Pulled Pork Recipe (VIDEO)
Slow Cooker Pulled Pork is our favorite way to make shredded pork because the meat is so juicy and tender. The sweet and smoky barbecue flavor makes it perfect for pulled pork sandwiches.
This is an easy, crowd-pleasing crockpot recipe everyone will love. Watch the video tutorial and it will make your mouth water! P.S. You can even freeze leftover pork for another busy weeknight.
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Slow Cooker Pulled Pork Recipe:
My sister Svetlana is a natural cook; someone who throws lots of ingredients together and it turns out amazing. This is her recipe and as the story goes, she had planned to make a pot roast and purchased the wrong kind of meat! This crockpot bbq pork turned out to be the best kind of mistake and is now a family and reader favorite.
This pork is easy to prepare; just toss everything into the slow cooker and it does all of the work. You can use all of that free time for making some delicious sides to go along with your meal. We love serving this with our favorite coleslaw (pictured above). This would also be delicious with a side of our smashed potatoes or crispy baked potato wedges.
Ingredients for Pulled Pork:
Here are the things you will need to make pulled pork in a slow cooker: a large onion, 6-7 lbs of boneless Pork Shoulder Chuck Roast, and a simple homemade pork rub with salt, black pepper, and paprika.
For the marinade, you’ll need chicken broth, BBQ Sauce (use homemade Barbecue Sauce or Stubb’s Sticky Sweet storebought), liquid smoke, Worcestershire sauce, fresh garlic, and brown sugar. The liquid smoke is optional but does add great smoked pulled pork flavor.
How to Make Pulled Pork:
Shredded Pork in the crockpot doesn’t get any easier. There is no pre-cooking or searing required. Watch the video tutorial below.
1. Add diced onion to the bottom of the slow cooker.
2. To make the Pulled Pork Rub, combine 1 Tbsp salt, 1 tsp pepper, and 1 tsp paprika. Sprinkle seasonings over the meat and massage to rub the seasoning into the meat. Place meat in the slow cooker.
3. For the marinade, combine: 1 cup chicken broth, 1 cup BBQ sauce, 1 Tbsp liquid smoke, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar and 3 pressed garlic cloves then stir to combine. Pour the marinade over the pork.
4. Cover and set the crockpot on low for 8 hours. Remove the meat to a large bowl and remove any fat. Shred with two forks. Pour some of the remaining sauce in the slow cooker over the pork, adding it to taste. Brush the shredded pork with more BBQ Sauce.
How to Serve Pulled Pork:
The great thing about crockpot cooking is it’s easy to take along and serve other places outside your home while still keeping things hot and fresh. Here are a few ideas of other ways to use this great crockpot recipe. Pulled pork leftovers are the best kind of leftovers!
- BBQ Pulled Pork Sandwiches on a soft potato bun is our favorite way to serve shredded pork.
- Pulled Pork Tacos are a fun twist to Taco Tuesday!
- Shredded Pork Nachos served with tortilla chips, cheese, and all the fixings are great for parties.
- Pork Wraps are delicious with some corn and black beans.
- Pork Salad is a smart and lighter meal option, adding pork for protein.
- Pulled Pork Sliders are so good in homemade dinner rolls.
More Easy Slow Cooker Recipes:
For those busy days, try some of our other crock-pot meals:
- BBQ Chicken – Great with coconut coleslaw.
- Bolognese Sauce – Prepped in the morning, ready when you come home.
- Crockpot Lasagna – Just as good as the classic recipe, but easier.
- Slow Cooker Chicken Chili – A tasty twist on a traditional favorite.
- Shredded Chicken Tacos – A quick, fun dinner party idea.
Watch How to Make Pulled Pork:
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Pulled Pork Recipe
Ingredients
- 1 large onion
- 6 lbs boneless Pork Shoulder Chuck Roast, (or 2 smaller roasts totalling 6-7 lbs)
- 1 Tbsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 cup chicken broth
- 1 cup your favorite BBQ Sauce
- 1 Tbsp liquid smoke, optional but nice
- 2 Tbsp Worcestershire sauce
- 3 large garlic cloves, pressed
- 2 Tbsp brown sugar
Instructions
- Chop 1 large onion and place it into the bottom of the slow cooker.
- Combine 1 Tbsp salt, 1 tsp pepper, and 1 tsp paprika and generously sprinkle the pork roast. Massage the roast to rub the seasoning into the meat. Place meat over the onions.
