If you can’t be a pit master, be a pot master. Tender, juicy Slow Cooker Pulled Pork develops perfect flavor thanks to a simple seasoning rub and a long, low cook in the crockpot. While it’s perfect for picnics and parties, this pulled pork also freezes beautifully to use later in sandwiches, tacos, and bowls. Fits keto, paleo and Whole30 diets.
Jump to:
Question: What gives, Danielle? Don’t you already have a couple different methods for pulled pork on Our Salty Kitchen?
Answer: You are damned right I do. Perhaps, at some point when I am immune from BBQ trolls, this Yankee from New Jersey will boldly step into the ring and add grill recipes (gas and charcoal, ooh). Someday, when my children are grown, and I move out of my suburban development and into the boondocks, and have built my very own smokehouse with my own two bare hands, blood, sweat, tears and scrap metal, and no longer care what the internet says, as God is my witness, I’ll add that recipe too!
Look, I’m just here to help you get the best food possible in your mouth in the best way possible for you. And pulled pork is, quite honestly, a gift. A succulent, forgiving gift. I know, I know – there is a lot of time and technique that goes into pulled pork in roadside joints all over this country but if we’re being honest *shhh* the pig does all the work. We’re just… giving it a ride to its job. Sometimes it’s in a Cadillac and sometimes it’s in a Toyota Camry. No matter what, the pig is getting there.
So this one goes out to all y’all trying to get to the cookout in mid-size family sedans. Your slow cooker is “slow,” but it handles your pork the way both the good lord and the good folks at Crockpot intended.
What Cut of Meat Should I Use?
There are two preferred cuts for pulled pork: Pork Butt (aka Boston Butt) and Pork Shoulder (aka Picnic Shoulder). No, a pork butt is not a “butt;” but yes, the shoulder is literally the shoulder. (The butt actually comes from the area behind the pig’s neck and head; the shoulder is located at the joint where the pig’s front legs meet its body.) If you’re interested, you can read more than you ever wanted to know about different names for pig parts from the pork experts at Southern Living.
You can find bone-in or boneless cuts of both, though it’s not as common to find boneless cuts of shoulder. That’s because the shoulder is a much more, let’s call it, unwieldy cut with a more freeform triangular shape. It usually also has a thick slab of pig skin still attached (yeah, you heard me) – it’s not for the faint of heart, but can be great for those who like making their own dog treats. The butt, however, usually just has its fat cap still attached, with beautiful marbling throughout.
Bottom line – both are great, cost-effective cuts and work almost identically, but the edge usually goes to the butt for coming to you cleaner and having slightly more fat to keep the meat moist over the course of a long, slow cook.
Please note: In a pinch (or if you’re trying to reduce your fat intake) you CAN substitute pork loin (center-cut) but be prepared – the results are going to be different because there’s less fat, muscle, and connective tissue. In other words, drier, less flavor, and lower shredability. (For those same reasons but with even more emphasis, don’t even think about using tenderloin.)
How to Make Slow Cooker Pulled Pork
Whether you need to go hands-free, want low-and-slow tenderness, or both, Slow Cooker Pulled Pork delivers deep, developed flavor every time. This family favorite is easy, convenient, and versatile. Start up your crockpot in the morning for perfect pulled pork sandwiches by dinnertime, or makes a freezer-friendly meal for later.
- Mix rub seasonings in a small bowl.
- Trim excess fat deposits off the pork and, if necessary, truss with twine.
- Rub seasoning mixture into pork on all sides. Pour ½ cup of water into the slow cooker and add seasoned pork to the bowl.
- Seal and cook 9-10 hours on LOW. Test for doneness.
- Shred the pork, then return to the pot and toss in the pan sauce.
- Serve on buns with coleslaw.
Top Tips for Crockpot Pulled Pork
- Fat is okay! If you leave any of the cap on, cook fat-side up. Over time the fat will render and naturally baste the meat.
- Err on the side of cooking longer, 9-10 hours on low. You’ll be rewarded with juicy pork, infused with the aforementioned fat (and fat = flavor).
- Truss a boneless cut for even cooking.
- This makes a ton of meat, so it’s perfect for a freezer stash. Defrost the meat in the fridge overnight or using your microwave. It can be crisped up in a 450°F oven, or reheated in a skillet over medium high heat.
What to Serve with Pulled Pork
More Ways to Make and Serve Pulled Pork
- Dutch Oven Pulled Pork
- Instant Pot Pulled Pork
- Apple Cider Pulled Pork
- Pulled Pork Tamale Pie
- Pulled Pork Ragu
Did you make this Slow Cooker Pulled Pork? I’d love to know how it turned out! Leave a comment and a rating below.
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
Recipe
Slow Cooker Pulled Pork
Print Recipe Rate this Recipe Pin RecipeIngredients
- 4 lb boneless boston butt, excess fat trimmed
- 2 tbsp paprika
- 2 tbsp kosher salt
- 2 tsp black pepper
- 1.5 tsp garlic powder
- 1 tsp oregano
- ½ c water
Instructions
- Prepare the spice mixture. In a small bowl, mix the paprika, salt, pepper, garlic powder and oregano and mix to combine.
- If your cut is boneless, truss with twine.
- Rub the seasoning into the pork on all sides. Pour half a cup of water into the slow cooker, then transfer the seasoned pork to the slow cooker bowl.
- Secure the lid and cook 9-10 hours on LOW. The pork is ready when you can easily pull a piece with the tines of a fork.
- Shred the pork, then return to the pot and toss in the pan sauce.
- Serve on buns with coleslaw.
[…] For the full post, chef’s tips, notes, and more, CLICK HERE. […]