This Easy Crockpot Pulled Pork recipe is about to become a new family favorite! It’s smoky, fall-apart tender, and bursting with flavor. Plus, the slow cooker does all the work while you go about your day. Whether you’re planning a weekend cookout or needing a hands-off weeknight dinner, just set it and forget it!
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Why This Recipe Works
This Crockpot pulled pork recipe is always my go-to for an effortless dinner the whole family loves. With a simple spice rub and a few other pantry staples, you’ll end up with melt-in-your-mouth pork that tastes like it’s been smoked for hours—minus all that work.
The pork shoulder becomes perfectly tender, soaking up the savory, smoky, and spicy flavors from the seasonings. I love to toss it with a generous helping of BBQ sauce, then serve it on buns with a side of coleslaw.
Whether you’re planning ahead for meal prep, throwing a casual get-together, or just need a simple weeknight dinner, this recipe has you covered. Trust me, everyone will be asking for seconds (and likely thirds)!
Ingredients
- Spices: Smoked paprika, garlic powder, onion powder, chili powder, cayenne, and cumin will create a smoky, slightly spicy, subtly sweet, and savory depth.
- Brown Sugar: Adds sweetness to balance all that heat and smokiness. It also helps create a caramelized crust on the pork as it cooks. Light or dark brown sugar works.
- Pork Shoulder: Pork shoulder is ideal for slow cooking since its marbling keeps the meat tender and juicy during the long cooking process. Look for Boston butt at your local butcher shop or grocery store, especially those with a good selection of fresh meat cuts.
- Olive Oil: To coat the pork, helping the spice rub adhere. It also aids in browning!
- Liquid Smoke: Enhances the smoky flavor, emulating a slow-smoked barbecue taste.
- Apple Cider Vinegar: You’ll need ACV to balance the meat’s richness and help tenderize the pork as it cooks.
- Chicken Broth: Provides moisture and a savory base for the pork to cook in, keeping it nice and juicy throughout the slow cooking process.
Instructions
- Mix the Spice Rub: In a small bowl, mix kosher salt, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, cumin, and brown sugar.
- Season the Pork: Coat the pork shoulder with olive oil, then sprinkle the spice rub all over the pork, rubbing it in thoroughly to cover all sides. You can keep it whole, but for faster cooking, cut the pork into 4-6 pieces.
- Set Up the Crockpot: Place the seasoned pork pieces into the Crockpot. Gently pour the chicken broth, apple cider vinegar, and liquid smoke around the pork, being careful not to wash off the seasoning.
- Slow Cook the Pork: Cover with the lid and cook on high for 4 hours (if the pork is cut into pieces) or low for 6-8 hours if the pork is left whole. Either way, the internal temperature should reach 200 degrees Fahrenheit.
- Rest and Shred the Pork: Once cooked, transfer the pork to a cutting board, cover it with foil, and let it rest for 20 minutes (if cut into smaller pieces) or up to an hour (if left whole). Then, shred the pork into bite-sized pieces with two forks, removing any large pieces of gristle while keeping some fat for moisture and flavor.
- Add the Cooking Liquid: Strain the leftover cooking liquid, removing any solids. If you prefer, add some of the strained liquid back to the shredded pork for added flavor and moisture. If you want to reduce the fat, chill the liquid in the refrigerator until the fat solidifies, then discard the fat layer and add the remaining liquid to the pork.
- Serve: Toss the pork with about 2 cups of your favorite BBQ sauce. Serve this easy Crockpot pulled pork on buns, in rice bowls, over mac and cheese, or alongside coleslaw!
Substitutions & Variations
- Pork Shoulder: If pork shoulder isn’t available, you can use pork loin. Note that this cut is leaner and may require a little more liquid to prevent it from drying out.
- Olive Oil: Feel free to swap olive oil with avocado oil or vegetable oil for a neutral flavor.
- Liquid Smoke: If you don’t have liquid smoke, smoked paprika or a few drops of Worcestershire sauce can provide a similar smoky effect.
- Apple Cider Vinegar: For a different flavor profile, swap ACV with white or red wine vinegar. Distilled white vinegar also works in a pinch, though it’s more pungent.
- Spice Level: You can reduce or omit the cayenne pepper for a milder pulled pork flavor or add a chopped jalapeno for more heat!
Storing & Reheating
Follow these easy storage and reheating tips for any leftover Crockpot pulled pork.
- Fridge: Store the pulled pork in an airtight container in your fridge for up to 4 days.
