Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!
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 such as 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. Try this Dutch Oven Pulled Pork or this Instant Pot Pork Roast too!
What type of meat is best for slow cooked 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 (3-5 lbs each). There are different names for the various parts of the pork shoulder that may be used—whether you use a pork butt, pork shoulder, Boston butt or picnic roast, they will all work just fine.
How long should you cook pulled pork in a Crock Pot?
The Crock Pot is great for pulled pork because you need to cook it low and slow for several hours. I usually cook 4 lbs of pork shoulder for 7 hours on low. Be aware though, pulled pork will dry out if overcooked.
Can you slow cook pulled pork on high?
I don’t recommend it. Pork is the most tender when cooked on low. Trust me, it’s worth the wait! For a quicker option, try this Instant Pot Pulled Pork.
What to put on a pulled pork sandwich
Pulled pork sandwiches are a super easy dinner idea or way to serve a crowd. If you use real food ingredients for your rolls and toppings, it’s also a healthier alternative to all that junk food you get at Superbowl parties or BBQ gatherings.
Whole wheat bread or bun
Start with any whole wheat slider bun, either homemade or store bought. Whole grain brioche is another delicious option or serve pulled pork sandwich style with homemade sandwich bread.
Vegetable toppings
Traditionally, pulled pork is served with coleslaw. You can also top your pulled pork sandwiches with lettuce, julienned carrots, onions, or arugula—almost any sandwich or burger fixings taste great on pulled pork!
Personally, I like to add veggies that give the sandwiches a bit of crunch. If you’re entertaining, offer toppings buffet style so people can pick their own.
Sauce
My husband says this recipe is great without BBQ sauce, and we avoid it because it’s usually full of sugar. An easy alternative is to drizzle a bit of the leftover juices onto your sandwich. Just don’t go overboard or your bun will get soggy!
Some other great sauce ideas are: hot sauce, tzatziki, and salsa.
Cheese
Not everyone agrees when it comes to cheese on pulled pork, but some popular choices are cheddar, mozzarella, and Havarti. Or, if you’re feeling adventurous, try Gruyère, Cotija cheese, or pepper jack. Try these pulled pork nachos too!
How to make this pulled pork recipe in an Instant Pot
Crockpots and Instant Pots cook things differently, but this is one recipe that does adapt well to pressure cooking. Here’s how to make this pulled pork recipe in an Instant Pot:
- Note: You’ll need an additional 1 cup of liquid for this recipe. Water will work, but chicken stock will be more flavorful.
- Prep the seasoning mixture.
- Heat a small amount of olive oil in the Instant Pot on the sauté setting.
- Meanwhile, cut your pork shoulder into quarters.
- Cover each pork piece with the seasoning mixture, then drop into the Instant Pot. Don’t overcrowd; you may have to work in batches.
- Brown the pork on all sides and remove.
- Turn off the Instant Pot, then toss in half a cup of water or stock and use wooden spoon to deglaze the pan.
- Place the pork back into the Instant Pot and add the remaining ingredients including the other ½ cup of water or stock. Note: Instant Pots heat from the bottom. Add the onion last and keep it mostly on top of the pork.
- Cook on high pressure for 60 minutes. Once it’s done, natural release for at least 15 minutes.
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 Avocados
Pulled Pork in a Crock Pot
Ingredients
- 3 tablespoons paprika
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- ½ 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)
- 3-5 pounds pork shoulder (cut in half)
Instructions
- In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
- Pour in the honey, vinegar, and olive oil and stir to form a paste.
- 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.
- 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.
- 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.
Mike says
I like spicy food but the last time i made this it was too spicy for me to handle. Is that the cayenne or paprika. Have made this in the past without the same issue and loved the flavor but i can't remember if i made it without paprika or cayenne. Thanks!
Mark says
That would be the cayenne that adds the spice.
Ellenk says
I can't wait to try this. I love to make pulled pork in the slow cooker but have been looking for a substitute for bottled sauce that still has great flavor; this looks like it will be the one! Thanks!
Jennifer says
I think I've been cooking wrong in my crock pot all these years. I always thought you had to have enough liquid to cover the meats for it to be moist. I'm guessing this isn't true? Help?
