Juicy and flavorful slow cooker pulled pork recipe that you set in the morning and then forget about it until dinner time. It’s the perfect addition to your weekly meal prep rotation because it stores excellent, and you can use it in so many recipes.
It’s also one of the best slow cooker recipes to make when feeding a crowd on game day! And don’t worry about leftovers; slow cooker pulled pork freezes and reheats beautifully.
Every week I break out the slow cooker to cook shredded meat for the week. My favorites are standard crockpot shredded chicken, crockpot buffalo chicken, Mexican shredded beef, and the slow cooker pulled pork recipe I’m sharing with you today.
This pulled pork recipe is one I look forward to making. I get it ready the night before and in the morning, set it to cook all day. By mid-afternoon, my house smells fantastic, and everyone is excited for dinner!
After a day in the slow cooker, the pulled pork is fall-apart tender, and the flavor is one of the best you’ll ever have.
I find myself eating it plain with a fork because it’s so good! Of course, we also love pulled pork tacos, Cuban melts, Cuban pita pizzas, pork burrito bowls, and more.
Reasons to Love Making Pulled Pork in the Slow Cooker
Set it and forget it. When I worked outside the home, I always search for slow cooker recipes that could cook for 8-10 hours and still taste good. Well, this is one of those recipes!
There are so many ways to use pulled pork. Sandwiches, pizzas, salads, tacos, and whatever else your imagination can dream up.
Meal prep superstar! Whether you want to prep this pulled pork the night before to start in the morning or cook it on the weekend to store in the refrigerator for quick dinners during the week, it’s up to you. You can even freeze it into portions to use in recipes later on.
Ingredients
Pork Butt – Bone-in or boneless pork butt is my favorite cut of meat to use for pulled pork. It’s not the leanest, but all of the marbling (fat) melts into the meat creating extra flavor and juicy fall-apart tender pulled pork.
Even though it’s higher in fat, it’s low-carb and gluten-free, so you can still enjoy it on Whole30, Keto, and Paleo.
Seasoning blend – This homemade spice rub adds a sweet and spicy flavor to the pork. Leave the sugar out for low-carb diets.
Orange juice – Pork butt doesn’t need a lot of liquid to cook in the slow cooker. But it needs some to replace the moisture lost as it cooks down. The orange juice adds to the sweet flavor.
Substitute stock if you want to keep the sugars and carbs out.
Butcher Box is my favorite source for high-quality meat. Their pork roasts are outstanding, and I add one to my custom box every 1-2 months. You can learn more in my Butcher Box review.
FAQS
Pork butt, Boston butt, pork roast, or pork shoulder are the best cuts of meat to use for pulled pork. You want to choose the cut with the most marbling because this creates the juiciest fall apart tender shredded pork.
Pork tenderloin is a leaner cut of pork and won’t produce the same result as a roast or butt. However, you can use a tenderloin for pulled pork with modifications.
Cook the pork on low for a shorter amount of time, between 4-6 hours. Also, add more liquid to the crock pot to keep the pork from drying out. I recommend 1 – 1 ½ cups of liquid for 3 – 4 lbs of tenderloin.
I treat tenderloin the same way I do cooking boneless chicken breasts in the slow cooker.
After the pork tenderloin is done, remove it from the slow cooker and place it in a bowl to shred. Then spoon in extra liquid from the insert to the shredded meat or toss the pork in barbecue sauce to add moisture.
Yes. If you’re using a heavy marbled pork butt or roast, then ¾ cup of liquid will work. For a leaner pork tenderloin, use 1 – 1 ½ cups of liquid.
I like using orange juice or pineapple juice for a sweet flavor with a touch of acidity. Some people use apple cider vinegar, while others keep it simple with broth. The type of liquid you use won’t make or break the recipe, so use whatever you have available.
You sure can! That’s the beauty of this pork slow cooker recipe. Just add the roast with the other ingredients, into the slow cooker, and turn it on. You don’t need to think about it for 8-10 hours.
I recommend cooking a 3-4 pound boneless pork butt for 8 – 10 hours on low for best results. You’ll know it’s ready when you can easily pull the meat apart with two forks. If the meat is still hard to pull apart, then it needs to cook longer.
If short on time, you can set the cooking time to 5-6 hours on high heat. However, you run the risk of the meat drying out. Slow and low is my favorite way to cook pulled pork.
Cooking Tips
You can use bone-in or boneless pork butt. I’ve used both in this recipe with excellent results. Boneless cooks a little faster, so keep an eye on it during the last 1-2 hours of cooking time.
Can trim excess fat. Some pork roasts come with excess fat on the top and sides that you can trim off before cooking. Don’t worry; there’s plenty of marbling within the roast to keep the shredded pork tasty and moist.
Leave the sugar out or use a substitute. The brown sugar adds a sweet balance to the spicy rub. However, If you are trying to reduce refined sugar, leave out the sugar or use coconut palm sugar or your favorite sugar substitute.
Prep the roast the night before. I prefer to spread the dry rub over the roast the night before to marinate and give more flavor to the roast.
Salt at the end. This is my #1 tip with just about every slow cooker recipe. Long cooking times in the slow cooker tend to dull flavors. Adding salt after the recipe is done cooking makes all of the flavors pop. I start with ½ of a teaspoon, give it a taste, and then add more until I get the desired flavor.
You can substitute the chipotle powder. Chipotle powder is one of those spices that are sometimes hard to find. When available, it’s located in the spice section next to the chili powder. If you can’t find it, use 1-2 tablespoon of canned chipotle peppers in adobe sauce. Mix it with the other spices until it forms a paste, and then rub it on the roast. Or you can use chili powder with ½ – 1 teaspoon of cayenne pepper.
