12 Easy Pulled Pork Crock Pot Recipes

You might think pulled pork requires a smoker or professional equipment, but your crock pot is all you need for tender, flavorful results. With just 15 minutes of prep time and a few pantry staples, you'll transform an affordable pork shoulder into mouthwatering meals that'll feed your family for days. These 12 tested recipes range from classic BBQ to exciting global flavors, and they're designed to help you master this versatile dish one delicious variation at a time.

Classic BBQ Pulled Pork

Classic BBQ pulled pork embodies the heart of American barbecue tradition, offering tender, juicy meat that's perfect for sandwiches, tacos, or standalone dishes. This slow-cooked masterpiece transforms a humble pork shoulder into succulent, flavorful meat that practically falls apart with the touch of a fork.

The secret to exceptional pulled pork lies in the combination of a well-balanced dry rub, low-and-slow cooking method, and the right cut of meat. A pork shoulder (also known as pork butt or Boston butt) contains enough fat marbling to keep the meat moist throughout the extended cooking process while developing that signature bark on the outside.

• 4-5 lb pork shoulder (Boston butt)
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper
• 1 cup chicken broth
• 1 medium onion, sliced
• 2 cups BBQ sauce
• 2 tablespoons apple cider vinegar

Mix all dry rub ingredients together and thoroughly coat the pork shoulder on all sides. Place sliced onions at the bottom of the crock pot and add chicken broth. Position the seasoned pork shoulder on top of the onions, fat cap facing up. Cover and cook on low for 8-10 hours, or until the internal temperature reaches 195°F and the meat easily shreds with a fork.

Once done, remove the pork from the crock pot and let it rest for 20 minutes. Shred the meat using two forks, discarding any large pieces of fat. Return the shredded pork to the crock pot, add BBQ sauce and apple cider vinegar, then stir to combine. Let it cook for an additional 30 minutes on low to allow the sauce to penetrate the meat.

For best results, avoid opening the crock pot during cooking as this releases accumulated heat and moisture. If the pulled pork seems too liquid after shredding, leave the lid off for the final 30 minutes of cooking to allow excess moisture to evaporate. The meat can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Hawaiian Pineapple Pulled Pork

Hawaiian Pineapple Pulled Pork brings the tropical flavors of the Pacific islands right to your dinner table. This sweet and savory dish combines tender, slow-cooked pork with the bright, natural sweetness of pineapple and traditional Hawaiian seasonings.

The beauty of this recipe lies in its simplicity and the magical transformation that occurs in the slow cooker. As the pork shoulder cooks, it absorbs the pineapple juice and spices, creating meat that's incredibly tender and infused with island-inspired flavors.

Ingredients:

• 4-5 lb pork shoulder (Boston butt)
• 20 oz canned pineapple chunks with juice
• 1 cup brown sugar
• 1/2 cup soy sauce
• 2 tablespoons minced ginger
• 4 cloves garlic, minced
• 1 large onion, sliced
• 2 tablespoons apple cider vinegar
• 1 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Place the pork shoulder in the slow cooker. Mix the pineapple chunks with juice, brown sugar, soy sauce, ginger, garlic, onion, vinegar, and seasonings in a bowl. Pour the mixture over the pork, ensuring it's well-coated. Cook on low for 8-10 hours or on high for 5-6 hours.

Once the cooking time is complete, remove the pork from the slow cooker and shred it using two forks, discarding any excess fat. Return the shredded meat to the slow cooker and mix it with the cooking liquid. Let it cook for an additional 30 minutes to allow the meat to absorb more flavor.

For best results, trim excess fat from the pork shoulder before cooking, as this will result in a cleaner-tasting final dish. The cooking liquid can be reduced on the stovetop if you prefer a thicker sauce. This dish freezes well and can be stored in an airtight container for up to 3 months, making it perfect for meal prep.

Mexican Street Tacos Pulled Pork

Mexican street-style pulled pork takes the beloved classic taco filling to new heights with a blend of authentic seasonings and slow-cooked tenderness. This recipe transforms an ordinary pork shoulder into succulent, flavorful meat that's perfect for traditional street tacos, complete with the signature combination of cilantro, onions, and lime.

The key to achieving the perfect Mexican street taco pulled pork lies in the careful balance of spices and the low-and-slow cooking method. This preparation allows the meat to become tender enough to shred easily while absorbing all the complex flavors of traditional Mexican seasonings, creating an authentic taste that rivals any street vendor's offerings.