- Freezer: You can also freeze shredded pork in an airtight container or freezer bag. It should last for about 3 months in the freezer.
- Reheating: The best way to reheat the pork is on the stovetop over medium with a splash of broth. Alternatively, microwave it in 30-second intervals, stirring in between.
Expert Tips
- Trim Excess Fat: A bit of fat adds flavor, but too much can make the pork greasy. Trim off the excess before cooking to strike the perfect balance of taste and texture.
- Test the Temperature: Always use a meat thermometer to ensure the pork reaches an internal temperature of 200 degrees Fahrenheit for the most tender, fall-apart results.
- Rest the Meat: Remember to let the cooked pork rest under foil for at least 20 minutes. This helps redistribute the juices and makes shredding much easier.
FAQs
Is it okay to cook the pork whole?
Absolutely! Cooking pork shoulder whole will take longer (6-8 hours), but it will be just as tender. You’ll also need to let the meat rest longer (about 1 hour instead of 20 minutes).
How do I keep the pork from drying out?
Make sure there’s enough liquid in the Crockpot, and keep the lid closed while cooking to retain moisture. If you notice the liquid evaporating, carefully add a splash, then close the lid again.
Do I need to marinate the pork overnight?
It’s optional, but marinating pork overnight allows the spice rub flavors to infuse and tenderize the meat better.
Related Recipes
If you enjoyed this easy Crockpot pulled pork recipe, be sure to check out some more easy, hands-off meals like these:
If you try this Easy Crockpot Pulled Pork recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Crockpot Pulled Pork
Servings: 10 servings
This Easy Crockpot Pulled Pork recipe is about to become a new family favorite! It’s smoky, fall-apart tender, and bursting with flavor. Plus, the slow cooker does all the work while you go about your day—just set it and forget it!
Equipment
Ingredients
Spice rub
- 1 ½ tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin
- ⅓ cup brown sugar, packed
Pulled pork
- 7 pound pork shoulder, cut into large chunks
- 3 tablespoons olive oil, for rubbing on meat
- 1 tablespoon liquid smoke
- ½ cup apple cider vinegar
- ½ cup chicken broth
Instructions
- In a small bowl, combine all the ingredients in the spice rub and set aside.
- Drizzle the meat all over with the olive oil. Season all over with the seasoning mix, then place it in the slow cooker. I like to cut mine into 4-6 smaller pieces for quicker cooking time. But you can keep it whole.
- Add the pork to the crockpot, then gently pour the broth, apple cider vinegar and liquid smoke on the sides of the pork.
- Cover with the lid and cook on high for about 4 hours for cut up pieces, or leave it whole and the time will be closer to 6-8 hours on low, or until it reaches an internal temperature of 200F.
- When the pork is done cooking, remove it to a board and cover with foil, and let it rest for at least 20 minutes if you cut it into smaller pieces and up to 1 hour if you keep it whole.
- Shred the pork using two forks. It should be just completely falling apart. Remove any gristle, but do not discard all the fat! Shred it up and toss it in with the meat back into the crockpot.
- Take the leftover liquid from the crockpot and strain it to remove any solids. If you don’t mind the fat, add some of the liquid back to the shredded pork and toss well. If you want to remove the excess fat, chill the liquid in an ice bath in the refrigerator for about 30 minutes until the fat solidifies, then discard, and pour the remaining liquid over the meat.
- Toss in with your favorite BBQ sauce, about 1 ½ – 2 cups and enjoy on sliders, buns, in a bowl with rice, on top of mac and cheese or with a side of coleslaw.
Notes
Storing & Reheating
- Fridge: Store the pulled pork in an airtight container in your fridge for up to 4 days.
- Freezer: You can also freeze shredded pork in an airtight container or freezer bag. It should last for about 3 months in the freezer.
- Reheating: The best way to reheat the pork is on the stovetop over medium with a splash of broth. Alternatively, microwave it in 30-second intervals, stirring in between.
- Trim Excess Fat: A bit of fat adds flavor, but too much can make the pork greasy. Trim off the excess before cooking to strike the perfect balance of taste and texture.
- Test the Temperature: Always use a meat thermometer to ensure the pork reaches an internal temperature of 200 degrees Fahrenheit for the most tender, fall-apart results.
- Rest the Meat: Remember to let the cooked pork rest under foil for at least 20 minutes. This helps redistribute the juices and makes shredding much easier.
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