Crock Pot Pulled Pork
This crock pot pulled pork is a simple, satisfying slow-cooker recipe that yields tender, flavorful meat with minimal hands-on time. A brown sugar and paprika dry rub seasons the pork, while a tangy, vinegar-based sauce brightens the finished dish. The recipe is ideal for sandwiches, sliders, or serving alongside coleslaw and your favorite sides. It’s forgiving, straightforward, and perfect for busy days when you want a homemade meal waiting at the end of the day.
The method relies on low-and-slow cooking: place thinly sliced onions in the bottom of the crock pot, rub the pork with the spice mix, and let the slow cooker do the work for 10–12 hours on low. A portion of the vinegar sauce is added before cooking and more is reserved to finish the pork, ensuring the meat stays moist and gains a tangy kick. If you like a tangier or sweeter finish, serve with additional vinegar mix or brush with your preferred barbecue sauce.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10–12 hours (low)
- Total Time: 10–12 hours plus 10 minutes
- Servings: 6–8
- Author: Amanda
Ingredients
- 1 large sweet onion, sliced thin
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 (4–6 lb) boneless pork butt or shoulder
Vinegar Sauce
- ¾ cup apple cider vinegar
- 4 teaspoons Worcestershire sauce
- 1½ teaspoons crushed red pepper flakes
- 1½ teaspoons sugar
- ½ teaspoon dry mustard
- ½ teaspoon garlic salt
- ¼ teaspoon cayenne pepper
Instructions
- Place the sliced onions in the bottom of the crock pot to form a bed for the pork.
- In a small bowl, combine the brown sugar, paprika, kosher salt, and black pepper. Mix well, then rub this dry mixture all over the pork roast. Place the seasoned roast on top of the onions in the crock pot.
- In a medium bowl, whisk together the apple cider vinegar, Worcestershire sauce, crushed red pepper flakes, sugar, dry mustard, garlic salt, and cayenne pepper until well combined. Drizzle about one-third of this vinegar mixture over the roast before cooking. Cover and refrigerate the remaining vinegar mixture to use later.
- Cover the crock pot and cook on low for 10–12 hours, until the pork is very tender and easily pulls apart with forks.
- During the last half hour of cooking, drizzle about one-third of the reserved vinegar mixture over the roast to refresh the flavors and moisten the meat.
- When the pork is done, remove the meat and onions from the crock pot and drain any excess liquid. Chop or shred the pork and onions together. Serve hot with the remaining vinegar mixture on the side or mixed in, or top with your favorite barbecue sauce for a sweeter finish.
Tips and Serving Suggestions
Pulled pork is wonderfully versatile. Serve it on toasted buns with coleslaw for classic sandwiches, plate it alongside roasted vegetables or mashed potatoes, or use it as a filling for tacos and nachos. If you prefer a milder heat, reduce the crushed red pepper and cayenne. For more caramelized edges and deeper color, briefly sear the seasoned roast in a hot skillet before placing it in the crock pot—this step is optional but adds an extra layer of flavor.
Leftovers keep well: store cooled shredded pork in an airtight container in the refrigerator for up to 3–4 days, or freeze portions for longer storage. Reheat gently with a splash of the reserved vinegar sauce or a little broth to keep the meat moist.
Image source: momswithcrockpots.com