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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.
Rachael says
Has anyone tried freezing this after cooking and then reheating in cockpot?
Laura says
I read all of your comments and used some of your ideas. I made four batches of this sauce in two crock pots for Easter. It turned out amazing! I usually don't like pork, but this sauce added flavor throughout and not just on the top of the meat. I added smoked Spanish paprika and some xanthan gum. I also ran out of red wine vinegar and used raw apple cider vinegar instead. Both were just as good. I shredded the pork and strained the sauce and put the sauce back over the pork in the crock pot to keep warm. Wonderful! This recipe is a keeper. Thank you Lisa
Laura says
I made this last weekend and it is LITERALLY the best pulled pork I've ever made, potentially the best pulled pork I've ever had, and Probably the best dinner I've ever made.
I don't care for honey and had none on-hand, so I actually substituted with my favorite barbecue sauce. I used this amazing smoked paprika from Penzey's and apple cider vinegar cause I was out of red-wine. Added a dash of cumin and cinnamon as well per personal preference.
Cooked 7 hours, shredded in the pot, then left basting in its juices for 2 hours on low before draining.
I can't get over how delicious this is. I put it on onion buns with coleslaw, and French's crispy fried onions.
Sarah says
I made this recipe last night and O.M.G. It was phenomenal! I'm pretty sure I got full even before dinner started because I snuck so many bites while I was 'shredding' the meat. (I say 'shredding' because all I had to do was try to pull it out of the CrockPot and it would fall apart!). Direct quotes from my husband, "This is the best thing you've ever made" and "I hope you bookmarked this recipe!" Oh, I did dear husband. I did. I bought a bone-in, 3ish lb pork shoulder and trimmed off some fat before I put it in the CrockPot. And the only substitution I made was I used apple cider vinegar instead of the red wine vinegar because that's what I had! Oh, and I didn't use thyme because I didn't have any. I set the CrockPot on low and cooked the meat for about 8 hours. This will be my new go-to meal for whenever I have guests. (I'll apologize to my vegetarian friends now, lol). Thank you for the great recipe! I can't wait to try more!
julie says
This looks great - trying it today! After shredding the pork, do you add it back to the cooking sauce, or just discard the sauce completely? Thanks!
Amy Taylor (comment moderator) says
Hi Julie. I always keep the pork marinating in the sauce. I freeze the excess. :)
Peter says
Just made this pork last night for the first time. Absolutely delicious and so easy to make. My son who loves pulled pork could not stop eating. My only suggestion would maybe be to cut down the black pepper by 1/2, otherwise just perfect and simple. The juices that were created in the slow cooker are great for dipping the meat as well as future use for a soup base. Thanks for the great recipe!
Julie says
Great recipe. My husband loved it. I had recently, by request of my nieces, tried a different recipe that had you poke small/deep holes in the pork...as to let the sauce/paste/liquid reach deep into the meat.
My husband did not sample that recipe and didn't know the steps in cooking it. When I asked him about what I could do to make this recipe better he said that the flavor tapered off toward the middle and if the flavor could extend into the whole meat, that would make it better.
So, I'm suggesting poke holes through the meat.
Ben says
Might I suggest when the pork is cooked, pull it apart and put it back into the sauce for another hour or so. I have done it this way and it is fantastic!
Kristine says
A+. Best pulled pork ever!! Family left nothing! They didn't even want the rolls! One oops was that I was out of honey so I used brown sugar. Still awesome. NO BBQ sauce required!
kate says
Has anyone doing this recipe on high for four hours instead?
Christie says
Must be the Southern in me, but I don't think you should ever rush pork barbeque. Low and slow is the way to go. :)
Rachel says
I made this tonight and cooked it on high for 2 hours then turned down to low for another 4 hours. It came out great!! It saved some cooking time and still pulled apart easily. I'll definitely be making this again!
Kimberly says
This recipe is wonderful! I have made it a couple of times and even substituted pure maple syrup for the honey when I was running low and apple cider vinegar. The leftovers freeze well for my small family to just portion out and serve as a quick heat-it-up meal on another night or two.
Megan says
I've made this three times now for groups. Double and tripling the recipe as needed. Each time I receive raving reviews. The worst part, there aren't any left overs.
Megan says
I've made this three times now for groups. Double and tripling the recipe as needed. Each time I receive raving reviews. The worst part, there are any left overs.
