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

4.6 from 204 reviews
Pulled Pork in a Crock Pot
Serves: 6 - 8
  • 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
  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.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
  • Comments

    1. John D |

      Made this the other night and served it with a tahini and apple coleslaw. Absolutely fantastic.
      Its winter here (Oz) at the moment and this was perfect.
      Thanks for the recipe mate.

    2. John D |

      Great recipe thanks.
      I used about 1.5kgs of pork shoulder and other than squeezing 3 garlic cloves instead of using garlic powder I stuck to the recipe. Served it with a coleslaw made with tahini and apple. Just right for an Aussie winter.

      • Margaret |

        I’m from Oz too John. Did you just use a regular pork shoulder (which I understand is the picnic shoulder) or did you get a butcher to give you the shoulder butt/blade cut? If the regular shoulder roast found in supermarkets, did you remove the outside skin and fat? Thanks in advance.

    3. Casey |

      This might be a stupid question, I just want to make sure you’re supposed to keep the onion in two halves rather than chopping/dicing it?

      • Amy Taylor (comment moderator) |

        Hi. You do just cut it in half. It keeps the pork off the bottom of the pot.

    4. Carol |

      I used 3 lbs of pork shoulder, for 8 hours on LOW setting. The pork tastes good but it is not easy to shred! It feels pretty stiff still. Is this normal? Should i cook it for a few more hours ? Was worried about overcooking it.

      • John |

        If it is tough to shred, you need to cook it longer. Pork in a slow cooker is very forgiving. I usually do ten hours.

    5. Ivan Thomas |

      I love this recipe. I’ve made pull pork three times using it and the family loves it. A couple of times I added a half teaspoon of garam masala spice and it gave the pork a slight curry taste and it definitely was a hit. Thank you for sharing this recipe..

    6. Jill |

      This recipe quickly became a family favorite! My husband is an incredibly picky eater, but if we go more than a few weeks he will pester me to make this. Thanks for this amazing recipe!

    7. Amy |

      Crazy question from a vegetarian: can you use chicken breast instead of pork? I’ve tried to search through most of the comments but there are just so many, so hopefully this isn’t a repeat question! Thank you!

    8. Idonna |

      I assume the spices are a rub to be put on the pork before pouring the honey mixure over? Is that correct? Recipe never says what to do with the spices. Thank you! I am excited to try this!

    1 60 61 62

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe (optional):