With the perfect seasoning and slow cooking, this Crock Pot Pulled Pork delivers tender, flavorful meat that works in sandwiches, tacos, salads, and more.
Pulled pork is one of my favorite go-to dishes. It’s easy to prepare, feeds a crowd, and is especially popular during warmer months when it’s great for picnics and casual gatherings. Whether you pile it into buns, spoon it over nachos, or serve it over rice, slow-cooked pork is always a crowd-pleaser.
HERE IS WHAT OUR READERS ARE SAYING:
“FABULOUS! I am always looking for a good recipe for this. I can’t get enough of the shredded meat. I know it’s strange but it’s so good.” – Gina
This recipe is designed for the slow cooker. I prefer cooking pork low and slow because it yields the best shredding texture and deep flavor. The crock pot does the heavy lifting—you just prepare the rub, slice the onions, and let it cook.
The rub in this recipe is a favorite of mine. It’s simple but well balanced, enhancing the pork without overpowering it. You can use the rub as written or substitute your favorite seasoning blend.
Serve the shredded pork with your choice of barbecue sauce, coleslaw, pickles, or on toasted buns. Once you try this, it will likely become a staple in your recipe rotation.
Other pork recipes you may enjoy from our collection include Brined Pork Chops, Pesto Marinated Pork Tenderloin, and a classic BBQ Rib Recipe.
WHY THIS RECIPE WORKS:
- Uses common pantry ingredients and requires minimal active prep time.
- The simple dry rub highlights the pork’s natural flavor while adding a smoky-sweet profile.
- Highly versatile—use it in sandwiches, tacos, bowls, or as a party appetizer.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Onion
Pork shoulder
Garlic powder
Onion powder
Brown sugar
Smoked paprika
Salt
Pepper
HOW TO MAKE CROCK POT PULLED PORK:
- Place the sliced onions in the bottom of the slow cooker. Pat the pork dry with paper towels and set it aside.
- In a small bowl, combine garlic powder, onion powder, brown sugar, smoked paprika, salt, and pepper. Rub the seasoning evenly over the pork, coating all sides.
- Place the seasoned pork on top of the onions, cover, and cook on low for about 8 hours, or until the internal temperature reaches 200°F and the meat shreds easily with a fork.
- Remove the pork, discard any bones and excess fat, then shred the meat with two forks. Return the shredded pork to the slow cooker to mix with the cooked onions and juices. Serve with barbecue sauce on sandwiches or use in any recipe that calls for pulled pork.
See how easy it is? Slow cooking produces those perfect shreds and builds deep, concentrated flavor. The rub is straightforward and complements the pork without complicated steps.
WHAT KIND OF PORK SHOULD I USE?
Pork shoulder is the best choice for pulled pork because it contains enough connective tissue and marbling to break down into tender shreds during long, slow cooking. This cut is commonly sold as Boston butt or picnic roast.
For this recipe, a Boston butt is ideal and what I usually use, but the picnic roast will also work well—choose whichever is available or preferred.
HOW TO STORE:
Store leftover pulled pork in an airtight container or zip-top bag in the refrigerator for 3–4 days.
To freeze, cool the pork completely, transfer to freezer bags or freezer-safe containers, remove as much air as possible, and freeze for up to 6 months.
Thaw in the refrigerator before reheating. Reheat gently in the oven, microwave, or in the slow cooker on low to preserve moisture.
TIPS AND TRICKS:
- Either portion of pork shoulder will work: Boston butt or picnic roast.
- This is a basic pulled pork recipe—customize with your favorite sauces, toppings, and serving ideas.
- Freeze leftovers for easy meals later; portion before freezing for convenient thawing.
- Use the provided rub or swap in a store-bought blend if preferred.
- Cook on low for best shredding results—high heat will not produce the same tender texture.
This Crock Pot Pulled Pork is an easy, reliable recipe that yields great results and can be adapted for many dishes. Try it for your next gathering or weeknight dinner.
If you like this recipe you might also like:
- Crock Pot Pulled Pork Sandwiches
- The BEST Grilled Pork Chop Marinade Recipe
- Stuffed Pork Loin
If you’ve tried this CROCK POT PULLED PORK, leave a comment to let us know how it turned out!
Crock Pot Pulled Pork
Ingredients
- 1 large sweet onion, thinly sliced
- 4-6 pound pork shoulder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon light brown sugar, packed
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1 ½ teaspoon black pepper
Instructions
-
Place the sliced onions in the bottom of the slow cooker. Pat the pork dry with paper towels, then set aside.
-
Mix garlic powder, onion powder, brown sugar, smoked paprika, kosher salt, and black pepper in a small bowl. Rub the mixture all over the pork.
-
Set the pork on top of the onions, cover, and cook on low for about 8 hours or until the meat reaches 200°F and shreds easily with a fork.
-
Remove bones and excess fat, shred the pork, and return it to the slow cooker to combine with the onions and juices. Serve hot with barbecue sauce or use in your favorite recipes calling for pulled pork.
Notes
- Either Boston butt or picnic roast from the pork shoulder will work well.
- Customize sauces and toppings to suit your taste—the base recipe is very flexible.
- Freeze leftovers for later use; portion first for easier thawing.
- Use the provided rub, another homemade blend, or a store-bought seasoning.
- Always cook on low for the best shredding texture; avoid the high setting.
Nutrition
Nutrition Disclaimer
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more recipes and updates.
Pin Recipe
Share Recipe