BBQ Crockpot Pulled Pork
Published Jun 06, 2022 Updated Jul 11, 2023
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Crockpot meals really do save lives, especially during those busy weeknights. This BBQ Crockpot Pulled Pork is pure magic and will have your family running back for more. Not only is it perfect for a busy weeknight meal, but awesome for family gatherings. Serve it over crunch coleslaw, inside a sweet potato, or in a butter bun. The possibilities are endless.
What Makes This Recipe Great
I’m all about food that feeds a crowd, and packs in a ton of flavor. This easy BBQ Crockpot Pulled Pork is exactly that. No need to grab your grill or smoker, this pork shoulder slow cooks right in the crockpot.
Whether you serve it on top of a salad, or on a butter bun, this savory and sweet pulled pork will become a favorite. It also requires simple ingredients and can be easily tailored to meet your Keto, Paleo, and Whole30 lifestyle with a few simple swaps.
Make a big batch on Sunday and use it for different meals throughout the week. This tip recipe will save you on those busy weeknights with the family.
Ingredients
Ingredient Notes
Pork Shoulder: The star ingredient. Make sure to buy a boneless pork shoulder.
Liquid Smoke: This is a must-add if you like the flavor of a pork shoulder off the smoker. It gives this crockpot pork a nice smokey flavor. Feel free to omit it if that flavor is not for you.
Onions: Chopped onions add so much flavor to the final dish. They will cook down and you won’t even notice them once it’s finished cooking.
Homemade BBQ Sauce: My homemade BBQ sauce is both savory and sweet. This is what really takes this recipe over the top. So much better than store-bought.
Seasoning: Salt, pepper, cayenne, smoked paprika, ground mustard, garlic powder, and onion powder.
Recipe Step by Step
Crockpot Cooking Method:
- Season the Meat: Season the pork all over with salt and pepper.
- Mix the Sauce: Place the ketchup, chopped onions, Worcestershire sauce, liquid smoke, vinegar, water, hot sauce, brown swerve, and seasoning into the bottom of the crockpot. Mix together until combined.
- Add The Pork Shoulder: Add the butt over the sauce. Spoon some of the sauce and cover the top of the butt.
- Cover and Cook: Cover with a lid and cook on low for about 9-10 hours, until it reaches an internal temperature of 200F.
- Shredding The Pork: When the pork is done cooking, shred with a fork and add in the xanthan gum and mix together. Allow it to heat up for another 5 minutes to thicken up the sauce.
Instant Pot Cooking Method:
- Saute The Pork Shoulder: select saute; adjust to normal. Add the ghee or butter to the bottom. Once melted add in the pork shoulder and brown for 2 minutes on each side then select cancel.
- Mix the Sauce: In a medium bowl, place the ketchup, chopped onions, Worcestershire sauce, liquid smoke, vinegar, water, hot sauce, brown swerve, and seasoning. Mix together until combined. Pour this mixture over the pork shoulder.
- High-Pressure Cooking: Secure the lid; set pressure valve to sealing. Select manual and cook on high pressure for 90-95 minutes. Then select cancel and keep the pressure valve in the sealing position to release pressure naturally.
- Shredding: When cool enough to handle, shred the pork and allow to sit in the juices. Either leave it in the insert or move it to a large sheet pan. Keep the juices or discard. I like the meat sitting in the juice. It adds a ton of flavor.
How To Serve
You can serve this Crockpot Pulled Pork in so many different ways!
- Butter Bun (regular or gluten-free)
- Over the top of a salad
- Cauliflower Rice
- Brown Rice
- Spanish Rice
- Corn tortillas or tortillas of choice for tacos
- Stuffed inside a sweet potato with coleslaw.
- Over tortilla chips as nachos
- On top of coleslaw
- Mixed in with Mac and Cheese
Mac’s Tips & Tricks
- Quicker Cook Time: If you need to cut down on cooking time, cut the shoulder up in 3-4 sections.
- Don’t Open The Lid: Try not to open the lid during the 9-hour cooking window. Heat will escape once you open the lid and that will increase the cooking time.
- Adding Liquid Smoke: This is a must if you want that smokey flavor. It will taste as if it came off the smoker if you add a teaspoon or two of liquid smoke.
- Boneless Pork Shoulder: Make sure to get a BONELESS pork shoulder when buying that at the store.