Supplies
- 6-quart programmable slow cooker – this is the perfect size for significant cuts of meat.
- Shredding claws – These work for shredding beef, pork, and chicken.
- Souper cubes – I use these silicone trays for freezing 1-2 cup portions.
- Glass containers – These Ello containers work great for meal prep bowls and store extras in the refrigerator or freezer.
How to use leftover pulled pork
When pulled pork is in the fridge or freezer, the dinner options are endless.
Here are our favorite recipe ideas:
- Pulled Pork Tacos
- Burritos or Burrito Bowls
- With barbecue sauce on a roll
- With Asian sauce and cabbage over rice
- Pulled pork macaroni and cheese or a rice bake
- In a Cuban Sandwich or pizza
- In a baked potato with cheese, onions, and barbecue sauce
- Mixed with red sauce to create a delicious ragu
How to Store and Reheat Pulled Pork
To store
You can safely store pulled pork in the refrigerator for up to 3-4 days. Place the cooked pork into airtight containers or bags and refrigerate.
To freeze
You can freeze shredded pork for up to 6 months. Portion out the cooked pork using Souper cubes or in freezer bags and freeze. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
How to Make Slow Cooker Pulled Pork
- Mix the garlic powder, onion powder, sugar, chipotle chili powder, cumin, salt, and pepper into a small bowl. Set aside.
- Place the pork butt onto a cutting but. If needed, trim off any excess fat from the top and sides.
- Massage the dry rub all over the pork butt.
- Pour the orange juice into the bottom of the slow cooker insert.
- Place the pork into the slow cooker.
- Cover and cook for 8-10 hours on low. If you’re short on time, then cook for 5-6 hours on high. When pork is fall-apart tender, it’s done cooking.
- Remove the pork from the slow cooker and place it into a large bowl. Using two forks or claws, shred the pork. Spoon extra liquid from the slow cooker for added moisture.
- Use in your favorite healthy pulled pork recipe.
Cooking tip: If you have time, prep the pork but with the dry rub the night before.
Slow Cooker Pulled Pork
Ingredients
- 1 tablespoon brown sugar can substitute coconut sugar
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 tablespoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 3 – 4lb pork butt or roast
- ¾ cup orange juice
- salt to taste
Instructions
- Mix the garlic powder, onion powder, sugar, chipotle chili powder, cumin, salt, and pepper into a small bowl. Set aside.
- Place the pork butt onto a cutting board. If needed, trim off any excess fat from the top and sides.
- Pour the orange juice into the bottom of the slow cooker insert
- Place the pork butt into the slow cooker.
- Cover and cook on low for 8-10 hours. Or on high for 5-6 hours. When the pork is pull-apart tender it's done cooking.
- Remove the pork from the slow cooker and place it into a large bowl. Using two forks or claws, shred the pork. Spoon extra liquid from the slow cooker for added moisture
- Use in your favorite pork recipes.
Notes
How to Store and Reheat Pulled Pork
To store You can safely store pulled pork in the refrigerator for up to 3-4 days. Place the cooked pork into airtight containers or bags and refrigerate. To freeze You can freeze shredded pork for up to 6 months. Portion out the cooked pork using Souper cubes or in freezer bags and freeze. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.Nutrition
More Healthy Crockpot Recipes
- Slow Cooker Mexican Shredded Chicken
- Shredded Italian Beef
- Slow Cooker Teriyaki Chicken
- other healthy crockpot recipes
Have you tried this recipe? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!
Beth Henman says
This is by far the best pulled pork I’ve ever made! Thanks for this (and all of your) recipe! One request – is is possible to give the protein content for your recipes?
Tammy Overhoff says
Thank you so much! yes I will make sure to get the protein posted.
Katy says
Can I use pork shoulder for this?
Thank you!
Tammy Overhoff says
You sure can!
alexa says
this looks delicious but my boyfriend is deathly allergic to pineapple 🙁 would you have any recommendations of what i may be able to substitue this ?
Judy says
i am wondering the same thing as Kathy in previous comments as to what type of pork roast you used. Was it a loin? Or was it another cut?
Julie says
Not allowed Pineapple juice or brown sugar in current phase of State of Slim diet plan… any suggestions for substitutes?
Paige Wright says
This recipe looks great. I can’t wait to try it. I really like spicy, but I’m wondering about the heat level for my 10 year old daughter. How spicy would you say this is on a scale of 1-10, 10 being super hot?
Also, I saw that you commented on the cost of the spices. I don’t know if you have this available to you where you live, but I have started buying spices from the bulk section of my grocery store. That way I can get only the amount I need if it’s not a spice I use all the time, and it’s a fraction of the cost of buying a whole bottle. Just thought I’d pass along that tip. 🙂
Kathy says
Is that a pork loin in the crock pot? I was wondering what type of pork roast you were using.
Mary Connell says
Love your blog. I use my slow cooker all the time but, as I am single, usually end up wasting some portion of what I cook. I am really intrigued by your “freezer” technique but I’m sort of leery as to how some things will taste after thawing, esp items like shredded pork. Is there a noticable change in the texture after freezing/thawing? This recipe looks great but I’m sort of a picky eater so don’t want to get jammed up with a lot of frozen stuff I won’t eat. Thanks!
Tammy Kresge says
I have never had an issue with the shredded pork. I reheat in microwave and on stove and both times the texture was exactly the same.