• 4 lbs pork shoulder (boston butt)
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 orange, juiced
• 2 limes, juiced
• 1 onion, diced
• 2 chipotle peppers in adobo sauce
• 1/4 cup vegetable oil
• Corn tortillas (for serving)
• Diced onions (for garnish)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Trim excess fat from the pork shoulder and cut it into large chunks. Mix all the dry spices together and thoroughly coat the meat pieces. Heat oil in a large skillet and sear the seasoned pork on all sides until browned. Transfer the meat to the crock pot and add the minced garlic, diced onion, citrus juices, and chipotle peppers.

Cook on low for 8-10 hours or on high for 5-6 hours, until the meat is tender enough to shred easily with two forks. Once done, remove the meat from the liquid and shred it, then return it to the crock pot and mix with the cooking liquid to keep it moist. Let it sit in the juices for an additional 15-20 minutes to absorb the flavors.

For best results, avoid lifting the crock pot lid during cooking as this releases essential heat and moisture. The pork can be made ahead and reheated, as the flavors often improve after resting for a day in the refrigerator. When serving, double-stack the corn tortillas and quickly heat them on a comal or flat griddle to prevent them from breaking when filled with the juicy meat.

Root Beer Pulled Pork

Root Beer Pulled Pork combines the sweetness of root beer soda with tender, juicy pork to create a crowd-pleasing dish that's perfect for gatherings, game days, or casual family dinners. The carbonated beverage helps break down the meat's tough fibers while infusing it with a subtle sweetness that complements the pork's natural flavors.

This slow-cooker recipe requires minimal preparation and hands-on time, making it an ideal choice for busy households. As the pork cooks, it becomes tender enough to shred effortlessly, while the root beer reduces to create a flavorful base for your preferred barbecue sauce.

Place the pork shoulder in the slow cooker and add the sliced onions and minced garlic. Rub the meat with brown sugar, salt, and pepper. Pour root beer over the pork until it's completely covered. Cook on low for 8-10 hours or on high for 5-6 hours, until the meat is tender enough to shred easily with two forks.

Remove the pork from the slow cooker and shred it using two forks, discarding any excess fat. Drain most of the cooking liquid, leaving about 1 cup in the slow cooker. Return the shredded pork to the pot and stir in the barbecue sauce. Let it cook for an additional 30 minutes on low to allow the flavors to meld together.

For best results, choose a high-quality root beer and avoid diet versions as they can leave a bitter aftertaste. The pork can be made ahead and reheated, and it actually tastes better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days, adding a splash of root beer or barbecue sauce when reheating to maintain moisture.

• 4-5 pound pork shoulder (Boston butt)
• 2 liters root beer
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon salt
• 2 teaspoons black pepper
• 1 cup barbecue sauce
• 8-10 hamburger buns

Asian-Style Sesame Ginger Pulled Pork

Asian-Style Sesame Ginger Pulled Pork transforms the traditional BBQ pulled pork into an umami-rich, Asian-inspired dish that combines sweet, savory, and slightly spicy flavors. The combination of sesame oil, ginger, soy sauce, and honey creates a complex flavor profile that perfectly complements the tender, slow-cooked pork.

This dish requires minimal hands-on preparation and relies on the slow cooker to do most of the work, making it ideal for busy weekdays or meal prep. The pork shoulder becomes incredibly tender after several hours of cooking, allowing it to be easily shredded and tossed with the flavorful Asian-style sauce.

• 4 lbs pork shoulder (Boston butt)
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup sesame oil
• 3 tablespoons honey
• 2 tablespoons grated fresh ginger
• 6 cloves garlic, minced
• 1 tablespoon Chinese five-spice powder
• 1/2 cup hoisin sauce
• 2 tablespoons sriracha sauce
• 1 large onion, sliced
• 2 tablespoons cornstarch
• Green onions for garnish
• Toasted sesame seeds for garnish

Trim excess fat from the pork shoulder and cut it into large chunks. Mix soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, five-spice powder, hoisin sauce, and sriracha in a bowl. Place sliced onions at the bottom of the slow cooker, add the pork chunks, and pour the sauce mixture over the meat. Cook on low for 8-10 hours or on high for 5-6 hours until the meat is tender and easily pulls apart.

