Crockpot BBQ Pulled Pork
This Crock-Pot BBQ Pulled Pork recipe has been passed down from my mother-in-law and perfected over the years. It’s incredibly easy, full of smoky, tangy flavor, and fall-apart tender. Perfect when you’re craving Southern-style pork BBQ on busy days!

Don’t get me wrong—when the weather’s right, I’m all about making smoked pork butt in my Big Green Egg. But on days I’d rather stay inside, I know I can count on my Crock-Pot to get the job done. That’s what this easy BBQ shredded pork recipe is all about!
The recipe starts with a Boston butt pork roast, seared in butter for rich flavor, then slow-cooked with a bold dry rub and a tangy, slightly sweet braising liquid. Hours later, the pork practically falls apart, soaking up every bit of seasoning. Toss it with your favorite BBQ sauce, and you’ve got melt-in-your-mouth pulled pork that tastes like it’s been smoked all day, even though your slow cooker did all the heavy lifting.
You can serve it in BBQ pulled pork bowls (like I did!), enjoy it platter-style with classic Southern sides, or load it into sandwich buns, slider rolls, or even tortillas for something handheld. However you serve it, this is one of those recipes that’s perfect for weeknights, cookouts, or anytime you’re craving classic barbecue without the fuss.
Recipe features
- Crock-pot convenience. Let your slow cooker do the work while you go about your day—no babysitting required.
- Tender, juicy pulled pork. Boston butt roast cooks low and slow until it’s fall-apart tender and full of rich, flavorful juices.
- Make-ahead option. Great for meal prep, leftovers, or stocking your freezer for later.
- Versatile. Serve with your favorite sides, on buns, or however you love your BBQ!
Ingredients you’ll need
- Boston butt. This well-marbled cut, also known as pork shoulder or pork butt, breaks down beautifully in the slow cooker, resulting in incredibly tender and juicy pulled pork. I use a bone-in roast for the best flavor and moisture, but a boneless roast can work in a pinch.
- Butter. Browning the pork in butter before slow cooking helps develop a flavorful golden crust. If you prefer, you can use avocado oil or another high-heat cooking fat, but butter gives the meat a richer, slightly caramelized edge.
- BBQ pork rub. Rubbing a rich blend of smoked paprika, salt, garlic powder, brown sugar, dry mustard, and black pepper directly onto the pork allows the spices to season the meat as it cooks, infusing smoky, savory flavor. Feel free to use your favorite store-bought dry BBQ rub here.
- Slow-cooking liquid. A simple mixture of apple cider vinegar, white vinegar, brown sugar, and salt keeps the pork moist while infusing subtle sweetness and tang. Don’t skip it!
- BBQ sauce. After shredding, I toss the pork in your favorite store-bought or homemade barbecue sauce. See ‘Variations’ below for more delicious options.
How to make the best BBQ pulled pork in the Crockpot
Step 1: Mix the dry rub. In a small bowl, whisk together all of the dry rub ingredients.
Step 2: Sear and season. Melt the butter in a large skillet over medium-high heat. Once hot, add the pork and brown it on all sides, then place it in the Crockpot, fat side up. Pour the remaining butter from the skillet over the pork, then sprinkle the dry rub directly over the top and rub it onto the top and all sides of the roast to coat.
Step 3: Add liquid. In a measuring cup or small bowl, stir together the brown sugar, kosher salt, apple cider vinegar, and white vinegar. Pour this mixture around the sides of the pork (not directly on top so that the seasoning stays in place).
Step 4: Slow cook. Cover and cook on low for about 8 hours, until the pork is fall-apart tender. Once done, switch the slow cooker to the “Keep Warm” setting.
Step 5: Shred the pork. Transfer the pork to a large bowl. Discard the bone and any visible fat, then use two forks to shred it into bite-sized pieces.
Step 6: Sauce the pork. Strain about ¼ cup of the cooking liquid through a fine-mesh strainer, then pour it over the pork and toss to coat. Return the pork to the Crockpot, pour barbecue sauce over the top, and stir well. Feel free to add more or less sauce depending on how saucy you like it!
Recipe tips and FAQs
- Don’t skip searing. Searing the pork in butter creates a beautiful crust that locks in moisture while adding a layer of rich, savory flavor that you won’t get from slow cooking alone. While it’s technically optional, it makes a significant difference.
- Leave the fat cap on. Leaving the fat cap intact and slow-cooking the roast fat-side up allows it to slowly render and baste the meat as it cooks, keeping everything moist.
- Check for doneness. The pork butt is done when it easily shreds with a fork, which usually happens when the internal temperature reaches between 195°F and 205°F. If the meat is still firm or resists pulling apart, it needs more time in the slow cooker.
- If you’re looking for good store-bought sauce recommendations, we love Maurice’s Original Southern Gold BBQ Sauce (mustard-based) and Gourmet Warehouse (ketchup-based).
Variations
Here are a few exciting ways to make this slow cooker pulled pork recipe your own:
- Slow cook in soda – Instead of using the vinegar mixture as your cooking liquid, try root beer, Coke, or even Dr. Pepper! These sodas add sweetness and caramelized flavor that complements the savory pork like a dream.
- Optional flavor boosters – Toss in a few smashed garlic cloves, sliced onions, a splash of Worcestershire sauce, or a bay leaf for extra depth. Add a splash of liquid smoke to intensify the smoked pork butt vibes.