- Prep It On Sunday: Prep a big batch on Sunday and use it throughout the week for different recipes. This one protein can be used in so many different ways.
- Thickening The Sauce: Feel free to add xanthan gum or cornstarch dissolved in water to thicken the sauce. I add this in right after shredding and allow it to heat up for 5- 10 minutes. As it heats it will begin to thicken.
According to Masterclass, “Pork shoulder, also called picnic roast, is the primal cut that comes from a pig’s shoulder, above the forelegs. The National Pork Board calls it “the top portion of the front leg of the hog.” It’s typically broken down into two cuts: the top, or blade shoulder (aka Boston butt), and the lower arm shoulder (aka pork shoulder or picnic roast).”
You can absolutely make this ahead of time. You can cook it up to 3 days ahead of time and store it in the fridge in an air-tight container. Simply reheat in the oven or in the crockpot when ready to serve. Heat in the crockpot on low for 1 hour or in the oven at 225F for 30-4o minutes.
Whenever the internal temperature reaches 200F or when it begins to fall apart. If you place a fork in the shoulder and twist the meat, it should fall apart. That is when you know it is tender and perfectly done.
Yes! Simply store in an airtight container or a freezer-safe bag for 2-3 months. Make sure to remove any extra liquid before freezing. When ready to eat, thaw overnight in the fridge and heat until internal temp reaches 165F.
If stored in an air-tight container, this pork will last in the fridge for up to 4 days.
While either setting will work, I highly recommend the low setting. It will get much more tender if you cook it low and slow. It will cook on high but you may not get super tender pulled pork.
More Delicious Recipes
Crockpot Shredded Pork
Ingredients
- 3.5 pound pork shoulder or called pork butt
- 1 cup ketchup*
- 2 tbsp water
- 3 tablespoons Brown Swerve*
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce OR coconut aminos
- 1.5 tablespoon hot sauce
- 1 tsp liquid smoke
- 2 tablespoon butter or ghee* For IP version only
Seasoning
- 2 teaspoons smoked paprika
- 1.5 tsp salt plus more for the pork
- 1/2 tsp pepper plus more for the pork
- 1.5 teaspoons garlic powder
- 2 teaspoons mustard powder
- 1/2 teaspoon onion powder
- Optional 1/4 tsp cayenne for extra spicy
- 1/2 teaspoon xanthan gum OR 2 tablespoons cornstarch dissolved in water
Instructions
Crockpot
- Season the Meat: Season the pork all over with salt and pepper.
- Mix the Sauce: Place the ketchup, chopped onions, Worcestershire sauce, liquid smoked, vinegar, water, hot sauce, brown swerve and seasoning into the bottom of the crockpot. Mix together until combined.
- Add The Pork Shoulder: Add the butt over the sauce. Spoon some of the sauce and cover the top of the butt.
- Cover and Cook: Cover with a lid and cook on low for about 9-10 hours, until it reaches an internal temperature of 200F.
- Shredding The Pork: When the pork is done cooking, shred with a fork and add in the xanthan gum and mix together. Allow it to heat up for another 5 minutes to thicken up the sauce. Keep the juices or discard if desired. I like the meat sitting in the juice. It adds a ton of flavor.
- Serve: add inside corn tortillas, over rice, on top of a salad or even stuffed in a sweet potato.
Instant Pot
- Sauté The Pork Shoulder: select sauté; adjust to normal. Add in the ghee or butter in the bottom. Once melted add in the pork shoulder and brown for 2 minutes on each side then select cancel.
- Mix the Sauce: In a medium bowl, place the ketchup, chopped onions, Worcestershire sauce, liquid smoked, vinegar, water, hot sauce, brown swerve and seasoning. Mix together until combined. Pour this mixture over the pork shoulder.
- High Pressure Cooking: Secure the lid; set pressure valve to sealing. Select manual and cook on high pressure 90-95 minutes. Then select cancel and keep pressure valve in the sealing position to release pressure naturally.
- Shredding: When cool enough to handle, shred the pork and allow to sit in the juices. Either leave in the insert or move to a large sheet pan. Keep the juices or discard. I like the meat sitting in the juice. It adds a ton of flavor.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
My all time favorite way to cook pulled pork. It tastes better than cooking on the grill or the smoker.
I made this with beef instead of pork, and it was the tastiest thing I’ve ever made — and I’ve been cooking for years.