Crockpot pork is a revelation. Place your pork shoulder into the Crockpot and leave it there for four to eight hours, it comes out all fall-apart and salty and full of flavor.
I love the way I can put it in in the morning, go off to work, and come home to dinner waiting, smelling great, and ready for hungry kids and even the house smells delicious. And then I have leftovers the next day.
I love how easy it is, and that I can leave it and know a delicious meal is being prepared for me!
Here are some recipes on how to make Crockpot pork so it comes out perfect every time.
The 15 Best Crockpot Pork and recipes
1. Crockpot Pulled Pork
I like to make slow-cooked BBQ pork because it’s ten times as tasty and so versatile. I also like it because it only takes a couple of minutes to prep and then I get to spend most of the afternoon smelling it while it cooks.
The version below is a savory sauce and I use ample amounts of BBQ sauce to bump up the flavor.
Pair this with a couple of vegetables like Onions (and some coleslaw) for a complete meal!
Ingredients
- 3-4 pounds pork shoulder (pork butt), boneless
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup barbecue sauce
- 1/2 cup chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- Burger buns, for serving
- Coleslaw (optional), for serving
Instructions
1. Mix the brown sugar, chili powder, smoked paprika, ground cumin, salt and black pepper together in a small bowl. Pat this spice rub all over the pork shoulder.
2. Place the chopped onion and minced garlic into the bottom of the Crockpot.
3. Place the seasoned pork shoulder on top of the onions and garlic.
4. Pour the barbecue sauce, chicken broth, and Worcestershire sauce over the pork.
5. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat shreds easily with a fork.
6. Pull the pork out of the Crockpot and shred it with two forks; return the shredded meat to the juices in the Crockpot to mix. Serve the pulled pork in burger buns topped with coleslaw if you like.
2. Crockpot Pork Roast
When preparing my slow cooker pork roast (which is my favorite crockpot recipe), here are a few of my key ingredients. First off, I fine a liberal sprinkle of garlic gets everything started off right.
Also some rosemary; it lends a wonderfully fragrant note to the dish. Next, my trick is a splash of Worcestershire sauce.
And finally, I throw in some garlic and chicken broth – I love the flavor, and it makes it a hearty, filling meal.
Ingredients
3-4 lb pork shoulder roast
1 large onion, sliced
4 cloves garlic, minced
1 cup chicken broth
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and pepper to taste
Instructions
1. Season the pork shoulder roast generously with salt, pepper, thyme, rosemary, and paprika.
2. Heat the olive oil over medium-high heat in a large skillet and sear the pork roast, turning frequently, until it’s golden brown all over.
3. Put sliced onion and minced garlic in the bottom of the crockpot, then arrange the seared pork roast on top.
4. Mix up the chicken broth, soy sauce, Worcestershire sauce, and brown sugar and pour over the pork roast.
5. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is falling apart and easily shredded.
6. When done, remove the pork roast and shred with two forks; serve with the cooked onions and juices from the crockpot.
3. Crockpot BBQ Ribs
It’s hard for me to think of delicious dinners and not think of barbecue ribs that have been cooked low and slow. What I like about cooking ribs in a slow cooker is how the flavors easily penetrate the meat.
I like to use a smoky barbecue sauce, some garlic powder and brown sugar to give it a nice sweet touch. You can also give the ribs a little bit of paprika and chili for a spicy touch.
With the right seasoning, these ribs taste delicious and just about fall off the bone and make a meal to remember.
Ingredients
- 2 racks of baby back ribs or St. Louis-style ribs
- 2 cups BBQ sauce
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
1. In a small bowl, combine the brown sugar, smoked paprika, chilli powder, garlic powder, onion powder, salt, black pepper and cayenne pepper.
2. Peel the membrane from the inside of the ribs. Dry them on a paper towel. Sprinkle the spice mixture on both sides.
3. Cut each rack into 2-3 smaller pieces to fit in the crockpot. Place the ribs in the crockpot so they are evenly dispersed.
4. Smother the ribs with 1 cup BBQ sauce and re-cover the crockpot.
5. Cook on low for 6-8 hours or on high for 3-4 hours until ribs are tender and pull away from the bone.
6. Preheat your oven to 400°F (200°C). Transfer the ribs to a baking sheet and brush with the remaining BBQ sauce. Roast for 10-15 minutes, until the sauce has caramelised and become sticky. Serve hot and enjoy!
