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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
- 1/2 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.
Made with 6 lb chicken (didn’t double seasonings), no cayenne (for kids), added 2 TBS honey. Came out great served on whole wheat buns with coleslaw. Will make again,
Did you use 2T of honey instead of the 1/2 cup or in addition? Thanks.
I used 2 TBS in addition to the 1/2 C
This is truly the best slow cooker BBQ pork and I have tried several
Thanks
I just finished my 10 day pledge and it went great! This was the first meal I cooked and it truly is the best pulled pork ever! Yum!
I have been using this recipe for pulled pork for a number of years and sharing it with everyone I know.
I am now going to try using it for ribs. I am going to marinade the ribs overnight in the fridge using ingredients above then tomorrow morning I will put the racks in the slow cooker on low for 6-8 hrs then bbq them to finish them off.
I have made this over 10 times. Its the absolute best pork I have ever eaten! Everyone I make it for asks for this recipe.
Winner!!!!!!
Thank you
I’ve made this twice before and the meat is juicy and delicious.
Am I supposed to do anything with the juices left in the crockpot after I take out the pork? ‘m not sure whether it’s meant to be thrown out, or if I’m supposed to thicken it (reduce/cornflower). I had kept some of the juice for flavor in a separate container the first time, but we found it fatty and watery. So my family ended up using BBQ sauce instead.
You can mix the juices in with the meat once you have pulled it. I’ve reserved the rest of the juices for flavor and sauces.
I’ve used this recipe for every party, every work event, and all charity events… it never disappoints! I did pump up the garlic powder but that because I looove garlic. For corporate events, I recommend scaling back on the cayenne.
Thanks for this recipe, great with chicken, too!
Pulled Pork feels a bit dry and does not have a lot of flavour in it. I feel it should be more juicy. Is there something I did wrong? What can I do to make it more juicy?
Hi there. Did you use a pork shoulder or a leaner cut?
Hi there. Did you use the suggested cut or something leaner?
I separate the pork and add a little sweet baby ray’s to it and let it cook another 1/2 hr.
Could I cook on high i stead? To shorten the length of time cooking…
Hi Omega,
I would definitely recommend keeping it cooking on low as to not dry out the meat. – Nicole
Can you use apple cider vinegar in place of the red wine vinegar?
You can!
Can you make this ahead of time and. Reheat on low in the crock pot the next day?
I have done it for potlucks and it worked wonderfully!
Yes, just keep an eye on it so it doesn’t dry out. – Nicole
Hi! I juat tried this recipe yesterday and I really didn’t need to change a thing! This recipe is fool-proof and the result is AWESOME!
Thanks a lot for sharing!
I would like to try this recipe – it sounds great! I haven’t ever bought pork shoulder before. I went to look at my grocery store to see if they have it and they do (I think it was called pork shoulder blade roast or something like that), but it looks like it has a huge piece of fat on it. Is this something you cut off before putting it in the slow cooker?
Hi. This is a fattier cut of meat necessary for pulled pork. You can always trim some of the fat if you choose.
Yes, pork shoulder and pork butt are the same.
Out of curiosity do you know the serving sizes? Trying to adjust according to macros.
seriously the best pulled pork ive ever had. I have shared this with so many people. I will never use another recipe. THANK YOU
When serving this, is the idea to pull it apart with a couple forks, mixing the meat with all the liquid/juices that have collected in the bottom of the crock pot? I would assume so, though I’m a little over half way through the cooking process, and there seems to be a pretty substantial amount of oily liquid, which could make for pretty greasy servings.
Hi, Yes, that is the idea. You can drain any of the liquid you do not want.
I was so surprised with the flavor of this recipe. The red wine vinegar made it so awesome! Thanks so much. My husband, kids and I loved this so much! Keeping this. Love it!
This is the best pulled pork recipe I have ever tried. My family requests it often & I have passed along the recipe to a few friends as well. We do add bbq sauce & eat it in sandwiches, but the meat is so flavorful you don’t have to. Definitely try this recipe, your family will thank you.
Do you ever eat it in rolls (with or without bbq sauce), like many of the recipes suggest? That’s the only way we’ve had it, although we are open to trying it on it’s own. I’ve tried several recipes, and yours looks delicious! Thanks.
Yes, you can absolutely eat it on bread. :)
We tried it and served it to company, and it was enjoyed by all! Some tried it “plain” without BBQ, and some with, but mostly on rolls. I also have some leftover in the freezer for some quick future meals. Thanks so much for a wonderful and tasty recipe.
I have this in the crockpot right now!! So excited! I’m wondering if you drain any of the fat before pouring the liquid over it when it’s done? Also, do you leave the onion in?? Thank you in advance!
Yum! Hope it turned out great for you. You can definitely drain any of the fat before mixing it up with the liquids. You can use the onion with your meal if you wish. – Nicole
we made this exactly as described and it was soooooooooo good
you were right about no barbecue sauce necessary
I made this for dinner and it is absolutely delicious! The spices blend perfectly and it was very easy to make! I fixed homemade coleslaw and corn on the cob with it. This will be my new go to for pulled pork bbq. :-)
Hey! This looks awesome, got a bargain lump of pork but my other half never fancies pulled pork with BBQ sauce drowning it! Going to get it in for hangover day tomorrow-thanks! Just one thing, what size is your slow cooker? I’ve tried out loads of recipes and always over cook the meat as I’ve a medium size slow cooker or crockpot. TIA X
6 quart.
is the Thyme leaves or ground?
We use dried.