- For the marinade, combine: 1 cup chicken broth, 1 cup BBQ sauce, 1 Tbsp liquid smoke, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar, and 3 pressed garlic cloves. Stir to combine. Pour the marinade over the pork.
- Cover and set on low for 8 hours. Remove the meat to a large bowl and remove any fat. Shred with forks. Pour any drippings from the crockpot over the meat to taste then brush meat with warm barbecue sauce to serve.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
We absolutely 💯 percent love this recipe. We have been searching for a recipe We both like and this is dynamite 💥💥💥
Natasha, I am going to retire soon and will have time to prepare meals. Your recipies are 🌟🌟🌟🌟🌟 I’m so excited to try all your recipies. Thank you, thank.
Sounds great! Thanks for this review, I hope you will love all of the recipes that you will try.
This is the most awesome recipe for pulled pork and so easy. We smoked it for 2 hours in the Weber grill to get some bark at 250degrees. Because of this I did not add any liquid smoke. This meant that it didn’t take as long in the slow cooker, but it came out so juicy and delicious. The recipe for the sauce is so easy too and adds so much flavor. Definitely our favorite way to make pulled pork from now on.
Hello Andrea, nice to hear from you and thank you for sharing your experience trying our Pulled Pork Recipe. We’re glad to know that you loved it so much!
Made this for my coworkers tonight. Everybody loved it! . the only thing I would change is the amount of chicken broth to put in. Next time I will just put 1/2 cup. It made too much liquid consistency. But an excellent recipe! Will definitely make it again!
Hi! If I make 3 lb of roast… do I half all the other ingredients and keep for 8 hours???
Hi Alice, it should still take about the same amount of time. You can check it at 6 and 7 hours, and you’ll know it’s ready if it’s easy to pull the meat apart with forks.
I made this pulled pork exactly (almost) as written & it was fantastic!! I used sweet smoked paprika & my husband loved the smokey flavor from the liquid smoke & the paprika combined!! No need for an outdoor “smoker” guys!! I did move the pork from the liquid to cool & just used my fingers to separate meat from bones & fat. Also, I made a 3 lb. roast instead & used this full recipe of ingredients for 6 good size sandwiches!! Love this!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Carol!
I made your pulled pork recipe yesterday …sooo good! I also made your recipe for barbecue sauce to use in the pulled pork recipe. I did use half of the pepper and paprika called for in each recipe. I was afraid it was going to be too spicy hot. My question is can you freeze the pulled pork at some point? Oh and I chopped the pork instead of shredding. Thank you so much for the recipe!!!
Hi Elizabeth, this will freeze well.
Recipe is on my menu for Boxing Day this year. I would like to make it ahead (so I’m not pulling the meat apart with 14 people watching me 😊) if I froze the finished meat what would be your suggestion for reheating (in the slow cooker). Thank you,
Hi Kim, this would work to make it a day ahead and then reheat the following day. If you need a quicker reheat, I would suggest a deep skillet to reheat it. You can also reheat in the crock pot – put it on low if you have some time to warm it up or set it to high and keep an eye on it and turn it down to warm once it’s well heated through.
Tried this today. Turned out great. Instead of making it into pulled pork, made it a roast. Used an instant pot on slow cook for five hours, then added potatoes and carrots. Pressure Cooked it for another half hour. Made a gravy with the juices. Excellent flavor.
Thank you for sharing, Jonathan! That sounds amazing.
Hi Natasha,
We love these flavors and have made it 3 times. Setting this all in my crock and will let it sit overnight in fridge, cooking in the morning. Haven’t seen this addressed before but the 1st two attempts, so much liquid cooked out of the roast that it bubbled over and seeped into the interior of the crockpot. It was a baked on mess. This time I am omitting the broth. Hoping we get enough flavor from the other ingredients (and no major cleanup inside the aluminum part!). Wish me an easy cleanup this go round!
Hi Miriam! I’m glad your family loves these! Thank you for sharing.
Hi Natasha.
Love all your recipes. I’ve made this pulled pork a couple of times and as a few others have mentioned they find it to be bland. By adding additional bbq sauce after the pork has been removed from the slow cooker it becomes really good and tasty. I did notice today that you have a picture of smoked paprika with your ingredients and myself and others could be using regular paprika as your recipe list calls for Paprika and not smoked. Should we be using smoked paprika and do you think this will help with the flavor. Thank you for all your amazing recipes !
Hi Debbie, regular or smoked paprika works will in this recipe! I hope you love it!
