This easy Slow Cooker Pulled Pork is made with my homemade BBQ sauce – it smells incredible while it slow cooks all day and comes out tender and delicious.
Slow Cooker Pulled Pork
Pulled pork is one of those dishes you can serve all year round. Perfect for potlucks or large gatherings to feed a crowd without spending a ton of time in the kitchen. I came up with this leaner version of pulled pork using boneless pork loin roast and homemade BBQ sauce, which gave me complete control of what was added. For a Mexican pulled pork, try these pork carnitas. See more slow cooker recipes for easy dinner ideas.
How to Make Pulled Pork in the Slow Cooker
You don’t need much liquid to cook pork in a slow cooker since it releases juices while cooking. I use just enough to flavor the pork along with the reserved juices of the pork and serve the extra BBQ sauce on the side.
If your slower cooker runs too hot, you may need to add a half cup of water or broth or possibly replace the appliance. I’d also recommend checking your pork at the five-hour mark – if it easily shreds, then it’s done cooking.
I used the smallest roast I could find since I was making this for my family. Depending on the size of your pork loin, you will have to alter how much BBQ sauce to add. Keep in mind the pork shrinks after it is cooked, so you will want to weigh it cooked. I added two tablespoons of BBQ sauce for every three ounces of cooked pork, along with some of the reserved juices from the pork. (If your kids don’t like BBQ sauce, set some of the pork on the side for them before adding it back to the crock pot.)
I used the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link) to make this BBQ pulled pork. I love it because you can adjust the time you want crock pot to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. This slow cooker is so great that I actually own several!
What to Serve with Pulled Pork
I made pulled pork sandwiches with a really good, quick slaw made of shredded cabbage, carrots, a little vinegar, salt, and a touch of olive oil. It would also be great on baked potatoes or tacos. You can serve the pork by itself with a side of macaroni and cheese, corn, tomato, and avocado salad, or rice pilaf.
Variations:
- Sub apple cider vinegar for red wine vinegar.
- If you don’t have liquid smoke, leave it out or season the pork with smoked paprika for a smoky flavor.
- You can use pork shoulder if you prefer.
- If you don’t have time to make the pulled pork sauce, you can buy a BBQ sauce from the store – just make sure it doesn’t have high fructose corn syrup.
- To make this pork in the Instant Pot, follow the same directions but use the “Meat/Stew” function, add 1 cup of broth and cook until the pork shreds easily with a fork, about 40 minutes.
More Slow Cooker Pork Recipes You’ll Love:
- Mexican Slow Cooker Carnitas
- Slow Cooker Pork and Green Chili Stew
- Slow Cooker Jerk Pork with Caribbean Salsa
- Slow Cooker Filipino Adobo Pulled Pork
- Crock Pot Kalua Pork
Slow Cooker Pulled Pork
Ingredients
Instructions
- Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke.
- Cover and cook low 8 to 12 hours, until tender.
- Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside.
- Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce (for every 3 oz cooked pork, I used 2 tbsp BBQ sauce).
- Cook on high 1 more hour.
Last Step:
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Made this last night!! So easy and delicious
This looks amazing and I’d love to try it! But can you also share the cole slaw recipe that in the photo?
How is this with chicken?
Great! I would use boneless thighs
Sooooooo yummy. I kind of combined this recipe with the Pork Carnitas recipe and made it my own…I used Pork Shoulder and pan roasted it before putting in the slow cooker. My slow cooker runs hot and I noticed others had issues with it coming out dry so I added 3/4 cup chicken broth to the pot. I also cut slices in the pork and shoved in a bunch of garlic slivers and then subbed Smoked Paprika for the Liquid Smoke and Cider Vinegar for the Red Wine Vinegar. It was so moist and the flavour was heavenly, it didn’t even really need BBQ sauce!
I saw that several people asked about making this with chicken, but no answers. Has anyone tried it with chicken over the years since this was originally published?
My husband does not like pork. Thanks!
I would do this with boneless thighs!
I made this in my instant pot using the slow cooker function. It came out wonderful, and my brother asked to take home half of the leftovers.
Absolutely delicious! Will definitely make again.
This recipe was delicious! (I’m not even really a pork fan but my husband loves pulled pork so I thought I’d try it.)
Because so many people had the ‘dry crockpot issue’ I started with 1/2 cup of chicken stock in the bottom of my slow cooker but otherwise made no changes to the recipe. It turned out great.
Fantastic recipe! Simple and quick and delicious! Used the BBQ sauce in it and we enjoyed it over cilantro lime rice! Thank You!
I am making it now. I didn’t have liquid smoke (threw out too many over years!) so used smoked paprika. Your thoughts?
I used the smoked paprika and it both smelled and tasted terrific.
If I used smoked sea salt instead of liquid smoke how much should I use? Would that change the amount of regular salt?
I just made this but it came out to 1 1/2 cups. I masured everything and simmered for 25. Has anyone else gotten a smaller amount that it’s supposed to make?
Has anyone used chicken instead of pork for this recipe?
So after much research I did this in the instant pot.. with pork tenderloin. Came out great! Followed the directions with the same measurements and put it on high pressure for 40 minutes, let it natural release for about 15. I did put it back in just to warm with some liquid and sauce. It was great 🙂
Did you pressure cook dry or with the bbq sauce?
Thanks!!
Can you substitute the Kansas City BBQ Sauce for a different one? I imagine I would need to adjust the SP’s as well.
This recipe looks great!
I like to use G Hughes Sugar Free Hickory Barbecue Sauce; it only has 10 kcal/2 tbls, and it’s delicious. I think it tastes similar to Sweet Baby Rays. I also like Stubb’s but some of their sauces are 45 kcal and some are 65 kcal…it has good flavor though! They both come in glass bottles, which I like; I’m sure we all get plenty of micro plastics already.
Is it just me or is the number for Saturated fat missing? All I see is “g”. Oh, and this recipe is AMAZING!!!
Did the recipe forget to tell us to put water or some liquid in the pot initially? I followed the directions, but my pork came out dry and hard after 6 hours in the crockpot with barely any liquid!
I wondered this too! I just put mine on and I’m thinking I should add some liquid! ????
I was wondering the same thing. It says to reserve 3/4c liquid and the ingredients don’t include liquid.
There will be liquid after the 6 hours in the slow cooker from cooking it.
I didn’t have any liquid at the bottom at 6 hour mark. By then the natural juices were gone. I’m guessing it cooked too long so I just added 3/4 cup of water and the BBQ sauce and mixed to let it continue cooking for the last hour. It still turned out good but next time I will add some liquid at the start and not cook as long.
So easy and soooo delicious! You are right the aroma while cooking is amazing. Thanks for another great recipe.
How can I make this in the Instant pot? Not sure if I have 6 hours to spare, and have a Texas themed potluck Monday. Can’t wait for your new book!!!
how about a Instapot convertion? just as good?