Looks great! I’m going to make it tomorrow for a grad party! Red or white onion?
Sorry, we can’t always reply to recipe comments in real time. Did you end up making it? – Nicole
Should I trim some of the fat cap off pork before adding to the slow cooker?
We do not typically trim the cut.
Love this recipe. Getting ready to make tonight to have during the Supwr Bowl. We got small Hawaiian type rolls for sliders
Do you truly cut the onion in half only (no smaller pieces)? If so, what do you do with the onion after cooking and before shredding?
I do the onion in half as recommended. It becomes soft and you can take it out. I usually do that but by having in half it acts as a rack in the slow cooker to keep off the meat off the bottom
Made this, as per recipe, and was very pleased with the result. It will be one that I recommend to others. A five star, for sure! Good work!!!
Made this today, and realized after everything was in the crockpot that the recipe was written to cook on low. I had Lisa’s Best Whole Chicken in a Crock Pot recipe in my head – a staple in my house – and always make that on high for 3 1/2 to 4 hours. Comes out perfectly every time. So…. no wiggle room since the meat was already cooking, so I crossed my fingers and hoped for the best. Four hours later, and the pork came out perfectly! So tender and tasty, not too salty like some have commented, with a good balance of tangy and sweet. Even my daughter, who is not a big meat eater, asked for seconds! Served with Carrots with Rosemary and Super Easy Whole Wheat Biscuits. We’ll have leftovers for lunch tomorrow – awesome. :)
I would love to make this tonight but I only have a picnic shoulder, how would I approach this recipe using that? Debone beforehand?
I’ve made the picnic roast before with an almost identical recipe. I left the bone in and picked it out afterwards. The bone came out in big pieces, so it wasn’t a pain to remove at the end. I assume cooking with the bone in gives it more flavor too. I also would recommend removing the fat cap if it has one. Overall I was very pleased with recipe.
I use this recipe for boneless skinless chicken breast. It’s amazing! It’s done on low after 5 1/2 hours.
Made this tonight or dinner and it was so good. Did not have red wine vinegar so I used apple cider vinegar instead and poured a little coca cola in the slow cooker as well. Delicious!!!
I am making this today and am doing something similar. I used apple cider vinegar, grapico (I have no idea why I had this in my house), and added chicken broth. I omitted the olive oil. I also used smoked paprika because I didn’t have regular. Smells amazing so far and can’t wait to try it!
Hi
Do you have to sear the pork in a pan before slow cooking it to get the best results?
No, if you are doing pulled pork no need to brown first
It doesn’t say when to add the wine. Do you just drink it? Also is that not too much salt. Trying this with some changes.
Hi. It says add the vinegar after the honey. And, the salt is correct. :)
Thank you for sharing this excellent recipe. The ingredients listed above are of high-quality as well. Can’t wait to try it.
Replace the paprika with smoked paprika… Slow cook it then let it cool down and leave it in the fridge overnight in the slow cooker pot. Slow cook again on low the following day for 4 hours. The meat falls apart. Great fuss free party food.
I made this for a family gathering and it was excellent! I will try the suggestion of some apple cider vinegar.
I have used hog shoulder and its great recipe! I used red vine and apple cider mix as I didn’t had vine vinegar. When I have shredded the meat I have added in batches the sauce to keep it moist. I had some leftovers and next day its even better and it tasted delicious even cold! It would be great for tamales!
Did this on NYE for my friends.
I have tried many pulled pork recipes and this is by far the best I have found.
I did vary it slightly, I used cider vinegar instead of red wine vinegar
Also I removed the pork at the end and then reduced the liquid on the stove top to get a syrup like consistency before adding the shredded pork back in and so didn’t need any BBQ sauce.
I served with homemade coleslaw. awesome!!
I’m making this tomorrow for our traditional New Years dinner. I am so excited about it!
This recipe sounds great. curious, has anyone ever suggested adding a little Liquid Smoke to the recipe? And if so, how much would you suggest?
I will quite often add some liquid smoke to meat I do in my crock pot and not my smoker – I would say for a 3-4 lb shoulder you could add about 8-10 dashes (about 1 teaspoon) – remember that with liquid smoke a little goes a long way.
I was skeptical at first but said why not! I made this for our Christmas Eve dinner. I used a 6 1/2 lbs. Shoulder roast and I substituted apple cider vinegar for the red wine vinegar. I cut the roast into 3 smaller chunks. I doubled all the ingredients for the larger roast size and prepared it as instructed. I cooked it in our slow cooker for about 8 hrs on low. I have one word for how it turned out: Amazing
It is the best pulled pork I’ve ever had bar none. So juicy and tender with a great flavor. I thought I would need some BBQ sauce but it is perfect on it’s own using just it’s own juices.
I cooked up some cornbread, baked beans, coleslaw and toasted the buns on a frying pan using leftover bacon grease I keep after cooking breakfasts. Simply delicious with a ton of leftovers.
This recipe is restaurant quality! Give it a try and see for yourself!
I have a 6lb piece of boneless shoulder here to make pulled pork for our son’s birthday party (yep – on Christmas Eve… bad planning, I know!)
Can I cook it on low for 17 hours, do you think? Or will it be completely dried out by then?
Sorry that it often takes us some time to get to messages. I have to ask…did you cook it that long and how did it turn out?
Hi Amy!
No, I ended up setting my alarm clock early and slow cooking for 8 hours – turned out beautiful! :-)
Thanks
Do you have to cut it in half?
Hi. Cutting it in half helps it cook more evenly.