Crockpot Pulled Pork

This easy crockpot pulled pork recipe creates smoky, juicy and tender pulled pork that’s sure to be a hit! With just 5 simple ingredients and very minimal prep, this hands-off recipe lets the slow cooker do all the hard work while you enjoy the mouthwatering results.

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Table of Contents

• Why I Love This Saucy Slow Cooker Pulled Pork
• Key Ingredients
• How to Make Pulled Pork in Slow Cooker
• Chef’s Tips and Variations
• What to Serve with Crock Pot Pulled Pork
• Get the Recipe
• More Pork Recipes To Try

Test Kitchen Review

See what our test kitchen had to say!

Brittany

I used a 4 lb boneless pork shoulder and added the liquid smoke, as we like our pulled pork to have that classic smoky flavor. I shredded it up and served it for our guests for Father’s Day and we had almost no leftovers! Some of the guys went back for thirds!

Why I Love This Saucy Slow Cooker Pulled Pork

When I first moved to Florida almost 20 years ago, pulled pork was a brand new discovery. In Texas, it wasn’t commonly served at the local BBQ joints at the time. Thankfully our new neighbor shared her amazing pulled pork recipe with us, and we’ve been making it this way ever since. The tender, juicy meat coated in sweet and smoky bbq sauce is now a staple at any large gathering as it is always a crowd favorite. Here’s why I think you will love this recipe too:

• Juicy and Tender: Allowing the pork to slow cook all day in the crockpot leaves you with juicy and flavorful pork that is so tender it falls apart!
• Budget Friendly: I often find pork roasts on sale for as little as $2 per pound. The other basic ingredients are pantry staples you likely already have on hand!
• Great for Potluck: Crock pot pulled pork travels great and is a delicious and economic solution to the age-old question: What can I bring? A 3 to 5 pound pork butt or roast will easily feed 8 to 12 people — or more — with leftovers!
• Enjoy it Lots of Ways: Enjoy it just as it is or stuffed inside potatoes, tacos or quesadillas. It also makes the best pulled pork sandwiches!

Looking for more slow cooker recipes? Check out my slow cooker ropa vieja, easy crockpot ham perfect for the holidays, and this family recipe for crockpot pot roast!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this easy crockpot pulled pork recipe. Scroll down to the recipe card for the full ingredient list and exact amounts!

• Pork: You can also use pork shoulder, Boston butt or pork roast. You can even use a pork loin, but is a much leaner cut of meat, so it will be less juicy. If your roast is on the bone, leave it! The bone is very easy to remove after cooking, and adds extra flavor.
• Coke: A regular cola product produces great results, but diet, zero sugar or any dark soda will work, too. Try Dr. Pepper or a cherry soda for a slight flavor twist!
• BBQ Sauce: I recommend using your favorite bbq sauce. I like Sweet Baby Ray’s original, but you can also use spicy, if you like a little heat!

How to Make Pulled Pork in Slow Cooker

This is one of the tastiest, no-fail slow cooker recipes around. All of the cook time is hands off! Deceptively simple, but always melt-in-your-mouth delicious, this will become one of your favorites. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video!

• Season: Place your pork in the slow cooker and season with garlic salt and chili powder. Add the cola around the sides of the roast to prevent washing the seasoning off your meat. (The pork does not have to be fully submerged.)
• Cook: Set the crockpot to low and cook for 8 hours, until meat is tender.

• Shred: Remove the pork from the crock pot and discard most of the liquid, saving some to help keep the pork moist. Shred the pork with two forks.
• Finish: Add the barbecue sauce and stir to combine. Switch the heat to warm and place the lid on top until ready to serve!

Chef’s Tips and Variations

• Fat Cap: If your pork cut has a thick fat cap on one side, you can carefully remove the excess fat with a knife OR leave it to moisten and flavor the pork. If keeping the fat cap, place pork in the slow cooker with the fat layer facing up, leaner side facing down. When pork is fully cooked, easily remove the fat layer with tongs and discard it before shredding.
• Seasoning: Substitute 3 to 4 tablespoons of your favorite pork, rib, or barbecue rub for the garlic and chili powder.
• Instant Pot: This crockpot pulled pork is Instant Pot friendly and just as easy! See step #7 in the recipe card below to convert this recipe.
• Easy Cleaning: Use a slow cooker liner to make clean up as effortless as the hands-off cooking for this crock pot pulled pork!
• Double the Recipe: If you want to double the recipe, use a large 8+ quart crockpot and cut your pork into 2 to 3 inch cubes. This should ensure it will all fit!