Hi Natasha. I just noticed in your video you mentioned that you used 2 tablespoons of liquid smoke but only one tablespoon of liquid smoke is in your list of ingredients. This might of been why I found my pulled pork to initially be bland and I’d like to try it again. Can you please let us know if it’s 1 or 2 tablespoons. Thank you so much !
Hi Debbie, the written recipe is correct. We reduced it to 1 Tbsp as we found 2 to be overpowering with some brands.
Thank you so much for responding Natasha. I’m making it tomorrow and I know it will be amazing ! Thanks for all your wonderful recipes !
I’m sure it will be!
If I don’t have a crockpot, what temperature and time should I use in the oven?
Hi Maria, It would probably work well in a dutch oven, using a cooking method like this (Martha Stewart’s) . I would prepare everything the same as for the slow cooker except put it in the dutch oven at the end instead of the slow cooker.
Going to make this tomorrow!
Natasha I love all your recipes
You are my go to person for cooking!!
Thank you for your trust, Donna. I hope you will love the recipes that you will try!
Any advice on adapting it to the InstantPot? I do not have a slow cooker and even if you can do it in the instantpot, it would be great to have it done quicker
Hi Maria, an instant pot or pressure cooker will cook foods much quicker than a slow cooker so you would want to cut the time down significantly. I haven’t tested this particular recipe in an instant pot but from what I’ve researched online, it looks like you would want to cook it on manual high pressure for 45 minutes then let it depressurize for 10 minutes naturally before releasing the remaining pressure via the valve at the top. I hope that helps!
Hi Natasha ,
Do I need to add the chuck roast. I have tried many of your recipes, my family loves them.
I’m so glad you love this recipe, Monica!
I like that you add the amount of the ingredient in your description for combining everything.
Never thought about it but you made it effortless to read!
Thanks for appreciating that, Debbie!
Hi.Thank you for the many great recipes of which I have already used some, and at the moment I am making a pulled beef from a slow cooker.Instead of smoke, I gave smoked paprika, I hope it will work.
Marek Herman
Fingers crossed! I hope you love this recipe, Marek!
Hi Natasha.
Thank you for all of your delicious recipes. Can’t wait to make this. If i’m cooking a 4 lb. boneless Pork Shoulder on low in my slow cooker do I cook it for 8 hours or cut the time in half to 4 hours ?
Hi Debbie, it should still take about the same amount of time. You can check it at 6 and 7 hours, and you’ll know it’s ready if it’s easy to pull the meat apart with forks.
Hi Natasha. Thanks for this amazing recipe. I ended up going with the 6lb. pork just because i read about how much the pork would shrink and am I ever glad that I did. I wasn’t able to get the exact bbq sauce that you used and my pork was on the bland side when taken out of the slow cooker. I guess the sauce I used was a thinner consistency than yours and it diluted too much. I did add quite a bit more bbq sauce than you did in the video after and the outcome was excellent !! Thank you once again for all your hard work and amazing videos. Shout out to Vadim for his excellent video skills !
I’m so glad you enjoyed it, and it all worked out, Debbie! Thank you for your wonderful compliment!
My family love this pulled pork recipe. Really good, and so easy to make.
Isn’t it the best with a recipe is a hit for the entire family!! That’s just awesome! Thank you for sharing your wonderful review!
This pork is RIDICULOUSLY GOOD!
I cooked it overnight (silly), woke up at 3 am from a super good smell! Couldn’t fall asleep after that.
Whole family (husband and three kids) required this pork after they finish eating it!!!
Highly recommend. Natasha, You are the best!
Oops, too early but I’m sure it was all worth it! Thanks for sharing that with us, Jane.
Hi Natasha! Could I use pork shoulder rib? That’s all they had available at my local store.
Thank you!
Hi Kelly, I haven’t tried that but I think it would work.
Could you use a boston butt instead?
Hi Kimberly, boston butt is great for pulled pork. It works with both cuts of meat, and here is some information on the difference between pork butt and pork shoulder cuts.
I tried your slow cook pulled pork recipe love it I look for
ward to your recipes thank you so much for sharing
You’re welcome, Theresa! I’m so happy you enjoyed that.
We made this yesterday for Father’s Day dinner along with your coleslaw & it turned out great! Everyone really like it. Thank you for this great recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, Debbie!
I add pineapple to my coleslaw will that be good with your pulled pork recipe.
I bet that gives it a nice crunch! Thank you so much for sharing that with me.
I used smoked paprika instead and skipped the Liquid Smoke. The whole house loved it. Thanks for sharing!
Thanks for your great feedback and review! Glad you loved it.
Hi, will this recipe work on a 10lb boneless pork loin sirloin? If so what adjustments would I need to make?
