Tender Slow Cooker Pulled Pork: An Easy, Sugar-Free Recipe for Any Occasion
Discover the secret to making incredibly tender, juicy, and flavorful pulled pork right in your slow cooker! This incredibly easy crockpot recipe is perfect for whipping up delicious sandwiches, hearty bowls, or for convenient meal prep throughout the week. What makes it even better? We use a simple, sugar-free pork rub that infuses a ton of savory flavor without any unnecessary added sugars, allowing the natural goodness of the pork to shine.
While there’s certainly an art to smoking pulled pork, and we love doing it at Casa de Crews, sometimes the effort of constant temperature monitoring – especially outdoors – isn’t what you’re looking for. The good news is, you don’t have to sacrifice amazing flavor! With your trusty slow cooker, you can achieve a remarkably similar tender, melt-in-your-mouth texture and rich taste in significantly less time and with minimal fuss. It’s the ultimate “set it and forget it” meal that yields spectacular results every single time.
This crockpot pulled pork isn’t just good; it’s fall-apart, pull-apart GOOD. The versatility of this dish is truly one of its greatest assets. We adore serving it in a bowl with a vibrant zesty coleslaw, a side of homemade French fries, and a generous drizzle of our homemade BBQ sauce, perfectly complemented by some tangy pickles. It’s a complete and satisfying meal that’s both comforting and bursting with flavor.
Beyond our favorite bowl combination, this slow cooker pulled pork truly shines at any gathering. Imagine it as the star of your next summer barbecue, alongside creamy potato salad and warm cornbread muffins. Or, for a simple yet incredibly satisfying comfort meal any time of year, stuff it into a fluffy baked potato. The possibilities are endless, from tacos and nachos to quesadillas and sliders – this pulled pork is a culinary chameleon!
Once you’ve mastered this fantastic slow cooker pulled pork recipe, be sure to try some of our other hands-off favorites. You’ll love our shredded buffalo chicken for a spicy kick or our flavorful pulled lamb for a unique twist on a classic.
Essential Ingredients for Crockpot Shredded Pork
One of the best aspects of this pulled pork recipe is its simplicity, relying on quality ingredients to create maximum flavor. To keep things straightforward and incredibly delicious, we use our tried-and-true pork spice rub – the very same blend we use for our ribs! This robust seasoning is truly all you need to draw out the natural, rich flavors of the pork. For an extra layer of depth and a slight glaze, we also include an optional homemade sauce that incorporates a touch of honey, balancing sweetness with tangy notes. However, even without the sauce, the pork is incredibly flavorful on its own.
- Pork Shoulder: A 4-5 pound boneless pork shoulder, often referred to as “Boston butt,” is ideal. This cut is perfect due to its excellent marbling, which breaks down beautifully during slow cooking, ensuring a tender and juicy result. Remember to trim any excess fat before you start.
- Homemade Sugar-Free Pork Rub: This flavorful blend is key to a perfectly seasoned pulled pork. It consists of:
- Paprika: Adds a mild, sweet pepper flavor and a beautiful reddish hue.
- Garlic Powder: Provides an aromatic, savory base.
- Kosher Salt: Essential for seasoning and enhancing all the other flavors.
- Black Pepper: A classic spice for a hint of warmth and pungency.
- Cayenne Pepper: Gives a subtle, gentle kick without overpowering the dish. Adjust to your heat preference!
- Onion Powder: Complements the garlic powder with another layer of savory aroma.
- Dried Oregano: Adds an earthy, slightly peppery Mediterranean note.
- Dried Thyme: Offers a delicate, herbaceous aroma that pairs wonderfully with pork.
This combination creates a balanced, savory rub that’s free of added sugars, making it a healthier choice and allowing you to control the sweetness if you choose to add BBQ sauce later.
- Optional Glazing Sauce: For an added layer of moisture, flavor, and a slight glaze, we make a simple liquid base using:
- Chicken Broth: Provides a savory liquid for braising the pork, keeping it moist and adding flavor.
- Apple Cider Vinegar (ACV): Adds a crucial tanginess that cuts through the richness of the pork and helps tenderize the meat.
- Honey: A touch of natural sweetness that helps create a beautiful glaze and balances the savory spices. This addition is entirely optional, depending on your preference for a slightly sweeter profile.
