Slow Cooker Pulled Pork is one of the easiest, most delicious family meals. A pork roast is cooked low and slow in the crock-pot in a tangy, sweet, and slightly spicy homemade barbecue sauce that is simply irresistible.
No Smoker Needed
If I am throwing a party in the summer, you better believe BBQ Pulled Pork is on the menu.
Pulled pork is a dish that everyone loves, it feeds a crowd, it's inexpensive, and most importantly, it's downright delicious.
But don't worry, if you don't have a smoker you can easily make delicious, tender pork right in your slow cooker.
With just a few simple ingredients, and the magic of cooking low and slow in the crockpot, a pork roast cooks until it is perfectly fall-apart tender in a sweet and tangy sauce.
Key Ingredients for Pulled Pork
- Pork Roast: You can use a pork butt, sometimes referred to as pork shoulder roast, or a pork loin. For really tender, flavorful pulled pork, pork butt is best, as it is super marbled with fat and will get really tender. A pork loin won't be as tender, but much less fatty and still delicious.
- Dry Rub: This is a simple mixture of salt, paprika, garlic powder, onion powder, and chili powder that is rubbed onto the pork roast and adds incredible flavor to not only the meat but seasons the homemade barbecue sauce.
- Homemade Barbecue Sauce: To cook the pork roast you need liquid. You could simply use apple juice, beer or stock, but I find adding in apple cider vinegar, tomato sauce, and honey will allow the pork to cook in a homemade barbecue sauce that adds so much flavor to your pulled pork.
How to Make Slow Cooker Pulled Pork
- Place a diced onion into the bottom of a slow cooker.
- Combine spices together in a small bowl.
- Gently pat the pork roast dry with a paper towel, so that the rub adheres to the pork better.
- Rub the seasonings evenly over the pork roast. ingredients for the rub and generously rub pork roast evenly with the rub.
- Place pork roast on top of the onion in the slow cooker.
- Mix together the apple juice, vinegar, sauce, and honey together and pour over the pork.
- Cook on low for 8 to 10 hours.
- After cook time, remove pork from slow cooker and place in large bowl or cutting board.
- Strain off cooking liquid and pour over pulled pork to coat. Note: If you want to strain off the fat that accumulated prior to pouring liquid over pork, simple place liquid in the freezer for 5-10 minutes, then scoop the solidified fat off the liquid,
- Return the sauce to the slow cooker. If you would like your sauce to thicken up, turn the slow cooker to high heat and cook the sauce uncovered for 20- 30 minutes
- Shred pork with 2 forks or a handheld kitchen mixer and return to the cooking liquid (after thickening!)
Serving Suggestions
This slow cooker pulled pork is incredibly versatile and can be served in a variety of ways.
- Dish the pulled pork out onto buns and top with homemade coleslaw for a delicious BBQ Pork Sandwich.
- Add the pulled pork to baked potatoes or baked sweet potatoes and top generously with cheese for BBQ Loaded Potato.
- Use the slow cooker pulled pork in place of the BBQ chicken in BBQ Chicken Salad, or to make a Grilled BBQ Pizza.
Storage Instructions
Allow the pulled pork to cool and then store in an airtight container in the refrigerator for 4-5 days.
You can also freeze the leftover barbecue pork in 2-3 cup portions for up to 3 months. To reheat frozen pork, let the pork thaw out overnight in the fridge. Place in a microwave-safe dish and heat for-2-3 minutes per cup of pork. Add in a splash of apple juice, water, or stock to loosen up pork if needed.
More Barbecue-Flavored Favorites
- Slow Cooker BBQ Drumsticks
- Instant Pot Pulled Pork
- Grilled BBQ Chicken Breasts
- BBQ Chicken Salad
- Pulled Pork Pizza
Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.
If you enjoyed this simple recipe for Crock-pot Pulled Pork, please be sure to leave a comment and review below.
Slow Cooker Pulled Pork
Ingredients
- 3-4 lbs boneless pork shoulder roast (pork butt) or pork loin
- 1 onion diced
- 2 tsp salt
- 2 tbs paprika
- 1 tbs onion powder
- 2 tsp garlic powder
- 2 tsp pepper
- 1 tbs chili powder
- 1 cup apple juice or chicken stock or beer
- ¼ cup apple cider vinegar or red wine vinegar
- ¼ cup honey or brown sugar
- 1 8 ounce can tomato sauce
Instructions
- In a small bowl, mix together the salt, paprika, garlic powder, onion powder, pepper, and chili powder.
