Craving melt-in-your-mouth pulled pork? This crockpot pulled pork is tender, juicy, flavor-packed, and cooked perfectly. With its easy dry rub, this recipe is a crowd-pleaser, with everyone returning for seconds.
If you don’t have time to cook your pulled pork in a smoker, this crockpot recipe offers the same delicious results without the fuss. Toss the pork in the dry rub, add it to your crock pot, and let it do its magic.
Whether you’re a seasoned cook or a beginner, this recipe is a must-try. I like to serve it on a slider, as a topper for nachos, or in tacos with some zesty slaw.
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Table of contents
Easy Crock Pot Pulled Pork Recipe
This hassle-free pulled pork recipe is a lifesaver on busy nights. With minimal prep, you can enjoy tender, flavorful meat cooked to perfection in your slow cooker. It’s the perfect comfort food to please the whole family.
What You Need for Pulled Pork
- Pork Shoulder
- Yellow Mustard
- Apple Juice/ Beer/ Apple Cider
- BBQ Sauce
- BBQ Rub – You can either use a store-bought rub or use the following ingredients to make your own
- Brown Sugar
- Chili Powder
- Paprika
- Garlic Powder
- Onion Powder
- Salt
- Black Pepper
Should You Use Pork Butt or Pork Shoulder?
The ideal cuts for pulled pork are pork butt and pork shoulder, also known as Boston butt. I favor pork butt for its rich connective tissue and fat content. Slow-cooked at a low temperature, the connective tissue melts into succulent gelatin, resulting in incredibly tender and flavorful meat.
How To Make Crock Pot Pulled Pork
Step 1: Season
Combine all the spices in a small bowl if you’re making your rub. Cover the pork with yellow mustard, then rub the pork with the spice mix.
Step 2: Cooking
Place the pork in the crockpot with the apple juice/ apple cider, or beer, and cook on low for 10-12 hours or on high for 5-6 hours.
You want the pork to reach 195°F -205°F, or when a knife slides into the meat like softened butter.
Step 3: Rest and Shred
When the pork reaches an internal temperature of 195°F to 205°F, remove it from the crockpot. Let it rest for 10 minutes. Then, shred the meat using two forks, your hands, or bear claws, and discard the excess fat. If using your hands, wear protective gloves.
Once shredded, place the pork in a bowl and pour the BBQ sauce over it, then gently combine.
How To Store Crock Pot Pulled Pork
Once cooled, store leftover pulled pork in an airtight container in the refrigerator for up to three days. To reheat, add a small amount of liquid (such as water, broth, juice, or sauce) and microwave in short bursts, stirring frequently, until heated through.
Variations and Substitutions
Want to try something different than apple juice or beer?
- Fruity Fizz: For a unique flavor twist, add a can of soda, such as cranberry ginger ale, Sprite, Coca-Cola, or Dr. Pepper.
- Try Broth: Instead of using soda or beer, you can try beef broth.
Sauce Swaps
- Alabama Twist: Try Alabama white BBQ sauce instead of traditional BBQ sauce
- Honey Garlic Delight: Stir in honey garlic sauce and serve with rice or noodles.
Spicing It Up
- Spicy Kick: Add cayenne pepper to the dry rub and serve with crushed red pepper flakes, sliced jalapeños, or hot sauce.
- Sweet Heat: Toss in buffalo sauce for a spicy take on classic buffalo chicken.
Instant Pot vs Crock Pot: A Faster Alternative
Don’t have 10 hours? An Instant Pot gets you pulled pork in around 90 minutes under high pressure. The flavor won’t develop quite as deeply, and the texture is slightly less tender, but for a weeknight meal it’s more than good enough.
Use the same dry rub and liquid ratios from this recipe, cook on high pressure for 90 minutes, and natural release for 15 minutes before shredding.
Low vs High: Which Crock Pot Setting Is Best for Pulled Pork?
