Go Back
+ servings
Print Recipe
5 from 1 vote

Crockpot Shredded Pork

This melt-in-your-mouth tender pulled pork is slowed cooked all day in a sweet and savory homemade BBQ sauce. It's perfect for a big crowd or even a weeknight family meal. Serve it with coleslaw for the perfect crunch.  
Prep Time10 minutes
Course: Main Dish
Cuisine: American
Diet: Gluten Free
Keyword: Crockpot Pulled Pork, Slow Cooker BBQ Pulled Pork
Method: Crockpot
Servings: 10 -12 servings
Author: Ashley McCrary


  • 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


  • 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



  • 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.


Storage: If stored in an airtight container or bag, this pork will last for 3 to 4 days in the refrigerator or freeze for 2-3 months. When ready to eat from the freezer, thaw in the fridge overnight and reheat in a crockpot, oven, skillet, or microwave with a splash of water. 
Brown Swerve Sub: Sub brown sugar for the brown swerve if desired.
Whole30 + Paleo: use True Made or Primal Kitchen ketchup. These are approved brands. Also, remove the brown swerve and use coconut aminos instead of Worcestershire sauce. If using this instant pot use ghee
Shredding: 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. If it doesn't shred easily, it needs more time to cook.