CrockPot Pulled Pork

CrockPot Pulled Pork
This was the first recipe I ever created on my own. If you have read my story, you know I taught myself how to cook while transitioning to Paleo. This recipe for crockpot pulled pork is close to my heart and still gets made weekly in our household, 4 years later. My favorite thing about this crockpot pulled pork, ANYONE can make it. Seriously, it’s that simple.

Crockpot Pulled Pork

This next question might anger some Texans, but who needs a smoker when you have a crockpot? I know it’s quite a large claim to say this rivals some of the best bbq pulled pork around but this crockpot pulled pork recipe has been converting people one by one. My amazing friend Abel from the Fat Burning man actually credits this recipe for our friendship.

Pair this crockpot pulled pork with the accompanying Beasty BBQ Sauce and you have a crowd favorite with minimal work. We actually make this recipe using 10 pound pork shoulders from Cook Pigs, and then freeze all the pulled pork for months. We use it to make sandwiches, soups, frittata’s and loaded nachos (recipe in The Paleo Kitchen).

I truly believe that cooking should be easy and fun and that is what creates the most elegant of flavors.

Once you have this recipe for crockpot pulled pork mastered, you can venture into a few of my other pulled pork recipes. They are just as delicious and have other options for cooking. Here they are:

What is your favorite way to eat pulled pork. I personally like pairing mine with some of my favorite side dishes. Here they are:

4.8 from 43 reviews
CrockPot Pulled Pork
Prep time
Cook time
Total time
Serves: 8
  • 4 lb bone in pork shoulder
  • 4 tbsp smoked paprika
  • 2 tbsp sea salt
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 1 tbsp ground black pepper
  • 1 tbsp dried oregano
  • 1 tbsp ground white pepper
  • 2 tsp cayenne pepper (leave out if to spicy)
  • 1 full batch of Beasty BBQ Sauce
  1. Mix all of the above ingredients except the pork shoulder and the BBQ sauce in a small mixing bowl, mix it all well making your spice rub
  2. Massage the spice rub all over the meat in every crevice you can find
  3. Wrap tightly in a double wrap of plastic wrap and refrigerate for at least 3 hours, I did mine overnight. You can refrigerate this for up to 3 days
  4. Unwrap the roast and place it in your crock pot, add ¼ cup of water and turn your crock pot on low and cook for 8-10 hours until the meat is fork-tender
  5. Transfer your roast to a cutting board
  6. Pull the meat apart by tearing the meat into thin shreds with two forks or your fingers
  7. You can either put all the meat back in the juices in the crockpot, or
  8. Place all the shredded meat back in the crock pot and toss with Beasty BBQ Sauce and heat on low for 60 minutes until hot.
  9. Serve and enjoy

  ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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  1. Went out, bought a slow cooker, made the spice rub, made the bbq sauce, put it all together and … I must admit, I was so skeptical about how it would turn out. But, MAN. Absolutely food truck or restaurant quality pulled pork. Great recipe George. Many thanks. It’s also a winner with fried eggs, coriander and a bit of hot sauce for breakfast.

  2. Delicious and easy. Made it on Father’s Day so no grilling for Dad. I used half the rub amounts for a 5+lb butt and used black for white pepper since I don’t have that. After pulling the meat the night before, I refrigerated the meat and liquid separately. The next morning, I removed the fat that had congealed on top as I do try to limit the amount of animal fat we eat. The meat itself still has enough fat to be tasty! Then I reheated the meat in the crockpot with some of the liquid to keep it moist. Also made half the beasty BBQ sauce recipe and served each separately. The meat was a hit and has nice flavor on its own. I encouraged folks to take a taste of the beasty sauce, but not everyone chose to use it over bottled BBQ sauce. I’m wondering if the color, being more orangy than dark red/brown was a factor? Thanks for a keeper recipe.

  3. Hi George,

    Ok I just made this recipe, everything turned out perfectly, but dude. This thing is so hot, I felt like I was summoning the devil by the end of the process. I live in Australia so I am used to hot, but this amount of chili is like a raging fire in my mouth. On the bright side I am looking forward to the spice increasing my metabolism, to its maximum and then some.


  4. This recipe is a winner! We made it for a family gathering and everyone loved it. We just made it again for some friends. This time we made tacos with it! Add some slaw, cilantro, lime and cotija cheese it was awesome!

  5. Hi George – thank you so much for this and all of your recipes! I’m curious if you’ve tried this in the instapot yet, and if so – how would you recommend cooking it?

  6. hi! i want to make and add the sauce but should i remove all of the liquid in the pot first/as well? Or, leave some to mix in with the sauce? (this recipe is awesome….pork is already delicious without the sauce!)

  7. Made this recipe a few months back and it was AWESOME! Since starting paleo over a year ago I have made quite a few of your recipes and I am never disappointed, they have all been 5 star!

  8. Hi George..hit on your recipe last night. Used your spice recipe but like one of the other readers only used about half on a 3-4 lb roast (saved the rest for next time!). I cooked mine overnight on low about 10 hours. I took it out of the liquid, pulled it, added a couple large spoonfuls of the liquid back in and mixed in some Sweet Baby Rays Sweet & Spicey. I put a thin piece of red onion on my bun and OMG best pulled pork I ever made and I’ve tried a lot of recipes! I look forward to making your barbecue sauce next time. Thank you for a great recipe!

  9. I used this recipe with the bbq sauce we had at home and everyone liked it. Had a guy born and raised in Texas say that it was great! I’d say it’s a winner for my first ever pulled pork! Loved it.

  10. The meat does not cook with only 1/4 cup of water in the crock pot. I found that it works better if you cook the sauce and the meat together in the crock pot. The flavours are very good, especially the pineapple (I used the smaller amount).

  11. Are you supposed to use all the seasoning on one roast? Seems like a lot of salt?? I used about 1/2-2/3 of it on a 3.5 pound roast. I didn’t use any cayenne. It was very good, but maybe would’ve been even better with the whole batch of seasoning. Didn’t have time to make the sauce, but it was great without any sauce. My husband says the recipe is a keeper. Thanks! I meant to give it 5 stars but hit the 4 star and for some reason cannot change it.

  12. Just need to let you know, since discovering this recipe for pulled pork a year ago, this is the ONLY way I make it. It’s fantastic!

  13. I’m making this for a dinner party on Saturday for 10 people. My local butcher is advising to use pork neck rather than pork shoulder as he doesn’t have a shoulder big enough. How do you think this would come out? (Rated 5 stars in anticipation as the recipe is obviously awesome)

  14. This recipe should come with a ‘heat’ warning but then again i should have seen the red flags with the ingredients, guess that’s my newbie fault. Thankfully, a quick hot water rinse tamed the pork enough for us to enjoy it and my husband was all in with your beasty bbq sauce. Loved trying something new and will be a bit more aware of those ‘tongue numbing’ ingredients! :D

  15. Phew made it to the bottom, dedication to comment on your to die for Pulled Pork Recipe George!! My first time slow cooking pulled pork and I absolutely love it. After 8 hours it just beeped at me now, pulled it all apart and had to stop myself from eating it. Leave it for tomorrow and the next day. Instead of the BBQ sauce I just added a bottle of our homemade passata in the pot along with the spices! Delish

  16. This looks phenomenal! How do you think it would work using pork tenderloin? My market doesn’t have any other cuts right now, but I would love to try this.

      1. I thought this as well, until I tried it. Tenderloin is frequently the only antibiotic free pork cut at my grocery store, so I gave it a go.

        2-3 lbs of tenderloin, rubbed in olive oil and spices + 1/2 cup sauce, chopped onions on low for 8 hrs. It’s great!

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