I rub a garlic herb mix into a pork loin, and in my Crock Pot Pulled Pork Recipe one unexpected pantry ingredient changes everything and will make you want to read on.
I can never resist a secret slow cooker win and this Crock Pot Pulled Pork Recipe usually delivers. Rubbing a pork shoulder (Boston butt) with garlic gives it that punch, and slow time turns it fall apart tender so the outside gets those caramelized edges.
People always act surprised like it’s some big trick, but honestly I mess up the rub half the time and it still becomes this smoky, messy pile of yum. If you like bbq that’s not fussy, you might wanna peek at my version, because there’s one tweak I keep trying that changes everything.
Ingredients
- Rich in protein and fat gives moist shreddable meat great for leftovers
- Adds caramel sweetness and helps form a sticky glaze when heated
- Smoky warm flavor without heat deepens color and savory notes
- Brightens the dish with tangy acidity cuts richness and balances flavors
- Pungent aromatic bite that builds savory depth use minced for even spread
- Sweet when slow cooked adds body and subtle sweetness to sauce
- Provides final sweet smoky tang controls overall sweetness and sauciness on sandwich
- Olive oil helps sear and adds healthy fats and subtle fruitiness
- Herbal earthy note that lifts sauces and pairs well with pork
Ingredient Quantities
- 3 to 4 lb pork shoulder (Boston butt), bone in or boneless
- 2 tbsp olive oil
- 2 tbsp packed brown sugar
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 1/2 cup apple cider vinegar
- 1/2 cup low sodium chicken broth
- 1 to 1 1/2 cups barbecue sauce, your favorite
How to Make this
1. Pat the 3 to 4 lb pork shoulder dry and trim any crazy big chunks of fat, then rub it all over with 2 tbsp olive oil so the spice mix sticks.
2. In a small bowl mix 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Rub that all over the pork, get into the crevices, don’t be shy.
3. Optional but worth it: heat a skillet over med-high heat and sear the pork 2 to 3 minutes per side until browned. This adds flavor, but if you’re short on time you can skip searing and put it straight in the slow cooker.
4. Place the sliced medium onion and the 3 cloves garlic, minced, in the bottom of the crock pot. Put the pork on top, fat side up if it has one.
5. Pour 1/2 cup apple cider vinegar and 1/2 cup low sodium chicken broth around the pork, not over the spice crust. This keeps the meat moist and gives a little tang.
6. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the pork falls apart and an instant read thermometer reads about 195 to 205 F in the thickest part.
7. Carefully remove the pork to a cutting board or large dish and tent with foil. If it’s bone in remove the bone now, it should slip right out. If you want less fat, skim the juices in the crock pot with a spoon.
8. Use two forks (or stand mixer if you’re lazy) to shred the pork into big, juicy chunks. Mix in a few tablespoons of the reserved cooking liquid to keep it moist, taste and adjust salt if needed.
9. Stir in 1 to 1 1/2 cups barbecue sauce, either in the slow cooker or in a skillet over low heat, and let it warm with the pork for 15 to 30 minutes so flavors meld. If you like it saucier add more of the cooking juices or BBQ sauce.
10. Serve hot on buns, over rice, or straight from the crock pot. Leftovers keep great in the fridge for 3 to 4 days and freeze well, just reheat gently so it doesn’t dry out.
Equipment Needed
1. Slow cooker or crock pot (6 to 8 quart) — the whole recipe cooks in this, so get one big enough
2. Large cutting board — for trimming the pork and slicing the onion
3. Chef’s knife — sharp, for trimming fat and chopping garlic and onion
4. Small mixing bowl and measuring spoons — for the dry rub and to measure the vinegar/broth
5. Measuring cup (1 cup) — for the 1/2 cup liquids and the BBQ sauce amount
6. Heavy skillet or cast iron pan (optional) — to sear the pork if you want extra flavor
7. Tongs and/or spatula — to move the pork without tearing the crust
8. Instant read thermometer — to check that 195 to 205 F doneness
9. Two forks or a stand mixer and a large spoon — for shredding and stirring in the juices and sauce, plus a ladle or large spoon to skim fat if you want less grease
FAQ
Crock Pot Pulled Pork Recipe Substitutions and Variations
- Olive oil -> Canola oil, vegetable oil, or avocado oil. Any neutral oil works for browning, avocado oil has higher smoke point so it’s nice if your pan gets hot.
- Brown sugar -> Maple syrup, honey, or coconut sugar. If using syrup or honey, cut other liquids by a tablespoon or two so the mix isn’t too runny.
- Smoked paprika -> Regular paprika plus a pinch of ground cumin or a little chipotle powder. Use same amount of paprika and add a small pinch of the smoky spice to get that smoky note.
- Apple cider vinegar -> White vinegar, lemon juice, or red wine vinegar. Same quantity works but lemon juice will add a brighter citrus tang, red wine vinegar is a bit fruitier.