As usual, YUM! Such an easy, tasty recipe. And it made my house smell amazing!
Love it! Thanks for your great review, Taisa.
I want to make this ahead for a group of 25 youth and adults. How many servings does this recipe make? Thank you! 🙂
Hello Gina, Servings: 8 people for pulled pork sandwiches it is also on the recipe card. If you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
Hi Natasha,
I just wanted to say, I love reading your recipes and have not made one bad meal yet. I always receive compliments and I always give the credit to you.😊. I would like to try this recipe however I had to buy two little pork roasts as I could not find one large. My question is would I sprinkle the dry rub measurements you have listed for each roast or would that be too overpowering? Thank you again for your help!
Marisa
Hi Marisal, I would use the seasoning in proportion to how much meat you have.
Hi Natasha
Can you freeze pulled pork, I did too much
Yes, this will freeze well.
For a slow cooker pulled pork recipe, liquid smoke is mandatory, not optional.
I don’t have a crockpot – can this be done in an oven?
Hi Ivanka, It would probably work well in a dutch oven, using a cooking method like this (Martha Stewart’s). I would prepare everything the same as for the slow cooker except put it in the dutch oven at the end instead of the slow cooker.
Please change recipe to reflect 1 TB smoke instead of 2. Too late for my butt! Making this now. Didn’t read comments till now. :/
Thanks for letting me know! I had changed it in the print-friendly version a long time ago and forgot to update the youtube video list. Fixed!
Hey Natasha,
My husband and I are huge fans of all your recipes we have made so far! Giving this one a try tomorrow, but all I could find at store was bone-in pork shoulder. Hopefully that will be ok? Thank you in advance!
Hi Kristina, I haven’t tested this recipe with bone-in, but I would probably let it go 8-10 hours or until very tender.
Made this recipe today and it rocked, as do your other recipes. Only feedback is that the marinade is too much and next time I will cut it in half. This is my go to pulled pork from now on.
Hi Jon, thanks for your comments and feedback. Yes, you may adjust the marinade if you feel like it is too much.
Looking forward to making this but just realized I only have a red onion. Will that completely change the flavor? Or will it be ok to use?
Hi Kristin, that will work fine too. It wouldn’t change the flavor that much.
Can I do this recipe with a beef brisket??
Hi Elizabeth, I haven’t tested that to say it will work but it may! If you happen to try it I’d love your feedback.
Yes and no. The point is to cook the meat so that it is so tender that it falls apart. Different rules for pork & beef. For brisket, 6-8 hrs in the oven or stove top simmered covered. 8-10 hrs in crock pot, 90 minutes in a pressure cooker (60 min under pressure, followed by a half hour simmering with spices.
Although the Natasha’s Kitchen recipe doesn’t recognize it, there are 2 schools of pulled pork sauce. One uses tomato, per Natasha’s Kitchen. The other, which I prefer, has no tomato and is vinegar based. For beef, you want to go with a tomato based sauce. I would simplify it by using a Hickory or Mesquite smoked commercial BBQ sauce and add some thyme & Worcestershire Sauce. Maybe some smoked paprika,
Do you have a good coleslaw recipe
Hi Lucy, yes, you can find our coleslaw recipes HERE. I hope you enjoy this recipe.
Hi Natasha! I’m planning on making this recipe this week, but as I have a small family: just me, my hubby, and a 2 year old, I don’t need 6lbs. If I cut the meat in half, do I also cut all the other ingredients in half? And do I adjust the amount of time it cooks? Thanks!!
Hi Kali, yes, halving this recipe will work great. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Nice
Hi Natasha, Is the 8 servings above to be used in a regular sized bun? If using dinner rolls, how many servings is this recipe for? Thanks!
Hi Kristine, it’s for the regular-sized bun. I haven’t measured it that way yet but definitely just close to this number too.
This is hands down my go to pulled pork crockpot recipe! So easy and so delicious!
Thank you so much, Shannon! I’m glad you loved it.
Hi Natasha in your video you say to put 2 tablespoons of liquid smoke. But in the recipe you have one tablespoon. I put like in video.
Hi Josee, the written recipe is correct. We reduced it to 1 Tbsp as we found 2 to be overpowering with some brands.
Hello Natasha, what type of salt do you use? I’m looking forward to trying this recipe!
Hi Elaine, I use fine sea salt for most everything. Sometimes I use kosher salt, but I will always specify if I use something besides a fine sea salt.