- Spice it up – Love heat? Add a pinch of cayenne, red pepper flakes, chili powder, or chipotle powder to the dry rub or add hot sauce to the cooking liquid. Vinegar-based hot sauces like Tabasco or Frank’s RedHot work well.
- BBQ sauce options – Swap in a sweet and smoky Kansas City-style sauce for richness, a vinegar-based Carolina BBQ sauce for a tangy punch, or try a spicy chipotle or mustard-based sauce if you like a little kick.
*The original recipe came with a BBQ sauce recipe using the broth from the roast. It contains the following: 8 tbsp strained broth, 1/2 cup ketchup, 1 tbsp worchestershire sauce, and Texas Pete hot sauce, to taste. We like the new version best, but feel free to give this a go!
No need to trim much before slow cooking. The fat cap on top will render during cooking, helping to keep the pork moist. If necessary, you can skim off any visible excess fat after cooking.
I set my slow cooker to LOW and let the pork do its thing for at least 8 hours or up to 10 hours, depending on the size of the roast. If you’re short on time and need to use the HIGH setting, plan on around 4 to 5 hours—just keep an eye on it to ensure it doesn’t dry out.
First and foremost, let the pork rest for about 10 to 15 minutes after cooking to allow the juices to redistribute. From there, use two forks to pull it apart, removing any large pieces of fat or bone as you go. I prefer to use food-safe disposable gloves and shred it by hand.
Serving suggestions
Instead of serving your pulled pork bowl-style with slaw, baked beans, and pickles like I did, have it your way! You can’t go wrong serving it alongside corn on the cob, stewed squash and onions, braised collard greens, cornbread, and creamy mac and cheese for a true spread of Southern comfort.
Got leftovers? This recipe can be stretched into multiple easy meals throughout the week. Pile the shredded pork into sandwiches, sliders, tacos, burritos, or even quesadillas. Or repurpose it as a topping for nachos, baked potatoes, or even pizza—just swap out the chicken in my Easy BBQ Chicken Flatbread Pizza and use pulled pork instead.
Storing and freezing
Storing: Let the pulled pork cool completely before transferring it to an airtight container and storing it in the refrigerator for up to 4 days.
Freezing: Once the pork has cooled completely, portion it into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months.
Reheating: If frozen, thaw the pork overnight in the fridge, then reheat it gently in a covered skillet or the slow cooker on the LOW setting, stirring occasionally. Add liquid as needed to keep it from drying out.
More easy Crockpot recipes
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Crockpot BBQ Pulled Pork
Ingredients
For the dry rub: (you can also use your favorite premade dry rub)
- 3 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 1 tbsp dry mustard
- 2 tbsp salt
- 1 tbsp black pepper
For the pork roast:
- 6-8 lb Boston Butt pork roast *you can use anywhere from a 4-8 lb roast for this recipe and adjust the sauce accordingly
- 2 tbsp butter
- 2 tbsp sugar
- 1 tbsp salt
- ½ cup red wine vinegar
- ½ cup white vinegar
For the sauce
- 1½ cups BBQ sauce your favorite premade sauce or homemade
Instructions
- Whisk dry rub ingredients together in a bowl.
- Melt butter in a large skillet over med-high heat. Brown roast on all sides in butter, then transfer to a crockpot (fat side up), pouring butter from the skillet over the top.
- Rub the roast on all sides with the dry rub.
- Stir together the sugar, salt, and vinegars and pour around the roast. Cook on low all night (about 8 hours) until very tender and falling apart. The pork butt is done when it easily shreds with a fork, which usually happens when the internal temperature reaches between 195°F and 205°F. If the meat is still firm or resists pulling apart, it needs more time in the slow cooker. When the roast is finished cooking, switch the slow cooker to the "keep warm" setting.
- Shred the meat into a large bowl, reserving ¼ cup of the liquid, discarding the fat and bone. Pour the broth through a fine mesh strainer. Toss the shredded meat with the reserved liquid and transfer back to the slow cooker.
- Pour BBQ sauce over the shredded pork, stir to mix, and serve with your favorite sides. Feel free to adjust the amount of BBQ sauce according to your preference.
Notes
Variation Ideas
-
- Slow cook in soda – Instead of using the vinegar mixture as your cooking liquid, try root beer, Coke, or even Dr. Pepper! These sodas add sweetness and caramelized flavor that complements the savory pork like a dream.
- Optional flavor boosters – Toss in a few smashed garlic cloves, sliced onions, a splash of Worcestershire sauce, or a bay leaf for extra depth. Add a splash of liquid smoke to intensify the smoked pork butt vibes.
- Spice it up – Love heat? Add a pinch of cayenne, red pepper flakes, chili powder, or chipotle powder to the dry rub or add hot sauce to the cooking liquid. Vinegar-based hot sauces like Tabasco or Frank’s RedHot work well.
- BBQ sauce options – Swap in a sweet and smoky Kansas City-style sauce for richness, a vinegar-based Carolina BBQ sauce for a tangy punch, or try a spicy chipotle or mustard-based sauce if you like a little kick.
- *See the post for our favorite store-bought sauce options
Nutrition
Disclosure: This recipe was first posted in July 2013. It has since been updated to improve the overall quality of the information and/or images.
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Lovely recipe! Can you share the slaw recipe too?
Thank you Rose! I’ve linked to the slaw recipe in the post. 🙂
Delicious and oh so easy–Great combination!