This Easy BBQ Pulled Pork Crock Pot Recipe makes the juiciest, flavor-packed BBQ pulled pork, with just a simple spice rub and some slow cooked pork! Makes a great set and forget party food or meal prep for the week!JUMP TO RECIPE
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Easy, delicious, Dry Rubbed Crock Pot Pulled Pork
A great recipe for any get together, or for meal prep during the week -this slow cooked, dry rubbed shredded pork is made start to finish in the crockpot, with a simple spice rub! You can serve it as is, or add your favorite barbecue sauce!
This is one of the best slow cooker recipes for busy days, and my favorite way to make BBQ style pulled pork! The cooking time is adjustable as well, and the pork can be cooked on high for 4 hours, or on low for 8 hours!
What goes into this Pulled pork crock pot recipe?
To make this super easy pulled pork, you will need:
- 4 lb Pork Shoulder, Boston butt, or pork butt- cut into 3"- 4” cubes.
- Dark Brown Sugar. This adds just the right amount of sweetness and caramelization to the pork.
- Smoked Paprika. For a bit of smokey flavor.
- Garlic Powder and Onion Powder.
- Cayenne Pepper, for a bit of heat.
- Coarse Kosher Salt and Fresh Ground Black Pepper.
- Dried Oregano.
- Worcestershire Sauce, for a bit of umami and extra flavor.
Best cut of meat for this Pulled Pork Crock Pot recipe
- Pork shoulder. You can use boneless pork shoulder, or bone-in. If using a bone-in pork shoulder, you can trim around the bone.
- Pork butt / Boston butt.
Pork loin is a lot leaner, and I would not recommend it for this recipe.
How to make Pulled Pork in the Crock Pot
- In a small bowl, whisk together dry rub ingredients.
- Cut the pork into 3”-4” pieces, and add to a large mixing bowl.
- Toss pork in dry rub and coat well.
- Add to slow cooker in an even layer, and drizzle Worcestershire Sauce over top.
- Slow cook on 8 hours low, or 4 hours on high.
- Once cooked and tender, transfer meat to lipped baking sheet or tray, and shred with 2 forks, discarding any large pieces of fat.
- Transfer shredded pork back to crockpot, and toss well with juices.
Serve warm with your favorite bbq sauce, or as is!
Serving the Pulled Pork
Once the pork is cooked, shredded and tossed in it's juices, you can serve it immediately! I love to make sandwiches or sliders with plenty of coleslaw. You can add your own BBQ sauce, or even a slice of cheddar.
To serve a crowd, keep the pork on warm in the Crockpot. Use tongs or a slotted spoon for easy serving for your guests.
This pulled pork can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the pork in a well sealed freezer bag for 4-6 months. If freezing, refrain from adding any sauce to the pork before freezing for best results.
Ideas for leftover pulled pork
- Serve it over Mac and Cheese.
- Make sandwiches or sliders.
- Make a pulled pork flatbread pizza.
- Use it in a breakfast hash.
- Make pork tacos or quesadillas.
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Easy BBQ Pulled Pork Crock Pot Recipe
- 5-7 quart crockpot or slow cooker
- 4 lbs pork shoulder or butt roast, cut into 3"-4” cubes
- ½ cup dark brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 1 teaspoon cumin
- 2 teaspoon coarse kosher salt
- ¼ teaspoon fresh ground black pepper
- 2 teaspoon Worcestershire sauce
- In a small bowl, whisk together dry rub ingredients. 2. Cut the pork into 3”-4” pieces, and add to a large mixing bowl. 3. Toss pork in dry rub and coat well. 4. Add to slow cooker in an even layer, and drizzle Worcestershire Sauce over top . 5. Slow cook on 8 hours low, or 4 hours on high. 6. Once cooked and tender, transfer meat to lipped baking sheet or tray, and shred with 2 forks, discarding any large pieces of fat. 7. Transfer shredded pork back to crockpot, and toss well with juices. Serve warm with your favorite bbq sauce, or as is!
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