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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 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.
Bethany says
Any idea for cooktime for 5 lb. Boston Butt?
Amy Taylor (comment moderator) says
Hi Bethany. I would check its "shredability" at 8 hours. :) You can also use a meat thermometer just to make sure.
Candi says
Excellent work! Thanks for all your time perfecting this. We have 2 hogs in the freezer. I've got a butt (pork-butt that is) destined for the crock pot!
karla stahl says
I am wanting to make this ahead of time for a party. Would like to fully cook it, cool it and refrigerate overnight. Then I would like to reheat it the next day. Do you think there are enough juices so that it wouldnt dry out when I reheat it? Thank you
Amy Taylor (comment moderator) says
Yes, Karla. It should be very juicy. :)
Amanda says
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!
John says
Meant to give you max rating. But stupid app won't let me! ... D'oh!
Amy Taylor (comment moderator) says
:) Yes, John. We have plenty of other recipes: https://www.100daysofrealfood.com/real-food-resources/recipe-index/.
mary honey badger says
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
Vikki says
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!
Josh F says
if I cook an entire 8 lb boston butt cut in half what would be the recommended cook time?
Beth N. says
I cooked 7.5 one today, perfect at 8 hours in my largest crockpot
Vikki says
Did you cut it in half or leave whole? Thanks!
Denise says
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!!!
Emily says
I have to say I hate it when people review a recipe that they made significant changes to. But I did and I will. Here goes.
For starters, I was missing a couple of key ingredients: honey and paprika. I read the reviews that said it was pretty spicy and I have a preschooler so I wanted to cut the spice a bit. I also used a bone-in pork shoulder. But I really needed to get the pork started and I couldn't wait til after going to store because it was already noon, so I made changes. Made as directed with these changes: skipped paprika (initially), used about 1/2 tsp of the cayenne, also added chipotle chile pepper (1/2 tsp?), and instead of the honey I used approximately half and half agave nectar and molasses because it's what I had. I did not cut the pork in half because it was bone in (however next time, I would try to...it took forever to cook). Hit start. Fast forward 6 hours and I had gone to the store to purchase paprika. Added 2+ tablespoons to the top. Rotated the pork after.
At 8 hours we were hungry and it was supposed to be finished. It was not fork tender but we really needed to eat. I pulled it out and sliced off enough for us to eat. It had a fair amount of spice (pretty sure child would have thought it too spicy). At this point I decided to set the timer and let it cook another 4 hours (and the pot would switch to keep warm after).
By the next morning, it had cooked for 4 hours more on low and was at hour 7 of keep warm (for a grand total of 13 hours cooked on low and 7 hours on keep warm). At this point it was fall-apart-tender! Sweet and delicious with lovely flavors. The onions had completely fallen apart and taken on the color of the juices. Everything melded together perfectly. We had it for breakfast. Kid approved! This pork needs nothing added. I plan to reserve some of the juices as sauce. This is a great recipe, and as you can see, very forgiving and flexible. If you want it less spicy, cut down SLIGHTLY on the spice, but make sure you cook it for a LONG time until it truly falls apart. By then the spice should just be adding flavor and not heat. :)
Claire says
Just made this today and it is amazing - so tender, juicy and tasty! I will definitely be making it again. The pork shoulder I got from the butcher was a little larger, and had the bone in, and fat on it, but I put it in as is, and just threw that away after.
Paul Smyth says
This sounds absolutely divine but can you tell me why so much salt is needed and why you use garlic powder instead of fresh garlic?
Amy Taylor (comment moderator) says
Hi Paul. You can always lighten up on the salt and use fresh garlic if that is your preference. :)
Paul Smyth says
Thanks Amy, I'll definitely try that. I find if you use sea salt or rock salt in recipes you can often half the amount of salt plus extra garlic can help reduce it again. The only reason I asked the question was because being a diabetic it's very important to use as little salt as possible, I don't want you to think I was lecturing!
Amy Taylor (comment moderator) says
Gotcha. :)
Dawn says
I tried this with my family last night. It was delicious and will be a recipe I keep as a go to. They ate it up and will have leftovers tonight. Yum. I did cut the cayenne pepper to 1/2tsp.
maddie says
This is without a doubt one of my favourite pulled pork recipes. However I do cut back a bit on the cayenne pepper and use fresh garlic instead. Gives it much more flavour!
The2bzMom says
We are in LOVE with your recipe. I cut the cayenne in half and we didn't even need the sauce . I served it over baked potatoes in place of a bun . I kept the bottle of sauce under the table just incase the kids wouldn't eat it without, but no complaints. On ward and up ward toward our 100 days.
Lisa says
The pork itself was delicious, but the sauce was way too hot. Not sure if it was the paprika or cayenne. I think some paprikas are spicier than others. Glad I only used half the cayenne, but my husband and I still couldn't eat the sauce...and we like hot stuff.
Will definitely make again but make sure I use sweet paprika and less cayenne.
Lindsay says
I made this for our dinner tonight and it was wonderful! I used 1/2 a Boston butt because the grocery store didn't have a shoulder. It worked just fine in my opinion. I would agree with other reviewers about it being a bit spicy, which we don't mind, but if you don't want spicy I would omit or cut back the cayenne! I only cooked at about 6 hours on low and it was moist, tender and even my 18 month old ate it up! Thanks for the recipe!!!
Heather says
I tried this today, using 1/2 tsp cayenne pepper. I was amazing :) I've tried about 10 different online slow cooker pulled pork recipes. This is the first I've printed out. I can stop looking!
