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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.
Karlee says
Is there a substitute for the red wine vinegar? I dont have any but I do have balsamic, white and malted brown vinegar? Can these be use Some?
Amy Taylor (comment moderator) says
Hi. I've subbed apple cider vinegar. Some vinegars would add more neutral flavors than others. Balsamic would have a distinct flavor.
Karen says
I made this last night with a 4 lb pork butt roast, all ingredients as written, 7 hrs on low. It was tasty, not at all salty nor too spicy as other reviewers have been commenting. I took the roast out and pulled it apart on a platter. I think those that find it too spicy/salty must be pulling it in the liquid in the crockpot perhaps? Those juices (and there was alot) did taste pretty spicy. Next time I'll drizzle a little of it over the meat for some of us who like it spicy. I did put some in with the leftovers so we'll see if that increased the spice/salt of the taste. I expect it will a little. Thanks for a great recipe! This was a trial run, making it again next weekend for a big family gathering.
Moira says
Wow, no kidding, this is the best pulled pork recipe! When I told my son that it's so flavorful that you don't need bbq sauce, he tried and agreed! Thank you for this recipe
Kathleen Jensen says
Would I just triple the recipe for a 10 lb pork shoulder? And cut the meat into three pieces? Thx
Amy Taylor (comment moderator) says
Yes, should work as long as your crock pot is large enough. ;)
Maggie says
Can I make this with a pork loin roast?
Amy Taylor (comment moderator) says
Hello. A loin is too lean for this recipe.
Natalie Moravek says
Why does the meat need to be cut in half? Just curious- could I leave it whole? Thanks!
Natalie Moravek says
Sorry- I just found the answer in a previous comment! I will be trying this tomorrow.
Kelsey says
Is it spicy due to the cayenne and black pepper?
Amy Taylor (comment moderator) says
I do not find it spicy but you can always lessen or eliminate the spice ingredients.
Caroline Pfeiffer says
If I double the size of the meat, do you think I should double the spices and liquid?
Amy Taylor (comment moderator) says
Hi. Yes. I have used a much larger cut and doubled those ingredients.
Nina says
I have made this recipe three times already. Twice, when I knew my husband and I would have a busy day and once for when my family came to visit us - and they loved it. I love the ingredients! I just love this recipe and will only use this one for slow cooking my pork!
Brenda says
This is the best recipe. I've made it several times. I love that it uses only "real" ingredients. Our high school son loves pork sandwiches in his lunch.
SBD says
I love this recipe but I'm wondering if it would turn out as well with chicken breast? Has anyone tried it?
Amy Taylor (comment moderator) says
Hi there. This recipe is greatly dependent on the fat in the pork in order to make it saucy and juicy. :)
Sherry Adelman says
I need to feed 16 will this recipe doubled fit into a crock pot...I am a crock pot novice.
Cynthia Shoemaker says
Depends on the size of your crock pot. I did about 12lbs in my 8 quart crock pot when i had a group of guys working on my roof and they ate every bit of it. Great recipe and no bbq needed
Katie says
I did this with the *best* pork from our local farmers market. It was truly amazing. I added in a beer on top of the onions for extra moisture, and it was seriously the best pork I've ever eaten!
Mirriam says
what type of beer did you use and home much??
Mirriam says
*how much!!
Alyssa says
Could you also do this with beef? Which cut ?
Dawn says
I'm always a fan of Chuck roast. But I would think you could use any cut you want - whatever is on sale.
Mark says
A chuck roast will work best, but an arm roast would work as well. Any of the round roasts (top round, bottom round, eye of round, rump) might be too lean and certainly wouldn't shred as nicely.
Timothy Rissland says
I make this all the time with top round roast. Never had a bad comment!
Karen Posselt says
Delicious! My family loved it. Thanks!
Cheryl says
Could you do this recipe in the oven?
Kate says
We did. We cooked it in our cast iron pot with a lid. 325 degrees, 3 and 1/2 hours.
Mari Thompson says
Made this! It's great! Made it with pork first 3 or 4 times. My grandkids and neighbors ate it up.Used 2 Tbs. Mrs. Dash Fiesta Lime and used it on about 3 lbs. chicken breast. Didn't need as much time. So good -- I'm not sharing, I'm freezing in meal portions!!!
Janet says
I"m looking for good, but lean, pulled pork to serve at graduation this Spring, and I'm afraid if I pour off some or most of the liquid/grease left in the bottom of the crock pot, the pulled pork will lose the good flavor. Any thoughts or ideas? Do you normally pour off any of the liquid or mix it all into the meat? Thanks - this sounds like a wonderful recipe and I'm looking forward to trying it out!!!
Amy Taylor (comment moderator) says
You do not need to pour off the liquid. The sauce will keep it moist and full of flavor.
Marisol says
I think they wanted to pour off some of the fat. They were worried if they did pour off some of the liquid it would lose the flavor. Thoughts?
Amy Taylor (comment moderator) says
You could pour off some but I wouldn't pour off too much because you would sacrifice some flavor.
Cynthia Corsi says
I made this recipe yesterday for the first time and can I say OMG it turned out amazing.I used a 8lb pork shoulder with bone in and doubled the recipe. It was so good!! My husband and friends said this is definitely a keeper. Thanks for such a delicious recipe.
