12 MORE Easy Crockpot Pulled Pork Recipes

Our first round of easy crockpot pulled pork recipes was a reader favorite – so we’re back with 12 MORE brand-new slow cooker winners! Smoky BBQ classics, Dr Pepper magic, Hawaiian kalua-style, tangy Carolina vinegar, sweet apple cider, and zesty chipotle lime – every one is fall-apart tender and completely set-and-forget.

Below you’ll find 12 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Load up the crockpot and relax!

1. Smoky BBQ Pulled Pork

The classic – deep smoke, sweet heat, and meat that shreds with a fork.

Ingredients

• 4 lbs pork shoulder
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne
• 1 cup BBQ sauce, plus more for serving
• 1/2 cup chicken broth
• Brioche buns and coleslaw, for serving

Instructions

1. Rub the pork shoulder all over with brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne.
2. Place in the crockpot and pour the chicken broth around (not over) the meat.
3. Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours, until the pork shreds easily.
4. Remove the pork, shred with two forks, and discard any large pieces of fat.
5. Toss the shredded pork with BBQ sauce and a splash of the cooking juices.
6. Pile onto brioche buns with coleslaw and serve.

2. Dr Pepper Pulled Pork

The internet-famous trick that actually works – sweet, caramelized, and unbelievably tender.

Ingredients

• 4 lbs pork shoulder
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 large onion, sliced
• 1 can (12 oz) Dr Pepper
• 1 cup BBQ sauce
• Sandwich rolls, for serving

Instructions

1. Season the pork with salt, pepper, and garlic powder.
2. Layer the sliced onion in the bottom of the crockpot and set the pork on top.
3. Pour the Dr Pepper around the pork.
4. Cover and cook on LOW for 8-10 hours until fork-tender.
5. Shred the pork, discarding fat and onion.
6. Toss with BBQ sauce and serve on sandwich rolls.

3. Hawaiian Kalua-Style Pulled Pork

Smoky, salty, and simple – inspired by the traditional underground-oven classic.

Ingredients

• 4 lbs pork shoulder
• 2 tbsp Hawaiian sea salt (or kosher salt)
• 2 tbsp liquid smoke
• 3 banana leaves (optional, for wrapping)
• 4 garlic cloves, smashed
• Cooked white rice and mac salad, for serving

Instructions

1. Rub the pork all over with the salt and liquid smoke.
2. If using banana leaves, wrap the pork; otherwise place directly in the crockpot with the garlic.
3. Cover and cook on LOW for 10-12 hours until completely tender.
4. Shred the pork, discarding fat.
5. Serve over white rice with mac salad for the full plate-lunch experience.

4. Carolina Vinegar Pulled Pork

Tangy, peppery, and light – the Eastern Carolina way with zero heavy sauce.

Ingredients

• 4 lbs pork shoulder
• 1 tbsp salt
• 2 tsp black pepper
• 1 tsp red pepper flakes
• 1 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp hot sauce
• 1 tsp crushed red pepper
• Soft buns and extra slaw, for serving

Instructions

1. Season the pork with salt, black pepper, and red pepper flakes; place in the crockpot.
2. Whisk the vinegar, brown sugar, hot sauce, and crushed red pepper; pour over the pork.
3. Cover and cook on LOW for 8-9 hours until shreddable.
4. Shred the pork and toss with the tangy cooking liquid.
5. Serve on soft buns with slaw.

5. Apple Cider Pulled Pork

Fall in a crockpot – sweet cider, warm spices, and the coziest pulled pork ever.

Ingredients

• 4 lbs pork shoulder
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 onion, quartered
• 2 cups apple cider
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• Buns and pickled onions, for serving

Instructions

1. Rub the pork with salt, pepper, cinnamon, and nutmeg.
2. Place the onion in the crockpot, set the pork on top, and pour in the cider and vinegar.
3. Cover and cook on LOW for 8-9 hours until tender.
4. Shred the pork; skim fat from the juices and stir in the brown sugar.
5. Toss the pork with the reduced juices and serve on buns with pickled onions.

6. Chipotle Lime Pulled Pork

Smoky heat with a bright citrus finish – perfect for tacos and burrito bowls.

Ingredients

• 4 lbs pork shoulder
• 1 tbsp salt
• 1 tsp cumin
• 1 tsp oregano
• 3 chipotle peppers in adobo, chopped
• 2 tbsp adobo sauce
• 1 onion, chopped
• 1/2 cup chicken broth
• Juice of 2 limes
• Warm tortillas, cilantro, and diced onion, for serving

Instructions

1. Season the pork with salt, cumin, and oregano; place in the crockpot.
2. Add the chipotles, adobo sauce, onion, and broth.
3. Cover and cook on LOW for 8-9 hours until shreddable.
4. Shred the pork and squeeze the lime juice over it; toss with the cooking juices.
5. Serve in warm tortillas with cilantro and onion.

