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This melt-in-your-mouth pulled pork recipe takes just minutes to prep and simmers in the slow cooker for effortless flavor.
No-fail pork Favorite
We love a good slow cooker recipe, especially in the summer! It’s a set-it-and-forget-it kind of dinner that doesn’t heat the kitchen, win-win!
This pulled pork recipe is one that we enjoy frequently. It can be served along with your favorite side dishes, or made into a sandwich paired with Easy Coleslaw and homemade BBQ Sauce. It’s deliciously easy!
What’s to love:
- So simple! Slow cooker pulled pork literally takes less than 5 minutes to prep for an easy dinner idea.
- Budget-friendly feast. Pulled pork is a relatively inexpensive cut of meat that stretches a long way making it the perfect family dinner idea.
- Effortless entertaining. Throw everything in the pot and come home to a ready-made main course that feeds a crowd and smells amazing.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 8 hours
- 3-4 pounds pork butt – The most common cuts of pork to use are pork shoulder (also known as pork butt or Boston butt) and pork loin. Both are great options, but we think pork butt is the best cut of meat.
- 2 tablespoons kosher salt – Add other spices such as black pepper, smoked paprika, cayenne pepper, chili powder, onion powder, garlic powder, brown sugar, mustard powder, or a pulled pork rub.
- ⅓ cup liquid smoke – Instead of liquid smoke, many people like to use apple cider vinegar or chicken broth to help tenderize and flavor the meat.
- barbecue sauce (optional)- Enjoy pulled pork without sauce, but I love using Sweet Baby Rays BBQ sauce or homemade BBQ Sauce.
How to Make Pulled Pork
- PREP. Rub coarse 2 tablespoons salt all over 3-4 pounds of pork.
- COOK. Place in a slow cooker, cover in ⅓ cup liquid smoke, and cook for 8-10 hours on LOW.
- SHRED. The pork should be shredded into pieces. Serve on its own or add BBQ Sauce to taste – perfect for our pulled pork sandwiches!
Alternative Cooking Methods
- Oven. Preheat your oven to 300°F. Rub liquid smoke and 2 tablespoons salt all over the pork butt and wrap in aluminum foil. Put it into a roasting pan.
- Cook in the oven for 5 hours or until the pork is falling apart. The thickest part of the pork should read 145°F on your meat thermometer. Shred and serve.
- Instant pot. Rub the pork with salt. Select sauté on the instant pot. Add oil and brown the pork on all sides. Add the liquid smoke and ¼ cup of water or apple juice to the pot. Place the lid on and secure it.
- Select high pressure and set the timer for 75 minutes. Allow the pot to naturally release for about 20 minutes before removing the pressure valve. *See the user manual for more specific instructions.
Complete the Meal
- Side dishes: Easy Coleslaw, Baked Beans Recipe, Homemade Potato Salad, Sweet Cornbread
- Desserts: Homemade Brownies, Easy Peach Cobbler, Apple Pie Recipe
- More shredded pork recipes: Kalua Pork, Sweet Pork Barbacoa, Carnitas Recipe
More collections: Crock Pot Dinner Ideas, Easy Slow Cooker Recipes, Family Dinner Ideas
Pulled Pork Recipe
This deliciously easy pulled pork recipe is made in the slow cooker and takes just minutes to prep making it a go-to dinner idea!
Ingredients
- 3-4 pounds pork butt
- 2 tablespoons kosher salt
- ⅓ cup liquid smoke
- barbecue sauce, optional
Instructions
- Rub pork butt generously with salt.
- Place pork in your slow cooker and pour liquid smoke over it.
- Cook on low for 8–10 hours or until pork shreds easily.
- Shred pork with a fork, then add barbecue sauce and stir to mix. Serve on hamburger buns with additional sauce and any desired toppings.
Video
Notes
STORE. Keep BBQ pulled pork in an airtight container in the fridge for 3-5 days.
FREEZE. Store individual servings in freezer-safe bags for 2-3 months in the freezer. Make sure to seal the bags tightly so none of it will leak out.
Pull it out for a quick and easy meal when you don’t have time to make dinner! Let it thaw and heat it over the stove or in the microwave.
Oven directions: Preheat the oven to 350°F. Rub liquid smoke and salt over the pork butt and wrap in foil. Place in a roasting pan and cook for 5 hours, or until the internal temperature is 145°F. Shred and serve as directed above.
Nutrition
Serving: 1cup, Calories: 225kcal, Protein: 32g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 102mg, Sodium: 1877mg, Potassium: 577mg, Calcium: 25mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cooking Temperature
- When cooked at a higher temperature it can result in tougher meat that doesn’t shred well. Keep these times and temperatures in mind to achieve the most tender meat:
- Cooking at the 225-250°F range – allow about 90 minutes per pound.
- Cooking at the 250-300°F range – allow about 60 minutes per pound.
How to store pulled pork Recipe?
- Keep BBQ pulled pork in an airtight container in the fridge for 3-5 days.
How to Freeze?
- Store individual servings in freezer-safe bags for 2-3 months in the freezer. Seal the bags tightly so none of it will leak out. Pull it out for a quick and easy meal when you don’t have time to make dinner! Let it thaw and heat it over the stove or in the microwave.
What can I make with leftover pulled pork?
- Empanadas – make as directed but fill with pulled pork mixed in green chile sauce.
- Loaded Pulled Pork Cups
- Pork Tacos – Add pork, cheese, salt, pepper, and green chiles.
- Pork Stuffed Sweet Potatoes
- Loaded Nachos – Add BBQ Pulled Pork Crock Pot on top.
- Chimichangas – Add pork, beans, and rice. Bake to perfection!
This turned out way better than I imagined. It is now the recipe I’m using for all the party BBQ’s. It did not last and I’m glad that there is a double and triple choice. Thank you for a great recipe.
Pulled pork is a favorite for BBQ and this recipe is no exception. The flavors of the pork with a tangy BBQ sauce is perfect for a summer picnic. Pull up to the picnic table and enjoy a sandwich or two.
Pulled pork is one of my all time favorite meals. I am originally from North Carolina which uses a vinegar based recipe and I haven’t tasted a better sandwich anywhere else in the country. Do you have a North Carolina based recipe?