Description

This Crock Pot Pulled Pork recipe delivers tender, flavorful pulled pork that you can easily prepare at home using your slow cooker or oven. Featuring a robust spice rub and optional smoky notes from liquid smoke, this recipe ensures juicy meat perfect for sandwiches, salads, and meal prep. The slow cooking method breaks down the pork’s fat and connective tissue for a melt-in-your-mouth texture.

Ingredients

Scale

Meat and Oils

5-7 pound pork butt or pork shoulder, 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

Rub/Marinade

1 tablespoon kosher salt (or 2 and 1/2 teaspoons 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 packed brown sugar

To Serve

1 to 2 cups barbecue sauce, homemade or store bought
Brioche hamburger buns, if making sandwiches
Butter, softened, for toasting buns
Coleslaw, preferably a lemony herb style

Cook Mode Prevent your screen from going dark

Instructions

Choose your pork: Select a 5-7 pound pork butt or pork shoulder, preferably bone-in and well marbled with fat for optimal tenderness and flavor.
Make 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 small bowl. Set aside 3 tablespoons of this mixture for later use.
Prepare the pork: Pat the pork dry with paper towels and massage 3 tablespoons olive oil and 1 teaspoon liquid smoke (optional) evenly over the meat.
Rub the meat: Apply all but 3 tablespoons of the spice rub over the pork, working it into every crevice. Place the pork in a large ziplock bag and refrigerate for at least 6 hours or up to 48 hours.
Preheat skillet: For slow cooker method, remove pork from marinade, pat dry, and rub the reserved 3 tablespoons spice rub on it. Heat a large dry skillet over medium-high heat for 3 minutes and add vegetable oil.
Sear the pork: Brown the pork on all sides, about 2 minutes per side, adding more oil as needed to ensure all surfaces are well seared.
Cook in slow cooker: Place seared pork in the crock pot, cover, and cook on low for 8-10 hours if whole or 6-8 hours if cut in half, until internal temperature reaches 195-200°F.
Rest the meat: Remove pork from slow cooker and let it rest, tented with foil, for about 5 minutes.
Shred the pork: Using two forks, shred the pork until it falls apart, retaining some of the fat for flavor. Remove gristle but keep fat pieces.
Toss in juices: Return shredded pork to the slow cooker with cooking juices and stir to combine.
Serve: Mix in 1 to 2 cups barbecue sauce if desired, and serve on toasted brioche buns with additional BBQ sauce and coleslaw.
Oven method: For oven cooking, cut pork into 3 equal pieces, pat dry, rub with olive oil, liquid smoke, and most of the spice rub. Marinate 6-48 hours. Preheat oven to 425°F and arrange pork on a wire rack over a rimmed baking sheet with water.
Roast high heat: Roast pork at 425°F for 30 minutes to sear edges.
Lower oven temperature: Reduce temperature to 300°F and roast for 3-5 hours more until internal temperature reaches 195-200°F, adding water to pan as needed.
Rest and shred: Rest pork 15-20 minutes tented with foil, then shred and toss with fat.
Prepare sandwiches: Butter brioche buns, toast in a skillet until golden (2-4 minutes), fill with pulled pork, BBQ sauce, and coleslaw. Serve immediately.
Storage: Refrigerate leftovers in airtight containers for 4-5 days or freeze for 4-6 months. Reheat in microwave or oven at 300°F for 20-40 minutes.

Notes

Use a liquid smoke brand with only water and smoke as ingredients, such as Wright’s, for the best flavor.
Cutting the pork into halves or thirds speeds cooking and allows more surface area to brown for better flavor.
Don’t discard all the pork fat after shredding; it adds essential flavor and moisture to the pulled pork.
Slow cooker cooking times depend on whether the pork is whole or cut; always use a meat thermometer to ensure accuracy and avoid drying out.
For an alternative cooking method, try making smoked pulled pork on a gas grill for authentic smoky flavor.
To keep the pork moist during oven roasting, adding water to the baking sheet creates a humid environment.
Resting the pork after cooking helps redistribute juices and enhances tenderness.
Always toast the sandwiches for a warm, buttery finish and contrast in texture.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 8 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 100 mg