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Crockpot Pulled Pork Recipes

Category Pork
Your crockpot is the perfect appliance to use for making tasty pulled pork. This page contains crockpot pulled pork recipes.


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By 2 found this helpful
April 28, 2010

This is a great, easy recipe that feeds a crowd!



Mix the spices and rub into the meat. Let stand in in the refrigerator, covered, overnight. Cook in the crockpot for 5 hours on high, 10 hours on low.

Remove and shred using forks. Toss any large pieces of fat. Take all of the liquid and put it in a saucepan, skimming as much of the melted fat off as possible. Add 2 cups of store bought bbq sauce and bring to a boil. Put the sauce and shredded meat back in the crockpot and you are ready to serve it on rolls with cole slaw topping, or in baked potatoes with cole slaw on the side.

These make great sliders served on smaller rolls. A fourth of July favorite in our house, and it takes up no grill space!

Servings: 10
Time:10 Minutes Preparation Time
5-10 Hours Cooking Time

Source: My own recipe

By Ginny from Murrells Inlet, SC

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By 1 found this helpful
February 9, 2009

This is super easy, super good. Something to make on Superbowl Sunday!



Coat the inside of the crock pot with vegetable spray, like Pam. Place 1/2 of the onion slices in the bottom of the crock pot. Put pork roast on top of the onions. Top with remaining onions. Pour the 2 bottles of BBQ sauce on top of the onions and roast. Add 1 cup of water.

Cover with lid. Cook for 8 hours, until meat is easily separated with 2 forks.

Once roast is done, remove from the crock pot carefully, and place on a cookie sheet to cool. Once cool enough to handle, pull the meat apart into shreds.

Stir the sauce and onions in the crock pot. Add water, slowly, if needed for a thinner sauce. Return the meat to the crockpot and mix. Warm thoroughly, before serving.

Use hamburger or hot dog buns. If you plan to serve the pulled pork with coleslaw, hot dog buns work best. The hot dog buns work well for kids too.

If there is any left, I put bun-sized amounts of meat into small plastic tubs and freeze. The smaller meal size are quick and easy to pop into your lunch bag or just for a quick meal.


Source: This is my own recipe, after a few "trial runs". It is very easy to do on any day. I make extra to freeze in a meal-sized portion for one of those days you don't feel like cooking.

By KJ from Gilcrest, CO

Comment Was this helpful? 1

March 23, 2018

This is one of those recipes where you can throw together in a slow cooker and have a meal by dinner. Effortless, delicious and perfect for left overs. You can prepare pulled pork on buns, sandwiches, wraps, rice, mac n' cheese, nachos, sliders, pizza; the possibilities are endless.

Prep Time: 10-15 minutes

Cook Time: 5-6 hours

Total Time: 5-6 hours

Yield: 8 people


  • 5 lb Pork roast
  • 2 1 large/1 small onions
  • 1 Tbsp mustard
  • 1 cup barbecue sauce
  • 1 Tbsp Worcestershire sauce
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 Tbsp chili powder
  • 1/2 tsp cinnamon
  • 4 drops Liquid Smoke
  • 3-4 cloves garlic
  • 2-3 dried thyme tems


  1. Prep your ingredients - dice white onions (I used one large and one small onion). Smash a couple of garlic cloves.
  2. In your slow cooker, add your pork roast, diced white onions and garlic cloves with dried thyme (these were from my backyard).
  3. For the marinate I used mustard, barbecue sauce, apple cider vinegar, brown sugar, cinnamon, worcestershire sauce, and liquid smoke. Combine everything and stir.
  4. Pour over pork roast and set your slow cooker pot on high for 5-6 hours, or until ready.
  5. Two ways we enjoyed the pulled pork was with quinoa and a wrap.
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May 19, 2014

If you are looking for a delicious make ahead meal give this pulled pork a try!

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May 27, 20140 found this helpful

Pulled pork is super easy to make. You can learn how to make them at home in a crockpot with this short video.