4. Crockpot Pork Chops
There is always something inherently comforting and satisfying about adding a hearty, homecooked meal to the dinner rotation, and I believe pork chops in the crockpot is one of the easiest and most tasty meals you can make. I like to use a cream of mushroom soup, and a splash of chicken broth.
I love that the cooking process is so low and slow that the meat comes out incredibly tender and flavorful each and every time.
Ingredients
- 4 pork chops, bone-in or boneless
- 1 tablespoon olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
1. Season both sides of the pork chops with salt and pepper.
2. In a large skillet over medium-high heat, heat the olive oil and then brown the pork chops on both sides (2-3 minutes) and place in the crock pot.
3. In another skillet, sauté onion and garlic until softened, about 3-4 minutes. Add to crockpot.
4. In a bowl, combine the chicken broth, mushroom soup, Worcestershire sauce, and dried thyme, and pour over the pork chops and onions in the crockpot.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until pork chops are tender.
6. To thicken the sauce, mix the corn starch and water together to form a slurry. Stir the slurry into the crockpot about 30 minutes before serving and cook on high until the sauce has thickened.
5. Crockpot Carnitas
In my mind, it’s often the thought of slow-cooked carnitas. The acidity of lime juice, the earthiness of cumin and oregano, and the sweetness of orange juice mixed with garlic all make for a hearty and easy meal.
My favorite part is watching the pork shoulder fall apart after hours of slow cooking.
Ingredients
- 3-4 lbs pork shoulder, excess fat trimmed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 large orange, juiced
- 1 lime, juiced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
Instructions
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add the pork shoulder and brown on all sides, 3 to 4 minutes per side.
2. Place seared pork shoulder in crockpot. Add chopped onion, minced garlic, orange juice, lime juice, oregano, cumin, chili powder, smoked paprika, salt, pepper, and chicken broth.
3. Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is very tender and shreds easily with a fork.
4. Remove the pork from the crockpot and shred it with two forks. Return the shredded pork to the crockpot and mix it with the liquids.
5. For extra-crispy carnitas, spread the shredded pork on the hot baking sheet, slide it under the broiler, and heat until the edges are crispy, 5 to 10 minutes. Watch closely or it’ll burn.
6. Serve the carnitas in warm tortillas with cabbage salad, and pico de gallo and salsa verde, or plain, with optional cilantro, diced onions, lime wedges.
6. Crockpot Hawaiian Pork
Whenever I prepare that fantastic island-inspired meal for me and my family at home, there are a few ingredients that make all the difference. Without the pineapple chunks, the dish would lack that Hawaiian sweet and tangy note.
It will be missing that savory, rich and umami taste without the soy sauce as well. The brown sugar adds sweetness and intensifies the richness of the dish.
The addition of red bell pepper brings crunch and color; the garlic, an edge. It is the interplay between them that makes this dish a classic in my kitchen.
Ingredients
- 3-4 lbs pork shoulder or pork butt
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon black pepper
- 1 cup pineapple chunks
- 1 bell pepper, sliced (optional)
- 2 tablespoons cornstarch (optional, for thickening sauce)
- 2 tablespoons water (optional, for thickening sauce)
Instructions
1. Place the pork shoulder or butt into the crockpot.
2. In a bowl combine pineapple juice, soy sauce, brown sugar, apple cider vinegar, garlic, ginger and black pepper. Pour over the pork.
3. Add pineapple chunks and bell pepper slices (if using) around the pork.
4. Cover and cook on low for 7-8 hours or on high for 4-5 hours until the pork is very tender and falls apart easily.
5. For a thicker sauce, remove the pork after cooking and set it aside. Mix cornstarch and water, and stir into the crockpot. Cook on high 10-15 minutes longer until the sauce thickens. Step 6: Shred the pork with two forks, return it to the crockpot and mix with the sauce before serving. Enjoy!
7. Crockpot Teriyaki Pork
This dish is soo good. When I make it, I like to use fresh ingredients to add flavor.
The base of the marinade is pork tenderloin, soy sauce, and brown sugar. For some sweet, tangy flavor I mix in some pineapple juice.
Then for the smack, garlic, ginger and sesame oil. I like to add some green onions on top at the end, it adds some crunch to the tender, juicy meat.
This dish is my favorite weeknight dinner. It’s soo satisfying, it’s great, and it’s super easy to make.
Just dump in the crockpot.