Assistant to 100 Days (Amy) says
Hi. Nope, this one generates plenty of liquid on its own. :)
Katie says
What can I do with the liquid when I'm done?? Can I make it into a soup or something like you can with chicken broth?
Amy Taylor (comment moderator) says
Hey Katie. This might help: http://zesterdaily.com/cooking/pork-stock-great-soup-starter/. ~Amy
Jody Magee says
This is simply amazing. My pickiest child had 2 servings. Her sister and I ate until we were stuffed. A 3.5 pound pork shoulder gave us leftovers for lunch. Next time I'm going bigger and freezing some leftovers for later too. It's just wonderful and I'm so proud to put a "real" meal on the table for my girls too! Thank you for sharing!
Alison says
I have been making this on a regular basis since the recipe came out. It is FANTASTIC. It really is the best pulled pork! I had been struggling to find a good pulled pork recipe and the fact that there is no added liquid I believe is the secret here. I love serving this with corn tortillas, cotija cheese and some veggies, alongside a cornbread muffin. SO GOOD! Like many others, I did cut the cayenne in half because I don't like spicy foods, but otherwise, I follow the recipe as written. Thank you for this incredible meal!
Angel says
I'm on a lower carb diet, what could I do instead of adding the honey?
Assistant to 100 Days (Amy) says
Hi Angel. You could leave it out but it is part of what makes this recipe so tasty. ~Amy
Jody Magee says
Angel,
I just made this 2 nights ago and wanted to share a thought. You won't really be consuming the honey. You mix the honey with the other ingredients and pour it over the top, it only penetrates the outer layer of the pork shoulder. The rest cooks under the meat and adds flavor similar to how "smoking' meat does. It's really amazing and the amount of honey you would actually consume is very small. You will get far more protein than carb and you'll want a lot of it because it's so good! Good luck!
Brigitte Byars says
My family and I love this recipe and I was wondering what your thoughts re in making this with beef (and what cut)? I'm having a friend over who loves barbeque but doesn't it pork. Thanks!
Stephanie says
Fabulous carnitas recipe. Such delicious flavors and am
Eating the leftovers with eggs this morning. My only complaint is the salt- and I love a lot of salt- seemed like too much as I was making it... However I may not have had as large of a cut of pork as it called for. Thank you for your hard work on developing this recipe- I will be making this one again!
Shane says
Just add a can of A&W root beer omg sooooo good
Tammy says
Hi! If I turn my crock pot up to high, will it ruin it? Hubby is hungry!
Assistant to 100 Days (Amy) says
Hi Tammy. Sorry, but we can rarely answer recipe questions in real time. How did it turn out! :)
Eileen says
I am getting ready to make this for the second time. Delicious!
Teresa says
Making this for the 3rd time. Don't know why I haven't written the recipe down yet! ;) everyone loves it Thanks!
john says
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.
Mike says
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!
Kristen says
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!
Courtney says
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.
Kitty says
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. :-(
Irene A. says
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!
Sharon M says
Gary, the honey/ vinegar/ olive oil combo should keep the pork from burning. Just remember to cook it on the low setting.
Gary says
Is there no liquid to stop the pork burning i am trying this recipe tomorrow
Assistant to 100 Days (Amy) says
Hi Gary. It make plenty of liquid! :)
Natalie says
This recipe is great. I followed it exactly and used 1/2 t of Cayenne as suggested and it's the perfect amount of spice. I'm glad I didn't put in the full T. I just discovered though that I don't like thyme, and I only put 1/2 the amount as suggested and still, it's very pungent in this dish. Next time I will skip out on using thyme completely. I also added a dash of cumin. Thanks for sharing!
Soarlikeaturkey says
Think maybe Jon B meant shocking as in totally awesome?! Total praise and very similar to one I do with a recipe stolen from amazingribs.com both on the smoker and in the slow cooker. I use all dry ingredients from the sites Memphis Dust rub which is almost the same as Lisa's recipe... Just easier to store in a tub to throw in for a quick job. At the end, depending on decadence, I add both /either butter and Bone Suckin Sauce (for those of us in the UK.... I found it online at Lakeland).
Thanks Lisa and hope this gives people some more ideas.
P.s. Check out the amazingribs Big Bad Beef Rub. I've used this to cook pulled brisket in the slow cooker. Yum but hot.
