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I’ve had a Butcher Box subscription for many years and fully admit to ordering boneless pork roasts only to shove them aside in the freezer for more quick-cooking cuts of meat like ground beef and chicken breasts for dinner instead.
Since this easy and incredible Slow Cooker Pulled Pork recipe has come into my life, though? I can’t keep them in stock!
Juicy and flavorful slow cooker pulled pork is made from a handful of everyday ingredients, and is super versatile too. I love that I can make it once then we can eat it all week long in a variety of different ways.
Why You’ll Love this Recipe
- Long-cooking. Crock pot recipes that cook on low for 6-8 hours are great if you work outside the home, or won’t be around the house all day. Let the slow cooker work while you’re in, out, and about.
- Flavorful, juicy, and tender. Slow cooking pork renders it tender, succulent, and incredibly flavorful. My entire family loves this pulled pork!
- Few ingredients. All you need are a few pantry staples in addition to the pork roast to make this recipe.
- Versatile. We’ve enjoyed slow cooker pulled pork every which way – as BBQ pulled pork sandwiches, in sweet potato bowls, and quesadillas – I’ll share more ideas below.
- Freezes well. Shredded pork freezes exceptionally well to keep on hand for nearly instant meals in the future.
Pin this now to find it later
Main Ingredients Needed
My husband makes a MEAN smoked pork butt and people are always shocked to learn that he only seasons his meat with salt and pepper. Pork is so flavorful on its own that it doesn’t take much to make it sing.
That said, I do like to add a couple extra ingredients when slow cooking pork, vs smoking it. Here’s what you’ll need:
- Boneless pork butt: a pork “butt” actually comes from the shoulder of a pig, and is well marbled with pork fat (ie, extremely flavorful).
- Garlic: pressed or finely minced garlic permeates the meat with craveable flavor.
- Dry rub: brown sugar, salt, and pepper season the pork to perfection.
- Chicken broth: helps keep the pork juicy and tender inside the slow cooker.
Ways to Use Slow Cooker Pulled Pork
What I love about seasoning the pork simply is that you can take it anywhere. Will you add BBQ sauce and go the southern route? Add fresh taco toppings and go Tex-Mex? The choice is yours, but here are some ideas:
- BBQ Pork Bowls: coat the pulled pork in BBQ sauce, place it on a bed of dressed coleslaw, then add roasted sweet potatoes and pickles (my fave).
- BBQ Pork Sandwiches: coat the pulled pork in BBQ sauce then pile it onto buns (my littles’ fave)!
- BBQ Pork Pizza: spread BBQ sauce on a pizza crust then top with pulled pork, shredded Mexican cheese blend, and bake. Top with minced fresh cilantro and red onions before serving.
- BBQ Pork Quesadillas: swap the chicken for pulled pork in my BBQ Chicken Quesadillas.
- Cuban Quesadillas: layer pulled pork, deli ham, and sliced provolone or swiss cheese on a tortilla then cook in a skillet until crisp. Open then stuff with pickles and yellow mustard before slicing and serving (ok, also my fave).
- Regular Quesadillas: layer pulled pork and shredded Mexican cheese blend on a tortilla then cook in a skillet until crisp. Serve with salsa verde and/or guacamole (my oldest’s fave).
- Tacos or Nachos: use pulled pork as the meat inside your tacos, or on top of a platter of nachos.
- Enchiladas: swap the chicken for pulled pork in my reader-favorite Enchiladas recipe.
- Pulled Pork Hash: add pulled pork to a skillet over medium-high heat with a drizzle of extra virgin olive oil then saute until crisp. Top with a runny egg and sliced avocados (soo good)!
How will YOU devour this recipe for the very best slow cooker pulled pork of your life?!
Pair with Gluten Free Cornbread
How to Make Pulled Pork in a Slow Cooker
Step 1: Trim the pork butt.
Start by trimming the boneless pork butt of excess fat. Remember, pork fat = flavor, so we want to leave some fat on the roast to flavor the meat while it cooks. Next, cut the pork into 4-6 large pieces.
Recipe Tip
Some boneless pork butt roasts will come with netting around the outside to keep the roast together since the bone has been removed. Remove then discard the netting before slow cooking.
Step 2: Season then slow cook the pork.
Place the pork pieces into the bottom of a 6-quart crock pot then add minced or pressed fresh garlic, and a dry rub of brown sugar, salt, and pepper. Use your hands to rub the seasonings all over the meat to evenly coat.
Lastly, drizzle chicken broth around the outside edges of the crock pot then place a lid on top and slow cook the pork for 6-8 hours on LOW, or 3-4 hours on HIGH, or until the pork shreds very easily with a fork.
Recipe Tip
If you’re around at the halfway point, use tongs to flip the pork pieces over then continue slow cooking. This isn’t a required step if you’re not able to!
