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This slow cooker pulled pork isn’t just easy, it delivers big flavor with little effort. Made with my simple go-to homemade rub and a splash of soda or beer, it turns out tender, juicy, and packed with smoky-sweet goodness. It’s the kind of recipe you’ll come back to any time you need to feed a crowd or stock up on freezer-friendly meals.
This pulled pork recipe is one I get asked to make over and over again. It’s packed with flavor and made with pantry staples—my go-to rub (I’m finally sharing my secret recipe with you!) that works just as well on pork as it does on beef. Everyone always wants the recipe after just one bite.
But this isn’t just another pulled pork recipe—it’s a smart solution for meal planning. After years of turning leftovers into meals my family actually looks forward to, I can promise this one holds up. It’s versatile, works in all kinds of dishes, and no one even realizes they’re eating leftovers. Bonus: it freezes beautifully, too.
Pulled Pork Ingredients
Best Pork for Pulled Pork
The go-to cut for pulled pork is pork butt, also known as Boston butt. It’s well-marbled, full of flavor, and breaks down beautifully during slow cooking. You can use bone-in or boneless. Bone-in tends to be a little more flavorful, but boneless is easier to shred and serves more evenly. Pork shoulder is another option, but it’s usually a bit leaner.
- Seasoning Blend: A simple mix of brown sugar, paprika, garlic, onion, cumin, and cayenne gives the pork a delicious flavor.
- Liquid: Coke or Dr. Pepper adds sweetness and tenderizes the meat. Diet soda won’t produce as good of results. Beer adds a slightly different flavor profile, which will depend on the type of beer used. I personally do not like to drink beer, but it adds a fantastic flavor and also tenderizes the pork.
Best BBQ Sauce for Pulled Pork
This all comes down to personal taste! I like to keep the pork juicy and flavorful on its own, then let everyone add their favorite sauce. For a classic Southern vibe, a sweet and smoky sauce is a great choice. We love KC Masterpiece—it’s sweet with just a touch of heat, and it pairs perfectly with tender pulled pork.
Want to mix things up? Try a vinegar-based Carolina-style sauce for tang, or go bold with a spicy chipotle BBQ. You can also serve a few options on the side so folks can pick their favorite.
Best Cheese for Pulled Pork
Cheese isn’t traditional, but when you want to take things up a notch—especially for sandwiches, sliders, or nachos—cheese can be a game-changer. Sharp cheddar, pepper jack, or even smoked gouda all pair well with BBQ flavors. For melty goodness, provolone or mozzarella are great, too. Just go easy so you don’t overpower the pork.
Best Buns for Pulled Pork
You want a bun that can hold up to all that juicy goodness. A classic hamburger bun works great and is always easy to find. Potato rolls are one of my go-to choices—they’re soft, slightly sweet, and sturdy enough to hold up to the pork and any sauces. If you want something with a little more bite, try toasted ciabatta, or Kaiser rolls for a heartier option. And for sliders, Hawaiian rolls are always a hit—the sweet rolls pair perfectly with the smoky pork, or try the butter version for a less sweet flavor.
How to Make Pulled Pork in Crock Pot
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Make the Seasoning
In a small bowl, mix together the brown sugar, paprika, onion powder, garlic powder, cumin, salt, black pepper, and cayenne.
Step 2: Season the Pork
Rub the seasoning mixture all over the pork butt.
Step 3: Add to Slow Cooker
Place the seasoned pork into the slow cooker. Pour the beer or soda around the sides of the meat, but avoid pouring it directly on top.
Step 4: Cook Low and Slow
Cover and cook on LOW for 8 hours, or until the pork is fall-apart tender (the internal temperature should reach 195–205°F).
Step 5: Shred Pork Roast
Transfer pork to a cutting board and let rest for 10–15 minutes.
Shred with two forks, removing any excess fat.
