Slow Cooker Pulled Pork is super flavorful and tender. Shredded pork with a tasty barbecue sauce makes the best pulled pork sandwiches with leftovers for other meals. Serve this crockpot pulled pork over mashed potatoes, rice, and it even tastes great in mac and cheese!
The pulled pork is tender and juicy, and super flavorful. One of our favorite meals!
Slow Cooker Pulled Pork
Pulled Pork is a classic recipe with big flavor, and is so versatile.
Making Pulled Pork in the slow cooker is super simple, and this recipe has the ability to feed a big crowd, or a smaller group of people, depending on the size roast you get.
A big batch of crockpot pulled pork is such a comfort food. My favorite way to serve it is pulled pork sliders.
How to Make Crock Pot Pulled Pork
Put the pork shoulder into the crockpot and then mix up the delicious sauce.
Pour the sauce over the pork shoulder and cook until tender.
Use a fork to scrape off the layer of fat. Then transfer the pork to a bowl and shred it.
Pour the drippings into a fat separator so you can pour drippings back into the meat with much less fat.
If you don’t have a fat separator, try using a large spoon to skim off as much fat from the top of the drippings as you can.
What Can You Serve With Pulled Pork?
Easy Slow Cooker Recipes You Might Like
If you make this delicious crockpot pulled pork recipe, please let me know. Just leave a comment below with a star rating. I’d like to know how you liked it!
Slow Cooker Pulled Pork
- Slow Cooker
- Fat Separator
- 1 (4-7-pound) Pork Shoulder (pork butt)
- 1 28-ounce bottle Barbecue Sauce (we like Sweet Baby Ray's)
- ¼ cup Sriracha (or more if you like spicy)
- ¼ cup Honey
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 Tablespoon Chili Powder
- Slider Buns
- Cole Slaw
- Place the pork shoulder roast into the crock with the fat cap side up.
- In a small mixing bowl, combine the barbecue sauce, Sriracha, honey, salt, pepper, and chili powder. Mix well.
- Pour the sauce over the pork shoulder, covering it.
- Place the lid on the slow cooker and cook the pork on Low for 6-8 hours, depending on the size of the roast. You want it to be very tender and shred easily with a fork.
- When done, scrape off the fat from the roast and discard it. Then transfer the pork to a large mixing bowl. Shred the meat using two forks.
- Carefully pour the drippings from the crockpot to the fat separator. Then pour most of the drippings back into the meat. Stir well. Pour in as much as you like. Taste to make sure you have enough for good flavor.
- If you will be serving from the crock, return the pork to the slow cooker and use the keep warm setting. Be sure to add some extra drippings if you do this.
- Serve on slider buns topped with coleslaw, or over rice or mashed potatoes.