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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
August 22, 2008

I need a recipe for crock pot pulled pork, North Carolina style (vinegar based). Can anyone help me out?

Barb from Mountaindale, NY


August 22, 20080 found this helpful

Hi Barb-

I have the easiest recipe for crock-pot pork; however, the BBQ sauce I use is not vinegar based. I purchase a pork tenderlion and "Sweet Baby Rays" (THE BEST!) BBQ Sauce. Place the pork tenderlion in the crock-pot; pour 3/4 of the bottle of BBQ sauce over tenderlion. Flip tenderlion over to coat all sides.


Cook on high for 3.5 to 4 hours. Transfer tenderlion onto a large plate. Using a fork in each hand, pull pork apart; shredding into bite-size pieces. Pour the remainder of the BBQ sauce over pork and mix throughly.

Barb- maybe your grocery store sells the NC style BBQ sauce that you could use inplace of the Sweet Baby Rays.

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August 22, 20080 found this helpful

(Eastern style)

1 (3 lb.) boneless pork shoulder (an inexpensive cut is okay)
1 sm. onion, sliced thinly
1 1/4 tsp. salt, divided
1/4 tsp. pepper
1/2 - 3/4 c. cider vinegar
1 tbsp. Texas Pete (cayenne pepper sauce)
2 tbsp. sugar
1/4 tsp. crushed red pepper

Preheat oven to 300 degrees. Cut pork into 4 or 5 pieces and
place in a Dutch oven. Add onion, 1 teaspoon salt, pepper and
about 1/2" water. Cover tightly. Cook 2 1/2 to 3 hours.
When meat has cooled enough to handle, drain and pull apart into
shredded pieces. Set aside to cool.


Prepare Sauce: Mix vinegar, hot pepper sauce, sugar, red pepper,
remaining salt. Cook slowly 10 minutes. Add pork and warm
through. If you prefer more of a sauce base, add a little of
your favorite BBQ sauce. Serve with slaw and buns. This is an
easy crowd pleaser.

"Emma Patrick" <emmapatrick

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August 22, 20080 found this helpful

Lexington Vinegar Sauce for BBQ
(Western NC Style)

2-1/2 cups cider vinegar
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon hot sauce
4 teaspoons salt
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon white pepper
1 &frac; tablespoons rub (recipe to follow) or your favorite barbecue

Combine the vinegar, ketchup, brown sugar, hot sauce, salt, hot
red pepper flakes, black pepper, white pepper, and rub in a
large non-reactive bowl with &frac; cup of water. Whisk until the
sugar and salt dissolve. Alternately, place the ingredients in a
large jar and shake to mix. Stored in a jar in the refrigerator


the sauce will keep for several weeks. Bring to room temperature
before using.
Yield: Makes about 3-1/2 cups.


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August 22, 20080 found this helpful

Rub recipe for pork shoulder:

4 teaspoons sweet paprika
1 tablespoon brown sugar
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 to 1 teaspoon cayenne pepper

Place the paprika, brown sugar, salt, black pepper, white
pepper, mustard, garlic powder, and cayenne in a small bowl and
stir to mix.


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August 22, 20080 found this helpful

Eastern North Carolina Style Vinegar Sauce & Cole Slaw Emma

1 cup water
5 cups distilled white vinegar
3 tablespoons salt, or more to taste
3 tablespoons sugar
3 tablespoons freshly ground black pepper
2 tablespoons hot red pepper flakes, or more to taste
3 tablespoons hot sauce, such as Tabasco or Texas Pete

Pt the vinegar, salt, sugar, black pepper, hot red pepper
flakes, and hot sauce I a large non-reactive bowl, add 1 cup of
water, and wisk until the salt and sugar dissolve. Or place the
ingredients in a large jar and shake to mix. Taste for
seasoning, adding more salt and/or hot red pepper flakes as
necessary. The sauce can be refrigerated for several weeks.
Bring it to room temperature before using.

