Recipe: The Best Pulled Pork in a Crock Pot!

This is some of the best pulled pork I’ve had in a long time (I’ve been working on perfecting this recipe for months!), and it also doesn’t include any highly processed ingredients like refined sugar, corn syrup, or ketchup.

My husband says it is so good that no BBQ sauce is necessary. Now, you know it’s good pulled pork when that happens. He would like me to pass on that he does like to dip it into a little hot sauce, although I for sure prefer mine with nothing added. Try it both ways and decide for yourself. Either way this is a great dish for serving (and pleasing!) a crowd.

The Best Pulled Pork in a Crock Pot from 100 Days of #RealFood #crockpot

4.5 from 175 reviews
Pulled Pork in a Crock Pot
Serves: 6 - 8
 
Ingredients
  • 3 tablespoons paprika
  • 1 tablespoons salt
  • 2 teaspoons black pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ cup honey
  • ¼ cup red wine vinegar
  • 3 tablespoons olive oil
  • 1 onion, peeled and cut in half
  • 3 to 3 ½ pounds pork shoulder, cut in half
Instructions
  1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
  2. Pour in the honey, vinegar, and olive oil and stir to form a paste.
  3. Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
  4. Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
  5. Serve warm with fixings like homemade cole slaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.
Notes
We recommend organic ingredients when feasible.
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Comments

  1. Kimberly |

    This recipe is wonderful! I have made it a couple of times and even substituted pure maple syrup for the honey when I was running low and apple cider vinegar. The leftovers freeze well for my small family to just portion out and serve as a quick heat-it-up meal on another night or two.

  2. kate |

    Has anyone doing this recipe on high for four hours instead?

    • Christie |

      Must be the Southern in me, but I don’t think you should ever rush pork barbeque. Low and slow is the way to go. :)

    • Rachel |

      I made this tonight and cooked it on high for 2 hours then turned down to low for another 4 hours. It came out great!! It saved some cooking time and still pulled apart easily. I’ll definitely be making this again!

  3. Kristine |

    A+. Best pulled pork ever!! Family left nothing! They didn’t even want the rolls! One oops was that I was out of honey so I used brown sugar. Still awesome. NO BBQ sauce required!

  4. Julie |

    Great recipe. My husband loved it. I had recently, by request of my nieces, tried a different recipe that had you poke small/deep holes in the pork…as to let the sauce/paste/liquid reach deep into the meat.

    My husband did not sample that recipe and didn’t know the steps in cooking it. When I asked him about what I could do to make this recipe better he said that the flavor tapered off toward the middle and if the flavor could extend into the whole meat, that would make it better.

    So, I’m suggesting poke holes through the meat.

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