Hi! Can you make this with pork tenderloin? I have two in the freezer I need to cook. If so, how long and high or low? Thank you!
Hi Tiffany, I think that would work but start checking it at 4 hours on low because it is a thinner cut of meat and it doesn’t have as much fat so you don’t want to overcook it. P.S. have you tried our roasted pork tenderloin? It’s literally one of the top 3 recipes on my blog (out of about 700) and has excellent reviews. I hope you give it a try!?
Hello Natasha, what type of salt do you use?
Hi Elaine, I use fine sea salt for most everything. Sometimes I use kosher salt, but I will always specify if I use something besides a fine sea salt.
Can you make this in the slow cooker on high for 4 hours in stead of 8?
Hi Julie, I haven’t tried cooking this on high, but if I did, I’d put it on high for 4 hours then turn to low for 2 more hours or until it pulls apart easily to be sure it’s done.
Hi there, we dont eat pork but I’m looking for a good bbq pulled chicken recipe. Can I use chicken instead on this recipe?
Hello Katie, you can check my Slow Cooker BBQ Chicken recipe.
Hi Natasha,
Does bone in change cooking time?
Hi Judy, I haven’t tested this recipe with bone-in, but I would probably let it go 8-10 hours or until very tender.
I woke up to a wonderful smell coming from my kitchen. Took a tiny taste, so tender and flavorful. Now, I need to find some ideas to use this 7.5 lb deliciousness. No bread limits us, so I think we’ll be having lots of salads and lettuce wraps! 🙂
Yum! I know that smell, so so good! Thank you for sharing that wonderful review, Linda! I’m glad you enjoyed it, and don’t you just love how versatile this recipe is.
Made this last night, came out phenomenal. Kids asked for it for lunch . Didn’t change a thing. Great recipe
That is the best when kids love what we parents make. That’s so great!
This was amazing and SO tender! My husband, who is not a pulled pro fan, loved it. He put it on some nachos he made.
Hello Sarah, that sounds perfect. This is definitely great with nachos, I’m glad you and your husband enjoyed this recipe!
Can you make half of this recipe and how long to put in crockpot?
Hi Starr, we have the slow cooker version HERE. Yes, you can halve this recipe. I hope this is helpful.
Hey Natasha, I would love to see some kind of hibachi steak filet with bacon fried rice!! I get it at my favorite Japanese restaurant but I always love your recipes so if you had a version I would attempt it myself!!
That sounds good! Thanks for your suggestion, Shannon. I’ll try if it’s something that we can do in the future.
Would this work with a 7 pound bone in pork?
Hi Angelina, I haven’t tested this recipe with bone-in but I would probably let it go 8-10 hours or until very tender.
Would love to see this in an “Instant Pot” version. Has anyone substituted smoked paprika?
I haven’t tried that yet to advise, maybe others can comment and share!
Would a pork loin work well in this recipe?
Hi Karen, someone commented and shared this “I make this with boneless pork loin, have made 3 or 4 times and I love it! I finally found my permanent BBQ recipe. Thanks!” I hope that helps!
We really enjoyed this, including my kids! And it was so easy to make. I used a boneless pork loin (because that’s what I had on hand) and it turned out great! Will definitely make this again.
So wonderful to hear that, Erin. I am so glad you and your kids enjoyed this pulled pork recipe!
Can you use pork sirloin roast?
Hi Debi, Pork sirloin? It might be a little dry for this, but it may still work. I’d probably cut the meat in half if using a sirloin to make sure it cooks through well.
Prepping this now, it it ok to leave rub in pork overnight and prep marinade and put in the fridge to use tomorrow morning. Have a morning appointment so can’t waste time.
Great idea! I hope you love this recipe John!
Can I use minced garlic instead of pressed garlic clove?
Hi Lauren, that should work!
Amazing recipe! Definetly a HIT!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Just made this yesterday and I was surprised how BOMB this recipe is. Had to come back to write a comment. It’s perfect with your coleslaw recipe! Thank you for all that you do! You’re my ‘go to’ for all of my meal plans!
I’m so glad you enjoyed that Viktoriya! Thank you for that amazing review!
I made this yesterday, it was so delicious. I will definitly be making it again. Thank you from Australia
You’re welcome! Glad you enjoyed this dish!
Hey Natasha I was wondering if I can use this recipe but put it in the insta pot?
How long would you recommend to pressurize it for?
Thank you!!
HI Kris, I haven’t tested that yet but it would be a great experiment and I will add it to my list. If you test it out before me, please let me know how it goes.
