I love how simple this crockpot pulled pork is to make. Just a few ingredients and a slow cooker, and I’ve got the most flavorful, tender pork ready to go. It’s so juicy and delicious, you’d never guess it only took 10 minutes of prep.
Table of Contents
Why I Love This Recipe
I love this crockpot pulled pork because it’s truly effortless but tastes like you spent hours in the kitchen. Just a handful of simple ingredients and a slow cooker create the most tender, juicy pork with a rich smoky-sweet flavor that’s impossible to resist.
- Just 10 minutes of prep and the slow cooker does all the work, leaving me with tender, flavorful pulled pork every time.
- The combo of balsamic, Worcestershire, honey, and onions gives the pork a smoky-sweet richness that’s incredible! You don’t even need BBQ sauce for this one.
- It’s fall-apart tender. The pork cooks low and slow until it’s so moist and juicy you can literally pull the bone right out.
- I love making a big batch, freezing leftovers, and reheating it for easy, delicious meals whenever I need them.
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Key Ingredients and Substitutions
- Boston Butt Pork: This cut of pork is perfect for slow cooking, as it becomes incredibly tender and flavorful. You can use a different cut of pork for this recipe, such as pork shoulder or picnic roast. These cuts have a good amount of fat, which is essential for keeping the meat juicy and flavorful as it cooks.
- Garlic Salt: It adds a savory kick and a hint of garlic to the pork, enhancing its overall flavor.
- Onions: When caramelized in the crockpot, they add a sweet and savory depth to the pulled pork.
- Chicken Broth: This will keep the pork moist as it cooks, and also add a savory flavor to the dish.
- Honey: It balances out the savory flavors in the dish, adding a touch of sweetness.
- Worcestershire Sauce: It adds a complex, tangy flavor to the pork, adding more depth to the flavors.
- Balsamic Vinegar: It will add a slightly sweet, tangy flavor to the pork, and also help to tenderize the meat.
How to Make Crockpot Pulled Pork
Preparation
To start, trim the fat from the pork and place it in the slow cooker. Make sure to position the pork with the fat side facing up. Next, rub garlic salt all over the pork to season it.
Step 1 – Add the Liquid Mixture
In a bowl, combine the chicken broth, balsamic vinegar, and Worcestershire sauce. Once mixed, pour this combination over the pork in the slow cooker.
Step 2 – Drizzle Honey and Add Onions
Next, drizzle honey on top of the pork. Then, cut the onions into large slices and lay them on top of the pork.
Step 3 – Cook the Pork
Cover the slow cooker and cook the pork on high for 4 hours. After 4 hours, switch the setting to low and cook for an additional 4 hours. The pork is ready when you can easily pull the bone out and the meat falls apart.
Step 4 – Shred the Pork
Once the pork is cooked, remove it from the slow cooker and use two forks to shred it.
Step 5 – Strain the Juices
After the pork is shredded, strain the liquid in the slow cooker using a fat separator.
Step 6 – Keep the Pork Warm
To keep the pulled pork warm, place it back into the slow cooker until you’re ready to serve.
Step 7 – Serve the Pulled Pork
Your pulled pork is ready to serve. If it has become dry, you can pour the leftover strained juices over the pork to keep it moist.
Lynette’s Tip
For the best crockpot pulled pork, don’t rush it. Cook on high for 4 hours, then low for another 4, until the meat is fork-tender and full of flavor.
What to Serve With
For a classic pulled pork sandwich, pile a generous amount of the crockpot pulled pork onto a soft hamburger bun. Serve with a side of homemade coleslaw and pickled cucumber for a delicious, Southern-inspired meal.
If you’re a fan of Mexican cuisine, use the crockpot pulled pork as a filling for tacos. Warm up some corn tortillas, top with the pulled pork, and add your favorite toppings such as salsa, simple guacamole with lemon, and fresh cilantro.
For a hearty, comforting meal, serve the crockpot pulled pork over a bed of creamy mashed potatoes. The rich, savory pork is a perfect match for the buttery potatoes. Add a side of sautéed green beans or maple glazed carrots for a well-rounded dinner.
Make Ahead Instructions
Pulled pork holds well in the refrigerator for up to 3 days. It also does well in the freezer. Make sure to seal in plastic bags and freeze for up to 3 months. Add a little apple juice when reheating so that it retains its juiciness.
Recipe FAQs
I like using a boston butt or a pork shoulder with the bone in. The bone is a good test to see when it’s done.
A marinade that has acidity and sweetness is the very best. For this recipe the combination of garlic, onion, balsamic vinegar and honey make a delicious flavor combination to cook the pork in.
Probably. But it’s very hard to do. Make sure to keep a good liquid consistency which happens naturally as the pork cooks. I’ve never overcooked it, that’s why cooking it in the slow cooker is the very best method! No worries!
Yes. Use a fat separator. If you don’t have one, you can place the liquid in a bowl in the refrigerator. The liquid will naturally separate with the fat when cool. You can then simply spoon it out. Use the reserved fatless liquid to add moisture to the pork.
It really doesn’t matter, but I think bone in gives it a bit more flavor. It also allows you to easily test when the pork is finished. When you reach in and simply pull the bone out, you know it’s done!
Storing and Reheating
- Storing: After enjoying this delicious crockpot pulled pork, you can store any leftovers in an airtight container. It will keep well in the refrigerator for up to 4 days.
- Freezing: If you have more leftovers than you can enjoy within 4 days, you can easily freeze the pulled pork. Just place it in a freezer-safe container and it will keep well in the freezer for up to 3 months. To thaw your frozen pulled pork, simply move it from the freezer to the fridge. Let it thaw for 24 hours. When reheating add a little apple juice to add moisture.
More Crockpot Recipes You’ll Enjoy
Crockpot Pulled Pork
Ingredients
- 5 lb boston butt pork or pork shoulder
- 1/2 teaspoon garlic salt
- 1/3 Cup chicken broth
- 1/3 Cup balsamic vinegar
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon honey
- 2 large onions
- 20 hamburger buns to serve
Instructions
- Trim the fat on the pork and place the pork into the slow cooker, fat side up. Rub garlic salt all over the pork.
- In a bowl, whisk together the chicken broth, balsamic vinegar, and Worcestershire sauce. Pour over pork in the slow cooker. Drizzle honey on top of the pork. Cut onions into large slices and lay them on top of the pork.
- Cook on high in the slow cooker for 4 hours and then low for an additional 4 hours or until you can pull the born out easily and the pork falls apart.
- Remove the pork from the slow cooker and shred. Strain juice into a fat separator. Keep pulled pork warm by placing it back into the slow cooker until ready to serve. Pour the leftover strained juices to keep it moist.
Notes
My Favorite Variations:
- Different Cut of Pork: You can use a different cut of pork for this recipe, such as pork shoulder or picnic roast. These cuts have a good amount of fat, which is essential for keeping the meat juicy and flavorful as it cooks.
- Change the Seasonings: Feel free to customize the seasonings to your liking. You can add a bit of smoked paprika for a smoky flavor, or a touch of cayenne pepper for some heat.
- Add BBQ Sauce: If you’re a fan of BBQ pulled pork, you can add your favorite BBQ sauce to the shredded pork. Simply mix it in until the pork is coated to your liking.
