Crockpot BBQ Pulled Pork

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. 

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. 

More easy Crockpot recipes

• Crockpot BBQ Pineapple Chicken
• Crockpot Shredded Buffalo Chicken Sliders
• Slow Cooker Green Chili Chicken
• Slow Cooker Southern Pot Roast
• Slow Cooker Pork Tenderloin Chili