Made this easy pulled pork at my firehouse last rotation, the guys loved it… very easy to make and very delicious! (Firefighters are usually outstanding cooks).
Thanks Natasha
That’s so awesome! Thank you so much for sharing that with us Ilya!
Big fan of your recipes. I am trying to make this in my instant pot on slow cook mode, it only has 2-3 hours left and it’s still uncooked. Do you know what I did wrong?
Hi Jamie, it should cook in that time but I’m more than happy to troubleshoot. Did you substitute anything or alter the time or heat level by chance?
Could you use smoked paprika instead of regular paprika?
Hi Kathy, I saw someone commented on this ” I made this yesterday using smoked bbq sauce and smoked paprika because I couldn’t find liquid smoke in Australia. It tasted sooo good!” Hope that helps.
The “slow cook” option on the instant pot is at a lower temperature than regular slow cooker.
Thank you for sharing that with us.
I had to cook it for 9 hrs in low. So the second time I did 2 hours on high than turned it to 8 hrs on low. Great recipe.
That’s so great, Dustin!
This turned out fabulous! Thank you for the easy recipe!
I’m so glad you enjoyed this recipe, Allyson! Isn’t the flavor amazing!
one of our favorites!
One of our favorites also! That’s so great, Rachael!
What an easy and delicious recipe! I also love all the suggestions for using up pulled pork in case of leftovers. My favourite is to top nachos!
I bet this is so good over nachos! Great idea, Julia!
This is seriously the easiest to follow most delicious pulled pork recipe I’ve ever made. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
This is definitely a winner. I have a picky family and it got their approval, which is no easy task. Thank you
That’s just awesome! Sounds like you found a new favorite, Brandy!
Can this recipe be made in a dutch oven instead of a slow cooker?
Hi Eleanor, It would probably work well in a dutch oven, using a cooking method like this (Martha Stewart’s). I would prepare everything the same as for the slow cooker except put it in the dutch oven at the end instead of the slow cooker.
Is there honey in this? The one picture looks like honey going into the marinade.
Hi Ann, are you referring to the photo with the liquid smoke being poured in? This recipe does not call for honey bit it does have brown sugar. I hope that helps.
I make this with boneless pork loin, have made 3 or 4 times and I love it! I finally found my permanent BBQ recipe. Thanks!
That’s so great! It sounds like you have a new favorite, Susan!
I accidentally bought pork loin roast boneless instead of pork shoulder and went ahead made it. It’s cooking now. I hope it’ll still work pulled pork. Will it?
Thank you, Holly
Hi Holly, pork loin roast is a very lean meat and not generally recommended for use in pulled pork, but I have had a couple of readers report good results using pork loin. I hope it works well for you!
Hi! just wondering if this would work on high for 4-5 hours?
Hi Jocelyne, I haven’t tried cooking this on high, but if I did, I’d put it on high for 4 hours then turn to low for 2 more hours or until it pulls apart easily to be sure it’s done.
Amazing!! It was definitely worth the wait. My family loved it. Thanks for recipe.
I’m so happy to hear that! Thank you for sharing your great review!
Can I use a bone in pork
Hi Maria, I haven’t tested this recipe with bone-in but I would probably let it go 8-10 hours or until very tender.
Hi, I have not made this just yet but plan on making it for my son’s graduation party this month. I am cooking for 30+ people. I will need to make several of these. Do you have any tips for making larger amount? I will be making in the oven or a larger roaster. Thanks!
Hi Amy, my 2 pieces of meat were 6-7 lbs together. If you have a large enough crockpot and wanted to make a double batch, that would work to put both of them in. For 30+ people you may need 2 crock pots.
This recipe looks delicious! I plan to use it tomorrow. How do you think adding 1-4tbsp of bourbon would work in this? I’ve never really cooked with bourbon (other than adding it to buttercream frostings and stuff), but I’ve seen a few other recipes adding it to their pulled pork. I have no idea of the amount needed, but I imagine the flavor could work in this?
Hi Garrett! I honestly haven’t tested that so I cannot advise. If you experiment please let me know how you like that!
Can you use a pork butt for this recipe?
Hi Janine, yes I think that would work fine, to use the butt cut.
Just wondering if this can be made with a boneless pork loin?
Hi Lilly, We used boneless pork for this recipe.
Would like coleslaw recipe!!
Hi Pat! You may find a couples versions following this link here! I hope you enjoy that!
