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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.
Brenda says
I'm making this recipe again for the third time. It's really, really good and it's great because it uses real food for the seasonings. Five star plus. My 16-year-old son loves it.
Don says
Never made pulled pork before. Trying today for the first time. After reading all the comments, i can't wait to taste it :-)
Rose says
This tastes great but it Would be great to know what the cup sizes are in ml or grams, we are in the Uk and there is so much conflicting information about how much a US cup is that we are having to guess! Thanks
Sara says
A US cup is ~250ml
Rose says
Thank you Sara, this meal tastes amazing :-)
Amy Taylor (comment moderator) says
And, this is helpful going forward: http://www.jsward.com/cooking/conversion.shtml.
Kerry says
This recipe looks really good, but I'm just wondering does this really only serve 6-8 people? Half a pound of meat per person seems like a lot.
Amy Taylor (comment moderator) says
Hi. The pork loses a good bit of its volume because it is a fatty cut.
Florrie says
Hi: generally what size crockpot do you recommend? Thanks!
Amy Taylor (comment moderator) says
Lisa uses a 6 quart pot.
Joseph says
Holy cow. I'm not a huge bbq fan and I tend to dislike the gooey, sugary tomato-based sauces. This stuff was perfect. Great flavor, but not so strong that you couldn't use it in a million different ways. I served mine on a fresh buttered bun and topped with bleu cheese coleslaw.
Thanks! I rarely ever make anything according to a recipe, but figured I'd try this. It was wonderful!
Joseph says
after I shredded it, I did add a cup of my home made chicken stock to it because I was afraid of it drying out a little bit. But it came out fine.
Julie says
This is our 3rd time to make this, and my whole family loves it. It has a depth of flavor and a nice kick to it. I serve it on a toasted bun, topped with a homemade coleslaw. The sauce is so good, that we dip our sandwiches in it like a French dip. So easy to make too!
Marjorie Cross says
I am trying this for the first time today. The only question I have is my sauce did not come out like a paste. I could pour it over the pork. I followed the recipe exactly, will let you know if my family likes it.
Kiersten says
Do I shred it in the crockpot with the juices? Or discard the juices?
Anita says
We have shred it in the crockpot with juices. Keeps it juicy and tasty
Kathryn Shelton says
Do you have a recipe for homemade cole slaw? I'm curious how you make it without mayo (or do you use mayo in it)? Thank you!
Amy Taylor (comment moderator) says
Hi. Lisa has a recipe for Asian cole slaw: https://www.100daysofrealfood.com/2013/08/02/recipe-asian-coleslaw-radish-ministicks/.
Antonella says
Do you cook far side up,or down?
Franny says
I have made this a few times and it's great. I want to make it again today for a party, but have less than eight hours. Can I turn cooker on high and cook for less time?
Amy Taylor (comment moderator) says
How did it go? We are rarely able to answer recipe questions in real time.
Kim says
We liked it pretty well, and I will try it again with the following changes, using 4 pounds of meat. It was quite peppery and oily.
1) 2 T. paprika instead of 3 T.
2) 1 1/2 - 2 tsp. salt instead of 1 T
3) Omit cayenne pepper
4) 2 T. oil (or less) instead of 3 T.
Also, I did not have red wine vinegar, so substituted balsamic vinegar, as suggested by an internet search I did on substitutions. I also ran out of honey and used some brown sugar to supplement.
Sarah says
I need to make 12lbs for my son's class. What cooking time do you recommend?
Ryan says
If you have access to multiple crock pot's, that could be easiest!
Mine is getting close to done and smells amazing!
Kim says
I did 8 lbs. in one crockpot (it filled it up) and after 7 1/2 hours it was perfectly done. It might have been done sooner, but I don't know because I was not at home to check on it.
I gave the recipe 4 stars but it shows up below as 5.
Kim says
I forgot to say that my crockpot was on the high heat setting.
Pamela says
This is a new favorite at our house! My family requests it once a week. Thanks for sharing. I make it exactly as is. Maybe next time I'll try less salt, but it doesn't taste overly salty to me.
Lisa Munley says
I made this last night. I was looking for a pulled pork crockpot recipe that didn't use bottled BBQ sauce or soda. I reduced the salt by half (because it seemed like too much) as well as the cayenne pepper (I didn't have enough and didn't want to make a trip to the store). It came out great. I discarded the onion, removed the roast to shred and then mixed it back into the sauce before serving. We had it on wheat rolls as sandwiches and it was great. Will use the leftovers for soft tacos.
Cammie says
Is the amount of salt supposed to be a teaspoon? Thank You :)
Lisa Munley says
I only used 1 T. because it seemed like a lot to me. It came out great.
Lisa Munley says
Sorry, I meant 1/2 T. I only used half what the recipe called for.
Danielle says
So good! Ate it all by itself. :)
Tom says
I followed recipe exactly and I thought the pork had zero taste. Very bland. BBQ sauce helped a little, but I was very surprised that it could be so bland. I do not recommend this recipe
Harald Schuster says
Greetings from Germany ... after trying a fast cooker recipe for pulled (which gave the right consistency but was pretty bland and had to be drowned in a sacue) I decided to give this one a try.
Meat came out super soft - made a mistake in reducing the sauce before I pulled (it looked so much) and foudn out that the mead DOES absorb quite a bit of liquid once pulled ... well, next time I know better.
The taste is far from bland, though the paprika is pretty dominant. Oh, I also decided to take only one TEAspoon of salt and that proved to be absolute adquate. I added a bit of hot sauce to it because it was a tad too mild for my taste but - that's the beaty with salt and "hotness" - you can always ADD, whereas it's pretty difficult to remove if you find it too much.