7. Honey Mustard Pulled Pork

Sweet, tangy, and golden – a crowd-pleaser that works on sandwiches and salads alike.

Ingredients

• 4 lbs pork shoulder
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 cup honey
• 1/2 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• Pretzel buns, for serving

Instructions

1. Season the pork with salt, pepper, and garlic powder; place in the crockpot.
2. Whisk honey, Dijon, vinegar, and olive oil; pour over the pork.
3. Cover and cook on LOW for 8-9 hours until fork-tender.
4. Shred the pork and toss with the honey mustard cooking liquid.
5. Serve on pretzel buns.

8. Root Beer Pulled Pork

Sweet, sticky, and fun – the soda trick works beautifully with root beer's vanilla-spice flavor.

Ingredients

• 4 lbs pork shoulder
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1 can (12 oz) root beer
• 1 cup BBQ sauce
• 1 tbsp Worcestershire sauce
• Buns and pickles, for serving

Instructions

1. Season the pork with salt, pepper, and onion powder; place in the crockpot.
2. Pour the root beer around the pork.
3. Cover and cook on LOW for 8-10 hours until tender.
4. Shred the pork, discarding excess fat.
5. Toss with BBQ sauce and Worcestershire; serve on buns with pickles.

9. Mississippi-Style Pulled Pork

Buttery, peppery, and tangy – the famous roast formula, adapted for pork shoulder.

Ingredients

• 4 lbs pork shoulder
• 1 packet ranch seasoning
• 1 packet au jus mix
• 1/2 cup butter, sliced
• 8 pepperoncini peppers
• 1/4 cup pepperoncini juice
• Mashed potatoes or buns, for serving

Instructions

1. Place the pork in the crockpot.
2. Sprinkle the ranch seasoning and au jus mix evenly over the top.
3. Dot with butter slices and add the pepperoncinis and their juice.
4. Cover and cook on LOW for 8-9 hours until shreddable.
5. Shred and toss with the rich, buttery juices.
6. Serve over mashed potatoes or piled on buns.

10. Teriyaki Pineapple Pulled Pork

Sweet-savory island vibes – juicy pineapple caramelizes right into the pork.

Ingredients

• 4 lbs pork shoulder
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 cup teriyaki sauce
• 1 can (20 oz) pineapple chunks with juice
• 2 tbsp brown sugar
• 1 tbsp fresh grated ginger
• Hawaiian rolls and sliced green onions, for serving

Instructions

1. Season the pork with salt, pepper, and garlic powder; place in the crockpot.
2. Pour over the teriyaki sauce, pineapple with juice, brown sugar, and ginger.
3. Cover and cook on LOW for 8-9 hours until tender.
4. Shred the pork and toss with the pineapple-teriyaki juices.
5. Serve on Hawaiian rolls topped with green onions.

11. Coffee-Rubbed Pulled Pork

Deep, dark, and complex – espresso gives the bark an incredible roasted edge.

Ingredients

• 4 lbs pork shoulder
• 2 tbsp finely ground coffee
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp cocoa powder
• 1 cup beef broth
• Buns and BBQ sauce, for serving

Instructions

1. Mix the coffee, brown sugar, paprika, salt, pepper, and cocoa into a rub.
2. Coat the pork shoulder thoroughly and place in the crockpot.
3. Pour the beef broth around the meat.
4. Cover and cook on LOW for 8-9 hours until it shreds easily.
5. Shred and moisten with the cooking juices.
6. Serve on buns with your favorite BBQ sauce.

12. Salsa Verde Pulled Pork

Bright, tangy, and a little spicy – made for tacos, nachos, and enchiladas.

Ingredients

• 4 lbs pork shoulder
• 1 tbsp salt
• 1 tsp cumin
• 1 tsp oregano
• 1 jar (16 oz) salsa verde
• 1 onion, chopped
• 4 garlic cloves, minced
• Juice of 1 lime
• Tortillas and toppings, for serving

Instructions

1. Season the pork with salt, cumin, and oregano; place in the crockpot.
2. Top with salsa verde, onion, and garlic.
3. Cover and cook on LOW for 8-9 hours until shreddable.
4. Shred the pork and stir in the lime juice.
5. Serve in tortillas with your favorite taco toppings.