This recipe is the best pulled pork recipe I’ve tried, and I’ve tried quite a few. Definitely do not omit the liquid smoke as this added such a depth of flavor. Also do not omit the onions. I had so much pork I had to split it in two separate slow cookers, one of which did not have onions. The batch with onions was better. This will be my go to recipe for pulled pork going forward! Thanks so much for this awesome recipe!
You’re welcome, Trisha! I’m so happy you enjoyed it Thank you for sharing your great review!
This was seriously the BEST pulled pork recipe I have ever used/tasted! My hubby, the super picky eater really liked it. Thank you for an awesome recipe!
I’m so happy to hear that! Thank you for sharing your great review!
Trying your pulled pork today after eating Turkey left overs for 2days! What sides would you recommend ? Veggie?
We like it on a bun or with some coleslaw. Make yourself a pulled pork sandwich or pulled pork taco topped with extra BBQ sauce, or serve it as a savory side.
This is my go-to recipe for pulled pork. I’ve made it numerous times, with and without the liquid smoke. It’s always moist and flavourful. However, I do add an amazing Apple Coleslaw, which in my opinion takes it to the next level.
That sounds fancy!! Thank you for sharing that!
Delish!
Thank you Mel!
Is there a way to convert this recipe for an Instant Pot?
Hi Luba, I haven’t tried this one specifically in an Insta Pot. I think it is possible though. If you experiment please let me know how you like it!
Tried it and the pork turned out dry and stiff.. not sure if I over cooked it or what. I am new to the Instant pot so not sure what I did wrong on my end
Hi Luba, an instant pot or pressure cooker will cook foods much quicker than a slow cooker so you would want to cut the time down significantly. I haven’t tested this particular recipe in an instant pot but from what I’ve researched online, it looks like you would want to cook it on manual high pressure for 45 minutes then let it depressurize for 10 minutes naturally before releasing the remaining pressure via the valve at the top. I hope that helps!
Delicious!! Just made some today and planning to make it again in near future.
Awesome! I’m so happy to hear that! Thank you for the great review!
Hi there
Really excited to try this! How do I know exactly when the pork is done. I’m using a 5lb boneless sholdour? I just don’t want to over cook. Any suggestions?
We recommend following the cooking instruction but since times vary so checking the internal temperature may help verify 🙂
Can I use Frozen tenderloin? And if so what changes should I make? Under a time crunch.
Hi Patricia! I have not tried using a frozen roast, so I can’t say for sure. You would definitely have to increase the cooking time. If you test it out, let me know how you like it!
Hi Natasha
I ended up make a run to the store to get a fresh one. Thank you for your response. Every one loved the recipie. I strained the juices and left the onion bits in a serving dish as a topping. Hubby loved the flavour.
Awesome! I’m so glad you enjoyed it!
Just finished making this with a pork loin. I was very nervous because of it being a loin AND I didn’t have any chicken broth, so replaced with just water.. it is absolutely DELICIOUS! This recipe will be added to my favorites. Thank you 😊
I’m so happy you were able to make that work! Thank you for sharing this with us, Danielle!
Followed the recipe to the letter (doubled it however). Added liquid smoke as suggested and used a loin that was 4.6 pounds. Other than increasing the cook time to 10 hours no other changes.
Turned out WONDERFUL. My first time making pulled pork in the crockpot. Will definately do it again!
I’m so happy to hear that, Ro! Thank you for sharing your great review!
Reading this is literally making my mouth water! I was wondering if Pork Butt could be substituted?
Hi Gale, yes that will work great! 🙂
My sister made this last night for a party and it was AMAZING! We all had to get the recipe. Thanks!
My pleasure Dyan! I’m glad to hear the recipe is an absolute hit. Thanks for sharing your awesome review!
Hi. I have a 10 lb bone-in pork shoulder. How long would you suggest to cook it for?
Hi Jessica, I haven’t tested this recipe with that cut but I would probably let it go 8-10 hours or until very tender.
Hi Natasha, I love this recipe! It was my first time using a slow cooker and makes for easy meal planning on my student budget because of all the leftovers! What bun would you recommend using? I used an olive oil ciabatta bun which was good, just wondering what you use.
Hi Ally, a variety of buns would work and I do think the ciabatta sounds really good! The one in the photo is a potato bun from Winco.
HI Natasha, Sounds great! Planning on making this for a party. Any thoughts on making this recipe a day ahead, so I could shred it earlier? How would you recommend reheating it? In the crockpot again on low? Do you think it would dry the meat out? Thanks!
Hi Jenny, this would work to make it a day ahead and then reheat the following day. If you need a quicker reheat, I would suggest a deep skillet to reheat it. You can also reheat in the crock pot – put it on low if you have some time to warm it up or set it to high and keep an eye on it and turn it down to warm once it’s well heated through.
