There’s something truly magical about a slow cooker when it comes to pulled pork. You start with a beautifully marbled pork shoulder, let it bathe in a bold, tangy sauce for hours, and by the time dinner rolls around, you’ve got tender, fall-apart meat infused with deep smoky sweetness.
This Crockpot Pulled Pork Recipe isn’t just about convenience—it’s about unlocking flavor with minimal effort. With a perfect balance of barbecue sauce, apple cider vinegar, and warm spices, this recipe creates pork that’s juicy, flavorful, and downright irresistible.
Whether you’re serving it up on buttery buns, stuffing it into tacos, or pairing it with Broccoli Cauliflower Salad for a fresh crunch, this dish is a guaranteed crowd-pleaser. For a lighter twist, try it alongside Asian Cabbage Salad—the crisp veggies and tangy dressing complement the richness beautifully.
One thing I love about this recipe? It’s completely hands-off. Set it in the morning, and by evening, your kitchen is filled with an aroma so rich and inviting, it’s impossible to resist. Pulled pork is a staple in Southern barbecue, but this version lets you skip the smoker and still achieve that melt-in-your-mouth texture.
It’s no surprise that slow cooker pulled pork is trending—searches for easy, set-and-forget meals have skyrocketed by 200% in recent years, making this a go-to for busy weeknights, game days, or meal prep.
What’s so special about this dish?
- It’s ridiculously easy: No babysitting required—just toss everything in the crockpot and let it do the work.
- It makes amazing leftovers: The flavors deepen overnight, making it even better the next day.
- Perfect for feeding a crowd: Whether it’s a family dinner or a summer cookout, this recipe stretches beautifully.
- You can customize it: Want a sweeter flavor? Add honey. Prefer it spicier? Throw in some chipotle.
Crockpot Pulled Pork Recipe
Equipment
- Slow cooker (Crockpot)
- Large skillet (for searing, optional)
- Cutting board and knife
- Measuring cups and spoons
- Mixing bowl
- Forks (for shredding)
Ingredients
- 1 teaspoon vegetable oil
- 1 4 pound pork shoulder roast
- 1 cup barbeque sauce
- ½ cup apple cider vinegar
- ½ cup chicken broth
- ¼ cup light brown sugar
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 extra large onion chopped
- 2 large cloves garlic crushed
- 1 ½ teaspoons dried thyme
- 8 hamburger buns split
- 2 tablespoons butter or as needed
Instructions
- Heat oil in a skillet over medium-high heat and sear the pork shoulder on all sides (optional but enhances flavor).
- Place the pork in the slow cooker and add the chopped onions and crushed garlic.
- In a bowl, mix BBQ sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, and thyme.
- Pour the sauce mixture over the pork. Cover and cook on LOW for 8 hours or until the meat is tender and easily shredded.
- Remove the pork from the slow cooker and shred it using two forks.
- Return the shredded pork to the slow cooker and mix with the sauce for extra flavor.
- Toast the hamburger buns with butter in a pan until golden brown.
- Serve the pulled pork on buns with your favorite sides.
Nutrition Info:
| Nutrition | Value |
| Calories | 528kcal |
| Carbohydrates | 46g |
| Protein | 32g |
| Fat | 23g |
| Sugar | 17g |
| Sodium | 803mg |
Tips For The Best Crockpot Pulled Pork!
- Choose the right cut: A bone-in pork shoulder (also called Boston butt) gives the juiciest, most flavorful results. The bone adds richness as it cooks, making the meat even more tender.
- Sear for deeper flavor: While not required, browning the pork in a hot skillet before slow-cooking adds an incredible depth of flavor. Those caramelized edges? Pure gold.
- Don’t skimp on the vinegar: The apple cider vinegar cuts through the richness of the pork, balancing out the flavors. It also helps break down the meat for that fall-apart texture.
- Let it rest before shredding: Pulling the pork right away makes it lose moisture. Let it sit for 10-15 minutes so the juices redistribute, keeping it ultra-tender.
- Use a mix of BBQ sauces: Combining a smoky and a sweet BBQ sauce gives a more complex, well-rounded flavor. Want a tangy kick? Add a little mustard-based sauce.
- Crispy carnitas-style option: Want crispy pulled pork? Spread it on a baking sheet and broil for 5 minutes before serving. The contrast of crispy edges with juicy meat is incredible.
- Freeze leftovers the right way: Store in a freezer-safe bag with some cooking liquid to keep it moist. Thaw overnight in the fridge and reheat gently for the best texture.
- Avoid watery pulled pork: If your pork releases too much liquid, remove some before shredding and reduce it on the stovetop for a more concentrated sauce.
- Make it ahead for the best flavor: Pulled pork tastes even better the next day as the flavors meld. Store in the fridge overnight and reheat for an even more intense, smoky taste.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
