Crockpot Pulled Pork

Published on September 10, 2020 by Lauren

  • Popular Posts

    [popular_posts showimage=false imagesize="genesis-featured-big" showposts=4 showtitle=false]
  • Dump Recipes are just the best right? Like with this Crockpot Pulled Pork, just toss all of the ingredients in, no pre-cooking is 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, this crockpot pulled pork recipe is 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!

    I’ve tried several crockpot 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.

    There’s a red rub recipe from my favorite BBQ cookbook, and I LOVE the flavor of pork. Obviously, you can’t cook ribs or pork shoulder with just a dry rub – it still needs to cook in the liquid. But I still wanted the flavor profile.

    I love cooking pork in the crockpot because it cooks perfectly every time! This crockpot pulled pork recipe is amazing, just like my Slow Cooker Ribs Recipe.


    crockpot pulled pork

    First, you want to put your Pork into the bottom of the slow cooker and top it with the onion slices. I just do a rough chop of the onions and throw them on top.

    Next, dump a half bottle of BBQ sauce on top. 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.

    Next, you want to add:

    • 1 tablespoon of paprika
    • 2 cloves of garlic
    • 1 tsp black pepper.
    • 1 teaspoon of salt

    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. You can cut the fat off beforehand or cook it in the fat and fish it out later.

    crockpot pulled pork


    Now you have all the ingredients in the slow cooker, turn it on and start cooking! It’s just that simple!

    Cook on low for 8-10 hours and it will fall apart with the touch of a fork!

    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!

    crockpot pulled pork

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

    I always receive a lot of questions about my Crockpot Pulled Pork Recipe, so I thought I would answer them below:

    Does Pulled Pork Require liquid if cooked in a slow cooker?

    You always want to add a little liquid when using a slow cooker. I always recommend at least 1/4 of a cup. This recipe called for a 1/2 cup and Barbecue Sauce, which makes it a little watery if you plan on putting it over rolls. I use a slotted spoon to serve the pork since it drains out the liquid if I plan to serve it over rolls.

    Can you put raw pork in a slow cooker?

    The answer is most definitely YES! The whole point of using a slow cooker is NOT cooking the food before you put it in the slow cooker. You want to literally throw everything into the slow cooker, turn it on and forget about it!

    How do you make sure that the slow-cooked pork comes out tender when cooked?

    Low and slow is the name of the game when cooking pork in the slow cooker. Cooking your pork fast is a sure way to make it tough and hard to eat. It will come out chewy if you cook it on high, so make sure that you cook on low for 8-10 hours to make it tender. You want to be able to shred it easily with a fork.

    What is the best cut for pulled pork?

    I personally like to use pork shoulder. Here is a list of my favorite cuts:

    • Shoulder butt roast
    • Shoulder roast
    • Pork butt
    • Boston butt
    • Pork loin roast (the leanest cut)

    Both the shoulder and butt cuts come from the shoulder of the pig, but the pork butt is higher up on the foreleg. The pork shoulder is farther down. They both start out as relatively tough and fatty cuts, but they both benefit from long, slow cooking methods.

    And if you like this crockpot pulled pork dump recipe, you might be interested in my free meal plan where you can make 10 meals in under 1 hour for $80. Download the freebie here.

    crockpot pulled pork

    crockpot pulled pork

    Crockpot Pulled Pork Recipe

    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 5 minutes
    Author: Lauren Cobello


    • 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


    • Add all ingredients to the slow cooker.
    • Cook on medium for 6 hours or low for 8-10 hours.
    • Shred and enjoy!


    Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!

    crockpot pulled pork




      • 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.

      • Garlic cloves are easy for me to prepare. I pull off a clove from the flower, trim off each end, peel, and place on a cutting board. Using the side of a large knife press down hard on the garlic, or hit it with the side of the knife if you prefer. I press to keep it intact. It is then shredded, Take your knife and slice thinly crosswise, and you have nicely minced garlic cloves. Thank you. So fresh umm

    • 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.

      • 100%correct, that pre-minced stuff in the jar is Gross and doesn’t have any resemblance to real garlic! It’s frankengarlic!

    • the recipe also calls for 1/2 cup water. i usually add my peeled garlic to the water in my bullet blender and whiz it up…works great.

      • All of these garlic connoisseurs! Just tell me if they could tell the difference if there was jarred garlic versus fresh in this recipe with a taste test????? Never!!!

  • 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 personally do not add liquids until at the end. It makes the dish watery and dilutes the good drippings. I season and dredge meat in flour and brown (till golden crust on all sides)I remove meat and saute onions and garlic… Then I return meat to pot, pour onion mixture on top of meat.
      Cover pot (with no liquids). Meat will produce its own good juices. Cook for 2 hrs. For last hour I uncover(and leave uncovered to the end). I combine flour and 1 cup water to thicken drippings which are rich and intensely delicious.I baste the meat with it for the last hour. I also add BBQ sauce to meat the last hour. I leave it uncovered which gives meat a nice finish and flavor.

      • I forgot to mention that I cook the pork in the oven at 350 degrees. After meat rests, shred and combine with pan juices. Delicious!

  • Im going to make this today. Do I pour the bbq sauce and water over the pork or add first to the bottom of the crock pot?

    • I’ve made this quite a few times and the family loves it. I follow this recipe and add 16 ounces of root beer and sprinkle brown sugar over the top of the pork. Once the pork is done I remove the juices from the crockpot, shred the pork then back into crockpot and pour in 8-10 ounces of BBQ sauce. Heat the sauce for about 20 more minutes and you have a winner winner pulled pork dinner!

      • 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.

