Crockpot Pulled Pork Recipe

This tender and juicy Southern-Style Crockpot Pulled Pork Recipe features a homemade dry rub that gives it tons of flavor. Serve it on warm hamburger buns or kaiser rolls with coleslaw and a drizzle of your favorite barbecue sauce for a smokehouse feast.

Ingredients to Make Crockpot Pulled Pork Recipe

Tender pulled pork barbecue can be served as an entree, stuffed into warm buns or over rice and mashed potatoes. It’s a cost effective way to feed a crowd and any leftovers will freeze beautifully for future meals. The apple cider vinegar and liquid smoke enhances the taste and tenderizes the pork. Ingredients to make Pulled Pork Recipe Southern-Style: (Scroll down for full printable recipe card.)

• Pork: One 6-8 pound pork butt, cut into large chunks.
• Liquid: Apple juice adds moisture and flavor.
• Vinegar: Apple cider vinegar adds acidity and tenderizes the pork.
• Liquid Smoke: Adds mesquite or hickory notes to the flavor.
• Homemade Dry Rub: Granulated sugar, light brown sugar, smoked paprika, dark chili powder, salt, ground cumin, lemon pepper, ground chipotle pepper, granulated garlic and onion powder.
• BBQ Sauce: Two cups prepared barbecue sauce. Use sweet, spicy or tangy.
• Rolls: Kaiser rolls or hamburger buns for serving.

How to Make the Best Crockpot Pulled Pork Recipe

• Prepare Slow Cooker – Spray the liner of a crockpot with cooking spray. Pour apple juice and liquid smoke into the crockpot.
• Dry Rub – In a large bowl whisk together granulated sugar, brown sugar, paprika, dark chili powder, salt, ground cumin, ground chipotle pepper (or cayenne pepper), lemon pepper (or black pepper), granulated garlic and onion powder.
• Coat Pork – To the bowl add the cubed pork butt tossing to generously coating on all sides.
• Transfer to Slow Cooker – Arrange pork in crockpot. Place the lid on top and lock into place.
• Slow Cook – Cook on low per the recipe until the pork reaches an internal temperature of 165°F using an instant read thermometer.
• Shred Pork – Once tender remove from the crockpot and shred using two forks removing all visible fat. Discard cooking liquid reserving 1/2-1 cup.
• Add Barbecue Sauce – Return shredded pork to the crockpot and drizzle with reserved drippings and barbecue sauce. Simmer on high until heated through.
• Serve – Stir gently to combine then serve tender pulled pork immediately on warm buns as a pulled pork sandwich drizzled with bbq sauce and a side of creamy cole slaw or North Carolina red slaw.

Tips for Making Southern Crock Pot Pulled Pork Recipe

• Kitchen Tools You’ll Need: 6 quart or similar size crockpot, sharp knife and cutting board, measuring cups and spoons, whisk, large bowl and forks.
• Why Cube the Pork? The purpose of cubing the pork is to allow the rub to permeate more of the meat.
• Use the Cooking Liquid to thin the BBQ Sauce: I recommend reserving some of the cooking liquid to add back to the shredded pork when combining with the barbecue sauce. Depending on the size of the pork butt you end up cooking you can use up to 1 cup of cooking liquid.
• Which Barbecue Sauce is Best for Pork Barbecue? I recommend using a brand and flavor of barbecue sauce that you already enjoy. For this recipe, it’s best to use a thicker sauce to simmer with the shredded pork.
• What Side Dishes Do You Serve with Pork Barbecue? You can serve this pulled pork with mac and cheese, potato salad, coleslaw, baked potatoes, cornbread, baked beans or pasta salad.

What’s the Difference Between Pork Butt and Pork Shoulder?

Pork butt and pork shoulder both come from the shoulder area of the pig but they have some notable differences. Choose pork butt for fall-apart-tender meat and a rich flavor, and pork shoulder when you want the meat to hold its shape for slicing.

• Pork Butt:
  • Comes from the thicker section of the pig’s shoulder and includes parts of the neck, shoulder blade, and upper leg.
  • Contains fat, marbling and connective tissue.
  • Often comes with the fat cap intact.
  • Suitable for pulled pork barbecue, braising, smoking and stewing.
• Pork Shoulder:
  • Comes from the thinner, triangle-shaped end of the pig’s shoulder, just above the front leg.
  • It’s slightly leaner and has less marbling and fat than pork butt.
  • Often sold with the skin on and a layer of fat.
  • Holds its shape when sliced or chopped.
  • Suitable for roasting, slicing, smoking, braising, and stewing.

Recipe Variations

• Pork: You can make also make this crock pot pulled pork recipe without cubing the pork butt and cook it whole or using a bone-in pork shoulder. When doing so, you may need to add 1-2 hours to the crock pot cooking time for a total of 8-10 hours.
• Spices: You can use prepared pork dry rub of your choice for this recipe. Be generous, it’s directly related to the flavor of the pulled pork.
• Barbecue Sauce: A thicker barbecue sauce works best for this pulled pork. Use honey barbecue, spicy chipotle barbecue sauce, Dr Pepper barbecue sauce or any flavor that you enjoy.

Storage and Leftovers

• Leftovers: Store cooked Crockpot Pulled Pork recipe chilled in an airtight container or covered tightly with plastic wrap and heavy duty aluminum foil for up to 3 days.
• Freezer Storage: You can freeze leftover pulled pork for up to 2 months.
• Reheating: Reheat pulled pork in single servings gently in the microwave or in a saucepan over medium heat on the stovetop.

More Crockpot and Slow Cooker Recipes to Make

• Crockpot Chili for game day and casual dining.
• My Crockpot Chicken and Rice is a one dish meal.
• Homemade Crockpot Barbecue Pork and Beans are a game changer.
• Cheesy Crockpot Macaroni and Cheese is a lifesaver on busy oven days.
• Crockpot Pulled Chicken Tacos make an easy homemade fiesta.
• Crockpot Chicken and Dressing is comfort food made easy.
• Easy Crockpot Broccoli Cheddar Soup.
• Slow Cooker Bread from Sweet and Savory Meals.

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Helpful Kitchen Items:

• Crockpot
• Kitchen Utensils
• Knives and Chopping Board
• Measuring Set