Ingredients
- 2 pounds pork tenderloin or pork shoulder
- 1/2 cup soy sauce
- 1/2 cup teriyaki sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/4 teaspoon black pepper
- 1 cup pineapple juice
- 1/4 cup rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds (optional for garnish)
- 2 green onions, chopped (optional for garnish)
Instructions
1. Place the pork tenderloin or pork shoulder in the crockpot. 2 In a bowl, combine the soy sauce, teriyaki sauce, brown sugar, honey, minced garlic, fresh ginger, black pepper scraped from a mill, pineapple juice, and rice vinegar before pouring over the pork.
3. Cover with a lid and cook on low for 6-8 hours, or until the pork is fork-tender.
4. Remove the pork from the crockpot and shred using two forks.
5. In a small bowl, mix up 1 tablespoon cornstarch stirred with 1 tablespoon water, until smooth; mix with the sauce in the crockpot and the mixture will thicken up a little. Add the shredded pork, and stir to combine.
6. Spoon teriyaki pork over hot steamed rice, and garnish with sesame seeds and chopped green onions, if desired.
8. Crockpot Pork and Sauerkraut
One of my favorite comfort foods consists of tender pork and sour kraut, cooked slowly with sliced apples, onions, apple cider, caraway seeds, brown sugar. It’s so delicious!
Mine is perfect for big family dinners, but it is so easy in the crock pot.
Ingredients
- 2 pounds pork loin or pork shoulder
- 1 (32-ounce) jar of sauerkraut, drained
- 1 apple, peeled and diced
- 1 onion, sliced
- 1 cup apple juice or cider
- 1 tablespoon caraway seeds (optional)
- Salt and pepper to taste
Instructions
1. Place the sliced onion at the bottom of the Crockpot.
2. Add the diced apple and the drained sauerkraut on top of the onions.
3. Salt, pepper and caraway-seed the pork loin, then lay it on top of the sauerkraut mixture.
4. Pour apple juice or cider over the ingredients.
5. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and fully cooked.
6. When finished, tear the pork into pieces with two forks and stir into the sauerkraut before serving.
9. Crockpot Pork Loin
I love to layer flavors and my go to ingredients include garlic because it adds a lovely, rich savoury quality. I use honey to provide some sweetness to the overall flavors.
I love the addition of fresh rosemary because it adds a fresh, bright quality that complements so well. This combination to me makes for something that is both balanced and satisfying in almost any circumstance.
Ingredients
- 1 (3-4 lb) boneless pork loin roast
- 1/2 cup chicken broth
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Trim the Pork Loin: Pat the pork loin dry with paper towels. Season all over with salt, black pepper, garlic powder and onion powder.
2. Prepare the Sauce
Combine the chicken broth, soy sauce, honey, balsamic vinegar, Dijon mustard, and dried rosemary in a bowl and whisk until well combined.
3. Sear the Pork Loin
Heat a large skillet over medium-high heat. Add a tablespoon of oil, then sear the pork loin on all sides until nicely browned, about 2-3 minutes per side.
4. Slow Cooker Prep: Add the seared pork loin to the Crockpot. Pour the sauce mixture over the pork loin.
5. Cook
Cover and keep cooking on low for 6-8 hours, or until the pork loin is soft and registers an internal temperature of at least 145°F.
6. Serve: Lift the pork loin from the Crockpot and let rest for a few minutes before slicing. Serve with the cooking juices drizzled over.
10. Crockpot Sweet and Sour Pork
I’m guessing we’re all fans of that seemingly comfortable combination of convenience and flavor, and that old crockpot of mine does just that. A rack of tender pork combined with bright green, orange and red bell peppers and chunks of sweet pineapple fuse into a medley I can get behind.
Mine includes a zippy mix of vinegar and soy sauce. (I start the crockpot in the morning so dinner is done and easy when I get home).
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 cup pineapple chunks (canned or fresh)
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 3 garlic cloves, minced
- 2 tbsp cornstarch mixed with 2 tbsp water
- Salt and pepper to taste
- Cooked rice (for serving)
Instructions
1. Add salt and pepper to the pork cubes and put them at the bottom of the Crockpot.
2. Layer the red and green bell pepper, the onion and the pineapple chunks on top of the pork.
3. Mix pineapple juice, brown sugar, apple cider vinegar, soy sauce, ketchup and minced garlic in a bowl until smooth; then pour over pork and vegetables in Crockpot.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender.
5. Thirty minutes before serving, whisk in the cornstarch and water mixture to thicken the sauce, then cook, covered, for another 30 minutes.
6. Serve hot over cooked rice. Enjoy your Crockpot Sweet and Sour Pork!
11. Crockpot Honey Garlic Pork
One of my “sweet/savoury” meal-going-to thoughts -When I’m hungry for something with sweet flavors that also is savory I think about a honey/soy/garlic stir-fry. And of course diced onions, and a splash of apple cider vinegar (for some tang).
