Crockpot Pulled Pork

By Mark
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    Dump Recipes are just the best right? Like with this Crockpot Pulled Pork, just toss all of the ingredients in, no pre-cooking required. Push a button and then walk away. And let me tell you, just because it's easy doesn't mean it ain't delicious! In fact, with this crockpot pulled pork recipe, just the opposite. A small amount of effort will be rewarded with some AMAZING BBQ.

    Crockpot Pulled Pork

    Crockpot Pulled Pork

    This is the last Crockpot Pulled Pork recipe you will ever need. It is PERFECT. Just 5 minutes of prep and you are on your way to some AMAZING BBQ!

    (this recipe is part of an AMAZING slow cooker dump recipe meal plan!)

    I've tried several slow cooker pulled pork recipes in the past. Some have been good, but I've always far preferred the smoked version… and for the record, I still do prefer that version. But this is the first slow cooker version I've tried that actually comes close.

    Oh – and in case you're interested, I'd LOVE to send you a FREE Meal Plan! 10 super easy meals prepared in about 45 minutes for under $80! Sign up right below:

    Ok back to the recipe at hand… there's a red rub recipe from my favorite BBQ cookbook, and I LOVE the flavor on pork. Obviously, you can't cook ribs or a pork shoulder with just a dry rub – it needs to cook in liquid. But I still wanted the flavor profile.

    dump recipe

    I decided on a half bottle of BBQ sauce to start with. This is a good base and has all the sweetness that the pork will need in a good crockpot pulled pork – no need to add cola or brown sugar. Some of the main spices in the red rub are paprika, garlic powder and black pepper. So I simply added 1 tablespoon of paprika, 2 cloves of garlic and 1 tsp black pepper. But it also needed a teaspoon of salt for a perfect balance of seasoning. I have also tried this exact recipe with a pork shoulder and it came out amazing, there's just more fat you'll have to manage.

    dump recipe

    It's not quite the same as smoked pork, but man it is SOO much easier. Just throw the ingredients in the slow cooker and turn it on. BONUS: The last time I made this, I remembered I had some liquid smoke in the cupboard. If you happen to have some, put a few shakes in. It certainly won't hurt.

    slow cooker pulled pork

    After 8 hours on low, this should shred apart very easily. Serve on hamburger buns and watch this crockpot pulled pork disappear!

    And if you like this crockpot pulled pork dump recipe, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

    40-slow-cooker-dump-recipes-that-are-amazing-fb

    Crockpot Pulled Pork
    Author: 
    Prep time: 
    Cook time: 
    Total time: 
     
    Ingredients
    • 2 - 2.5 lbs. boneless pork loin
    • 1/2 onion sliced
    • 1 Tbsp paprika
    • 1 tsp black pepper
    • 2 tsp salt
    • 1/2 16 oz. bottle BBQ sauce
    • 2 cloves garlic, minced or pressed
    • 1/2 cup water
    Instructions
    1. Add all ingredients to the slow cooker.
    2. Cook on medium for 6 hours or low for 8-10 hours.
    3. Shred and enjoy!

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    COMMENTS

  • How many ounces of barbecue sauce do you put in the crockpot? 8 or 16 ounces? Also, after the pork is finished cooking, is the sauce inside the crockpot thick (like barbecue sauce?) or is a thinned down from the water? Thanks!

      • I have made pulled pork over a dozen times and try a new recipe each time, most being more complex than this one, and this is the best one of all. I used a 9lb. pork shoulder so I doubled the recipe and cooked it on low for 9 hours and it was fantastic. I probed it periodically as it cooked to allow the flavors to permeate throughout the meat and removed some juice a few times to avoid a boil over. Leftovers were even better the next day, which I have never enjoyed with the other recipes, so needless to say this will be my “go-to” from now on. I didn’t go wild with the bbq sauce and just squirted a 1/2 cup of ‘Sweet Baby Ray’s’ original over the top and had all the flavor it needed. It was the closest tasting to smoked pulled pork I have had without being the real deal. 5 stars.

  • My pork loin is right around 5lbs. Should I double all of the other ingredients in the recipe? Also, my crockpot has no medium setting…Would I do it on high for 4 hours?

    • You should NOT be using pork loin. Traditionally, roasts and pulled pork are made from the shoulder meat, which is FAR right, but had more flavor. The long cook times give the connective tissue time to break down.

      Most BBQ book recommend shoulder butt, or Boston butt as the best cut for making pulled pork. (Though it still might be tough if you are cooking on high in 4 hrs.)

    • Sometimes the piece of meat you use might have a little more liquid retained… when this happens to me, I’ll run it with the lid off for a hour.

  • Oh my god, this was delicious! I did make a few changes: Instead of water, I cooked it in a cup of chicken broth, I doubled the garlic (we’re big garlic fans), and after shredding the meat, I used the rest of the bottle of the BBQ sauce (we like it saucy). SO good! Will definitely be one of our regular meals.

  • So, Sweet Baby Ray Original cooks up with the best flavor? Making a super sized helping for kid’s track event. I am sooooo not a cook but this sounded so easy and yummy.

    #ThanksForSharing #YouRock

  • Has anyone tried smoking it for 4 hours to get the full smoke flavor then adding it to the slow cooker to finish?

    • I absolutely think the best way, not the easiest, the best compromise is to smoke this for a couple of hours and then finish it in the crockpot.

      • I use smoked paprika for a nice smoky flavour without being overpowering. Also, we are not so keen on the sweetness of BBQ sauce so use a spicy, tangy steak sauce (like HP – we’re originally British!) and a little apple cider vinegar. Yum!

  • This was such an easy recipe to follow. I don’t have a lot of time to do long cooking recipes, but this was perfect. I even left town and came back to dinner. My family (6 of us) absolutely loved it. We used a 6 pound shoulder roast, and tripled the ingredients. Cooked it on high for 8 hours and it just feel apart beautifully. Thanks for the yummy meal!!!

  • I put my loin in the fridge to thaw on Friday at noon and it’s Sunday at noon now and my loin is still frozen what’s the best way to thaw it?

  • I followed the recipe because I’m not comfortable making alterations and I didn’t know that pork shoulder is a much better choice apparently. Honestly, I’m not impressed. The pork loin was not the meat of choice for the recipe and it came out extremely dry. I added more bbq sauce at the end and it saved it, barely, but I’m reviewing the recipe and I’m gonna give it an “I’m not impressed.” Next time, I’ll try the shoulder. Maybe you should edit the recipe.

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