Mastering Slow Cooker Pulled Pork: A Step-by-Step Guide
Preparing this shredded pork in your crockpot couldn’t be simpler, making it an ideal choice for busy days or when you want a delicious meal with minimal effort. While searing the pork beforehand is highly recommended for an extra boost of flavor and texture, it is an optional step. If you’re really pressed for time, you can skip the searing and still achieve wonderfully tender results.
- Prepare the Pork: Begin by trimming any significant excess fat from your pork shoulder. Then, cut the pork into large, manageable chunks. This helps the seasoning penetrate more deeply and allows the pork to cook more evenly and slightly faster in the slow cooker. Generously season all sides of the pork chunks with your chosen spice rub. Ensure every piece is thoroughly coated for maximum flavor.
- Sear for Flavor (Optional but Recommended): Heat a large skillet or sauté pan over medium-high heat with a tablespoon of olive oil or avocado oil. Once the pan is hot, sear the pork chunks on all sides until a beautiful golden-brown crust forms, about 3-4 minutes per side. This crucial step, known as the Maillard reaction, locks in moisture, develops a deeper, richer flavor, and creates a fantastic texture with the spice rub. Transfer the seared pork chunks to your 6-7 quart slow cooker.
- Prepare the (Optional) Sauce: In a small bowl, combine the chicken broth, apple cider vinegar, and honey (if using). Whisk until well combined. This liquid will add moisture and a beautiful tangy-sweet balance to the pulled pork. Pour this mixture over the seared pork chunks in the slow cooker. The liquid should cover about one-third to half of the pork.
- Slow Cook to Perfection: Cover the slow cooker with its lid and cook on LOW for 6-8 hours or on HIGH for 4-5 hours. While cooking on HIGH is possible, LOW is generally recommended for the most tender, fall-apart results. Because you’ve cut the pork into chunks, it should break down more easily and in slightly less time than a whole roast. The pork is perfectly done when it easily shreds with just two forks or a pair of tongs, practically falling apart at the slightest touch.
- Shred and Serve: Once cooked, carefully remove the pork chunks from the slow cooker (they will be very hot and tender). Using two forks or tongs, shred the pork directly in the slow cooker with the flavorful cooking liquid. This liquid is packed with flavor and will keep your pulled pork incredibly moist and delicious. Mix everything together thoroughly. Serve immediately as sandwiches, in bowls, or however you enjoy your pulled pork!
Do I Need to Sear the Pork Before Slow Cooking?
Searing your pork before adding it to the slow cooker is an optional, yet highly recommended, step. It offers several benefits that contribute to a more flavorful and visually appealing dish. Searing creates a rich, caramelized crust on the exterior of the meat through the Maillard reaction, which develops deeper, more complex flavors that you won’t get from simply slow cooking. It also helps to lock in some of the juices, resulting in a slightly more moist end product. However, if you are truly short on time or prefer a more hands-off approach, you can absolutely skip this step. The pork will still turn out wonderfully tender, juicy, and flavorful thanks to the low and slow braising process in your slow cooker. The slow cooker’s moist environment is excellent at breaking down tough cuts of meat, ensuring tenderness regardless of searing.
What is the Best Cut of Meat for Pulled Pork?
For truly exceptional pulled pork, the cut of meat makes a significant difference. Pork shoulder, also widely known as “Boston butt,” is hands down the most popular and recommended cut for pulled pork. Its generous marbling (streaks of fat throughout the meat) and connective tissues break down beautifully during the long, slow cooking process, resulting in incredibly tender, juicy, and flavorful shredded pork. It’s designed to fall apart effortlessly after hours in the slow cooker, making it perfect for shredding.
While pork shoulder is king, you can also use other cuts. Pork loin, for instance, can be used for pulled pork, but it is a much leaner cut. This means it won’t be quite as rich or juicy as pork shoulder and might require a little more attention to ensure it doesn’t dry out. Using pork loin is a personal preference and up to you, the home cook, especially if you prefer a leaner option. For either pork shoulder or pork loin, we highly recommend selecting a boneless pork roast simply for easier preparation and shredding.
A third excellent option, particularly if pork shoulder isn’t readily available, is picnic pork. Sometimes, especially in grocery stores in the Southeast, this might be the only option you can find. Picnic pork is very similar to pork shoulder or Boston butt but typically has slightly less fatty marbling throughout. In our experience, this cut often comes with the bone in, which can actually add even more flavor to your dish during cooking. Despite having slightly less fat, picnic pork is still a fantastic choice for the slow cooker, as it will break down and meld into a rich, flavorful pulled pork over several hours.