      • I use baby rays also this is my first time trying pulled pork … ,my man is southern so here goes the trial … I am starting on high for 2 hrs. And low 4-6 we will see…..

  • 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!

  • You should use pork shoulder not pork loin. The meat doesn’t have as much flavor due to lack of fat.

  • 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?

    • You can set it out on the counter for a couple hours then put it in the slow cooker. If it is a little frozen you should still be fine.

      • 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.

      • I thaw everything on my counter and even on a boat. Never had a problem and have been cooking for 40 years.

    • 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.

    • A lot of people prefer pork loin because they think its’ “Healthier” – all white meat, little to no fat. But that is exactly why (in many established cooks’ opinions) it is NOT ideal for cooking low and slow…. the lack of fat causes it to dry out! To each his own, but the point of a crockpot is to give you the ability to take an inexpensive, tough cut of meat and make it into something delicious!

  • This has become my go-to recipe for pulled pork; my picky eaters ask for it regularly. Thank you so much!

    • Can you make ahead and freeze for future use.. After you defrost
      When putting shredded mixture in crock pot would additional
      Barbeque sauce or liquid be
      Required .

  • 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

    • Wow so much. After then other way. The other one my husband said now he hated but said nothing. Best ever. Thank you Carmine

    • 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?

      • I don’t normally respond to reviews but felt i should leave something here… I am a busy father with busy kids. I love to grill and smoke meat but find the crockpot to be a worthy and time saving alternative. If my kids will eat the food, who cares how it was cooked or what meat was used?

        Carmine is right that a shoulder roast (pork butt) is typically used for pulled pork, but to say it has better flavor, more tender or juicier than pork loin is just wrong. I admit i was wary of cooking a pork loin for 8 hours but this recipe turned out perfect… juicy, falling apart and full of flavor… and also much leaner than pork but! This recipe is amazing.

        MJ… i am a Trump supporter and support him because he wants to improve the lives of ALL Americans. That is what MAGA stands for. I also own several guns and dont understand what that has to do with this recipe. Your passive agressive comments about Carmine being a MAGA supporter are just as bad as Carmines arrogant comments about this recipe.

        As Americans we need to be more supportive of each others beliefs and stop tearing each other down over our differences.

  • 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.

  • Hi I got a Boston but pork roast it has the bone in it I need to cut the bone out correct. It is 8 pounds in 62 ounces. Do I cut the big slab of fat off the bottom of it I making it for the bar that I work for help

  • When adding all the ingrediants together, is there an order they should be added and should they be mixed? Or do you just throw it all together without mixing ?

  • Thank you for this wonderful recipe!!! We can easily use our sugar free bbq sauce for our diabetic household. This is super easy to make and it ends with such great flavor!

  • Made this over the weekend and it was a big hit!! Delicious!! It was so easy…I used a pork loin and it came out amazing!! This will definitely be a family favorite!!!

  • People people. This is not rocket science. Just a simple crock pot recipe. Either follow it to the letter , or be creative and make it your own. Th as what cooking is all about. Bon appétit

  • Despite the misgivings of others I am so grateful to find a pulled pork recipe with pork loin. I am a month post bariatric surgery so by using loin with my homemade sugar free barbecue sauce I will not feel so left out on this Memorial Day weekend since sugar and fatty meats are not on the menu for me. Instead of the water I’m going to try some sugar free apple flavored ICE sparkling water. I’ll have plenty since I can only have 1/4 cup servings st each meal. Thanks.

  • Love this recipe…so simple, quick to prepare and delicious. Quick question…do you have any of the nutritional information for this dish? Wife is counting calories as well as other values (carbs, proteins, etc.) and trying to help out. Thanks in advance!!

  • You are using pork loin and should work for pulled pork? I found all recipes calls for the pork butt or shoulder?
    I bought pork loin by mistake for carnita- kinda like pulled pork.

  • In your write up you mentioned you added one teaspoon of salt but in your recipe you listed 2 teaspoons. I was just wondering if that was a typo or should I really use 2? Just don’t want to mess it up! Thank you!

  • First time ever making pulled pork. Chose a few recipes but decided on this one…I mean you put your name behind it so I figured it had to be good. Well, I had bought a pork loin (really nervous that I had bought the wrong cut of pork) but I followed the instructions as stated. I cooked it for 8 hrs on low while I was at work and…..IT TURNED OUT PERFECT!!! EVERYONE LOVED IT!!!
    Big hug. Thank you for sharing.

  • The best cut of pork for pulled pork would be the pork butt it shreds so nice ,my husband was meat mgr . Of. Large chain ,80 percent customers prefers the pork butt

  • This turned out really good! I used a 4 lb pork shoulder and doubled the other ingredients, substituting chicken broth for water. I also used smoked paprika. My husband said it tasted just as good as from a restaurant. Thanks for the recipe!

  • Great recipe, I added Diet Pepsi to it, fresh garlic & sliced onions. Used pork shoulder. Came out awesome!!

  • My pork shoulder is currently cooking low & slow in the crockpot. 6 hours to go. Yippee! I followed your recipe step by step and I am so excited to finally make pulled pork for the first time. Thank you for sharing this easy & clear recipe with us.

  • This recipe is delicious!! I used pork butt and doubled the ingredients because of using a bigger pork. This was my first time making pulled pork and it was really easy. Thank you for sharing!

  • My new favorite meal!! I never realized how easy it really is (and affordable) to make and it’s sooo tasty. Thank you so much for the lovely recipe!

  • Leave a Reply

    Your email address will not be published. Required fields are marked *


    Meal Plan

    Beat inflated grocery costs and download my Free One-Touch Meal Planning System NOW!

    No, I don't want to save money