Judy says
Used smoked paprika, and half the salt and cayenne, after reading reviews that said it was too hot. It smells delish, and the taste of the sauce I snuck before I dumped it in was good! Oh, I added a little molasses in with the honey. :)
Alison says
do you have a recommendation for a good place to find a pork shoulder here in Charlotte?
Lauren says
I bought one at Harris Teeter today. They are on sale buy one get one so if you only buy one it's half price.
Janet says
Made this yesterday for a crowd of 23 people at a after-tennis party. Everyone raved about it. I tripled the recipe and just have one cupful left for today's lunch. Try serving over fritos or tortilla chips (we are gluten-free, so no buns for us!) Please keep these wonderful recipes coming!
Jon B says
This is shocking !!!!
David Stimpson says
why is that Jon b ?
Sharon says
I've made this pulled pork recipe twice. My 22 year old son requested it for his birthday dinner tonight. It's in the crockpot on warm now, completey done and it smells and tastes sooo good.
I added a little liquid smoke for a bbq flavor. I'm serving it with homemade baked beans and coleslaw. Yum!!
Leigh says
Made this last night exactly as written and it was delicious! Even better the next day. I used a bone-in pork shoulder, not sure if that makes a difference.
Served alongside BBQ sauce, but I prefer mine without, only topped with coleslaw and pickles. Yum!
Bill says
I made this last night and it has been slow cooking all night. Smells great this morning! Can't wait to dig in later.
David says
I added a1/2 teaspoon of curry powder, 1/2 teaspoon of cumin, and a cap full of liquid smoke. It smells great and the little sample that we have tasted were perfect for us.
Danielle says
Amazing recipe! Great on sandwiches! :)
Callie says
I will be making this for 10-12 people (mainly men), how many pounds of pork should I use?
Assistant to 100 Days (Amy) says
Hi Callie. I know that Lisa has fed at least 8 with this recipe. Maybe add 1lb-1.5lb to be safe. :) ~Amy
Liz-Anne Elsea says
Made this for the first time tonight. Huge hit!! Family loved it! Thank you so much!
Heather says
Would Apple cider vinegar be an ok substitute for the red wine vinegar?? That is what I always have on hand.
Assistant to 100 Days (Amy) says
Hi Heather. Apple cider vinegar is pretty versatile and works as a sub for most other vinegars. It should work fine with a slight variation in flavor. ~Amy
Sam says
what can I do when I don't have a crock pot?
Assistant to 100 Days (Amy) says
Hi Sam. Do you have a dutch oven? If so, here is a similar recipe for comparison and it may help you with cooking times and such: http://www.marthastewart.com/956163/braised-pulled-pork-shoulder. Also, you can pick up a crock pot for as little as $20.00 new or you can often find them at thrift stores for just a few dollars. Hope that helps. ~Amy
Michele says
Thank you for this great recipe, it was fantastic. I did decrease the amount of honey, because that was all I had left, but I prefer savory to sweet! I also added a little liquid smoke and I loved it even more the next day warmed up over cheese grits for brunch!
margie says
can you use a 5lb bone in pork shoulder roast? How long per pound do you leave in crock pot?
Assistant to 100 Days (Amy) says
Hi Margie. You can use a 5 pound roast as long as your crock pot accommodates it and the lid fits without any gaps. I can't track down a rule of thumb on how long per pound in a slow cooker but I would increase the cook time by an hour. As Lisa states: the pork should be tender enough to shred with a fork. Here is info on what the safe internal temp should be: http://www.thermoworks.com/blog/2012/05/rethinking-thought-knew-about-internal-temperature-pork/. ~Amy
misty says
Can you help me out with the Cole slaw recipe to go with the pulled pork.
Assistant to 100 Days (Amy) says
Hi Misty. This is from our recipe index: https://www.100daysofrealfood.com/2013/08/02/recipe-asian-coleslaw-radish-ministicks/. :)
Ellie says
This is in the crockpot right now, but I used 5lbs of meat instead of 3lbs. So I added a little more of everything. Is that okay or is the recipe going to be messed up.
Thanks so much!
Assistant to 100 Days (Amy) says
Hi Ellie. We can rarely answer recipe questions in real time. How did your pork turn out? ~Amy
Amy says
Lisa,
Made this tonight and it was a huge success! Love you and your site! Can't wait for the cookbook release!