Amazing Pulled Pork (Crock Pot)

Introduction: Amazing Pulled Pork (Crock Pot)

How to make pulled pork in a crock pot for an easy and delicious meal.

Note: Basic cooking skills recommended. 

What you will need
-  crock pot (5qt to 7qt)
-  Small sauce pan
-  Small mixing bowl
-  9 x 13 baking pan
- 3 to 5 pounds pork roast (shoulder, butt, or loin)
Dry Rub
-  6 tbs brown sugar
-  2 tsp garlic powder
-  2 tsp onion powder
-  1 ½ tsp paprika
-  1 ½ tsp Cajun seasoning
-  1 tsp ground ginger
-  1/4 tsp salt
-  1/8 pepper
-  Honey
-  6 oz Chicken broth
-  1/8 cup Apple cider vinegar
-  2 tbs Worcestershire sauce

Step 1: Make the Dry Rub

Add paprika, Cajun seasoning, ginger, brown sugar, onion powder, garlic powder, salt, and pepper into bowl and mix together.

Step 2: Prep the Meat

Note: I am using 2 pork loin roasts. Pork loin is leaner (has less fat) than shoulder and butt

a.  Remove excess skin and/or fat from around the roast if needed.
b.  Wash meat in cold water
c.  Pat meat dry with towel
d.  Cover surface of roast lightly with honey
e.  Apply dry rub onto surface roast
f.  Refrigerate for 1 hour.

Step 3: Make the Brine

Add chicken broth, apple cider vinegar, and Worcestershire sauce to small sauce pan. Heat on medium, stirring occasionally, until it begins to boil. Remove from heat and set aside.

Step 4: Slow Cook the Pork

a.  Place meat into crock pot.
b.  Add half of the brine.
c.  Cover crock pot and turn on low.
d.  Cook for 6 hours.

Step 5:

Caution:  Meat will be hot.

Preheat oven to 250 degrees

Remove pork from crock pot and place into baking pan. Use two forks and shred the pork into small pieces.

Step 6: Slow Bake

Pour remaining brine onto shredded pork and cover pan. Place in oven at 250 degrees for 30 Minutes

Step 7: Sauce and Serve

Remove from oven and serve with your favorite BBQ sauce

1 Person Made This Project!


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6 years ago

Best pulled pork ever!!!!


Reply 8 years ago on Introduction

Washes off the dirt after it slips out of your hands and land's on the floor on account of all that pork fat!


8 years ago on Introduction

I switched to a pressure cocker. Put in 3-4 bottles of cheap BBQ sauce, a kg of shoulder with the fat on the bottom (does get black) or you can put it on a steamer-insert so it does not get black. Get it just over 100° so that the BBQ sauce does not burn.
Just the same but it reduces the cooking time to ~1h and saves a lot of energy.

I also do ribs in the pressure cocker. Put them in the oven under the grill with some sauce to get some colour. Only downside - you never get them out of the pot with the bones...they come apart when you just look at them :)))


8 years ago on Introduction

... little (big) problem:

"Place in oven at 250 degrees for 30 Minutes"... C or F?


9 years ago

Actually made this today. This was just absolutely AMAZING. But I have a curious question. Why was the meat rinsed under cold water? What does this do?