I guess I'll add a bit pineapple or apple juice next time and take off a bit of the honey and vinegar.
For those people who thought this "way too hot" ... paprika is a VERY misleading term as it covers sweetish/mild ones (with absolutely no hotness, think bell-pepper) to some paprika that puts chili powder to shame. So if you dump 3 tablespoons of paprika into the dish just make VERY, VERY sure that you got the mild/sweetish kind and not the hot one ... else the 1/2 teaspoon of Cayenne doesn't really matter ... you won't notice it because the hot paprika will add a hotness which that measly half teaspoon can only dream of. :)
Overall: Quite yummy and will we made again, for sure.
Onie says
Sooooo good! I was out of have red wine vinegar and used apple cider vinegar - yum!
dawn says
I just tried this recipe with a pork roast,didnt cut in half.i also substituted the red wine vinegar with apple cidar vinegar(didnt have the red wine).Turned out great!!! next time im adding more onion though(love onion). No need to add bbq sauce,the flavor is great!
Jeremy says
Just to be certain... You place the paste over the meat and onions and that's it? No additional water or liquid is added before the 8.5 hour cook time?
dawn says
I didn't. I slowly poured the paste over the pork and tried to get on the sides also.Mine fell apart and there was plenty of its own liquid when it was done.
Brenna says
Hi! This is an amazing recipe. Due to a special diet that I have to be on, I cannot have honey.Could I make this without the honey? Would it still taste okay? Thank you!
Brenna says
** honey or other added sweeteners
Vivian says
I have made pork shoulder with a 1/2 of apple juice before and it was wonderful. You can try that or add a half cup of water with the spices minus the vinegar. I think the vinegar is to make it tangy to offset the sweet flavor.
JB says
Hi can I use pork loin roast to sub?
Lisa says
I would say you are safe to do so. I always use pork tenderloin and it turns out great. Excellent!
Vivian says
Does the pork tenderloin become as soft as pork shoulder? I tried slow cooking poktenderloin once and it bra me hard. The recipe I used was not anything like this.
Amy Taylor (comment moderator) says
Typically, tenderloin is too lean for this recipe.
Adelle says
Do you need to cut the pork in half? Or can you leave it whole?
Dave says
I left it whole, and it was delicious. As long as the shoulder fits comfortably in the slow cooker, I don't think it's necessary.
Alexander says
BBQ sauce is not necessary is an understatement-it would ruin it! This was my first attempt at pulled pork, so with $20 of pork shoulder at stake, I was a little nervous. The result is delicious, and among the best pulled pork I've tasted. After slow cooking for 8.5 hours, I spread it out over a cookie sheet and broiled it for 6 minutes for a nice char. Then made tacos with roasted, fresh jalapeños and pickled onion. Oh my good!
sue says
Hi ,
can you use a boneless center cut pork roast ?
Amy Taylor (comment moderator) says
Hi Sue. A loin is too lean for this method.
Mike says
Have you ever tried this recipe with beef? It was awesome with a large untrimmed pork tender loin.
Amy Taylor (comment moderator) says
Hello Mike. No, we've only used pork.
luke says
i think its good
Wanda says
This was the driest pork I've ever had... not worthy of a pin
luke says
that is not nice
Amy Taylor (comment moderator) says
Did you use a butt/shoulder cut? I can't imagine this turning out dry unless you used a loin.
Laura says
You did not do it right then. This is the best pulled pork ever. I added some xantham gum and the sauce thickened.
Chelsea says
Sorry if this was asked already, but after it's done and i've pulled the pork apart with a fork, do I mix it in with all of the juices in the crock pot? Thank you for the recipe! I never knew how easy and tasty pulled could be!
Amy Taylor (comment moderator) says
Hi. I do. Or, you can just pour the drippings over the shredded pork before serving.
Dana says
Are you supposed to remove and discard the onion? Or do you add the meat back into all the sauce with onion after it is all shredded?
Amy Taylor (comment moderator) says
Hi Dana. I remove it. The flavor has been "cooked out" of the onion and already infused into the drippings.
Karen says
Just made this tonight with agave as I was out of honey. It was delicious.
Amie says
Would it be okay to substitute agave for the honey?
Cindi says
Sure, Amie! Honey/agave/real maple syrup -- anything would work fine. It might change the flavor a bit, but it will still work.
Caitlin says
Hi! Would this be good the next day? I have people coming for an early lunch in Sunday, and would like to make this ahead of time on Saturday. Thanks in advance!
Amy Taylor (comment moderator) says
Sure. Or, you could let it cook overnight.
Lisa says
Can you please tell me if I need to remove the skin/fat before putting in to slow cook?
Karen M says
I take off the big pieces but it is kinda hard to get it all. Pork Shoulder/Butt are very fatty. This is not a healthy dish. Moderation.......
Gisele says
Easy to make and everyone loved it! Thank you.
Vickie Bullis says
I have a crockpot but lacked the time to use it. 300 degree oven for 3 1/2 hrs on a pork tenderloin roast that I had sliced into 1 inch chunks and rubbed with a pork spice rub (before I found this recipe) AND the ingredients of this recipe ( had no honey so used natural maple syrup) . It was very tasty albeit a tad salty because of the rub but it worked out okay. Also a little dry possibly caused by the rub but more than likely the oven method. Will definitely use crockpot next time and be more prepared.
Zoe says
What is the calorie content for the pulled pork?
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/.
Mike says
Used chili powder instewad of paprika and apple cider vinegar instead of red wine because its -3 out and I'm not going to the store...stiil works!
Katie says
Has anyone made this without the onion? I forgot to buy one.