Description
This Crock Pot Pulled Pork recipe delivers tender, flavorful pulled pork that’s perfect for sandwiches, salads, or meal prep. Featuring a smoky spice rub and slow-cooked until juicy and shreddable, this dish can be made in a slow cooker or oven with easy-to-follow steps and tips to ensure delicious results every time.
Ingredients
Scale
Main Ingredients
- 5-7 pound pork butt or pork shoulder, leave the fat cap on
- 3 tablespoons olive oil, for rubbing on meat
- 1 teaspoon liquid smoke, optional, for rubbing on meat
- 2 tablespoons vegetable oil, for searing, more as necessary
For the Rub/Marinade
- 1 tablespoon kosher salt (use 2 and 1/2 teaspoons if using table salt)
- 2 teaspoons black pepper
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin
- 1 teaspoon dry mustard powder
- 1/3 cup brown sugar, packed
To Serve
- Barbecue sauce, homemade or store bought
- Brioche hamburger buns, if making sandwiches
- Butter, softened
- Coleslaw (recommended herby recipe)
Instructions
- Choose Your Pork: Select a well-marbled pork shoulder or pork butt, preferably bone-in for best flavor, sized between 5 to 7 pounds.
- Prepare the Spice Rub: Combine kosher salt, black pepper, paprika, garlic powder, onion powder, chili powder, cayenne pepper, cumin, dry mustard powder, and brown sugar in a bowl. Reserve 3 tablespoons of this mix for later use.
- Marinate Meat: Dry the pork with paper towels, rub 3 tablespoons olive oil and optional liquid smoke evenly over the meat, then massage all but 3 tablespoons of the spice rub into every part of the pork. Seal in a ziplock bag and refrigerate for at least 6 hours or up to 48 hours.
- Prepare for Cooking: Remove pork from refrigerator and let it come to room temperature for about an hour if using oven method.
- Sear Pork (Slow Cooker Method Only): Preheat a dry skillet over medium-high heat, add vegetable oil, and sear the pork on all sides until well browned, adding more oil if necessary.
- Cook in Slow Cooker: Place seared pork in crock pot and cook on low heat for 6-8 hours if halved, or 8-10 hours if whole. Use a thermometer to check for 195-200°F internal temperature to ensure tenderness.
- Cook in Oven (Oven Method): Preheat oven to 425°F. Place pork on a wire rack over a rimmed baking sheet with water underneath for humidity. Roast for 30 minutes to sear, then lower temperature to 300°F and roast for an additional 3 to 5 hours. Maintain water and check for internal temp of 195-200°F.
- Rest and Shred: Remove pork and tent with foil to rest for 5-20 minutes depending on method. Shred pork using two forks, discarding gristle but keeping flavorful fat.
- Combine with Juices: Return shredded pork to the slow cooker or pan, and toss with cooking liquids and 1 to 2 cups BBQ sauce if desired.
- Serve: For sandwiches, butter brioche buns and toast in a pan over medium heat for 2-4 minutes until golden. Pile with pulled pork, more BBQ sauce, and coleslaw. Enjoy warm.
- Store Leftovers: Refrigerate in airtight container for 4-5 days or freeze in a ziplock bag for up to 4-6 months. Reheat in microwave or covered oven pan at 300°F for 20-40 minutes depending on amount.
Notes
- Use a quality liquid smoke brand with only water and smoke as ingredients, such as Wright’s.
- You can cut pork into halves or thirds to increase surface area for browning and reduce cooking time.
- Don’t discard fat when shredding pork; it adds flavor and moisture.
- Slow cooker time depends on size and if pork is halved: 6-8 hours halved, 8-10 hours whole.
- Check meat temperature with a reliable meat thermometer to avoid overcooking and drying out the pork.
- For best sandwiches, toast brioche buns with butter on the stove until lightly golden.
- Leftover pulled pork freezes well and is great for meal prep or other dishes.
- Try smoked pulled pork on the grill for a different smoky flavor experience.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
