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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.
Laura says
Can I sub chicken?
Carole says
I Laura I was just thinking the same thing. I don't see why not.
We did the Pulled Pork for a trip the the theme park for lunch and it was a hit we had everyone wanting to use our pork to make sandwiches.
shawn says
Yes, you can do chicken. I would do a mixture of thighs and breast. It might change the cooking time a bit.
Cindi says
You are right, Shawn, it would change the cooking time a lot, esp. on breasts. Thighs would be more forgiving in the time department, but I'd definitely check them much earlier than I would the pork.
Sumi says
Any advise on adjusting the recipie for a Dutch oven? (I don't have a slow cooker.)
Val says
Love the THE BEST PULLED PORK IN A CROCK POT recipe! Is there any way to get the nutritional information for this?
Amy Taylor (comment moderator) says
Hello. This post helps explain why we do not include nutrition information: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Amy Taylor (comment moderator) says
Hi there. This might help regarding converting the recipe: http://www.marthastewart.com/956163/braised-pulled-pork-shoulder.
Cindi says
Sumi, I know this is way past helping you in time, but I would set it at 200-250 in a dutch oven and let it go all night. Check it at 6 hours just to be safe, but I'm betting 8 hours would be about perfect.
Rach's Recipes says
Add a tablespoon of liquid smoke to increase the depth of barbecue flavor in this dish.
Laura says
I used smoked paprika -- it was delicious!
jess says
This was super delicious! I added one squeezed orange to the marinade, and accompanied the pork with a red cabbage/citrus dressed slaw that was excellent. Great in sandwishes or in tacos. I love that this is a great base and if you want to add BBQ sauce you can (I am not a fan of pulled pork dripping in sauce, but my husband is) it's perfect for everyone!
I used bone in, removed all the fat and bone after cooking for 8+ hours, took the pork from the juice to pull, reduced the liquid by about 3/4 and stirred about 1/4 of the liquid back in. It seemed leaner and less fatty than most pulledpork I have had. Great basic recipe that allows chefs to amend to their liking!
Allison says
I bought my pork shoulder yesterday know that I wanted to make it in the slow cooker this morning and searched for a new recipe and found your site. The pork came out great! I did use half of the salt that is listed and with hot sauce- perfection! Thank you and look forward to reading your site and blogs.
Maggie says
Could I omit the honey entirely? Or substitute something else for it? I'm avoiding sweeteners for a while.
Amy Taylor (comment moderator) says
Yes, you can omit.
Kristina says
Can you use pork tenderloin instead of a shoulder? Same weight.
Amy Taylor (comment moderator) says
Hi. No, a tenderloin is too lean for this recipe.
cindy says
I make pulled pork for the first time, so i have a question, might a silly question.
when it's finished, do i have to shredded it in the crockpot within all of this marinade or take it out? sorry for the bad english, I'm from germany
thanks
Amy Taylor (comment moderator) says
Hi. You can shred it in or out. Your preference. :)
Allie says
I keep some pork shoulders in the freezer and would love to make this. Probably a silly question, but do I need to thaw/defrost the pieces of meat 100% before putting them in the crockpot? Or can they just slow-cook a bit longer? Thanks!
Amy Taylor (comment moderator) says
Hi Allie. In order to cook evenly, they should be fully thawed.
Andy F says
I've made this a bunch of times now and everyone who has tasted it loves it. I catered for all my work colleagues just after Christmas (60 people) and they were all craving more and asking me about how it was made! I had it again yesterday and today. I've played around the ingredients
a bit and often slow cook it for up to 12 hours in a slow cooker. I normally add extra onion and chilli seeds, sometimes putting fresh chillis into the mix. I also like adding fresh tomatoes and putting one under the fat layer of the pork. I find this adds to the moisture and I just love tomatoes! Reggae Reggae sauce can often be added to the rub as well! The best thing is it is so easy to do and inexpensive. Will make this until I die, which could be from over pork consumption at this rate!
Carrie says
Does it get really dry since the roast is not submerged? I'm hoping to not get home today to a roast that resembles beef jerky.
Dan says
Just getting ready to make this and just realized I don't have any red wine vinegar. Could I substitute with red wine only? Or a mixture of red wine and white vinegar?
Rupert Bear says
You sure could
Crystal says
Do you know the nutrition value on this?
Amy Taylor (comment moderator) says
Hi there. We do not provide nutrition details. This post explains that perspective: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Rod says
I tried this recipe lasts night. Used a 5 lb bone-in pork shoulder, scaled up the ingredients for larger piece of meat, and cooked on low for 8 hours. It wasn't really as 'fall-off-the-bone' as I expected. So I had to pull and shred with my hands. Do you think the larger size needed additional cooking time to really soften it up? Or because this recipe has less liquid than, say, those 'root beer and BBQ sauce' ones, it won't be as soft and shreds able? I liked the drippings though which I strained and reduced a bit to have as a sauce on the bun.