Yield: Makes about 6 cups.

North Carolina-Style Coleslaw

1 large head green cabbage
1 -1/2 Eastern North Carolina-Style Vinegar Sauce
Salt (optional)

Remove the core from the cabbage and discard it. Cut the cabbage
into 8 chunks. Finely chop the cabbage in a food processor using
the metal blade and pulsing the motor (this is a chopped, not
sliced or slivered, slaw). Work in several batches so as not to
overcrowd the processor bowl.
Place the cabbage in a large non-reactive bowl and stir in the
vinegar sauce. Taste for seasoning, adding more vinegar sauce as
necessary. Let stand for 10 minutes, then taste again, adding
more vinegar sauce and/or salt as necessary. The coleslaw can be
made up to 4 hours ahead. Store it in the refrigerator, covered.
We put this slaw on our pork barbecues in NC or eat as a side
with pulled pork.

Yield: 6 to 8 cups

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August 22, 20080 found this helpful

Lexington BBQ Recipe
Should be 1 1/2 tablespoons of rub
1/2 cup of water in the directions

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Answer this Question...

December 12, 20161 found this helpful

Get a taste of Hawaii with this slow cooker kalua pork recipe. This page contains crockpot kalua pork recipes.

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ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

April 28, 20100 found this helpful

I had some excellent pulled pork in a restaurant. It was served in a sandwich, but with BBQ sauce on the side, not on the pork. The chef/owner said it was cooked in a Crockpot, then placed into a pan Au Jus.

Holly from Richardson, TX


Crockpot Pulled Pork

"Au jus" means has broth added to it. The edges were crispy, the whole item not in the least bit dried out, nor too juicy. The only sweetness was in the sauce. (12/17/2007)

By Holly

Crockpot Pulled Pork

This is so much easier than you can imagine! Just get a good pork roast, or if your crockpot's big enough, I'd use a pork roast and a whole pork tenderloin. Line the bottom with some neutral veggie like celery sticks to keep it from sticking and to add just a hint of flavor (you'll throw them away when you're done). Toss everything into the pot and don't add much liquid, maybe 1/4 cup chicken broth or water but no more, turn it on low, and go to bed.

In the morning, place the whole thing on a platter and go at it with a couple of forks (easier after it's sat on the platter to cool for fifteen minutes or so). Use a big barbecue-style fork to hold the roast in place and a regular dinner fork to start scraping ("pulling") back the meat into long shreds. Keep going until it's the consistency you want. That's it!

For more flavor, toss the celery but leave any liquid in the crockpot (most of it will be juices from the pork itself). Toss the shredded ("pulled") pork back in, give it a stir, and let it cook on high for an hour or two, or on low while you go about your day.
For dinner as you described your meal, just heat up your favorite barbecue sauce and serve it on the side. Stir the pork just before serving to moisten and flavor all of it.

Pork roasts and tenderloins are so flavorful on their own that very little seasoning is needed. If you like, you can coat the roast before cooking with a couple tablespoons of sage and/or cracked black pepper, but that's just an addition and isn't necessary for what you want to do.

A baked apple is so good as a side or dessert for this meal: Scrub and core your apples, toss right-side-up into a microwave-safe dish, put a half teaspoon of butter or your favorite spread into the center of each apple, add a sprinkling of cinnamon, nutmeg, and/or clove to each, plus about a half teaspoon of brown sugar, and microwave on high for 2 minutes. If it doesn't feel done (poke a fork into one of the apples and if it's pretty soft, it's done), keep microwaving 30 seconds at a time until you like the texture. (12/18/2007)

By dwrites.

Crockpot Pulled Pork

I found using boneless pork loin marinaded overnight in a can of beer with 1 tsp. garlic then dump into crockpot makes an awesomely tender pork, the leftovers I then use a couple days later just adding some bar-b-q into a skillet warm up, and I had 2 great meals. (12/19/2007)

By miniduck

Comment Was this helpful? Yes
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