- Remove pork roast from packaging and pat dry with a paper towel. Rub the spice mixture all over the pork roast.
- Lay out the diced onion on the bottom of the slow cooker and then place the seasoned pork on top of the onion.
- Combine the juice, vinegar, honey, and tomato sauce and pour over the pork loin.
- Cover and cook on low for 8-10 hours.
- Remove the pork roast from the slow cooker and place into a large bowl. Shred the pork loin with 2 forks or a kitchen mixer.
- Strain cooking sauce over a large bowl to remove onions. If you want to strain off the fat that accumulated prior to pouring liquid over pork, simple place liquid in the freezer for 5-10 minutes, then scoop the solidified fat off the liquid before thickening.
- If you would like to thicken the barbecue sauce, turn the slow cooker to high and cook the sauce for 30 minutes.
- Return the meat back to the slow cooker to stir into the juices.
- Serve on a bun with or without coleslaw, in a lettuce wrap, on a pizza.
Equipment Needed
Notes
- Pork Roast: You can use a pork butt, sometimes referred to as pork shoulder roast, or a pork loin. For really tender, flavorful pulled pork, pork butt is best, as it is super marbled with fat and will get really tender. A pork loin won't be as tender, but much less fatty and still delicious.
- Apple Juice--beer or stock can be substituted, but the apple juice adds just the right sweetness.
- Apple Cider Vinegar--red wine vinegar can be used if you do not have apple cider vinegar.
- Honey--feel free to use brown sugar in place of honey.
Cricket Plunkett
I agree, when it comes to a pulled pork sandwich I'm all about that slaw!
Kristen Chidsey
It is really the ONLY way I want to eat it!
Anna
Suggestions for how to do this best w an akward gas cooker? ( doesnt really have a low setting) weve just moved to remote island, and ive forgotten how to cook without a crockpot!
Kristen Chidsey
A remote island--fun!! But without a low setting, the best thing I can offer, is to cook pork with apple juice until pork starts fall apart. Then add in tomato sauce and honey and cook for a very short period of time. That way it will not scorch. Good luck!
Kristen Chidsey
You can also cook in oven at 300 degrees for 3 hours if you have an oven. I would rub it with dry rub and put some water or stock in bottom of pan. Then cook BBQ until boils and then pour over shredded pork.
Healing Tomato
March Madness recipes always go over great in my home. This recipe is so well done. Homemade coleslaw is so much easier to make than people think. Great post and pics.
Kristen Chidsey
March Madness food is just pure comfort and indulgence 🙂
Julia
My husband loves pulled pork so I am always looking for new recipes to try! Can't wait to try yours out.
Kristen Chidsey
I hope he loves it. The coleslaw topping is what makes it in my opinion.
Michelle @ The Complete Savorist
This is one of my favorite summer meals...and since we're in early spring, it's time to get making this. Fantastic.
Kristen Chidsey
Michelle, Spring can't get here fast enough!! I can't wait to be hanging out with my friends eating BBQ outside!!
Michelle @ The Complete Savorist
Still drooling looking at this.
Kristen Chidsey
🙂
Carrie @Frugal Foodie Mama
I just LOVE a good pulled pork sandwich topped with coleslaw! 🙂 This looks delicious.
Kristen Chidsey
Thanks Carrie! This is one of my favorites!
Wendy
Do I have to leave the crockpot on low? I only have 7 hours.
Kristen Chidsey
Feel free to set to high. It will be ready on 5-6 hours but will be fine at 7 hours.
Rachel R.
Is this sauce more of a Carolina-style barbecue or Texas-style barbecue?
Kristen Chidsey
Hey Rachel, if I was to categorize the bbq, I would lean more towards Kansas City style because the sauce is sweeter and thicker than a more vinegar base style as Carolina or dry rub as Texas bbq
Rachel R.
Thanks! I've never heard of Kansas City style, but I guess that's probably what I'm looking for because the Texas barbecue I know isn't a rub; it's a red sauce. 🙂 But it's the thick & sweet, so that must be it. I'm looking forward to trying this one!
(I'm not a big fan of Carolina BBQ, but I'm from Virginia. That's all anyone sells here.)
Kristen Chidsey
Well enjoy it 🙂
Patti
Pulled pork is a staple in our house. Pinned and stumbled!
Julie
My husband would love this! Only hiccup for me is mayonnaise is not something we have on hand. Is there anyway around it? Any substitution?
kchidsey
Julie,
I often use just plain yogurt (Greek or regular). My husband prefers a bit of mayo, but I prefer it with just yogurt. Hope that helps!