Pull Pork in the Crockpot
This pull pork crockpot recipe uses a bone-in pork shoulder, a simple spice rub and a little liquid. After 8 to 10 hours the meat shreds with a fork and tastes like it came off a smoker. It is the easiest way to feed a big group, and the leftovers are good all week.
10
servings15
minutes10
hoursA dry-rubbed pork shoulder cooks low and slow until it shreds with a fork. Toss the meat in its juices and a little barbecue sauce for sandwiches or plates.
Ingredients
4 to 5 lb bone-in pork shoulder (Boston butt)
2 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp kosher salt
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp cayenne pepper
1 large yellow onion, cut in thick slices
4 cloves garlic, smashed
1/2 cup apple cider vinegar
1/2 cup chicken broth
1 cup barbecue sauce
10 hamburger buns, toasted
Directions
- Pat the pork dry with paper towels. If there is a thick fat cap, trim it down to about a quarter inch.
- Mix the brown sugar, paprika, salt, garlic powder, onion powder, pepper, cumin and cayenne in a small bowl.
- Rub the spice mix all over the pork, pressing it in. For deeper flavor, wrap it and chill for a few hours or overnight.
- Lay the onion slices and smashed garlic across the bottom of a 6-quart slow cooker. Set the pork on top, fat side up.
- Pour the vinegar and chicken broth around the sides, not over the top, so you do not wash off the rub.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours. The pork is done when it reaches at least 195°F and the bone slides out clean.
- Lift the pork onto a cutting board or large dish. Let it rest for 15 minutes.
- Shred the meat with two forks, discarding the bone and any large pockets of fat.
- Skim the fat from the juices in the pot. Return the shredded meat to the pot and stir with about 1 cup of the juices.
- Stir in the barbecue sauce, cover, and warm for 20 minutes on LOW.
- Pile onto toasted buns and serve with extra sauce.
Notes
- Boneless shoulder works too, but cut the cook time by an hour or so. Leave the barbecue sauce out for a plain pulled pork you can use in tacos, nachos or rice bowls. Cool leftovers within 2 hours. Store with some juices for up to 4 days in the fridge or 3 months in the freezer. Reheat in a covered pan with a splash of broth. Serve with coleslaw on the sandwich.
Why pork shoulder is the right cut
Pork shoulder, sold as Boston butt, is full of fat and connective tissue. A fast method leaves it tough, but 8 to 10 hours of low heat melts all of it into soft, juicy strands. This is the cut that was made for the slow cooker.
Leaner cuts, like pork loin, dry out and turn stringy in the same pot. The marbling in the shoulder is what keeps pull pork moist even after it has been shredded and held warm for a while.
Once shredded, the meat takes on any sauce you add. That makes one pot the base for sandwiches on night one and tacos, nachos, quesadillas and rice bowls through the rest of the week.
Ingredient notes
Pork shoulder: look for a bone-in cut with good marbling and a layer of fat on one side. The bone adds flavor and makes it easier to tell when the meat is done.
Brown sugar: it caramelizes slightly on the surface and balances the heat. A tablespoon or two is plenty.
Smoked paprika: this gives the meat a smoky color and flavor without a smoker.
Apple cider vinegar: it cuts richness and keeps the pork from tasting heavy. Use it in the pot and a little again after shredding.
Onion and garlic: they lift the juices so the pot liquid is worth saving for the meat.
Barbecue sauce: pick one you like straight from the bottle. Add it after shredding, not before, so the sugar in the sauce does not burn on the pot wall.
Tips for juicy pulled pork
Use only a little liquid: the most common mistake is covering the pork in broth. It boils the meat and dilutes the flavor. The shoulder will release plenty of its own juices as it cooks.
Cook to 195°F or higher: pork is safe at 145°F, but shoulder needs to reach about 195°F before the collagen melts and the meat shreds. If it resists the fork, give it another hour.
Skim and moisten: after shredding, skim the fat off the juices, then stir some of the juices back into the meat. That keeps it from tasting dry when it sits.
Rest before shredding: give the pork 15 minutes on the board. The juices settle back into the meat, and the strands pull apart more easily and stay moist.
Swaps and variations
For a lighter plate, skip the sugar in the rub and use a sugar-free sauce. For a Mexican-style version, swap the rub for chili powder, cumin and oregano and serve in tortillas with lime. For a sweeter finish, use cola in place of the broth.
One swap that does not work is cooking a frozen shoulder. It takes too long to pass through the unsafe temperature range, so thaw it in the fridge first.
For a sharper finish, toss the shredded pork with a tablespoon of extra vinegar and a few drops of hot sauce. It cuts through the rich meat well.
What to serve with pull pork
Pile it on toasted buns with a scoop of creamy coleslaw and some pickles. For plates, serve it with baked beans, corn on the cob and mac and cheese. Set out extra barbecue sauce in a pitcher so everyone can pour their own.
Storing, freezing and reheating
Pack the cooled meat with a few spoonfuls of juices into airtight containers. It keeps for 4 days in the fridge and 3 months in the freezer.
Reheat in a covered skillet or the slow cooker on LOW with a splash of broth or apple juice, stirring now and then. Reheating with liquid keeps the strands from drying out and turning chewy.
Pull Pork in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 10 hours
- Servings: 10 servings
- Ingredients: 15, led by to 5 lb bone-in pork shoulder (Boston butt), brown sugar, smoked paprika, kosher salt
Tips for Pull Pork in the Crockpot
Boneless shoulder works too, but cut the cook time by an hour or so. Leave the barbecue sauce out for a plain pulled pork you can use in tacos, nachos or rice bowls. Cool leftovers within 2 hours. Store with some juices for up to 4 days in the fridge or 3 months in the freezer. Reheat in a covered pan with a splash of broth. Serve with coleslaw on the sandwich.
Pull Pork in the Crockpot FAQ
How long does Pull Pork in the Crockpot take?
Pull Pork in the Crockpot takes 10 hours of cooking after 15 minutes of prep.
How many people does Pull Pork in the Crockpot serve?
This recipe makes 10 servings.
What do I need to make Pull Pork in the Crockpot?
15 ingredients, led by to 5 lb bone-in pork shoulder (Boston butt), brown sugar, smoked paprika, kosher salt. Amounts are in the recipe card above.