Jen says
Can I make this the day before and then reheat it in the crockpot before I'm ready to serve? I like to get some of the extra fat out.
Mary-Margaret says
I have a pork loin that is just under 5 lbs. - any thoughts on how much more ingredients I would add to make up the difference and additional time in the slow cooker?
Amy Taylor (comment moderator) says
Hi there. A loin will likely turn out dry.
Brandy says
Can I use pork tenderloin instead of shoulder?
Amy Taylor (comment moderator) says
Hi. You need to use a higher fat cut for this recipe, otherwise, it will likely turn out dry.
Therese says
first time I made pulled pork. This recipe is so good. Love the honey taste. I used balsamic vinegar and ummmm good. thanks for recipe.
Santina says
How can I make this in an oven instead of slow cooker??
Amy Taylor (comment moderator) says
Hi there. You might use this as a baking guide: http://www.seriouseats.com/2016/02/the-food-lab-how-to-make-the-best-oven-cooked-pulled-pork.html.
Hope says
Really good - rivals other recipes I've made that have much more sugar in them.
Katie Walsh says
I'm assuming this is without the bone? I have pork shoulder on bone I want to get rid of. Will that work?
Amy Taylor (comment moderator) says
Hi. Yes, that will work.
Shawn says
Loved the recipe. The only thing I did differently was I started the pork on high for 2 hours, then low for 4 hours. Instead of cooking for the full 8 hours on low. It came out tender and pulled apart so easily.
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Jen says
Can I cook this on high for 4-5 hours instead of low for 7-8 hours? How will I know when it is safely cooked?
Amy Taylor (comment moderator) says
Hi Jen. Other readers have but we've not tried. The slow cooking helps with tenderness.
Ali says
Has anyone cooked this the day before serving it? Does it reheat well? I'm having family over at 1 and I'd rather not get up at 5:30 to get this going. ;)
Amy Taylor (comment moderator) says
Yep, I have. I just throw the ceramic crock in the fridge and reheat on high until heated through.
Whitney says
Could I sub the red wine vinegar with apple cider vinegar without it throwing the taste off?
E.J. says
I actually just put mine in the crock. I used balsamic vinegar instead, a tad sweeter. A website says you can also sub cider vinegar but only go 3TBS cider vinegar to 4TBS of red dye to cider being more pungent/strong. Go for it. Looking forward to 7 hours from now!
Debra says
How did yours come out using the apple cider vinegar?
Alison says
This was excellent! Followed recipe as written, although I did chop the onion and the pork shoulder into smaller pieces. I also used smoked paprika mixed with regular paprika. I had a 2.5 lb shoulder and it was perfect after about 7.5 hrs on low. Enough for 6 dinner portions and about 2 large size lunch portions. Served over rice with Siracha and avocado. Also made tacos with some fresh cilantro, sour cream, and avocado. Really delicious and versatile. Thank you!
Emily says
I absolutely love this recipe!!! I am wanting to make a milder version for a kids' party. Would cutting out the cayenne pepper completely change the recipe too much?
Amy Taylor (comment moderator) says
Hi Emily. Other readers have cut out the cayenne without issue. You could also just go easier on it. :)
Sean says
1/4 cup of brown sugar is sweet on top:D
NorthCanadianFamily says
Made this for a work gathering and everyone ate it up! My son who originally thought he didn't like pulled pork ate leftovers for a week straight asking for it every night! It's absolutely delicious and it is perfect without sauce... although we like it with a little drizzle of Root Beer BBQ sauce to finish it off on the bun! :) Thank you so much for a great spice recipe instead of one soaked in sugar sauces.
Karen says
I made this for the family and it was awesome! I bought Italian bread and made a Broccoli Slaw. I put the Pulled Pork and the Slaw on the bread to make a sandwich. Wonderful! I followed the recipe exactly! Thank you!
Christine says
Fabulous!
Love that it isn't made with a bunch of high sodium bottled sauces. Used one smal( 2 1/2) lb slightly fatty pork loin roast and it was perfect. After pulling we skimmed the fat and just threw the meat back in the sauce, mixed it up and had it on toasted burger buns.
Mari Thompson says
BEST pulled pork I've ever had! Made it twice this week so I could have some for the freezer. Did substitute lime juice for vinegar and added 1 Tbs Mrs. Dash Fiesta Lime to 4 lb roasts. Used pork sirloin once and pork butt (trimmed). Put it back in juices after I pulled it and kept on warm about 2 hours before serving. Sirloin pulled better with less fat.
Helen says
Have this in the slow cooker right now! Serving it with sweet potato mash and coleslaw. And corn tortillas! Can't wait to try it!
Scotty Palmer says
Tried the recipe today - perfect, the kids and I had the pork on fresh bread rolls, I had to substitute the cayenne for cumin and added some tomato sauce/ketchup- the result was amazing and despite being a little concerned with the marinade levels at first it all turned out well.
Mark Faby says
TERRIBLE recipe.
In the slow cooker for 7 hours and the meat is getting tougher.
Sauce does not turn into a paste; more like the consistancy of very melted ice cream.
The worse recipe for pulled pork Ive ever made.
Either she left something out of the directions or she's never had good pulled pork in her life.
Amy Taylor (comment moderator) says
Not sure what happened but that is a very unusual result from what is a favorite recipe on this site. Sorry you had a bad experience.