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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.
Amy says
Can this be made with agave or something else instead of honey? My daughter is allergic.
Amy Taylor (comment moderator) says
Hello Amy. Other readers have used maple syrup.
Conny baumann says
I made this tonight and it was a hit! I did a little less honey and added two garlic cloves that vanishes into it all, Shred it all up in the juice at the end to absorb it before serving. I removed the big chunks of fat at the end. Served it with mash potatoe and a fresh coleslaw.... My young children are fussy with mayo. But they loved it. I just had some on q bun with raw coleslaw mixed with carrot and Granny Smith apples. To die for! Would definitely double the batch next time so I can make an adult one with a touch of chilli!
Peter says
I am a newbie to this pulled pork world and am trying this recipe right now. Been on 4 hours now, 4 more to go. One question. Is the pork shredded with the juices left in the crock pot or is the meat removed from the pot and shredded without mixing the pot juices?
Sara A says
Cooked mine yesterday. Stuck in the fridge overnight. Wanting to shred today and wondering the same thing.
Amy Taylor (comment moderator) says
Hi. I always shred mine in the pot with the juices but you could do it either way.
Cory says
No broth or water needed?
Amy Taylor (comment moderator) says
Nope. It makes plenty of its own.
Linda says
Hi, I want to make this recipe for my monthly FOP meeting, (police). I want to make enough to serve about 30 people. Can I cook all the pork at once if I triple the recipe? I have the oval Crock Pot Slow Cooker. Thank you!
Amy Taylor (comment moderator) says
Hi. The only real limitation is the size of your crock pot. The lid has to fit correctly.
Melissa Jordan says
This recipe was soooo good and loved by the kids which is a tough task. Thanks for posting this!!!
Laura says
Thank you for this wonderful recipe. It is a family favorite and popular with our friends at potlucks.
If you are on a time crunch, I have done it on high for 4 hours and it tasted great.
Enjoy!
julie says
has anyone done this in high for less time? I'm on a time crunch.
Amy Taylor (comment moderator) says
Hi there. See "Laura's" reply just below. ;) Other readers have cooked it on high and cut cooking time. The slower cooking time, however, does make a very moist dish.
Moritz says
First meal an my new slow cooker and it was awesome… just thinking about the leftovers makes my belly happy.
Jessica says
I do not have red wine vinegar, would apple cider vinegar work?
Amy Taylor (comment moderator) says
Hello Jessica. Yes, other readers have.
suzette says
did you use smoked paprika or plain paprika?
Amy Taylor (comment moderator) says
Hi Suzette. You could use either.
Deb says
Made this following your directions exactly. Hubby could not stay out of it and must say it is epic!!!! Will never make any other version. We loved it!
Jeanie DeCoster says
Can I use pork butt instead of pork shoulder?
Leigh Sheppard says
I have to admit that I am having a hard time not making a few jokes about this, but believe it or not, Pork Butt is the same cut as Pork Shoulder.
marlene says
I rather the Butt, there is more meat less bone and no rind to ripe off. Butt is hard to find.
Stephanie says
Doubled this recipe for 5 pound roast. Our entire group at the cottage loved this. This is by far the best pulled pork I've ever had. No bbq sauce needed!
Mary says
What do you usually serve this with?
Amy Taylor (comment moderator) says
Hi there. Your favorite slaw recipe is a good pairing. Here is Lisa's Asian slaw: https://www.100daysofrealfood.com/2013/08/02/recipe-asian-coleslaw-radish-ministicks/.
Anna says
What is an alternative to honey?
Amy Taylor (comment moderator) says
Hi. Maple syrup will work. ;)
Kristi says
I made this tonight and my husband loved it. Do you think the honey/red wine vinegar/oil mixture would freeze well? For your pork carnitas tacos I put the raw meat in Ziploc bags with the spices and onion then thaw in the fridge a day or 2 before putting in the crockpot. I'm just not sure how well that would freeze and thaw for this recipe before cooking.
Amy Taylor (comment moderator) says
Hi there. It should freeze fine.
Angie says
I think this is so silly question but is it safe to leave this unattended all day by itself? With no juices nothing's going to catch on fire? Thanks!
Amy Taylor (comment moderator) says
Hi Angie. The pork makes plenty of its own juices.
Suzanne says
I was also wondering if I should remove the skin and fat before cooking?
Amy Taylor (comment moderator) says
Leaving it will result in a moist and flavorful dish.
Douglas says
Looks great.
Do you leave the skin on the pork shoulder?
Amy Taylor (comment moderator) says
Hi Douglas. It will create more moisture if you do not remove it.
Devon says
My son is allergic to onions. Can you suggest an alternative for the onion? I thought about using an apple instead. What do you think?
