Recipe: The Best Pulled Pork in a Crock Pot!

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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

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4.5 from 112 reviews
Pulled Pork in a Crock Pot
Serves: 6 - 8
  • 3 tablespoons paprika
  • 2 tablespoons salt (if desired, you can cut back on the salt by only using 1 tablespoon)
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper (if desired, you can cut back on the pepper by only using ½ teaspoon of cayenne)
  • 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
  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.
We recommend organic ingredients when feasible.

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616 comments to Recipe: The Best Pulled Pork in a Crock Pot!

  • Sharon M

    Gary, the honey/ vinegar/ olive oil combo should keep the pork from burning. Just remember to cook it on the low setting.

  • Irene A.

    Holy crow! I made this pulled pork recipe today and words cannot express how wonderful it was! I loved it plain in an olive oil wrap and my husband piled it high on a roll with barbeque sauce. We were both thrilled with the meal!

    Thanks for sharing it!

  • Kitty

    I wish I could say I had the same results as everyone else, but that was not the case. With the exception of the red wine vinegar (I used apple cider vinegar), I followed the directions to the letter. The “sauce” is nothing but grease and the meat is flat and tasteless. I’m hoping my BBQ sauce will dress it up but I won’t be trying this again. :-(

  • Courtney

    I just made this.followed to a T but used only 1/2 tsp salt. Cooked A Bone IN 6 Lb Shoulder 13 Hours On low. Delish. Drained fat and sauce is perfection.

  • Kristen

    I made this last night for our Monthly Family Dinner and everyone loved it! It had a smoker taste without using the smoker! Keep the recipes coming!

  • Mike

    Was tired of my old pulled pork recipe and was looking to try something new. I made very few changes. Backed off a bit on the salt and cayenne. Used 1/2 red wine and 1/2 apple cider vinegar. It turned out great and this recipe is definitely a keeper. Thanks!

  • john

    Made this for labor day weekend crowd at the cabin and figured I was safe. Not so much! I cut the cayenne in half and made a double batch. I think there is too much pepper as it had a bite and still seemed hot. The crowd that liked hot/spicy foods liked it, others complained. Probably will go with another recipe next time.

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