Amy Taylor (comment moderator) says
Hi. It typically shreds pretty easily and has plenty of liquid. We've not tried it bone in.
Lawrence A-A says
Hi Lisa
Could this be done in a conventional oven as I don't have a crock pot?
If yes for how long would you cook for and at what temp?
Kind regards
Lawrence
Bianca says
I always use my oven, with my Le Creuset dutch oven pan . First hour on 200C. After that covered on 120C until the core is about 89C.
kyle anderson says
I made this last month and it was amazing. Now I have a Bone IN pork butt. Could I use that?
Amy Taylor (comment moderator) says
Hi. Other readers have used bone in successfully.
Dooley says
Got a slow cooker for Christmas, trying it out with this recipe right now.
Mike says
So .... how did it turn out?
Doiley says
Awesome, very tender, great taste. Definitely gonna make more.
greg says
Sugar Modifier : swapped the Honey for Apple Jelly & Molasse - (gives it a darker and more stronger accent)
Spice Modifier : Smoked Paprika & added onion powder and chilli powder.
Acidity Modifier : Used Apple Cider Vinegar instead.
Flavour Modifier : Added some Hickory Smoke Flavor
It was the best recipe I have ever made.
Bob says
Greg How could it be the best recipe when you changed the recipe. Are you saying yours is now the best recipe? just asking... Planning to use a different recipe for New Years Eve 2015.
Thanks
Greg says
I`ve done it on the 23rd for a christmas party it was a huge success.
After the cooking time is done in the slowcooker, transfer the juices in a saucepan. add a few teaspoons of cornstarch (dissolve it in a bit of water before incorporating to juices to avoid clumps) and a few tablespoons of ketchup and 2 tablespoons of apple jelly.
Mix well, bring to a boil (add more cornstarch to thicken (depends how thick you want it))
You will now have a stand alone sauce to serve with.
I go to the dollar store and get an empty plastic ketchup bottle and i fill it up, put it in the fridge and have it on the side when serving the pulled pork, some like more sauce.
let me know
Alice says
I love this recipe. I've lost cound of how many people I have given this recipe to. I use one spoon of smoked paprica and 2 of the normal one.
Gina says
I'm going to make this for a holiday party tomorrow. I have a 4.5lb pork...how much more of the ingredients should I add? Also, would I be able to substitute the red wine vinegar for Apple cider vinegar? I don't have any red wine vinegar on hand. Thank you!
Amy Taylor (comment moderator) says
Hi Gina. I use apple cider vinegar as a red wine sub often. How did it turn out?
Amelia says
I love this recipe! Making for Xmas eve. We are having 60 people for an open house and are serving pulled pork sandwiches. How many pounds of meat do I need?
Al says
Recipe says it serves 6-8, so just multiply everything by 10
Amy Taylor (comment moderator) says
Hi. For future reference, if you are using it for sandwiches, the recipe feeds a higher number. I can usually feed 10.
Shannon says
This recipe is awesome! I want to try it with chicken tonight. Has anyone had any experience with this?
Janet Hurlbut says
I have done chicken like this, Slow cook and use dark and light chicken pieces, and cook only until the chicken pulls apart with a fork. Otherwise the chicken will be too dry with only white meat and a long cooking time. Pork butt is tough and needs a long slow cooking time. Chicken is much more tender. This is good for fajitas, enchiladas, pulled chicken sandwiches, and for buffalo chicken dips, etc.
PJ says
I wish someone had said that pork shoulder is also called pork butt. I ended up buying the wrong piece of meat 'cause they didn't have pork shoulder (got a loin, but they had butt...) Some of us don't know these things about meat cuts. So I wasted a roast on making pulled pork that will be long and stringy. Haven't tasted it yet, but I can't say the smell from the crock pot was that great. I hope it is, cause it's for my family holiday gathering on Saturday.
Marie says
I am usually not one for posting in recipe comments, but I had to make an exception with this one. This was phenomenal! Came out so juicy and the flavors were amazing. Definitely my new go-to!
Sharon says
This was so easy and the results were amazing! Moist and tender pulled pork!
Regan says
This recipe is a keeper for sure! I've been looking for a pulled pork that isn't super sweet or sopping in barbecue sauce. So much flavor, juicy, with a little kick. I ended up using smoked paprika, which worked really well. Next time I'll put more onions in. Yum. My husband LOVED it, and the kids gobbled it up. Thanks for the recipe!
Holly says
This is a great recipe. The whole family loved it.......no leftovers!
Jay says
Spot on! I am impressed with the almost exact time on making this absolutely yummy dish. The pork began to cook in its own juices about 4 hours in and ended up with quite a bit of juice in the end. No additional liquid needed.
I served this on toasted organic seed buns paired with a twist on coleslaw with a salad that I had leftover from Thanksgiving. Raw butternut squash salad from Tasting Table- grated raw butternut squash tossed with lemon juice, olive oil, toasted cumin seeds, handful of chopped parsley, salt and pepper. A great pairing. This is a keeper!
