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Crockpot Pulled Pork

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


  • One (1) 5 lb pork butt, or one you know will fit in your crockpot
  • 1.5 Tbsp. chili powder
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  • 1 Tbsp. each onion and garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/4 tsp. cayenne
  • 2 cups of your favorite bbq sauce
  • rolls or baked potatoes
  • store bought or home made cole slaw


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 ginnywest from Murrells Inlet, SC

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April 29, 20100 found this helpful

This is outstanding!

Reply Was this helpful? Yes

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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 cookwie

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

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