Ingredients
- 2-3 lbs pork shoulder or pork butt
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1/4 tsp crushed red pepper flakes (optional, for spice)
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (optional, for thickening)
Instructions
1. Take the pork shoulder, trim off any extra fat, and put it in the CrockPot.
2. Whisk together honey, soy sauce, garlic, ketchup, brown sugar, rice vinegar, dried thyme, black pepper, and optional red pepper flakes in a medium bowl.
3. Upend the mixture over the pork in the Crockpot, turning the meat in the succulent sauce.
4. Cook for 6-8 hours on low, or 4-5 hours on high, until the pork is very tender and can be easily shredded.
5. If you prefer a thicker sauce, after cooking, take the pork out to a plate and set it aside. Put the Crockpot on high and stir cornstarch to water, add it to the sauce and stir till thickened. Put the pork back in, pour the sauce over and stir to coat. Shred with two forks and Serve.
12. Crockpot Pork Stew
Nothing beats a wholesome, hearty meal cooked slowly in a crockpot, and nothing that I’ve ever made combines flavors better than this pork stew with chunky potatoes and sweet carrots. A handful of fresh herbs of your choice, such as thyme and rosemary, bring out the flavor very well.
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 large carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup celery, chopped
- 4 cups chicken broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
1. Heat the olive oil in a medium-to-large skillet over medium-high heat. Brown the pork on all sides, then transfer to the crockpot.
2. Add sliced carrots, potatoes, onion, garlic, mushrooms, and celery to the crockpot.
3. Add the chicken stock, salt, and pepper. Finally, add the tomato paste, thyme, rosemary and bay leaf.
4. Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the pork and vegetables are tender.
5. In the last half hour of cooking, mix cornstarch with cold water and stir to thicken the stew in the crockpot.
6. Season with salt and pepper to taste, remove bay leaf, and serve hot.
14. Crockpot Pork Tacos
These slow cooker pork tacos are my go-to for quick, easy, and satisfying meals. The pork shoulder braises in a tangy lime juice and zesty chipotle pepper sauce along with the other spices and is so succulent, you might want to dip your fingers into the tender meat.
So in go the seasonings: garlic, cumin, salt and peppers. Fresh cilantro and avocado cream drizzled over top make my tacos complete.
My mouth waters just thinking about these tacos.
Satisfying. They are perfect for a weeknight meal or a casual game day gathering. Set it to cook in the morning, and its a breeze to quickly prep in the evening
Ingredients:
- 2 lbs pork shoulder (or pork butt)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup orange juice
- 2 tbsp lime juice
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- Salt and pepper to taste
- 8-10 small tortillas
- Toppings of your choice (e.g., diced onions, cilantro, salsa, avocado)
Instructions:
1. Season the pork shoulder generously with salt and pepper.
2. Place the diced onion and minced garlic at the bottom of the crockpot.
3. Add the pork shoulder on top of the onion and garlic mixture. 4) For rub: In a small bowl combine chicken broth, orange juice, lime juice, chili powder, cumin, paprika and oregano and pour over pork.
5. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and shreds easily with a fork.
6. Take the pork out of the crockpot and shred with two forks. Return the pork to the crockpot and stir into the juices. Serve in tortillas with your favorite toppings.
15. Crockpot Pork and Beans
If you’re the type of person who likes food that is hearty and filling, this is the dish. The soft shreds of pork mixing with the creaminess of the beans, there is something very satisfying about this dish.
I use things such as smoked paprika and brown sugar with molasses to add a depth of smoky sweetness – I also like to add garlic and onions. This adds an aromatic depth to this deliciousness.
Ingredients
- 2 lbs of pork shoulder, cubed
- 1 lb navy beans, soaked overnight
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 2 bay leaves
Instructions
1. Brown the cubed pork shoulder in a skillet over medium-high heat.
2. Put the soaked navy beans, browned pork, chopped onions and minced garlic in the crockpot.
3. Also, mix in the tomato purée, brown sugar, molasses, Worcestershire sauce, yellow mustard, smoked paprika, and salt and pepper.
4. Pour in the chicken broth and the bay leaves, and stir to combine all the ingredients together.
5. Cover and cook on low for 8-10 hours, or until the beans are tender and the pork is well-cooked.
6. Remove bay leaves before serving. Enjoy your Crockpot Pork and Beans!