Laurel P. says
This recipe is awesome! Love how easy it is. I highly recommend taking the juice left over in the crockpot, straining out the onions and heating it to a rapid boil for 20 minutes or until the sauce thickens slightly and then pouring that over the shredded pork. It brought it to the next level! Great recipe! Thank you!
Judson says
I made this today after reading many recipes, and am so glad I went with this one! Delicious, and even better when shredded, covered in bbq sauce and put in a hot oven then served on brioche buns with coleslaw. Not easy to get good pulled pork in the UK (without it being loaded with artificial ingredients) so I'm very pleased I can now make something decent at home. Cheap cut of meat too, which only adds to its appeal! Thanks for the recipe, will definitely be making it again.
Stan says
Can you use Agave instead of honey
Amy Taylor (comment moderator) says
Hi Stan. Agave is not something we use. This helps explain why: http://www.foodrenegade.com/agave-nectar-good-or-bad/.
Genevieve says
Agave and honey are both very high in fructose. I'm fructose free and will making this today with Rice Malt Syrup instead. I will let you know how it goes.
LeeAnn Maxwell says
I made this tonight in the slow cooker. My only variation was I used SMOKED paprika instead of plain. It gave it such a nice smoky flavor. I am now obsessed with this recipe. My husband and son LOVED it. We'll be having leftovers for a couple days, but we are definitely not mad at that! #yum
Jess says
Uhm...something went wrong here. I see I got a pork butt roast and it became super fatty and oily after cooking for about 4 hours on high. But the seasonings, they weren't as good as I thought they'd be all together. Maybe it was the fat and taste of the roast. I'll have to try this again with a shoulder. And never, ever get a butt roast again. I won't rate the recipe until I try it again but thanks for making recipes that are more natural and good for the family!
Trish says
Pork butt and pork shoulder are the same cut. Try trimming off part of the white layer of fat on the roast and/or browning before adding to the crock pot.
Gina says
Made for my hubby he loved it me too was yummy! Easy to make!
Julie says
I don't have 7-8 hrs before I have to serve. I have about 6. I'm using 2 pork tenderloins, 2lbs each. Do you suggest I cook on high or will low work since the meat isn't as dense?
Amy Taylor (comment moderator) says
Hi Julie. Apologies for not being able to answer recipe questions as they come up. How did it turn out?
Jack S says
Tenderloin is NOT a substitute for shoulder! Tenderloin is extremely lean and will dry out in minutes. Shoulder is extremely fatty and lends itself to low slow cooking. Hope you caught it in time!
Teri says
I tried this last week and my family loved it! I only had a skinny tablespoon of paprika, so I substituted 1/4 teaspoon chipotle chili powder and 1/4 teaspoon smoked paprika. There was such a wonderful broth in the crock pot, I tasted it to see if it would make a good gravy. It was really spicy, probably because of my substitutions. So the gravy idea was out for this one. I insisted they all try it first without BBQ sauce. My kids did but then wanted BBQ sauce to dip their meat in. My husband, who likes everything spicy, I spooned on some broth. Usually he douses everything with some sort of spicy condiment - but on this, with the spicy broth - he added absolutely nothing else. I ate it as is - delicious! Loved the edges carmelized in the honey and spices. We all agreed this will be added to our rotation.
pauline says
I just made this for dinner and agree Best pulled pork. I double this recipe and trimmed the pork of most of the fat. I removed most juices from the pot and reduced it by half then added back to the crock pot. Thank you wonderful recipe
Jasmine says
My friends husband does the best pulled pork I've ever had. He makes it in his yoda and cooks it for 16 hrs. I never really wanted to attempt making pulled pork. Last night I made the pulled pork following the recipe above. I couldn't believe how tasty and delicious it was. My husband said it was better than the 16 hr cooked one. I tend to agree as It doesn't have all the processed ingredients and you really don't need the hot sauce to go with it. I used real garlic instead and sliced up the onions. For those who don't like thyme, I didn't add that to my cook and I don't think it compromised the taste. I tend to agree with other people's comments in it being on the spicy end. I love spicy food so it was really good for me, but I can see how others would deem it too hot. This recipe is really worth the time. So easy. Thanks heaps.
Kathy says
looks like a great recipe - thank you!!
I'm a novice when it comes to my slow cooker - so my question is..can I double the recipe? and how does that impact cooking times?
Thank you!
Amy Taylor (comment moderator) says
Hi Kathy. Well, your recipe would need to fit in the crock pot with the no lid gap at all. That is important. As for cooking time, this will help: http://www.crock-pot.com/service-and-support/product-support/product-faqs/help-and-how-to-use/cook-time-and-quantity/help-and-how-to-use-cook-time-and-quantity-faq.html.