Remove the pork from the slow cooker and shred it using two forks. Meanwhile, transfer the cooking liquid to a saucepan. Mix cornstarch with 2 tablespoons of cold water and whisk into the cooking liquid. Simmer the sauce until thickened, about 5 minutes. Return the shredded pork to the slow cooker and pour the thickened sauce over it, tossing to combine. Garnish with sliced green onions and toasted sesame seeds before serving.

For best results, choose a well-marbled pork shoulder and avoid lean cuts as they can become dry during the long cooking process. The sauce can be adjusted for heat level by modifying the amount of sriracha, and the dish can be made ahead and reheated, as the flavors often improve after a day in the refrigerator. Serve over steamed rice, in bao buns, or as a filling for lettuce wraps.

Carolina Mustard Pulled Pork

Carolina-style pulled pork stands out from other regional variations with its distinctive mustard-based sauce, a tradition deeply rooted in South Carolina's German heritage. The combination of yellow mustard, vinegar, and brown sugar creates a tangy-sweet profile that perfectly complements the rich, tender pork.

This slow-cooker version simplifies the traditional smoking process while maintaining the authentic flavors. The low and slow cooking method ensures the pork shoulder breaks down properly, allowing the mustard sauce to penetrate the meat thoroughly and create that signature Carolina taste.

• 4-5 lb pork shoulder (Boston butt)
• 1 cup yellow mustard
• 1/2 cup apple cider vinegar
• 1/3 cup brown sugar
• 1/4 cup Worcestershire sauce
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 large onion, sliced

Mix the mustard, vinegar, brown sugar, Worcestershire sauce, and all seasonings in a bowl to create the sauce. Place the sliced onions at the bottom of the slow cooker, then add the pork shoulder. Pour the mustard sauce over the meat, ensuring it's well-coated. Cook on low for 8-10 hours until the meat easily shreds with a fork.

Once done, remove the pork from the slow cooker and let it rest for 15 minutes. Shred the meat using two forks, discarding any excess fat. Return the shredded pork to the slow cooker and mix with the remaining sauce. Let it cook for an additional 30 minutes on low to allow the meat to absorb more flavor.

For best results, trim excess fat from the pork shoulder before cooking, but leave some for flavor and moisture. If the sauce seems too thin after cooking, transfer it to a saucepan and reduce it over medium heat until it reaches desired consistency. The pork can be stored in an airtight container in the refrigerator for up to 5 days, and the flavors often improve after a day of resting.

Apple Cider Pulled Pork

Apple cider pulled pork combines the sweet and tangy flavors of fresh apple cider with tender, slow-cooked pork shoulder. This fall-inspired dish brings warmth and comfort to any meal, perfect for family gatherings or meal prep throughout the week.

The key to this recipe's success lies in the combination of apple cider and aromatic spices, which create a flavorful braising liquid that infuses the meat during the long cooking process. As the pork cooks, it becomes incredibly tender and absorbs the subtle sweetness of the cider while maintaining its savory profile.

• 4-5 lb pork shoulder (Boston butt)
• 2 cups apple cider
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 2 bay leaves

Season the pork shoulder generously with salt, pepper, paprika, and cumin. Place the sliced onions and minced garlic at the bottom of the slow cooker, then add the seasoned pork. Mix apple cider, apple cider vinegar, brown sugar, and remaining spices in a bowl, then pour over the pork. Add bay leaves and cover the slow cooker.

Cook on low for 8-10 hours or on high for 5-6 hours until the meat is tender and easily pulls apart with a fork. Remove the pork from the slow cooker and let it rest for 10-15 minutes. Shred the meat using two forks, then return it to the cooking liquid and stir to combine. Allow the meat to absorb the liquid for an additional 15-20 minutes before serving.

For best results, trim excess fat from the pork shoulder before cooking, but leave some fat for flavor and moisture. If the final dish has too much liquid, remove the meat and reduce the sauce on the stovetop, or transfer the liquid to a fat separator before returning it to the meat. The pulled pork can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Spicy Dr. Pepper Pulled Pork

Spicy Dr. Pepper pulled pork combines the unexpected sweetness of Dr. Pepper soda with savory spices and a kick of heat to create tender, flavorful meat that falls apart with minimal effort. The carbonation and unique blend of flavors in Dr. Pepper help break down the tough pork fibers while adding a subtle sweetness that balances perfectly with the spicy elements.

