Crock Pot BBQ Pulled Pork Recipe



  • 4-5 pound boneless pork shoulder or pork butt roast

Dry Rub

  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin (optional)
  • 1/4 teaspoon cayenne pepper (optional, for a bit of heat)


  • 1 1/2 cups your favorite BBQ sauce
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon liquid smoke (optional, for extra smoky flavor)


  • 1 medium onion, sliced (optional)


1. Trim and season: Remove any excess fat from the pork roast. In a small bowl, combine all the dry rub ingredients and rub the mixture generously over the entire pork roast.

2. Prep the Crock Pot: If using, spread sliced onion at the bottom of the Crock Pot to create a base for the pork. Place the seasoned pork roast on top of the onions.

3. Make the sauce: In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and liquid smoke (if using). Pour the sauce evenly over the pork roast.

4. Slow cook: Cover the Crock Pot and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours. The pork is done when it reaches an internal temperature of at least 195-205°F and shreds easily with two forks.

5. Shred and sauce: Once cooked, transfer the pork roast to a large cutting board or bowl. Using two forks, shred the pork into bite-sized pieces.

6. Mix and adjust: Skim off some of the fat from the liquid in the Crock Pot, then add about 1/2 cup of the liquid back to the shredded pork to keep it moist. If desired, add more BBQ sauce.

7. Serve: Enjoy your delicious BBQ pulled pork on buns with your favorite coleslaw, or have it as a plate with sides like mac & cheese, baked beans, or potato salad.


Brown the pork: For extra flavor, brown the seasoned pork roast in a skillet over medium-high heat for a few minutes per side before placing it in the Crock Pot.

Flavor variations: Experiment with different BBQ sauces or try adding other spices to your dry rub.

Leftovers: Pulled pork is perfect for leftovers! Store it in an airtight container in the refrigerator for up to 4 days.


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