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

      • There’s a minced garlic product from Dorot that is available at Trader Joe’s but I have also bought it from my local grocery store.

    • One medium sized onion chopped with a 1/2 tsp of minced garlic ,1/2 cup of brown sugar 1/2 tsp paprika pepper to taste, 3/4 cup a water in a non stick pan add water, onions, brown sugar. Stir all ingredents together, wait for onions to carmelize or brown and serve over pulled pork. I know this has nothing to do with your question, but i thought you would like to try it.

    • I love fresh garlic but always have a bottle of pre-minced in my refrigerator. It’s all the taste without the fuss.

  • 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 made this for the first time about 3 weeks ago. I do not cook very often and don’t have some of the ingredients the recipe called for. I put the meat in my slow cooker, set it on high, and let it cook for 5 hours. When I shredded it with two forks, it just about shredded itself. So easy. I had bar-be-que sauce and poured about half a bottle over the meat, and made sure it was mixed in well. It turned out so delicious that I was delighted. My husband loved it. So making it with just the meat and sauce is perfectly fine alone. As soon as the snow and ice melt I’m going to go to the grocery and make more. I like to pick out my own meat.

      • 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.)

      • UMMMM!! If we shouldn’t use pork Loin, why does it say to use boneless pork loin? Ive never made pulled pork before and found this recipe and and just threw it all in and now I see this “don’t use pork loin” comment…. kinda wish this could be corrected.

      • Traditionally, you should add other pork roasts. Personally, I prefer mine made with pork loin as I don’t care for all the fat in other cuts of pork.

    • 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?

      • NOOOOO!!!! We need to stop leaving things on the counter (especially RAW MEATS) because if it drops into the temperature danger zone (41 degrees to 140 degrees) it allows bacteria to grow like crazy!! So, if you want to stop running the risk of killing yourself and others, PLEASE thaw in sink under COLD RUNNING water until thawed.

    • The easiest (and Fastest) way to thaw any meat is, while still in the wrapper, submerse in cool water. The water acts as a heat exchanger and within 2 to three hours a 5 lb roast is completely thawed. It also prevents bacteria growth from leaving out on a counter to thaw overnight which should never be done.

  • 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.

  • Made this with a pork shoulder roast and the rest as written and it was simple and delicious. I will definitely make this again.

  • I found this recipe quite by accident and am looking forward to trying it tonight. But I’m a bit confused. The recipe calls for pork loin, yet the comments say do NOT use pork loin, but rather a shoulder or butt. Please clarify!

  • I always use pork Loin,always turns out great ,i add minced onion ,Worchestire Sauce and Other spices at random and My family is always Pleased Cook in Crock pot Have been doing this for yrs,i buy A full big size pork loin to Save,Buying in Bigger Quanity saves Money,I also Can pork loin for fast and simple barbecue.

  • This is the worst way to make pulled port. Never add any BBQ before cooking. Get a pork run. Grill mates. Add a spice if you want. Brown in pan with no oil nothing. Teflon. 2 min a side. Place in with nothing in slow cooker. 5-8 hours depends size you will see it break off the bone. Also use bone in pork but or shoulder. The bonless one this says is the worst no flavor. After cooking put in pan shred or pull apart w forks. Add BBQ now just little. Then on tosted bun out BBQ to taste. Add cole slaw (you can season find a non mayo season you like) never mayo!! And the crunch from the cabbage makes world a difference trust me. Please it’s that easy. That above person is out of their mind. Got no cue how to cook. And Rays or BUls Eye best never kraft. To sweet. So easy. Got to brown to lock juice in meet. Or it will be so much dryer and same with meet. Use bone in pork butt it has fat that goes away but flavor and tender and juicy. Above is not it is like saw dust. People who don’t know what they are doing should be banned from leaving how to cook info. God Bless MAGA 2020

    • I have used pork loin for the pulled pork sandwiches and received raves, so food preferences are very individual. I DON’T like to brown the meat first, but I don’t knock your right to prepare your pulled pork that way and enjoy it. No one on earth is a cooking god who has all the answers and the right to proclaim that someone else is nuts for liking a different style of cooking. I taught cooking for 28 years and I still love to try different ways of cooking because I know that these things evolve over time and tastes change . . . even mine. So don’t be so quick to judge others just because your taste buds perceive things differently from someone else. Offer advice, not insults. I like the recipe as written, but I might even try yours.

    • You have your own ideas, but they sound pretty harsh to me. MAGA – lol! Maybe you and Donald can get together and come up with a recipe that you both like. But just remember it has to have a lot of ketchup, not BBQ. Oh well, everyone to his or her own taste. but I found this recipe very tasty, and it didn’t have anything to do with MAGA. Do you have guns too?

  • Love this recipe. Making it right now and this is the second time. The first time was for company and everyone absolutely loved it! So easy and I make it per the directions but with a shoulder roast. Thank you for sharing this, will be making this for years to come.

  • when writing a recipe like this and suggesting “pork loin” keep in mind that the rib end (which according to the pic is what you used) is a much different flavor profile than the loin or sirloin end and also changes the fat content / density of the meat by a significant amount.

    rib end roast / half loin will generally have a darker meat wrapping around the lighter meat instead of being virtually all light meat.

    rib end works great for sausages / roasts / pulled pork / etc loin end not nearly as much.

  • Really delicious! I made this with a 5+ pound shoulder roast and doubled the other ingredients. This was a very simple and delicious recipe. I’ll definitely make it again in the future. Thanks for sharing .

