Crockpot BBQ Pulled Pork

a BBQ bowl with pulled pork, beans, slaw, and pickles

This Crockpot BBQ Pulled Pork recipe is incredibly easy, full of smoky, tangy flavor, and fall-apart tender. Perfect when you’re craving Southern-style pork BBQ on busy days!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 372kcal

Author Amee

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