11 Easy Crockpot Pulled Pork Recipes (Slow Cooker Favorites)

Few things beat walking into a kitchen that smells like slow-cooked pork. These crockpot pulled pork recipes are fall-apart tender, endlessly versatile, and practically hands-off — pile it on buns, tacos, nachos, or straight onto a fork.

1. Classic Smoky Pulled Pork

The timeless slow-cooker pulled pork — smoky, juicy, and shreddable with a fork.

Ingredients

• 4 lb pork shoulder
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth

Instructions

1. Rub the pork shoulder all over with the mixed spices, sugar, and salt.
2. Place in the slow cooker and pour the broth around the meat.
3. Cover and cook on LOW 8 hours until the pork shreds easily.
4. Transfer the pork to a cutting board and shred with two forks.
5. Skim the fat from the cooking liquid and toss the pork with a cup of it.
6. Serve on buns with coleslaw.

2. Root Beer Pulled Pork Sliders

Sweet, sticky, and party-ready — root beer makes this pork unbelievably tender.

Ingredients

• 4 lb pork shoulder
• 1 can (12 oz) root beer
• 1 onion, sliced
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp salt
• 1 cup barbecue sauce
• 12 slider buns

Instructions

1. Place the sliced onion in the bottom of the slow cooker.
2. Set the pork on top and season with sugar, paprika, and salt.
3. Pour the root beer around the pork; cover and cook on LOW 8 hours.
4. Shred the pork and discard excess liquid.
5. Toss with barbecue sauce.
6. Pile onto slider buns and serve.

3. Cuban Mojo Pulled Pork

Bright citrus-garlic mojo soaks into every shred of this Cuban-style pork.

Ingredients

• 3 1/2 lb pork shoulder
• 1 cup orange juice
• 1/4 cup lime juice
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp oregano
• 1 tsp salt
• 1 onion, quartered

Instructions

1. Blend orange juice, lime juice, garlic, cumin, oregano, and salt.
2. Pour over the pork and onion in the slow cooker.
3. Cook on LOW 8 hours until fall-apart tender.
4. Shred the pork and return it to the juices.
5. For crispy edges, broil the shredded pork 5 minutes.
6. Serve in Cuban sandwiches or over rice.

4. Apple Cider Pulled Pork

Fall in a slow cooker — sweet apples and warm cinnamon with tender pork.

Ingredients

• 3 1/2 lb pork shoulder
• 1 cup apple cider
• 1/2 cup apple butter
• 1 onion, sliced
• 1 tbsp Dijon mustard
• 1 tsp cinnamon
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Whisk apple cider, apple butter, Dijon, cinnamon, salt, and pepper.
2. Place the pork and onion in the slow cooker; pour the mixture over.
3. Cook on LOW 8 hours.
4. Shred the pork and skim excess fat.
5. Toss the pork with the cooking juices.
6. Serve on brioche buns with pickled onions.

5. Dr Pepper Barbecue Pulled Pork

Soda-braised pork with a caramel-sweet barbecue glaze — a crowd-pleaser classic.

Ingredients

• 3 1/2 lb pork shoulder
• 1 can (12 oz) Dr Pepper
• 1/2 cup barbecue sauce
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 cup extra barbecue sauce

Instructions

1. Season the pork with chili powder, garlic, onion powder, and salt.
2. Place in the slow cooker and pour Dr Pepper around it.
3. Cook on LOW 8 hours until shreddable.
4. Shred and discard most of the liquid.
5. Toss with barbecue sauce plus extra sauce.
6. Serve piled high on toasted buns.

6. Salsa Verde Pulled Pork

Tangy tomatillo salsa verde gives this pork a zesty kick — taco night hero.

Ingredients

• 3 lb pork shoulder
• 1 cup salsa verde
• 1 can (4 oz) diced green chiles
• 1 onion, chopped
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• 2 tbsp lime juice

Instructions

1. Place the pork in the slow cooker with the onion.
2. Stir salsa verde, chiles, cumin, oregano, and salt; pour over.
3. Cook on LOW 7 hours.
4. Shred the pork and stir in lime juice.
5. Skim fat and toss with the cooking liquid.
6. Serve in warm tortillas with cilantro.

7. Asian Honey Garlic Pulled Pork

Sticky-sweet honey garlic glaze with ginger warmth — amazing in bao buns.

Ingredients

• 3 1/2 lb pork shoulder
• 1 cup chicken broth
• 1/4 cup soy sauce
• 1/4 cup honey
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp five-spice powder
• 2 tbsp sesame seeds

Instructions

1. Whisk broth, soy sauce, honey, garlic, ginger, and five-spice.
2. Pour over the pork in the slow cooker.
3. Cook on LOW 8 hours until tender.
4. Shred and skim the fat.
5. Simmer the juices in a saucepan until syrupy; toss with the pork.
6. Top with sesame seeds and serve in bao or rice bowls.

8. Hawaiian Pulled Pork

Sweet pineapple and savory soy — a tropical twist on classic pulled pork.

Ingredients

• 3 lb pork shoulder
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp red pepper flakes
• 2 tbsp cornstarch slurry

Instructions

1. Whisk pineapple juice, soy sauce, brown sugar, garlic, ginger, and pepper flakes.
2. Pour over the pork in the slow cooker.
3. Cook on LOW 7 hours.
4. Shred the pork; skim the fat.
5. Simmer the liquid with the cornstarch slurry until thickened.
6. Toss with the pork and serve over rice or in buns.

9. Sweet & Smoky Barbecue Pork

Double barbecue flavor — braised in sauce, finished in sauce, pure smoky bliss.

Ingredients

• 3 1/2 lb pork shoulder
• 2 cups barbecue sauce
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp mustard powder
• 1 tsp salt
• 1 tbsp apple cider vinegar

Instructions

1. Rub the pork with paprika, garlic, mustard powder, and salt.
2. Place in the slow cooker; pour 1 cup barbecue sauce and the vinegar over.
3. Cook on LOW 8 hours.
4. Shred and discard excess liquid.
5. Stir in the remaining barbecue sauce and brown sugar.
6. Serve on buns with pickles.

10. Beer-Braised Pulled Pork

Malty, mustardy, and deeply savory — made for pretzel buns and game day.

Ingredients

• 3 lb pork shoulder
• 1 cup hard apple cider
• 1 onion, sliced
• 2 tbsp whole-grain mustard
• 1 tsp caraway seeds
• 1 tsp salt
• 1/2 tsp black pepper
• 12 pretzel buns

Instructions

1. Season the pork with salt, pepper, and caraway.
2. Sear the pork in a hot skillet until browned on all sides.
3. Place onion in the slow cooker; add the pork.
4. Pour the cider over and spread mustard on top.
5. Cook on LOW 8 hours; shred.
6. Serve on pretzel buns with extra mustard.

11. Mississippi Pulled Pork

Buttery, peppery, and impossibly tender — the famous Mississippi roast, pork-style.

Ingredients

• 3 1/2 lb pork shoulder
• 1 cup chicken broth
• 1 packet ranch seasoning
• 1 packet au jus gravy mix
• 1/2 cup butter, sliced
• 1 tsp garlic powder
• 8 pepperoncini peppers
• 12 hoagie rolls

Instructions

1. Place the pork in the slow cooker.
2. Sprinkle ranch seasoning, au jus mix, and garlic powder over the top.
3. Lay butter slices on the pork and add pepperoncini.
4. Cook on LOW 8 hours.
5. Shred the pork and stir in the buttery juices.
6. Serve on hoagie rolls.