This slow-cooker recipe transforms an affordable cut of pork into a versatile dish that can be used for sandwiches, tacos, nachos, or served over rice. The combination of Dr. Pepper's 23 flavors with chipotle peppers creates a complex taste profile that sets this pulled pork apart from traditional recipes.

• 4-5 pound pork shoulder (Boston butt)
• 2 cans Dr. Pepper
• 3-4 chipotle peppers in adobo sauce
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper

Place the pork shoulder in the slow cooker and season with salt, pepper, chili powder, cumin, and smoked paprika. Add sliced onions, minced garlic, and chipotle peppers around the meat. Pour Dr. Pepper over everything, making sure the liquid doesn't completely submerge the meat. Sprinkle brown sugar on top. Cook on low for 8-10 hours or on high for 5-6 hours.

Once the cooking time is complete, remove the meat from the slow cooker and shred it using two forks, discarding any large pieces of fat. Return the shredded meat to the slow cooker and mix with the cooking liquid. Let it continue cooking for an additional 30 minutes to allow the meat to absorb the flavors.

For best results, allow the meat to rest in the refrigerator overnight before reheating and serving. This helps the flavors develop further and makes it easier to remove excess fat that will solidify on top. If the final product is too spicy, add a tablespoon of honey or additional brown sugar to balance the heat. The pulled pork can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Mediterranean Herb Pulled Pork

Mediterranean Herb Pulled Pork brings the vibrant flavors of the Mediterranean region to a classic American comfort dish. The combination of rosemary, oregano, thyme, and garlic creates a fragrant and herbaceous profile that transforms ordinary pork into something extraordinary.

This slow-cooked masterpiece features a blend of Mediterranean herbs and spices that infuse deeply into the meat during the lengthy cooking process. The result is tender, succulent pork that pulls apart effortlessly while delivering the bright, fresh flavors characteristic of Mediterranean cuisine.

• 4-5 lbs pork shoulder (Boston butt)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh oregano
• 2 tablespoons fresh thyme
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 1 cup chicken broth
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 red onion, sliced
• 2 bay leaves

Trim excess fat from the pork shoulder and create a herb paste by combining minced garlic, rosemary, oregano, thyme, olive oil, lemon zest, salt, and pepper. Rub this mixture thoroughly all over the pork shoulder, making sure to work it into any natural seams in the meat. Place the sliced red onion at the bottom of the slow cooker, then place the seasoned pork on top. Pour in the chicken broth and lemon juice, and add the bay leaves.

Cook on low for 8-10 hours or on high for 5-6 hours, until the meat is tender and easily pulls apart with a fork. Once done, remove the pork from the slow cooker and let it rest for 15 minutes before shredding. For extra flavor, strain the cooking liquid, skim off the fat, and reduce it on the stovetop until slightly thickened. Pour this reduction over the shredded pork before serving.

For best results, choose a well-marbled pork shoulder and avoid lean cuts, as the fat content is crucial for achieving tender, juicy meat. Fresh herbs are strongly recommended over dried ones for this recipe, as they provide more vibrant flavors and better complement the Mediterranean profile. If making ahead, the pork can be cooked and shredded up to two days in advance – simply reheat with some of the reserved cooking liquid to maintain moisture.

Maple Bourbon Pulled Pork

Maple bourbon pulled pork combines the sweetness of pure maple syrup with the rich, complex flavors of bourbon whiskey to create a memorable twist on traditional pulled pork. The combination results in tender, juicy meat with a perfect balance of sweet and savory notes that's ideal for sandwiches, tacos, or served over rice.

This slow-cooker version makes the cooking process nearly effortless while ensuring the pork shoulder breaks down properly over several hours. The bourbon's alcohol cooks off during the process, leaving behind its distinctive flavor profile that complements both the maple syrup and the natural richness of the pork.

• 4-5 lb pork shoulder (Boston butt)
• 1/2 cup bourbon whiskey
• 1/2 cup pure maple syrup
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1/2 cup chicken broth

Trim excess fat from the pork shoulder and rub it thoroughly with the mixed dry seasonings (paprika, black pepper, salt, and cayenne). Place the diced onions and minced garlic at the bottom of the slow cooker. Position the seasoned pork on top of the onion-garlic bed. In a separate bowl, whisk together the bourbon, maple syrup, brown sugar, apple cider vinegar, Worcestershire sauce, and chicken broth. Pour this mixture over the pork.