Step 6: Strain Juices and Add Pork Back to Crockpot
Strain the cooking liquid to discard solids, but keep the liquid.
Return shredded pork to the slow cooker and mix in some of the strained liquid until it’s as juicy as you like.
Pro Tip: Keep the extra liquid for reheating. You can also separate the fat and use it to make pork gravy.
Step 7: Serve It Up
Serve as-is or toss with BBQ sauce. Pile on buns with coleslaw, or use in tacos, bowls, nachos, baked potatoes, or even fries and tots.
Variations and Substitutions
- Spice Level: The cayenne in this isn’t spicy at all; it adds a depth of flavor. If you want more heat, add more to taste.
- BBQ Sauce: Toss all the pork in the sauce or let guests add their own.
- No Slow Cooker? Use a Dutch oven in the oven at 300°F for 3 – 4 hours. Check the roast at the 90-minute mark to see if it needs more liquid. Use an oven thermometer to check the internal temperature. When the pork reaches an internal temperature of 190°F to 200°F, the meat is ready to be pulled. Cooking the pork to any temperature below that won’t give you meat that is tender enough to pull apart.
Recipe Tips
Sear (optional): Heat a few tablespoons of oil in a Dutch oven pot over medium-high heat. After seasoning the meat, add the meat and sear for a few seconds on all sides before placing it in the slow cooker. This will give even more flavor to the pork.
If you want those crispy, caramelized edges on your pulled pork—you can finish it off in the oven after slow cooking. Preheat your oven to broil and line a baking sheet with foil. Spread the shredded pork out in a single layer (use two pans if needed to prevent overcrowding), and drizzle a little of the reserved cooking liquid or barbeque sauce over the top to keep it from drying out.
Broil for about 5 minutes, flipping the pork halfway through, until the edges start to crisp up and get golden (keep an eye on it so it doesn’t burn). It’s a great way to add texture and enhance the flavor, especially when making tacos.
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How Much Pulled Pork Do I Need Per Person?
Plan for about ⅓ pound of cooked pulled pork per person (roughly 5 ounces).
Bone-in pork butt typically loses about 50% of its weight during cooking due to fat and bone. So a 5-pound roast will yield about 2 to 2½ pounds of meat. Just keep in mind that each type of pork has a different fat content and can cook down by 50-70%.
Boneless pork butt yields more—closer to 60–65%, depending on fat content.
To estimate how much raw pork you’ll need: This yield is after trimming the fat down and calculating at 50% loss.
- Multiply your number of guests by 0.33 (⅓ pound per person) to get the amount of cooked pork you need.
- Then multiply by 2 (or about 1.6 if using boneless)
Example for 25 people using bone-in:
- 25 x 0.33 = 8.25 lbs of cooked pulled pork
- 8.25 x 2 = 16.5 pounds of raw pork butt
How Long Does Pulled Pork Last in the Fridge?
STORE LEFTOVERS: Pulled pork will keep in the fridge for up to 4 days when stored in an airtight container. I like to save a little of the cooking liquid or juices and mix it in before refrigerating—that helps keep the meat moist and flavorful when you reheat it.
Can You Freeze Pulled Pork?
Yes, pulled pork freezes really well! Let it cool completely, then portion it into freezer-safe bags or containers. Add a little of the cooking liquid to help keep it moist. Press out as much air as possible and label it with the date. It’ll keep in the freezer for up to 3 months. When you’re ready to use it, thaw it overnight in the fridge and reheat it with a splash of broth, BBQ sauce, or reserved juices to bring it back to life.
How to Reheat Pulled Pork?
To keep pulled pork juicy when reheating, add a splash of the reserved cooking liquid, broth, or BBQ sauce before warming it up.
- Stovetop: Add pork to a skillet over medium-low heat with a little liquid. Cover and stir occasionally until warmed through.
- Microwave: Place in a microwave-safe dish with a splash of liquid, cover with a damp paper towel, and heat in short intervals, stirring in between.