Nicole says
Absolutely phenomenal. Easy to make and does not need any addititives!
Kathy says
This pulled pork recipe turned out Great!!!
Joey says
Catastrophic.
We received 8 people for dinner and the meat beside been in a lot of juicein the crockpot, came out dry and bland. I followed the reciepe by the book and had a pork shoulder but I didn't came out good for me :(
Joe says
Catastrophic.
We received 8 people for dinner and the meat beside been in a lot of juicein the crockpot, came out dry and bland. I followed the reciepe by the book and had a pork shoulder but I didn't came out good for me :(
Natalie says
After reading comments here I will adjust salt required to half. From the comments it seems that the recipe called for 2 Tablespoons, however on printing the recipe, it calls for 1 Tablespoon. Have you adjusted this amount on the recipe, due to comments, or is 1 Tablespoon correct, and I will halve this? Thanks!
Lyddie says
My sister in law Has made this several times and it's always been amazing. I'm planning to do it myself and I was wondering if anyone has tried to use maple syrup instead of honey?
I only ask because I have way too much syrup in the house at the moment!
Amy Taylor (comment moderator) says
Hi there. We have not used maple syrup for this recipe. It would change the flavor but maple is a popular glaze for pork and is our other favorite sweetener. :)
Brenda B says
Made this tonight and it was great. This recipe will become a regular in our house. Smelled amazing while it was cooking and tasted even better. . I also used a gravy strainer to separate the fat from the juice. So good and no refined sugars! thx for this post! :-)
Abbi says
Fat separator!!! Great idea! Thank you!
Betty Crocker says
This recipe has completely ruined my reputation as a terrible cook. I live in Switzerland where they eat a great deal of pork (the cows are apparently only for milking and looking pretty in fields). I'm always looking for ways to make a more interesting pig-on-a-plate. I threw this together in a hurry one day and went out. I came home to find the cat standing vigil under the slow cooker, which was emitting an unbelievably mouthwatering smell. And the pork tasted even better than it smelled. I love how simple the recipe is, and that the pork is dry enough to stay in a sandwich, yet not so dry that it needs extra sauce. Now I will have to mess up the next few dishes I make so I can regain my Terrible Cook stays and get off all those holiday potluck lists.
Linda says
Lol, one of the best comments I've read!
Stephanie says
Can you cook this in the oven instead? If so, how? Thanks!
wildeflowers says
I would cook this in a slow oven (250-275) if you don't have a slow cooker. Since this recipe depends on a braise, I'd make sure whatever pot I used had a tight fitting lid.
Bob says
Excellent recipe. I was tired of buying pulled pork in a resturant etc, so I found this recipe and it looked good so i tried it in the crock pot on low(3 qt crock pot) for 4 hrs, sampled the liquid, it was excellent, so I cooked it for 3/1/2 more hrs and it was a little over cooked, but still very good. Removed pork butt, let it cool , removed fat, pulled apart the pork, put it in a container, poured the sauce over it.❤️ iT.
Cynthia says
I never take the time to comment on recipes but this one was so wonderful and i received so many compliments that i felt it was necessary. I had bought a 10lb bone-in pork butt to feed a bunch of men who were helping me reroof my home. The original plan was to just dump bbq on it once it was shredded but decided to look online for a spice mixture to rub on it while it cooked in slow cooker. Came across this recipe and decided to give it a try since it was just a few basic spices that i felt would blend well with bbq. My 5qt crock pot was jammed packed to lid with the meat and paste but after 6 hrs on high the meat was just falling apart. I gave the women inside the house a taste and we were so blown away by the flavor that we decided the bbq was unnecessary and mite just ruin the gre
Cynthia says
Continuation of comment my big thumb sent b4 i was done. Anyway i added no bbq because didnt want to lose the great flavor. Trying a new recipe on 10lbs of meat and 20 ppl to feed was probably not the best idea but it most definitely ended up "the best pulled pork in a slow cooker" i and my guest have ever had. The men came back for sandwich after sandwich and very few added bbq on their bun. The left overs we thought we'd have for lunches thru the week was a couple sandwiches. Its only been lil over a week since i made the first time and i have a smaller roast going in slow cooker for dinner tonite. Cannot see ever using a different recipe and look forward to experimenting using on different kinds of meat.
Sarah says
In the crock pot now! Are you sure it is not necessary to add any additional liquid?? Im use to putting plenty of liquid in my slow cooker recipes.
Liz says
Made this today as well, guess great minds think alike. You probably realize this by now if you've already made it, but liquid will cook out of the meat and add to the small amount of liquid you put in to start.
Mine came out great. I didn't use onion, paprika or thyme because I didn't have any, and it was delicious. Really wouldn't have needed barbecue sauce, but I did a small drizzle on my sandwich anyway.
I'll be using the leftovers to make an asian noodle dish tomorrow. :)
Alex says
I made this before and it was great. Making it again tonight. Hope it turns out just as good as the first time. Added a little BBQ sauce at the end