Crock Pot Pulled Pork Recipe - Ultra Juicy & Easy!
Transform a humble pork shoulder into restaurant-quality pulled pork using just your slow cooker. This foolproof recipe requires minimal preparation and delivers maximum flavour—the meat becomes so tender it falls apart at the slightest touch. Ideal for feeding a crowd at casual gatherings, weekend barbecues, or when you want a delicious meal waiting for you after a long day. Simply season your pork, add your favourite barbecue sauce, and let the slow cooker work its magic whilst you relax with family and friends
Watch: Crock Pot Pulled Pork Recipe - Ultra Juicy & Easy!
Original recipe video — click to play
Ingredients
Main
- 2 ½ kg Pork shoulder (also called pork butt), skin removed, trimmed of excess fat
Choose a piece without too much excess fat, but some marbling is desirable for flavour and tenderness.
Seasoning
- 10 g Salt
- 5 g Black pepper, freshly ground
- 5 g Garlic powder
- 5 g Paprika(optional)
Optional but adds nice colour and mild flavour
Liquid
- 480 ml Barbecue sauce (your favourite brand or homemade)
Adjust quantity based on how saucy you prefer your pulled pork
Optional
- 120 ml Beef or chicken stock(optional)
Only needed if your barbecue sauce is very thick; helps ensure even cooking
Method
- 1
Pat the pork shoulder dry with kitchen paper. Rub generously all over with salt, black pepper, garlic powder, and paprika if using.
~5 minsTip: Drying the meat helps it brown better if you choose to sear it first.
- 2Optional step
(Optional but recommended) Heat a large frying pan or griddle over medium-high heat. Sear the seasoned pork shoulder for 2–3 minutes on each side until lightly browned. This step adds depth of flavour.
~10 minsTip: Browning is not essential but improves the final result. If your pork is very large, sear just the top and bottom.
- 3
Place the pork shoulder in your slow cooker. If you've seared it, simply place it in; if not searing, that's fine too.
~2 mins - 4
Pour the barbecue sauce over and around the pork. If your sauce is very thick, thin it with 120 ml (4 fl oz) beef or chicken stock so the pork can cook evenly.
~3 minsTip: The sauce should partially coat the pork but doesn't need to submerge it completely.
- 5
Cover the slow cooker and cook on Low for 8 hours, or on High for 5 hours. The pork is done when it shreds easily with a fork.
~8 hrsTip: Low heat produces the most tender, juicy results. Check after 7 hours on Low if you prefer. The pork should be fall-apart tender.
- 6
Once the pork is cooked through, remove it from the slow cooker to a cutting board or large plate.
~5 minsTip: Use two forks or slow cooker tongs to handle the hot pork safely.
- 7
Using two forks or meat shredders, shred the pork into bite-sized pieces, removing any remaining fat or gristle as you go.
~10 minsTip: The meat should pull apart very easily; if it's still tough, return it to the slow cooker for another 30 minutes to 1 hour on High.
- 8
Return the shredded pork to the slow cooker and stir well to coat evenly with the sauce. Taste and adjust seasoning if needed.
~5 minsTip: Add more sauce, salt, or pepper to suit your taste. The pulled pork can be kept warm on Low or kept in the slow cooker for up to 2 hours before serving.
- 9
Serve warm with Hawaiian rolls for sliders, on nachos, in burritos, or atop baked potatoes. Enjoy with family and friends!
0Tip: This recipe easily feeds 8–10 people depending on portion size and what you serve it with.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Absolutely! Pulled pork keeps beautifully in the fridge for up to 4 days in an airtight container, or up to 3 months in the freezer. Reheat gently on the hob with a splash of stock or sauce, or return to the slow cooker on Low until warmed through. This makes it perfect for meal prep or entertaining
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