What to Serve with Crock Pot Pulled Pork

My favorite way to enjoy this juicy pulled pork is in a toasted bun! I always use the leftovers to make this pulled pork crescent ring. It’s my families favorite weekend lunch.

• Sandwiches: Serve as pulled pork sandwiches on toasted buns. You can dress them up with sliced red onions, pickles, mango slaw and extra bbq sauce! This pork is also great for pulled pork sliders for a party.
• Stuffed Potatoes: Pulled pork is perfect stuffed inside a baked potato for a hearty dinner, but I personally love pulled pork stuffed sweet potatoes the best!
• Mexican Twist: Use the leftovers to make a whole new dinner with these easy pulled pork quesadillas. You may also enjoy these pulled pork tacos.

4.4 from 232 votes

Print Pin Recipe

Yield: 8 servings

Crockpot Pulled Pork

⭐️Test Kitchen Approved!⭐️

This Crockpot Pulled Pork recipe is my favorite easy recipe for sweet, tender and juicy pulled pork. Made in a slow cooker or instant pot, this easy recipe only needs five simple ingredients!

Prep Time5 minutes minutes

Cook Time8 hours hours

Total Time8 hours hours 5 minutes minutes

Ingredients

• 3 pound pork butt, or pork shoulder
• 3 tablespoons garlic salt
• ¼ cup chili powder
• 2 liter coke, or any dark soda
• ½ teaspoon liquid smoke, optional, for a light smoky flavor
• 1 to 1 ½ cups BBQ sauce, I recommend Sweet Baby Ray’s Original

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Instructions 

• Place pork into a 7 quart crockpot (line crockpot with a liner for even easier cleanup!) and season with garlic salt and chili powder.
• Pour the coke in around the edge of the crockpot, adding just enough coke to almost cover pork. You do not need to cover the pork completely. Add the liquid smoke to the coke, if using.
• Cook on low for 8 hours. It can cook longer, no worries if it has to sit a little longer. (You can try cooking the pork on high for 4 to 6 hours, but it may still be a little tough. The lower and slower cooking time leads to the most tender meat.)
• Remove pork from crockpot and discard 95% of the coke mixture…leaving just a little behind to help moisten the pork.
• Place the pork back into the crockpot (or in a large bowl) and then use two large forks to shred the meat. Add BBQ sauce and combine. (Above it says 1 to 1 1/2 cups BBQ sauce, which just means add as much, or as little, bbq sauce as you like.)
• Leave slow cooker on low, or warm, to keep things hot until you are ready to serve.
• INSTANT POT: Cook on manual, high pressure, for 75 minutes. Do a natural pressure release. Then follow directions from #4 down.

Video

Notes

Store Leftovers: Transfer cooled pulled pork to an airtight container. Store in the fridge for up to 5 days.

Reheat: If reheating a large amount of pulled pork, you can add it right back to the crockpot on high for 30 minutes, stirring occasionally. To reheat an individual portion, microwave for about a minute, until heated through.

Freeze: Place cooled pulled pork in an airtight freezer-safe container. Freeze for up to 3 months. For best results, transfer to the fridge to thaw overnight before reheating.

Seasoning: Substitute 3 to 4 tablespoons of your favorite pork, rib, or barbecue rub for the garlic and chili powder.

Nutrition

Serving: 1serving, Calories: 330kcal, Carbohydrates: 24g, Protein: 33g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 102mg, Sodium: 3219mg, Potassium: 806mg, Fiber: 3g, Sugar: 18g, Vitamin A: 2272IU, Vitamin C: 0.3mg, Calcium: 63mg, Iron: 4mg

© Jessica – The Novice Chef

Cuisine: American

Category: Dinner Ideas

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