Ellen says
Made this tonight. It was too spicy. We all loved the flavor but decided to cut back on the cayenne for the next time we make it. But it was incredibly delicious!
carla Braker says
Made the pulled pork recipe yoday. Cayenne pepper should have been left out. Way too hot! I rinsed the pork and added some barbecue sauce to it.
Barbara Sparkman says
Just put ON about 1 hour ago... Hoping for a delicious meal tonight... Watching OUTBACK BOWL NOW... WAR EAGLE! GO AUBURN!!
I DID NOT USE RED PEPPER AT ALL.
NO THYME FOR MY FAMILY.
USED 1 Tablespoon MINCED ONION FLAKES
USED PEAR VINEGAR FROM ITALY
USED I CUP ROOT BEER.
WILL LET YOU KNOW...
Josh F says
I made this recipe twice and I was really let down with my first attempt, I thought the flavor was overwhelming the first time. BUT the first time I pulled the meat apart in the Juice. The second time I pulled the meat out and pulled apart the meat separately and got an amazing result. I did pour some of the juice over the meat while I was tearing it apart and afterwards to add moisture and flavor but it wasn't overwhelming like the first time. I also cut back a tablespoon of paprika and only used 1/2 the cayenne the recipe calls for. It was a huge hit with friends and family.
Miriam says
I'm running low on honey. Can I substitute some pure maple syrup for some of the honey in this recipe?
Amy Taylor (comment moderator) says
Hi Miriam. You Can. :)
madison says
I Madison pledge to not eat nothing but healthy foods and hope other people do the same
Diane says
I just came acrossed this recipe for pulled pork it's cooking in the slow cooker. My big concern is I used 1tablespoon of table salt and I now think it is going to be way to salty. I got a 3.57 boneless shoulder roast
Melissa Booth says
What can I substitute for red wine vinegar? Thanks.
Amy Taylor (comment moderator) says
Hi there. Apple cider vinegar work well.
Shanon says
Fantastic - loved it, thank you! I saw some comments that it was spicy... I did not think it was spicy.
AmyTK says
Great recipe!! Thank you! Made this yesterday for visiting family with lots of kids, replaced one of the TBSP of paprika with smoked paprika, added a TBSP of onion powder, no cayenne, a tsp of salt only, rubbed pork with Montreal Steak spice, and it was so great!!! I used to use a CLUBHOUSE seasoning mix for this using ketchip and sugar, now love the idea of making this totally from scratch with better ingredients!!!
Tony Harvey says
Crackling in slow-cooker-prepared pork is easy. On a shoulder or belly joint, score the skin with a razor-sharp kitchen knife or craft knife. Don't go through to the flesh. Pop the joint skin-side up into the pot. When cooked, pull off the skin in one piece. Optionally, lightly brush/spray with oil. Sprinkle with a little salt then place under a medium-hot grill(UK) or broiler(USA). Remove when it bubbles and crisps up, but avoid blackening it.
Carrie says
Do you need to add any liquid to the bottom? I got a crock pot for Christmas and this will be my first recipe. I was told that if you didn't add liquid to the bottom the meat would burn?? Sorry if it's a dumb question. I've just never used a crock pot before.
Amy Taylor (comment moderator) says
Hi Carrie. This recipe produces a lot of its own liquids and there is no need to add more. ~Amy
Erin says
Amy, do you think that using smoked paprika would alter the flavor too much?
Amy Taylor (comment moderator) says
Hi Erin. We've not tried smoked in this recipe (or I haven't). I love the flavor that smoked paprika lends to dishes, though. :)
Erin says
Well, I did it and it's great! Just FYI. :)
G says
I didnt think this was very good. Way too much paprika in my opinion. A very weird flavor
Hannah says
Definitely the best pulled pork ever - thank you!!! Loved by everyone who eats it!!
Lester Dunlap says
I'm trying it tonight is smells great and was so easy to make
Kara says
My family has been using your recipe for several months. This is so good! Thank you!
Jan says
Can you use boneless pork or is it better with bone in? Do you cut the fat and skin (crackling) off? Can' t wait to try the recipe. Sounds delicious. I've only eaten it in cafés before.
Amy Taylor (comment moderator) says
Hi Jan. You can use either but Lisa uses boneless which yields more. It is also up to you if you want to remove fat. :)
Maggie says
Hannah stated above " this one is very hot and not sweet like he hoped" I made this recipe following the directions exactly. I don't eat anything hot, and this recipe is not hot at all. The sweetness of pulled pork doesn't come from the pork itself but the BBQ sauce. I live in Georgia and this is a great recipe. I will continue to make this one as it is easy and very good.
Candice says
Great recipe! And the kids loved it too! I used 1/2 the cayenne pepper, balsamic vinegar instead of red wine vinegar and because I was running low on honey, I used molasses to make up the difference.
Lisa says
I want to set this up to start cooking tomorrow morning (so no time to run to the store) but I don't have any honey on hand. Does anyone have suggestions on an alternative? I have agave nectar, maple syrup, etc.
Amy Taylor (comment moderator) says
Hi. Lisa has used maple syrup. She prefers using honey but they maple worked, too.
Lisa says
This is the recipe that first got me hooked on the 100 Days blog. It's a wonderful recipe and was instrumental in getting my hubby interested in "real food". This is catty, I know, but I wish people wouldn't rate the recipe low just because it's too spicy for their tastes. If you don't like spice, leave out the cayenne and add hot sauce to your individual serving as you like.
LeAnn says
I made this last week and my husband loved it! It has quite a kick, so if you don't like too much spice, make sure to cut down on the cayenne pepper. Keep the recipes coming!!