- Oven: Spread pork in a baking dish, add a little liquid, cover with foil, and warm at 300°F until heated through.
- Slow Cooker: Ideal for larger amounts. Add the pork and liquid, cover, and set to low. Let it heat slowly until hot.
What to Serve with Pulled Pork
Pulled pork pairs well with some of our most-loved recipes:
- Mac & Cheese: Creamy and cheesy—always a crowd-pleaser.
- Classic Coleslaw: Tangy and crunchy, perfect on the side or piled on sandwiches. For a twist try it with our Blue Cheese Coleslaw.
- Baked Beans: Smoky, sweet, and hearty—great with BBQ flavors.
- Cornbread: Classic or jalapeño-cheddar for something with a little kick. Or go with our sweet Southern cornbread muffins. I like to cut these in half and top them with the shredded pork.
- Loaded Baked Potatoes: Top with pork, sour cream, cheese, and green onions.
- Pulled Pork Nachos: A fun way to repurpose leftovers for a party or game day.
Crockpot Pulled Pork Recipe FAQs
You can use pork loin, but it’s not the best choice. Pork loin is much leaner than pork butt or shoulder, which means it won’t break down and shred the same way. It can turn out dry if you try to cook it low and slow for too long.
If you have what you have on hand, be aware that you’ll need to shorten the cooking time and add extra moisture, such as broth or BBQ sauce, to help prevent it from drying out. For the best results with classic, juicy pulled pork, stick with pork butt (also known as Boston butt) or pork shoulder.
Leftover pulled pork is super versatile and makes for some easy, flavorful meals. You can pile it onto buns for classic pulled pork sandwiches, roll it into tacos or burritos, or use it to top baked potatoes with cheese, sour cream, and green onions. It’s also great on nachos—layer it with chips, cheese, and jalapeños, then bake until bubbly. For a quick lunch or dinner, make pulled pork quesadillas or serve it over rice with gravy or mashed potatoes with a drizzle of BBQ sauce. You can even use it as a pizza topping for a fun BBQ flatbread. It stores and freezes well, making it perfect for easy meals later in the week.
More Pork Recipes to Try
- Cuban Style Roasted Pork Roast
- The Best Fried Pork Chops
- Slow Cooker Mojo Pork
- Collard Greens Wrapped Pork Roast
- The Best Cuban Sandwich
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Pulled Pork Slow Cooker Recipe
Ingredients
- 4-5 pound Pork Butt / Boston Butt, boneless or bone in (get a little larger if bone in)
- 1 tbsp brown sugar
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- ⅛ tsp cayenne pepper
- 8 to 12 ounces light beer, Coke, or Dr pepper
Instructions
- Start by mixing the seasoning: brown sugar, paprika, onion powder, garlic powder, cumin, salt, black pepper and cayenne pepper, in a small bowl.
- Trim pork of excess fat cap if you’d like, this is often already done by the butcher. Then, season the pork all over and place it in the slow cooker.
- Add beer, coke, or Dr. Pepper to the bottom of the slow cooker, pouring it around the pork roast (you want to keep the seasonings on the roast).
- Cover and cook on LOW for 8 hours or until the internal temperature reaches 195-205°F.
- When the pork is done cooking, remove it to a board, and let rest for at least 10-15 minutes before shredding with two forks removing any unwanted excess fatty pieces.
- Remove the liquid from the crockpot and strain it to remove any unwanted solids (keep the liquid).
- Add the pulled pork back to the slow cooker. Pour the desired amount of liquid over the shredded pork and toss well to coat.
- Serve the meat as is, or toss with BBQ sauce (I like to serve as is and allow everyone to drizzle on their desired amount of sauce). Serve on toasted hamburger buns with coleslaw.It’s also delicious in a rice bowl, burritos, tacos, over nachos, loaded potato skins, baked potatoes, French fries, or tater tots.
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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