Amy Taylor (comment moderator) says
Hi Devon. That is not something we've tried but I bet an apple will work though it won't hold up as well as the onion. It should add some interesting flavor and texture. Let us know how it goes.
Meghan says
Best pulled pork recipe, hands down. I've tried a lot! Thank you!
Idonna says
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!
Amy Taylor (comment moderator) says
Hi there. You mix the spices with the honey to make a paste. Just reread #1 and #2. ;)
Amy says
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!
Douglas says
As far as I know, you should probably not use chicken breast with this recipe.
As a general rule for slow cooking, cheaper, more fatty cuts of meat are better for slow cooking as the slow cooking method draws out the moisture, leaving lean cuts (like chicken breast) very dry.
Jill says
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!
Ivan Thomas says
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..
Carol says
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 says
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.
jody says
I need to double the recipe. Is the cook time the same?
Casey says
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) says
Hi. You do just cut it in half. It keeps the pork off the bottom of the pot.
John D says
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 says
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.
John Dunne says
Hi Margaret. I just asked the butcher for about 1.5kgs of pork shoulder. I'm not sure what the cuts are as I'm just learning to cook. I left all the fat on and just cut off the larger lumps of fat when I pull the pork. I then put the pulled pork back in to cook for another hour or so, take it out and blitz the liquid and stuff left in the cooker, put it into a small saucepan and reduce it by about half and then use that as a sauce. Fantastic.
John D says
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.
Jenny says
This recipe was excellent! My husband is some what of a pork butt snob, since his preference is to smoke this cut of meat. He HATES crockpot meat. I am typically a terrible cook and when I told him I was making a pork butt in the crock pot he groaned. I gave the recipe a shot and he LOVED it! He has raved over it all night and has even requested that I save this for another night. Thanks for helping me look like a good cook ;)
jeanne says
made this for the 4th of july, used spanish paprika and followed the recipe exactly. It was FANTASTIC! huge hit. So easy, & no mess to clean up! thank you!
Donna says
Thank you for a recipe that does not include "a bottle of bbq sauce" and other processed ingredients. Sounds delicious and I cannot wait to make it tomorrow for the kids.
Sharon says
forgot to mention that I added 1 cup of apple juice, 1/c apple cider vinegar, 1/2 cup of balsamic vinegar and 1T liquid smoke
Debbie says
Is there a way to slow cook in the oven with same result?
Sharon says
Have done this overnight in a roaster 225 for 11 hrs then increased to 300 for 3 hrs with 20# of meat
Sharon says
Have done this overnight in a roaster 225 for 11 hrs then increased to 300 for 3 hrs with 20# of meat. Added 1 cup of apple juice, 1/c cup of apple cider vinegar, 1/2 cup of balsamic vinegar and 1 T liquid smoke. (Adaptation of Paula Deen recipe). Made this for a large group for my son's rehearsal dinner. Froze easily including the sauce which was used to moisten it when reheating.
Nancy says
My husband is seriously allergic to bees and honey makes him break out; what would you suggest as an alternative sweetener? I'd appreciate your suggestions as a lot of your recipes use honey. Thanks!
Amy Taylor (comment moderator) says
We would sub with maple syrup.
Nancy says
Thanks for the quick reply; I will try maple syrup!
Emily says
so you don't need any liquid? it doesn't turn out dry that way? looking to make this for a 4th of july party & worried i might make it wrong!
Samantha says
I just put mine in the crockpot now...It is a double recipe and it was a quite a bit of liquid with the vinegar (doubled though) It will be great! The vinegar helps to pull the meat apart. I don't recall how that process works but it does! I've made similar recipes before and it is always tender and juicy!
Emily says
awesome! thank you! i'm also doubling the recipe - got a 8 lb butt - can't wait!!
Taylor says
Hi. I am doubling the recipe with 8 pounds as well... I am actually using 2 crock pots...and doubling it twice... 8 pounds in one and 8 pounds in the other...My question is did you double the dry ingredients as well? I have been reading online that you should half them...so confused and feel like just doubling everything will work??? I also read with large cuts of meat to brown the edges...did you do this step? Happy 4th of July ...I am feeding 30!
B.Halvorsen says
How long did it take to cook your doubled-doubled recipe? I am curious because I am planning to do the same. Thanks!
Val says
I love this recipe! The meat is so tasty and falls apart so easily...like butter in a mouth :) Sometimes the simpler, the better...and also the healthier! :)
I also tried it without the honey and adding rosemary and bay leaves, for a little twist. Not bad :)
Carolyne says
This was an easy recipe to make, put it in the crockpot before I went to work, the meat fell apart really easy, and it is very tasty. My whole family loved the taste. This is going to be my go to recipe from now on.
ellen says
This is an AWESOME and incredibly easy recipe. Made it last night, The pork fell apart and my husband and son were already picking tastes. I think this will be a favorite ~