt
Black Pepper
Should You Use Pork Butt or Pork Shoulder?
The ideal cuts for pulled pork are pork butt and pork shoulder, also known as Boston butt. I personally favor pork butt for its rich connective tissue and fat content.
Slow-cooked at a low temperature, the connective tissue melts into succulent gelatin, resulting in incredibly tender and flavorful meat.
How To Make Crock Pot Pulled Pork
Step 1: Season
Combine all the spices in a small bowl if you’re making your rub. Cover the pork with yellow mustard, then rub the pork with the spice mix
Step 2: Cooking
Place the pork in the crockpot with the apple juice/ apple cider or beer and cook on low for 10-12 hours or high for 5-6 hours.
You want the pork to reach 195°F -205°F or when a knife slides into the meat like softened butter
Step 3: Rest and Shred
When the pork reaches an internal temperature of 195°‒205°F, remove it from the crockpot. Let it rest for 10 minutes. Then, shred the meat using two forks, your hands, or bear claws, and discard the excess fat. If using your hands, wear protective gloves.
Once shredded, place the pork in a bowl, pour over the BBQ sauce, and combine gently.
How To Store Crock Pot Pulled Pork
Once cooled, store leftover pulled pork in an airtight container in the refrigerator for up to three days.
To reheat, add a small amount of liquid (water, broth, juice, or sauce) and microwave in short bursts, stirring frequently, until heated through.
Variations and Substitutions
Try Something Different Than Apple Juice or Beer
- Fruity Fizz: For a unique flavor twist, add a can of soda, such as cranberry ginger ale, Sprite, Coca-Cola, or Dr. Pepper.
- Try Broth: Rather than use soda or beer, you can try beef broth.
Sauce Swaps
- Alabama Twist: Try Alabama white BBQ sauce instead of traditional BBQ sauce
- Honey Garlic Delight: Stir in honey garlic sauce and serve with rice or noodles.
Spicing It Up
- Spicy Kick: Add cayenne pepper to the dry rub and serve with crushed red pepper flakes, sliced jalapeños, or hot sauce.
- Sweet Heat: Toss in buffalo sauce for a spicy take on classic buffalo chicken.
What To Serve With Your Pulled Pork
Here are some of my favorite sides for pulled pork
Grilled Cornbread
Grilled Broccoli
Grilled Jalapeno Poppers
Smoked Mac and Cheese
Smoked Beans
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Crock Pot Pulled Pork
This Crock Pot Pulled Pork recipe is perfect for feeding a crowd, and it’s super quick to prepare; you just need to throw it all in the crockpot and turn it on. I love to use the leftovers for recipes all week long like wraps, sliders, and tacos
Servings: 10 serves
Calories: 503kcal
Cost: 15
- 6-8 lbs Pork butt/ Pork Shoulder
- 3 tbsp Mustard
- 1 cup BBQ Sauce
- 1/3 cup BBQ Rub or use my recipe below to make your own rub
Homemade Pulled Pork Rub
- 3 tbsp Brown sugar
- 3 tbsp Sea salt
- 2 tbsp Black pepper
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 3 tbsp Paprika
- 1 tsp Chili powder
-
Combine all the spices in a small bowl if you’re making your rub. Cover the pork with yellow mustard, then rub the pork with the spice mix
-
Place the pork in the crock pot with the apple juice/ apple cider or beer and cook on low for 10-12 hours or high for 5-6 hours.
-
You want the pork to reach 195°F -205°F or when a knife slides into the meat like softened butter
-
When the pork reaches an internal temperature of 195°‒205°F, remove it from the crockpot. Let it rest for 10 minutes. Then, shred the meat using two forks, your hands, or bear claws, and discard the excess fat. If using your hands, wear protective gloves.
-
Once shredded, place the pork in a bowl, pour over the BBQ sauce, and combine gently.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
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