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 brown 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 you don’t reach for your favorite BBQ sauce. 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.

What type of meat is best for pulled pork?

Pork shoulder is the most common cut used when making pulled pork. The shoulder includes the front leg and shoulder, and will likely come with a bone and plenty of marbling. The marbling is key because the fat is what will prevent the meat from drying out during the cooking process.

A full pork shoulder is a large cut of meat, so I recommend asking your grocery store’s butcher to cut the shoulder down into two portions (3-4 lbs each). Alternatively, you can choose a Boston roast or picnic roast – these are smaller cuts of the shoulder and work just fine.

What to serve with pulled pork

I have some great side choice options here on the blog that perfectly accompany this slow cooker pulled pork.

• Collard Greens
• Simple Corn Salad
• Kale and Bacon Stuffed Potatoes
• Southern Potato Salad (without mayo!)
• Whole Grain Cornbread
• Charred Corn Salad with Tomatoes and Avacados

Pulled Pork in a Crock Pot

4.64 from 338 votes

Course: Dinner

Dietary Restriction: Dairy Free, Egg Free, Gluten Free, Peanut/Tree-Nut Free

Category: Slow Cooker

Prep Time: 5 minutes

Cook Time: 7 hours

Total Time: 7 hours 5 minutes

Servings (Adjust to suit): 6

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Ingredients

• 3 tablespoons paprika
• 1 tablespoon kosher salt
• 2 teaspoons pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• ½ teaspoon thyme, dried
• ½ cup honey
• ¼ cup red wine vinegar
• 3 tablespoons olive oil
• 1 onion, peeled and cut in half
• 3 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 the shredded pork warm with fixings like homemade coleslaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.

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Recipe Notes

I used a pork shoulder, but you could experiment with a pork roast or pork loin. Another serving option is whole-wheat hamburger buns - pulled pork sandwiches!