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

4.5 from 166 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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842 comments to Recipe: The Best Pulled Pork in a Crock Pot!

  • Denise

    Made for a ladies night party. Trimmed fat from pork, and doubled recipe (used an 8 lb pork butt). Modified recipe slightly: omitted salt, used 3/4 c honey, + 1/4 c maple syrup. Everyone RAVED about it – no one used the bbq sauce either. Served w/ sliced dinner rolls (from Costco) to make little pulled pork sandwiches. Tremendous recipe – thanks so much!!!

  • Josh F

    if I cook an entire 8 lb boston butt cut in half what would be the recommended cook time?

  • Vikki

    I have a 5.37 lbs bone-IN Boston butt. Anyone have any suggestions as to what the cook time will be? I won’t be cutting it in half. Thanks in advance!

  • mary honey badger

    i loosely followed this recipe, added white wine and chicken stock, rosemary and cooked in crusette in oven. browned the meat first. 14 pounds meat with bone in. Start it at 375 in the crusette in oven for one hour, then turn down to 260 for next 6-8 hours. It was spectacular!!! Paired it with root vegetables cooked in oven (I took some of the juice from the meat and poured it over the veggies when they were half way done.) Served 14 for new years eve. They loved it and there was not a bite left. Serving it again tonight! Thanks for sharing this, MGF

  • John

    Your efforts were well worth it! This makes a delicious special. Love your use of ingredients.

    Well done :-) … Got any more recipes? .. JCL

  • John

    Meant to give you max rating. But stupid app won’t let me! … D’oh!

  • […] Crock Pot Pulled Pork from 100 Days of Real Food […]

  • Amanda

    Just made this today…turned out great! My husband absolutely loved it! My roast was a bit bigger, however I didn’t change anything except the cook time and it was still perfect!

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