What Size Pork Roast to Use?
The ideal size for your pork roast will depend on the capacity of your slow cooker and how many people you plan to serve. A 4-5 pound boneless pork shoulder (Boston butt) will work perfectly in a standard slow cooker (typically 6-7 quart capacity). This size of roast is generally sufficient to serve around 8-10 people, depending on how you plan to serve the pulled pork. For larger gatherings, you might consider cooking two smaller roasts or one larger roast if your slow cooker can accommodate it without being overcrowded. Avoid overfilling your slow cooker, as it can lead to uneven cooking.
Storing and Freezing Pulled Pork for Later
One of the many advantages of making a large batch of slow cooker pulled pork is how beautifully it stores and freezes, making it an excellent option for meal prepping. Yes, you can absolutely freeze pulled pork, and it retains its delicious taste and tender texture for months! Having pre-made pulled pork in your freezer is a game-changer for quick weeknight dinners or last-minute gatherings.
- TO STORE: Allow any leftover crockpot pulled pork to cool completely before transferring it to an airtight container. Refrigerate promptly, and it will keep fresh and delicious for up to 4 days. Make sure to include some of the cooking juices with the pork to keep it moist.
- TO FREEZE: For longer storage, freeze leftover pulled pork in an airtight, freezer-safe storage container, a heavy-duty ziptop bag (pressing out as much air as possible), or a vacuum-sealed bag. It will maintain its quality in the freezer for up to 3 months. When you’re ready to enjoy it, simply transfer the frozen pork to the refrigerator and let it thaw overnight.
- TO REHEAT: To rewarm thawed or refrigerated pulled pork, you can use a skillet or saucepan on the stovetop over medium heat. Stir occasionally until it is thoroughly warmed through. To ensure the pork remains moist and juicy during reheating, we highly recommend adding a splash of chicken broth, water, or even a bit of your favorite BBQ sauce to the pan. This prevents it from drying out and helps bring back its original tenderness.
Slow Cooker Pulled Pork with Sugar-Free Rub
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Ingredients
- 1 tbsp olive oil or avocado oil
- 4-5 lb boneless pork shoulder – Boston butt, pork loin, or picnic pork
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoons Kosher salt
- 1/2 tablespoons black pepper
- 1/2 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
Instructions
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Trim excess fat from the pork shoulder and cut it into large, even chunks. Generously sprinkle the pork chunks with the prepared seasoning rub, ensuring all sides are coated.
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Heat a large skillet or sauté pan over medium-high heat with olive or avocado oil. Once hot, sear the pork chunks on all sides for about 3-4 minutes per side, creating a golden-brown crust. Transfer the seared pork to a 6-7 quart slow cooker.
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In a separate bowl, whisk together the chicken broth, honey, and apple cider vinegar to create the optional sauce. Pour this liquid over the pork in the crockpot.
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Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4-5 hours. While HIGH is an option for quicker cooking, LOW is generally recommended for the most tender results. The pork is done when it’s incredibly tender and easily shreds with a fork.
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Once cooked, remove the pork from the slow cooker and shred it using two forks or a set of tongs. Return the shredded pork to the slow cooker and mix it thoroughly with the flavorful broth and juices from the pot to keep it moist and infuse it with even more flavor.
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Serve your delicious pulled pork as a filling for sandwiches, in a hearty bowl with your favorite sides, or in any way you prefer.
Notes
Handling Leftovers:
- TO STORE: Ensure leftover crockpot pulled pork has cooled completely before storing. Place it in an airtight container with some of the cooking juices to prevent drying, and refrigerate for up to 4 days.
- TO FREEZE: For extended storage, freeze leftover pork in an airtight, freezer-safe container or a heavy-duty ziptop bag for up to 3 months. When freezing in bags, press out as much air as possible to prevent freezer burn. Thaw overnight in the refrigerator before reheating.
- TO REHEAT: Gently rewarm leftovers in a skillet or saucepan on the stovetop over medium heat until heated through. For best results and to maintain moisture, add a splash of chicken broth, water, or a little extra BBQ sauce during reheating.
Nutrition
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