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Best Slow cooker Pulled Pork recipes?

Im looking for a good reliable slow cooker recipe for pulled pork. Thanks!

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  1. There are soooo many recipes out there it's going to be hard to nail down a response here. What are you looking for? BBQ? A pork based stew?

    In the meantime, I very strongly suggest you simply type in "crock pot pulled pork" in Google and sift through those hundreds, if not thousands of crock pot pork recipes. Your question is in my opinion simply too broad and the recipes are too simple to get any real help. In other words, Google will give you far more choices than you can ever get here.

    1. Do you own a smoker or a charcoal grill?

        1. I've had great luck with this recipe:


          Very easy, and delicious, and the meat can be used in many different ways as you see fit.

          1. Hi!

            I make pulled pork using the following recipe:


            But, I make it in the crockpot, on low for 8-10 hours. It's very good.

            Good luck!


            1. sorry for the breadth of my question. You are right, there are too many options. I dont own a smoker or charcoal grill, just a slowcooker that I was hoping to cook the pork in. Heres something to narrow it..
              I once had a wonderful peach bbq pulled pork sandwich, I'm assuming it used some peach preserves or something in the sauce. Any ideas that are like that?

              4 Replies
              1. re: hungryabbey

                Not "recipes". Concepts. You'll want about a cup or so of "liquid" to go with the meat.

                BBQ Pork - use a bottle of your fav BBQ sauce as the liquid.
                Peachy Pork - Chop up a couple peaches. Or add a jar of peach jam.
                Kahlua (Hawaiian) Pork - just water, a tbsp of Kosher salt per pound and a splash of Liquid Smoke.
                Mexican Puerco - 3 or 4 chopped up roasted poblanos or hotter chiles, a couple tablespoons of cumin and a half cup of water.
                "Just" pulled pork? A cup of water and 1 tablespoon of Liquid Smoke.

                  1. re: KiltedCook

                    With the help of several of these threads, we made deeelicious pulled pork in a crock pot this weekend.
                    Sliced onions, garlic, cider vinegar, vinegar hot sauce, a little beer, overnight on Low with a pork shoulder. I emmersion-blended the cooked out onions when the meat came out to be pulled, and reduced the juices a little while adjusting the garlic/hot sauce flavor.
                    Pretty awesome, and a big party hit on small buns with cole slaw. I used the layer of fat to start up some jambalaya rice.

                    My conclusion is there's probably no bad way to do this, and you could swing plenty of different ways with the flavor profile.

                    Just curious, what happens when you start with too much liquid in the crockpot? I've never made anything in a crock pot before...

                    1. re: pitu

                      If you start with too much liquid, you'll end up with WAY WAY too much liquid.

                1. My recipe for pulled pork is a simple one:

                  Put a sliced onion in the bottom of the crockpot.
                  Add whatever pork roast you want.
                  Pour over the top - one bottle of beer
                  And approx. 2/3 cup of your favorite barbecue sauce

                  Cover and cook several hours.

                  Remove pork, pull it apart with forks, serve with the onions and the jus on a hard roll.

                  1. I recently did two pork shoulders one day after the other in my crock pot. I put a rub on the first one that was penzey's adobo seasoning mix, a little bit of chipoltle powder and some salt and pepper. On the second one I put a rub mix that I usually put on my ribs or brisket before braising/smoking that's got a lotta stuff including salt and brown sugar.

                    In the bottom of the pot I put chopped onion and a can of chicken broth, then I put in the shoulder. It's too tall for my lid to fit, so I covered it with heavy duty aluminum foil and let it cook. The first one I let cook around 8 hours, it was just fine, the second cooked more like 10 hours. The second one was softer than the first, but both were wonderful.

                    After I pulled the pork (removing gristle and stuff) I mixed it with some my favourite bottled BBQ sauce (Stubbs spicy). Yum! :)

                    1. I've done the same one as butterfat mentioned twice now and sooooooo fantastic. If you like peach flavors, I would also add some to your bbq sauce at the end and even with the liquid during the crockpotting. I wonder if adding a touch of peach salsa or jam would be nice.

                      5 Replies
                      1. re: lexpatti

                        It does look pretty perfect. I'll try this and add some peach jam in with the bbq sauce.

                        1. re: lexpatti

                          Using the rub from lexpatti/butterfat, I applied it to a pork loin last night and have had it in the slow cooker for the last 4 hours. Come 6:00-ish, I REALLY hope it tastes as great as it smells! Will be curious to see how the loin "pulls", but a pork shoulder was just way too large for my needs or wants.

                          1. re: CocoaNut

                            good luck, next time ask the butcher (even at grocery store) to cut pork shoulder in half or as much as you want. The fat really makes it great in a shoulder or butt. making me hungry. You'll have to tell us how it worked out.

                            1. re: lexpatti

                              Given that I didn't use the butt, I am very pleased with the outcome. Fortunately, I did check it after 7 hours and it was falling apart at that point so out it came. And it "pulled" remarkable well - actually *looks" like the real-deal. But! it's consistency isn't close. Although moist and tender, it doesn't have the softness that the shoulder provides.

                              Just FYI, the recipe for the rub makes enough to easily cover a large pork butt, so given that I used a loin, and only half of it, I only used about 1/3 of the rub - which is wonderful. As I always do, the first time I use a recipe, I follow it exactly. In this case, the cumin is the standout flavor with salt following closely behind. Surprising, with what I'd consider a lot of pepper, it wasn't hot at all although I only used one teaspoon of cayenne. The heat would also be dependent on the heat level of the chili powder used. Additionally, for my taste, it was a little on the salty side (and I like salt) and with pork, I prefer a little more sweetness - so next time I'll make adjustments accordingly.

                              Anyway, thanks for putting the recipe up! As to using the loin, I'd do it again if I couldn't find a small enough butt. The one's at my grocery yesterday were all upwards of 8 lbs and for only 2 people, even half of it would be a lot of leftovers. Maybe I could find a 6 lb-er which would work better - taking into consideration the bone and melted out fat.

                              1. re: CocoaNut

                                Great! I do the same with recipes - adjusting the next time. I did use coke as my liquid - gave it some carmel flavor. I also added some of the juice back in when I forked it - adding some bbq sauce. It freezes well too.,

                        2. Ok: inspired. I'm having a party this weekend, and realize that a slow cooked pork shoulder may be just the ticket for one of the mains on the food table (buffet-style). The overarching flavor profile of the evening will be vaguely middle eastern. Any ideas for tweaking a slow cooked pork shoulder with those flavors?

                          2 Replies
                          1. re: litchick

                            Sure this is long gone, but za'taar, garlic and onions would be nice -- za'taar has sumac, oregano, and sesame seeds, and is a great short cut to the middle east. Works in lentils too...

                            1. re: pitu

                              Or a little cinnamon/cardamon--a bit Moroccan.

                              Although "pork" and "middle eastern" is somewhat oxymoronic...