Pro Tips
– Salt and rub ahead of time, like the night before if you can. Pat the pork dry, coat with the spice mix and let it sit uncovered in the fridge for at least a few hours. It helps the rub stick and the flavors penetrate, plus the surface dries a bit so you get better browning when you sear. Dont skip patting it dry first.
– Sear for real if you got the time. A quick 2 to 3 minute brown on each side adds way more flavor than just throwing it in the crock pot. Also, sear the fat cap if it has one, that rendered fat carries flavor into the meat. If youre short on time, at least hit it with a hot oven or broiler for a few minutes to get some color.
– Save and use the cooking liquid smartly. Pull off a cup before you shred, chill or skim the fat, then add a few tablespoons back while shredding to keep the pork juicy. If you want less fat, refrigerate the juices and lift the hardened fat off the top the next day, then reheat the liquid and mix with your BBQ sauce.
– Dont overmix the sauce into the pork right away. Warm the BBQ sauce separately, taste and tweak with a splash of vinegar or a little extra brown sugar if it tastes flat, then fold it in and let it sit on low for 15 to 30 minutes so the flavors meld. For leftovers freeze in portions with some sauce, and reheat slow and gentle so the meat stays tender.
Crock Pot Pulled Pork Recipe
I rub a garlic herb mix into a pork loin, and in my Crock Pot Pulled Pork Recipe one unexpected pantry ingredient changes everything and will make you want to read on.
8
servings
659
kcal
Equipment: 1. Slow cooker or crock pot (6 to 8 quart) — the whole recipe cooks in this, so get one big enough
2. Large cutting board — for trimming the pork and slicing the onion
3. Chef’s knife — sharp, for trimming fat and chopping garlic and onion
4. Small mixing bowl and measuring spoons — for the dry rub and to measure the vinegar/broth
5. Measuring cup (1 cup) — for the 1/2 cup liquids and the BBQ sauce amount
6. Heavy skillet or cast iron pan (optional) — to sear the pork if you want extra flavor
7. Tongs and/or spatula — to move the pork without tearing the crust
8. Instant read thermometer — to check that 195 to 205 F doneness
9. Two forks or a stand mixer and a large spoon — for shredding and stirring in the juices and sauce, plus a ladle or large spoon to skim fat if you want less grease
Ingredients
-
3 to 4 lb pork shoulder (Boston butt), bone in or boneless
-
2 tbsp olive oil
-
2 tbsp packed brown sugar
-
1 tbsp smoked paprika
-
2 tsp garlic powder
-
1 tsp onion powder
-
1 tsp dried oregano
-
1 tsp dried thyme
-
2 tsp kosher salt
-
1 tsp freshly ground black pepper
-
3 cloves garlic, minced
-
1 medium onion, sliced
-
1/2 cup apple cider vinegar
-
1/2 cup low sodium chicken broth
-
1 to 1 1/2 cups barbecue sauce, your favorite
Directions
- Pat the 3 to 4 lb pork shoulder dry and trim any crazy big chunks of fat, then rub it all over with 2 tbsp olive oil so the spice mix sticks.
- In a small bowl mix 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Rub that all over the pork, get into the crevices, don't be shy.
- Optional but worth it: heat a skillet over med-high heat and sear the pork 2 to 3 minutes per side until browned. This adds flavor, but if you’re short on time you can skip searing and put it straight in the slow cooker.
- Place the sliced medium onion and the 3 cloves garlic, minced, in the bottom of the crock pot. Put the pork on top, fat side up if it has one.
- Pour 1/2 cup apple cider vinegar and 1/2 cup low sodium chicken broth around the pork, not over the spice crust. This keeps the meat moist and gives a little tang.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the pork falls apart and an instant read thermometer reads about 195 to 205 F in the thickest part.
- Carefully remove the pork to a cutting board or large dish and tent with foil. If it’s bone in remove the bone now, it should slip right out. If you want less fat, skim the juices in the crock pot with a spoon.
- Use two forks (or stand mixer if you’re lazy) to shred the pork into big, juicy chunks. Mix in a few tablespoons of the reserved cooking liquid to keep it moist, taste and adjust salt if needed.
- Stir in 1 to 1 1/2 cups barbecue sauce, either in the slow cooker or in a skillet over low heat, and let it warm with the pork for 15 to 30 minutes so flavors meld. If you like it saucier add more of the cooking juices or BBQ sauce.
- Serve hot on buns, over rice, or straight from the crock pot. Leftovers keep great in the fridge for 3 to 4 days and freeze well, just reheat gently so it doesn't dry out.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 235g
- Total number of serves: 8
- Calories: 659kcal
- Fat: 47g
- Saturated Fat: 16.4g
- Trans Fat: 0.2g
- Polyunsaturated: 6g
- Monounsaturated: 23g
- Cholesterol: 159mg
- Sodium: 660mg
- Potassium: 695mg
- Carbohydrates: 16g
- Fiber: 1g
- Sugar: 12g
- Protein: 40g
- Vitamin A: 300IU
- Vitamin C: 3mg
- Calcium: 50mg
- Iron: 2.5mg