Cook on low for 8-10 hours or on high for 5-6 hours, until the meat easily shreds with a fork. Remove the pork from the slow cooker and shred it using two forks, discarding any remaining fat pieces. Return the shredded meat to the slow cooker and mix it with the cooking liquid, allowing it to cook for an additional 15-30 minutes to absorb the flavors.

For best results, choose a well-marbled pork shoulder and avoid opening the slow cooker during cooking as this releases accumulated heat and moisture. If the final sauce is too thin, remove the meat and reduce the liquid on the stovetop, or if too thick, add a small amount of chicken broth until reaching the desired consistency. The pulled pork can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Garlic Ranch Pulled Pork

Garlic Ranch Pulled Pork combines the rich, savory flavors of ranch seasoning with the bold taste of garlic to create a tender, juicy meat that practically melts in your mouth. This slow-cooked dish transforms an ordinary pork shoulder into a versatile main course that can be used for sandwiches, tacos, or served alongside your favorite sides.

This recipe simplifies the cooking process by utilizing a crock pot, allowing you to achieve restaurant-quality pulled pork with minimal effort. The combination of dry ranch seasoning and fresh garlic infuses the meat with flavor while the low and slow cooking method ensures the pork becomes tender enough to easily shred with two forks.

• 4-5 lb pork shoulder (Boston butt)
• 2 packets dry ranch seasoning mix
• 8 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 tablespoon black pepper
• 1 teaspoon salt
• 1 onion, roughly chopped

Trim excess fat from the pork shoulder and cut into 3-4 inch chunks. Rub the meat with olive oil, then coat thoroughly with ranch seasoning, salt, and pepper. Place the seasoned pork in the crock pot and add the minced garlic, chopped onion, and chicken broth. Cook on low for 8-10 hours or on high for 5-6 hours, until the meat is tender enough to shred easily. Once done, remove the meat from the crock pot and shred using two forks, then return it to the pot and stir it into the cooking liquid.

For optimal results, let the shredded meat sit in the cooking liquid for an additional 15-20 minutes before serving. This allows the meat to absorb more flavor and remain juicy. If the final result seems too liquidy, remove the meat with a slotted spoon or drain some of the excess liquid before serving.

When storing leftovers, keep the meat in its cooking liquid to maintain moisture and flavor. The pork can be refrigerated for up to 4 days or frozen for up to 3 months. If the meat seems dry when reheating, add a small amount of chicken broth or the reserved cooking liquid to restore moisture.

Sweet and Smoky Coffee-Rubbed Pulled Pork

Sweet and smoky pulled pork combines the rich flavors of coffee, brown sugar, and smoky spices to create a tender, melt-in-your-mouth meat that's perfect for sandwiches, tacos, or standalone dishes. The coffee not only adds depth to the flavor profile but also helps tenderize the meat through its natural acidity.

This crock pot version simplifies the traditional smoking process while still delivering complex flavors and that sought-after tender texture. The low and slow cooking method allows the pork to absorb all the seasonings while breaking down the connective tissues for that perfect pull-apart consistency.

Ingredients:

• 4-5 lb pork shoulder (Boston butt)
• 2 tablespoons ground coffee
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1 large onion, sliced
• 4 cloves garlic, minced

Mix the ground coffee, brown sugar, and all dry spices in a bowl to create the rub. Pat the pork shoulder dry with paper towels and coat thoroughly with the coffee-spice mixture, massaging it into all surfaces. Place the sliced onions and minced garlic at the bottom of the crock pot, then place the seasoned pork on top. Pour the apple cider vinegar and chicken broth around the sides of the meat, being careful not to wash off the rub.

Cook on low for 8-10 hours or until the meat easily shreds with a fork. Once done, remove the pork from the crock pot and let it rest for 15 minutes. Shred the meat using two forks, removing any excess fat. Return the shredded meat to the crock pot and mix with the cooking liquid to keep it moist and flavorful.

For best results, trim excess fat from the pork shoulder before applying the rub, but leave some fat cap on top for moisture and flavor. The coffee rub can be made ahead and stored in an airtight container for up to two weeks. If the finished pulled pork seems too liquid, remove the meat and reduce the cooking liquid on the stovetop before recombining.