  • I’m having about 30 people over for a cookout I want to make pulled pork how much pork should I buy to feed 30 people mostly adults…thank you.

    • Yes. I use cherry coke myself. Adds sweetness and the acid in the coke breaks down the muscle fibers so it’s easier to break apart.

  • I made this in my little 3.5 at. Crock pot and it was so tasty. I cooked my 2,5 lb. Pork loin roast 6 full hours and let it rest another 10 minutes. It was so good. It pulled apart with ease. I used Kroger’s Prestige Memphis Inspired BBQ sauce and it was so juicy and tender! We served it with corn for a very filling meal. Thanks for this recipe. It’s a keeper.

  • After 8 hours on low, the pork did not shred. We had to chunk it with a knife and put it back on high. Not sure the cut of meat was right although it was pork shoulder. Really disappointed with how tough it was

  • I accidentally bought a 4.5 lb pork loin. I plan to double the rest of the ingredients. Would you suggest cutting it up or doing anything else differently?

  • I made this following the recipe, using a pork loin and substituting smoked mild paprika. The meat was tender and delicious. We served it over white rice with the juices from the crockpot. Didn’t need to add more bbq sauce. I will definitely make this again!

  • Wondering when you add the onion and do you leave them in or do they cook up and unnoticed in the pulled pork? Help making tomorrow!

  • Oh my goodness – just read through all the comments. I’m making tomorrow and will just follow the directions – will let you know how it turns out!

  • Looking to make this for my graduation party for about 30 people & was hoping to be able to freeze it so I’m not stuck cooking all this the night before my graduation. Has anyone tried freezing to serve later? And once frozen what’s the best way to thaw & warm it? I’m thinking of defrosting in the microwave & the. Rewarming it by putting it back in the slow cooker… any suggestions?

    • Congrats! on your upcoming Graduation.
      Usually, I let it thaw in the fridge as much as possible.
      I also would either put it back in the crock pot to heat up on low for a couple hours, or if I’m feeling different I heat it up in a disposable aluminum pan in the oven. Easier clean up! This is what we do for parties at the hall.
      350 degrees. Cover it for the first 20-25 minutes or so and then take off foil and let it ‘brown’.
      It will depend on the pan size and how cold it is how long it will take in the oven. Generally, I allow about 45 minutes if the oven is preheated a little longer if it isn’t.
      I am no expert, so if someone wants to ‘shame’ my advice, oh well!
      At my age, I’m forgetting more than I’m learning.
      P.S. I use what ever cut of pork is on sale and haven’t had anyone complain yet!
      Also, would like to weigh in on the BBQ sauce…If one is the best, then why are there soo many brands and types????

  • Planning to make this tomorrow and I bought a pork loin like the recipe said, but now I’m not so sure. I certainly don’t want to waste the meat… Please advise. Thank you.

  • Ribs, shoulders and butt do not NEED liquid. Simply wrap in foil and bake, they fall off the bone delicious!! Sauce is optional!

  • I made this this week. My family was thrilled. It really is great. I used powdered garlic and added 1 TBLS turmeric and 1 TBLS Adobo seasoning. Yummy.

  • This recipe is great!! I have never made pulled pork before, but it’s so easy I definitely plan to make it again. I had a bone-in roast (center-cut, don’t know if that’s loin or shoulder, but it was pretty fatty), so I browned it first, despite how rudely that suggestion was made.

  • This was a real hit! Truly easy just as described. The only things I did differently was that I used a 7.5 lb of pork shoulder with the fat trimmed off and I substituted 2/3 of the water with cola because someone commented that it helps break down the muscle so it sounded like a good idea. I used sweet baby rays original sauce for the bbq sauce and added just a sprinkling of liquid smoke. I actually started cooking it at 11:00 in the crockpot the night before because I was afraid that being such a large piece of meat that it may not be duly cooked for our 2:00 party. At 10 am I scooped out 3 ladles of liquid and pulled it apart. It just fell apart so easily all I had to do was basically stir it and mix it with the remaining liquid. Then I added another 16 oz of bbq sauce and stirred and kept it on warm until the guests arrived. No one could believe I made it in a crockpot! Everyone devoured it and there was plenty enough for everyone to take some with them. I give this recipe 5+ stars!

  • I use pork shoulder roast, about 5 – 8 lbs. I don’t notice any difference in the tenderness of the pork whether it is bone-in or boneless. Where I do notice a difference in tenderness is in the different brands sold at the supermarkets.

    Connective tissue in the pork breaks down at 210 degrees. I start mine on high for about two hours, then switch to low for 6 – 7 hours, taking the temperature periodically through out the cooking.

    I use a dry rub to start with and strain any juice to add back to the pulled meat. After the pulling I don’t use a sauce. Each person can make their sandwiches to suit themselves. I like a tangy Carolina BBQ sauce that is a bit more tart than this recipe but I am thinking of trying this.

    My DH doesn’t care for sauced pork so he makes his own sandwiches and uses a fiery locally made sauce he buys from the Kiwanis Club. He just adds a bit to the top of the meat.

    There is so much you can do with pulled pork. My brother add cabbage and potatoes to his pork.

    Happy eating!

  • I made this today. I used 1 1/2 teaspoons of salt and 1/2 cup low sodium chicken broth for the water. I also used 1 teaspoon of both onion and garlic powder since my people do not like chunks in their food. All i can say is AMAZING! I shared this recipe with both my daughter and sister in law. I was that impressed! My whole family enjoyed it and the best part we have leftovers for tomorrow. Thanks for the great recipe and a super easy dinner idea.

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