Step 3: Shred the pork.
Use tongs to transfer the pieces of pork to a large plate or cutting board, then shred the meat with two forks (and try not to eat ALL OF IT). Transfer the shredded pork back into the crock pot, or into a large glass bowl or storage container.
Step 4: Strain the cooking juices.
Last step is to strain the cooking juices through a fat separator to separate the pork fat from the flavor-packed cooking juices. Alternatively you could pour the cooking juices into a container through a fine mesh sieve then use a turkey baster to suck out and discard the fat.
Pour the cooking juices, minus the fat, back into the shredded pork then mix to combine. At this point, the pulled pork is ready to be used!
How to Store, Reheat and Freeze
- How to store: refrigerate leftovers in an airtight, glass container for up to 5 days. Microwave individual-sized portions in the microwave until hot then strain out the juices (I use a fork to press the pulled pork against the side of the dish) then use.
- How to freeze: transfer the cooled pulled pork plus juices into a Ziplock freezer bag then remove the air and freeze flat for up to 6 months. Thaw overnight in the refrigerator then reheat in a pan over medium heat until hot.
Whether you use slow cooker pulled pork to whip up satisfying sandwiches, crispy quesadillas, or any meal idea in between, I hope you love every scrumptious and succulent bite. Enjoy!
More Crock Pot Go-Tos
- Crock Pot Italian Beef
- Crock Pot Mojo Pork
- Crock Pot Chicken and Wild Rice Soup
- Crock Pot Sausage and Peppers
- Crock Pot White Chicken Chili
- Crock Pot Salsa Chicken
Slow Cooker Pulled Pork
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Equipment
Ingredients
- 4 – 5 lb boneless pork butt trimmed of excess fat then cut into 4 – 6 large pieces
- 5 large garlic cloves pressed or minced
- 3 Tablespoons brown sugar
- 1 Tablespoon sea salt
- 1/2 Tablespoon ground black pepper
- 3/4 cup chicken broth
Instructions
-
Place the pork pieces into the bottom of a 6-quart crock pot then sprinkle the garlic, brown sugar, salt, and pepper over the tops. Rub the seasonings all over the pork using your hands then stream the chicken broth in around the edges of the crock pot.
-
Place a lid on top of the slow cooker then cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until the meat shreds very easily with a fork. If you’re around the crock pot at the halfway point, turn the pieces of pork over with tongs, though this isn’t a required step.
-
Using tongs, transfer the pieces of pork to a large plate or cutting board then carefully pour the cooking juices into a fat separator. Shred the meat using two forks then add it back into the crock pot, or a glass storage container. Pour your desired amount of cooking juices over the shredded pork, leaving the fat in the separator. Stir to combine then use as desired, see notes for serving suggestions
Notes
- Pork “butt” actually comes from the upper shoulder region of the pig and is well marbled with fat. You’ll want to leave some fat on the pork pieces — pork fat = flavor! Just remove excessively large pieces prior to slow cooking.
- How to store: refrigerate leftovers in an airtight, glass container for up to 5 days. Microwave individual-sized portions in the microwave until hot then strain out the juices (I use a fork to press the pulled pork against the side of the dish) then use.
- How to freeze: transfer the cooled pulled pork plus juices into a Ziplock freezer bag then remove the air and freeze flat for up to 6 months. Thaw overnight in the refrigerator then reheat in a pan over medium heat until hot.
- BBQ Pork Bowls: coat the pork in BBQ sauce, place it on a bed of dressed coleslaw, then add roasted sweet potatoes and pickles.
- BBQ Pork Sandwiches: coat the pork in BBQ sauce then pile onto buns.
- BBQ Pork Pizza: spread BBQ sauce on a pizza crust then top with pulled pork, Mexican cheese blend, and bake. Top with minced fresh cilantro and red onion before serving.
- BBQ Pork Quesadillas: swap the chicken for pulled pork in my BBQ Chicken Quesadillas.
- Cuban Quesadillas: layer pulled pork, deli ham, and sliced provolone or swiss cheese on a tortilla then cook in a skillet until crisp. Open up then stuff with pickles and yellow mustard before slicing and serving.
- Regular Quesadillas: layer pulled pork and Mexican cheese blend on a tortilla then cook in a skillet until crisp. Serve with salsa verde, and guacamole.
- Tacos or Nachos: use pulled pork as the meat inside your tacos, or on top of a platter or nachos.
- Enchiladas: swap the chicken for pulled pork in my reader-favorite Enchiladas recipe.
- Pulled Pork Hash: add pulled pork to a skillet over medium-high heat with a drizzle of extra virgin olive oil then saute until crisp. Top with a runny egg and sliced avocados.
Nutrition
Photos by Ashley McLaughlin