Thank you so much! Everyone LOVED the meat and asked for the recipe. It worked out perfectly, cooking and shredding the meat the day before, then reheating on low the day of the party! thank you
Hi Natasha! Like Jenny, I’m looking to make for a party ahead of time. After shredding the meat, would I just put it back in crock pot with the juices and then just reheat that all the next day on low? Thanks!!
Hi Jennifer, yes that is how I would reheat it as well.
If time permits do you think it would be helpful to Season the pork and let set overnight in fridge or do you think this wouldn’t make much of a difference?
Thanks,
Travis
Hi Travis, with the slow cooking and then shredding, it isn’t necessary to marinate in advance.
Ok, thank you for getting back to me on this. My pork shoulder will be going into the crock pot in about an hour…wish me luck 🙂
You’re welcome Travis! Please let me know what you think!
It turned out great and my whole family loved it…very tender and flavorful! However, I will say, I also made your recipe for Smashed Pot’s to go along with it and they stole the show…OMG, I could’ve eaten the entire tray myself they were soooo good!
That’s great to hear! I’m glad to hear everyone enjoys the recipes. Thanks for sharing your wonderful review!
I just had this for a ladies club meeting at my house and it turned out wonderful! I will definitely keep this recipe on hand to make again. I used a 7 pound pork shoulder that I trimmed. One of the girls, that I go camping with, commented that we needed to add this to our repertoire of camping meals for times when her son doesn’t feel like smoking a pork butt. Thanks so much for the recipe!!
You’re welcome Jenny! I’m glad to hear the recipe is such a hit. Thanks for sharing your fantastic review!
Hi Natasha! I’m a big fan 🙂 Your recipes are great! I don’t have a slow cooker pot. Can I prepare this recipe on a normal pan on gas stove top? If it is possible, can you give some advice? Thanks.
Hi Virginia, It would probably work well in a dutch oven, using a cooking method like this (Martha Stewart’s) . I would prepare everything the same as for the slow cooker except put it in the dutch oven at the end instead of the slow cooker.
I can’t find the link to the coleslaw. Can you share where to find the recipe?
Hi Kristina, we have 2 great coleslaws that we use: coconut coleslaw and apple coleslaw. If I were to choose a favorite, it would be coconut but both are very good.
This was the best pulled pork recipe I’ve ever used. I used a pork loin instead of the shoulder. Thank you for sharing.
You’re welcome Vickie! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review!
Can you use a smaller pork shoulder with the same amount of other ingredients? Or would you half all ingredients?
Hi Lori, I would cut the sauce in half if using half the amount of meat and if it is still the same size of slow cooker, you might consider cutting the meat in half so it is sitting closer to the sauce and does not get dry.
Hi, Natasha,
How many coconut coleslaw sandwiches does this pulled pork recipe make?
When you make the coconut coleslaw sandwiches, do you find that you have a 1:1 ratio of coleslaw to pulled pork? Or does one or the other run out first?
Do you use this pulled pork recipe to make anything else?
I’m asking because I usually only make food to serve two people (me and my husband). Often times, we find ourselves eating the same leftovers for over a week…which can get a bit sickening.
Hi Victoria, that is a tough question since I didn’t measure exact quantitites. If you are planning to serve all of the meat as sandwiches and are planning to do 1:1 amounts, I would probably do 1 1/2 times to double the coconut coleslaw recipe that we have posted. We usually just refrigerate the leftovers and enjoy them later but we do always have alot of people around to eat them :). I haven’t tried freezing this but I bet it would be a good candidate for freezing leftovers.
This is an amazing recipe, I adventured off the reservation a bit replacing brown sugar with chili honey and instead of chicken broth sub with beef broth.
I’m glad you love it! Thanks for sharing your great review with other readers!
Natasha,
Could you cook it in the slow cooker on high for 4-6 hours to shorten cooking time?
Hi Megan, haven’t tried cooking this on high, but if I did, I’d put it on high for 4 hours then turn to low for 2 more hours or until it pulls apart easily to be sure it’s done.
I have a 5 pound Pork Loin. Do you think I will have good results using this recipe with this cut of meat?
Hi Allison, I haven’t tried it with a pork loin, so I can’t say for sure, but one of my readers wrote in with the following review: “I made this today, and we all loved it! Thank you so much for the great recipe! By the way, I used a 3.5 pound pork loin.” You might want to cut the pork loin in half if it is a 5 lb pork loin.