Fanny says
Hi! Can I make this with a Boston butt instead of a ham shoulder? Also if so it is only 2.16 lbs so can I leave whole and just cook 6-7 hrs?
Amy Taylor (comment moderator) says
Hi Fanny. Other readers have used a butt. This might help with cooking time: http://www.crock-pot.com/service-and-support/product-support/product-faqs/help-and-how-to-use/cook-time-and-quantity/help-and-how-to-use-cook-time-and-quantity-faq.html.
Laura says
How would this taste without the onion? Has anyone tried?
Amy Taylor (comment moderator) says
Hi Laura. The onion also works to keep the pork off the bottom of the cooker.
Moira says
I made this last night and indeed this is my favorite pulled pork recipe...and couldn't be easier to make! Thank you!
Tricia Stumpf says
Just made this — currently cooking. I am excited to try this, and explore the 100 days of real food website a bit more! We love eating "real food" in our house as much as possible, so I'm sure I will find many more recipes to try. Thanks!
Emily says
Hi there, I don't have a crock pot, can I do in cast iron dutch oven? How would you recommend I do that? Thanks!
Amy Taylor (comment moderator) says
Hi Emily. We've not tried but Paula Dean cooks a 4lb pork roast at 325 for 4 hours in a dutch oven, brushing it with the liquids every hour. I bet that would work for this recipe as well. :)
Pam says
Best slow cooker pulled pork ever!
Pam says
Just made the recipe and this is the best pulled pork recipe I've made! My husband is not a big fan of pulled pork and he loved this one!! I used smoked paprika and cut the caijan pepper in half. I also sliced the onions before placing on the bottom of the crock pot. I made the recipe the day before using. I shredded the meat and strained the cooking liquid. The next day I reheated the meat in a 200 oven with some of the reserved defatted cooking liquid. It was so easy to just lift off the fat the next day and use the reserved liquid.
Julie says
I read quite a few reviews before I made this recipe so I cut the cayenne by half. As it was cooking I was concerned about the spice level but I was pleasantly surprised by how delicious this recipe was. I've been looking for a great pulled pork recipe for a long time and this one fit the bill perfectly. My husband and children all loved it and have requested it over and over, which is quite the miracle in our home. Even our two year old scarfed it down.
Paula Beau says
If the recipe only tasted as good as described. Wayyyyyy to spicy and hot. Glad I questioned ingredient list and toned it down as I prepared it or the pork would have gone to waste. One of the worst pulled pork recipes I have tried to date. Heat opposed to flavor. I will not make this again. Sorry, just my honest opinion.
Lisl Howell says
This recipe was great! Everyone loved it! The only suggestion I would have is that the meat be turned over maybe a few hours before done in order for both sides to become even more tender. Very juicy and delicious. This receipe is a keeper to pass on to my kids for sure!
Janette says
After a roast, pulled pork comes in second on my list of favorite meats. I'll be trying this recipe very soon! Thanks so much!
Lisa Go says
Unfortunately I doubled this recipe, including the cayenne. NOT a good plan, as it turns out. No telling how dangerous I can be in the kitchen.
Erin says
This recipe was too bland for my family. After 8 hours in the slow cooker, we tasted it, and then added some cider vinegar and additional spices. After our additional seasoning we had a great final product!
BlakeT says
Was the favorite recipe looked up on Google based on my past recipes. BUT... after 8 hours of 3.5lb shoulder it was still under cooked, this could be due to the quality of meat, but believe the problem was that the crock was not at least half filled with a liquid. I will stick my old plan of oven slow cooking next time.
Erin says
I've tried several pulled pork recipes and haven't really been impressed but this pork had great flavor and was very tender. Thanks for another great recipe Lisa!
emily says
would like to use a pork tenderloin with this recipe...thoughts?
Amy Taylor (comment moderator) says
Hi Emily. A tenderloin is likely too lean for this recipe.
Tabitha says
Lisa, do you have a recipe for homemade BBQ sauce? My family loves the stuff, but the ingredients are less than desireable! Not something I'm want to consume, and definitely won't feed my toddler!
Amy Taylor (comment moderator) says
Hi Tabitha. Lisa has a barbeque sauce recipe in her cookbook. ;)
Emily says
And it makes delicious BBQ sauce! It's worth buying the cookbook just for this recipe :)