Low is the correct setting for pulled pork — and this is not simply a matter of preference. According to Crock-Pot’s official slow cooker cooking guide, both the Low and High settings ultimately reach the same maximum temperature. The difference is how long each setting takes to get there — Low takes 7–8 hours to reach the simmer point, while High gets there in 3–4 hours.
For a tough, collagen-rich cut like pork butt, that slower climb is what matters. The extended time at a lower heat converts connective tissue into gelatin, producing the fall-apart texture pulled pork is known for. Cooking on High rushes that process, and the result is often meat that is cooked through but still chewy.
| Setting | Time to Simmer Point | Best For |
|---|---|---|
| Low | 7–8 hours | Pulled pork, pork shoulder, chuck roast |
| High | 3–4 hours | Shorter cooks, chicken, soups |
| Warm | N/A — not for cooking | Holding finished food only |
Can You Overcook Pulled Pork in a Crock Pot?
Yes — and it follows a pattern most people don’t expect. Pork goes through three stages during a long cook: tough, tender, then tough again. Leave it too long and the muscle fibers tighten back up, leaving you with dry, stringy meat that has gone past its window.
The key is temperature, not time. AmazingRibs’ slow cooker BBQ pulled pork recipe calls for pulling the pork at 190°F for good shredding texture, while their full pulled pork guide identifies 203°F as the point of maximum tenderness and juiciness. The range between 190°F and 205°F is the target zone — below it and the collagen hasn’t fully broken down; above it and the meat begins to dry out.
Always use a probe thermometer rather than relying on the recipe’s listed cook time. Every slow cooker runs slightly differently, and the size and shape of the pork butt affects how long it takes to reach temperature.
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What To Serve With Your Pulled Pork
Here are some of my favorite sides for pulled pork
What to Do With Leftover Crock Pot Pulled Pork
Leftover pulled pork keeps in the fridge for up to 3 days and freezes well for up to 3 months. Store it with a splash of the cooking liquid to keep it moist when reheating. Food Network’s leftover pulled pork ideas covers the full range — but here are the best uses:
- Pulled pork sliders — brioche buns, coleslaw, pickled onions
- Pulled pork tacos — warm tortillas, white onion, cilantro, salsa verde
- Pulled pork nachos — load onto chips with cheese, jalapeños, and BBQ sauce, then bake at 375°F for 10 minutes
- Pulled pork fried rice — toss with day-old rice, soy sauce, sesame oil, and a fried egg
- Pulled pork mac and cheese — stir through smoked mac and cheese for a crowd-pleasing upgrade
- BBQ pork enchiladas — layer with enchilada sauce, black beans, and cheese
Crock Pot Pulled Pork
Ingredients
- 6-8 lbs Pork butt/ Pork Shoulder
- 3 tbsp Mustard
- 1.5 cups beer/ apple juice or cider
- 1 cup BBQ Sauce
- 1/3 cup BBQ Rub or use my recipe below to make your own rub
Homemade Pulled Pork Rub
- 3 tbsp Brown sugar
- 3 tbsp Sea salt
- 2 tbsp Black pepper
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 3 tbsp Paprika
- 1 tsp Chili powder
Instructions
- Combine all the spices in a small bowl if you’re making your rub. Cover the pork with yellow mustard, then rub the pork with the spice mix
- Place the pork in the crock pot with the apple juice/ apple cider or beer and cook on low for 10-12 hours or high for 5-6 hours.
- You want the pork to reach 195°F -205°F or when a knife slides into the meat like softened butter
- When the pork reaches an internal temperature of 195°‒205°F, remove it from the crockpot. Let it rest for 10 minutes. Then, shred the meat using two forks, your hands, or bear claws, and discard the excess fat. If using your hands, wear protective gloves.
- Once shredded, place the pork in a bowl, pour over the BBQ sauce, and combine gently.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
Hey Charlie!! I’m getting everything together to make this now but don’t see the measurement for how much of the liquid (beer, apple juice, cider..)? I’m probably staring right at it though! Thanks!
Hiya Kayla!!
Sorry for the delay, thanks for letting me know I missed it out. I use 1.5 cups for that size of pork 🙂 Let me know how it went!!