Description

This Crock Pot Pulled Pork recipe delivers tender, juicy pulled pork infused with a flavorful homemade spice rub. Perfect for sandwiches, salads, or meal prep, it uses slow cooking to create melt-in-your-mouth texture, with optional smoky notes from liquid smoke. The recipe offers both slow cooker and oven methods, making it adaptable to your kitchen setup.

Ingredients

Scale

Main Ingredients

5-7 pound pork butt or pork shoulder, leave the fat cap on
3 tablespoons olive oil, for rubbing on meat
1 teaspoon liquid smoke, optional, for rubbing on meat
2 tablespoons vegetable oil, for searing, more as necessary

Rub/Marinade

1 tablespoon kosher salt (use 2 and 1/2 teaspoons if using table salt)
2 teaspoons black pepper
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon cayenne pepper
2 teaspoons cumin
1 teaspoon dry mustard powder
1/3 cup packed brown sugar

To Serve

Barbecue sauce, homemade or store bought
Brioche hamburger buns, if making sandwiches
Butter, softened
Coleslaw

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Instructions

Choose Pork: Select a 5-7 pound pork butt or shoulder with good marbling and fat cap intact for optimal tenderness and flavor.
Make Spice Rub: In a small bowl, mix kosher salt, black pepper, paprika, garlic powder, onion powder, chili powder, cayenne pepper, cumin, dry mustard powder, and brown sugar. Set aside 3 tablespoons for later use.
Prepare Pork: Pat pork dry, massage 3 tablespoons olive oil, optionally drizzle 1 teaspoon liquid smoke, then rub with all but 3 tablespoons of the spice mixture. Place in a large ziplock bag and marinate in the refrigerator for 6 to 48 hours.
Sear Pork: Remove pork from bag, pat dry, rub with remaining 3 tablespoons spice rub. Preheat skillet over medium-high heat with 2 tablespoons vegetable oil. Sear pork on all sides (about 2 minutes per side) until browned.
Slow Cook: Transfer pork to crock pot, cover, and cook on low for 8-10 hours if whole or 6-8 hours if halved. Use a meat thermometer and remove when internal temperature reaches 195-200°F. Let rest tented 5 minutes.
Shred Pork: Using two forks, shred pork, removing gristle but keeping fat. Toss shredded pork with cooking liquid in crock pot.
Serve: Mix in 1-2 cups barbecue sauce if desired. Serve warm on buttered toasted brioche buns with coleslaw, or as preferred.
Oven Method: Cut pork into 3 pieces. After marinating, bring to room temperature for 1 hour. Preheat oven to 425°F. Place pork on wire rack over a rimmed pan with 1 1/2 cups water. Roast 30 minutes, then lower oven to 300°F and roast 3-5 more hours until internal temp reaches 195-200°F. Rest 15-20 minutes, shred, and serve as above.
Storage: Refrigerate leftovers in airtight container up to 4-5 days or freeze up to 4-6 months. Reheat in microwave or in oven at 300°F covered with foil.

Notes

Use a quality liquid smoke like Wright’s with only water and smoke ingredients for best flavor.
Cutting pork into smaller pieces speeds cooking and increases flavor from browning.
Don’t discard rendered fat when shredding; it adds essential flavor and moisture.
Warm brioche buns with butter in a skillet for best pulled pork sandwiches.
Slow cooker temperatures can vary; always rely on a meat thermometer to avoid overcooking.
Try making pulled pork on a grill for authentic smoky flavor once you’re comfortable with the recipe.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 10 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 110 mg