Slow Cooker Pulled Pork

Rule #30: Let Willie do the dirty work.

Okay, I know I’m angering the BBQ Gods with this number. The right way to make pulled pork, as any good ole gal from Texas knows, is to smoke it low-and-slow for hours using all kinds of fancy wood chips and spices. And of course, you have the obligatory cold beer to drink while you’re doing all of that smokin’. BUT. This lady ain’t got time for dat.


Instead, I’m using some spices, onion + garlic, beef stock, and my Crock Pot I’ve lovingly named Willie Nelson to get the job done for me.


BBQ is truly a religious experience. There are all kinds of heated debates we could get into about the amount of dry rub and sauce, the proper temperature, the right wood chips, and I’m sure even the kind of beer you’re drinking comes into play. But for now, BBQ Gods, just give this tired Mama a pass, mm kay?

Slow Cooker Pulled Pork

Now, I’ve tested this recipe so many times that I’ve made approximately 50 lbs. of pulled pork, used every slow cooker we have, and have made Jon Boy want to swear off BBQ for the next 3 years.

Slow Cooker Pulled Pork

Okay, maybe not. He actually really loves this recipe. He was mad the last batch that I made went straight to the freezer instead of his tummy. Sorry, Jon Boy. (Also – this Crock Watcher was actually Jon’s Grandma’s. I love the name so much that I’ll pull this bad boy out just so I can say I’m enlisting “The Crock Watcher.” Makes me feel cool. Man, I need to get out more.)

Slow Cooker Pulled Pork

Also, this recipe can also be made in the oven if you’re up for having the oven on all day for 10-12 hours. I know some folks actually prefer that over a slow cooker, so, you do you. Just make sure your roasting pan has a roasting rack set on the inside so your pork butt stays elevated.

Slow Cooker Pulled Pork

Here’s my trusty ole Willie Nelson slow cooker. He’s my favorite. If you’re wondering why on earth I tried this recipe in 4 different slow cookers and the oven (all at the same time)… the answer is that we served this Slow Cooker Pulled Pork at Brooke’s Baptism after party. It was quite the show the day before with all this pork butt cookin’ going on in the kitchen.

Slow Cooker Pulled Pork

Here’s how we get this lil’ piggy going down the path of BBQ Bliss.

First, get yourself a nice bone-in pork butt (also called a Boston butt roast). Bone-in is the way to go, in my opinion, because it yields more meat with less fat than boneless. If you can’t find bone-in, just get the boneless. It still gets the job done, you’ll just have a little more fat to discard.

Slow Cooker Pulled Pork

Next, rub that lil’ porky hiney all over with the dry rub. It’s a mixture of dark brown sugar + chili powder + cumin + cinnamon + Kosher salt.

Slow Cooker Pulled Pork

Then, make a nice little bed for the piggy in your slow cooker by peeling and quartering 2 yellow onions + peeling and smashing 6 garlic cloves.

Slow Cooker Pulled Pork

Next, lay the seasoned pork butt on top of its nice little bed, fat side up. Pour some beef stock AROUND the pork, but not over top. You want the rub to stay where it is on the pork.

Slow Cooker Pulled Pork

Then, cover and cook on low for 10-12 hours, or until the meat shreds easily with a fork. If you’re cooking it in the oven, roast it at 275 for the same amount of time. You see that nice brown color on the pork? That’s the reason you don’t pour the stock over top. It gives it a great crispy texture and even more flavor.

Slow Cooker Pulled Pork

Finally, shred all of the meat with a fork or your hands (or these handy little tools), discarding the fat and the bone.


Now here’s where the religious debates come back in to play. Mix the shredded pork with your favorite BBQ sauce. In this house, we use Stubb’s Original, but you do you, my friend. Start with just 1 bottle of sauce and add a bit more at a time as you need. We usually don’t use more than 1 bottle, but we always have an extra just in case we want it a little saucier.


That’s it! Serve it up with some jalapeños, red onion, coleslaw, pickle slices, on a bun, over roasted sweet potatoes, or just grab a fork and dig in right then and there like Jon Boy does.


If you’re wanting to make it ahead of time, cook the pork and shred it the day before. The next day, mix the sauce in and place it all in a slow cooker on warm or low, depending on how hot yours gets and how long you want it to hang out in there.


And don’t tell the BBQ Gods I said that. Pretty sure that’s against the rules, too.

Side Dish Recommendations:

Twice Baked Potatoes

Corrales Casserole

Five Bean Bake

Mexican Veggie Medley

Grilled Corn and Asparagus Salad

Shaved Brussels Sprouts Salad

Slow Cooker Pinto Beans

Tomato Pie


Slow Cooker Pulled Pork

This Slow Cooker Pulled Pork couldn't be any easier or delicious! Just rub the seasoning all over, place it on top of onions and garlic, drizzle in some beef stock, and cook for about 12 hours. It's the perfect Texas barbecue staple that's great for a crowd! 
5 from 2 votes
Prep Time 5 minutes
Cook Time 12 hours
Course Main Course
Cuisine American
Servings 8
Calories 412 kcal



  • 2 tbs. dark brown sugar
  • 2 tbs. chili powder
  • 1 tbs. Kosher salt
  • 1 tsp. ground cumin
  • ¼ tsp. ground cinnamon
  • 1 (5 lb.) pork butt (Boston butt roast) | (bone-in if possible, but boneless works, too)
  • 2 medium yellow onions peeled and quartered
  • 6 garlic cloves peeled and smashed
  • 1 cup beef stock
  • 2 bottles of your favorite BBQ sauce Stubb’s Original Recipe rules in our house


  • Turn your slow cooker on low (or preheat your oven to 275).
  • Mix first 5 ingredients (through cinnamon) together in a small bowl. Spread rub evenly over the roast, using all of the rub.
  • Place the onions and garlic in the bottom of the slow cooker or roasting pan. Place the pork on top, sprinkling on any extra rub that didn’t make its way onto the pork butt. Pour the beef stock all around the roast (but not over it).
  • Cover and cook on low for 10-12 hours (or in the oven at 275), until the meat shreds easily with a fork.
  • Remove the meat to a cutting board and shred, discarding the fat and bone. Combine with 1 bottle of your favorite BBQ sauce. Add more sauce, ½ a bottle at a time, until you are satisfied with how saucy and moist your pork is.


Dill pickle slices
Pickled jalapeño slices
Red onion


Calories: 412kcalCarbohydrates: 8gProtein: 55gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 170mgSodium: 1152mgPotassium: 1121mgFiber: 1gSugar: 4gVitamin A: 602IUVitamin C: 3mgCalcium: 69mgIron: 4mg

Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.

Keyword barbeque, crock pot, crock pot pulled pork, easy, pulled pork, slow cook, slow cooker, slow cooker pulled pork
Tried this recipe?Let us know your thoughts!

22 thoughts on “Slow Cooker Pulled Pork”

    • Thank you for the question! It’s actually just one 5 lb. roast. I can see how that is confusing though! I will correct it.

    • You could definitely try cooking it on high for about 8 hours. I’d just worry the texture of the meat wouldn’t be as good as cooking it at a lower temperature.

      • “High” on a slow cooker isn’t hotter than “low” – it just gets to the target temperature faster, fyi.

  1. Delicious!!!!! I used some of the juice after shredding and put in crock on warm. Everyone used their favorite BBQ sauce. Again… delicious!!!!!

  2. 5 stars
    Love this recipe! I have made it twice so far in the oven it is so good! I am getting ready to make it again but will be making two 5 lb pork butts or one 10 lb pork butt depending on what the store has. How many hours would I need to cook it for at 275 in the oven? Thank you!

    • Great question! And I’m so glad you love the recipe! I actually haven’t ever tried it with a large (10 lb.) pork butt. I’d say at least 15 hours of cook time at 275. Just check that the internal temperature of the pork butt is 145 (F) so you know it’s cooked through. Thank you so much for the feedback!

  3. Fantastic recipe! I am having a dinner party for 45-50 people and would like to fix this. Can it be made ahead of time? I know sometimes when you cook things ahead of time and refrigerate them they tend to have a greasy fat residue. Any suggestions for how to pull this off would be so appreciated.

    • 5 stars
      Hey there! Sorry for the delayed response! I’ve actually done this recipe for that many people as well. I just used about 5 slow cookers! I know that’s not easily done, so you can definitely make this ahead of time. Just reheat in a large pot on the stove and add a little beef stock if needed. It should be just fine.


Leave a Comment

Recipe Rating