Crock Pot Barbecued Pulled Pork

There’s nothing like the taste of slow-cooked, tender pulled pork. Using a crock pot guarantees a foolproof, melt-in-your-mouth result. After years in Nashville, Tennessee—where barbecue is a way of life—my family developed a love for smoky pulled pork. We learned that great barbecue starts with the right cut of meat, a balanced rub, and low-and-slow cooking. This Crock Pot Barbecued Pulled Pork recipe combines these techniques for delicious, savory pulled pork.

While I’d love to say I can perfectly replicate the pitmasters’ magic, this crock pot method comes close. With simple ingredients and patience, you can enjoy a juicy, flavorful pulled pork dinner at home. Whether served on a sandwich, piled onto a baked potato, or paired with classic Southern sides, this slow-cooked barbecue favorite will surely be a hit.

The Best Cut of Meat for Pulled Pork

For barbecued pulled pork, two popular cuts are pork shoulder and pork butt, both from the pig’s shoulder. Pork butt (or Boston butt) is the upper part and is more marbled, making it juicier and more flavorful when slow-cooked. Pork shoulder, often called picnic shoulder, is leaner with more connective tissue that breaks down during cooking, resulting in tender, shreddable meat.

Both cuts work beautifully for pulled pork, depending on preference. If you love ultra-juicy, rich barbecue, go for the pork butt. The pork shoulder is better if you prefer a firmer texture with a little more chew. Either way, low-and-slow cooking is the key to transforming these tough cuts into tender, flavorful perfection.

The Simple Ingredients for Slow Cooker Barbecued Pulled Pork

• Pork Shoulder – Pork shoulder (also called Boston butt) is the best choice for pulled pork because of its high-fat content and connective tissue, which break down during slow cooking to create tender, juicy meat. Pork butt (another part of the shoulder) works just as well. Avoid leaner cuts like pork loin, as they tend to dry out.
• Pulled Pork Rub—A good dry rub seasons the pork and enhances its flavor by forming a flavorful crust. Our Pulled Pork Rub contains salt, black pepper, paprika, garlic powder, dry mustard, celery salt, cumin, brown sugar, and chili powder for savory, sweet, and smoky flavors. Let the rub sit on the meat for at least 2 hours (or overnight) to allow the flavors to penetrate.
• Apple Juice or Chicken Stock – Apple juice adds a subtle sweetness that complements the smoky barbecue flavors. Chicken stock is a great alternative if you prefer a more savory and less sweet profile. Both options help keep the meat moist during cooking.
• Cider Vinegar – Balances the richness of the pork by adding a tangy brightness and helps tenderize the meat slightly while enhancing the barbecue flavor. Vinegar plays a crucial role in many Carolina-style pulled pork recipes, where cooks use vinegar-based sauces to enhance the flavor.
• Tomato Paste adds depth and richness to the cooking liquid, giving the pork a more robust flavor and helping create a slightly thicker, more flavorful sauce when mixed back into the shredded pork.
• Smoky Barbecue Sauce – The final layer of flavor comes from coating the shredded pork in a sweet, smoky, and tangy sauce. Our sauce uses bacon for a smokey flavor. Dark brown sugar adds a rich and subtle sweetness. Onions and garlic contribute their tang. If you have a favorite barbecue sauce, feel free to use that instead! Add the barbecue sauce after shredding the pork. This way, you can control the amount and ensure every bite is flavorful but not overly saucy.

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Can You Overcook Pulled Pork? Yes, But Here’s How to Avoid It

Crock pot barbecued pulled pork can be overcooked, leading to a dry, stringy, or even mushy texture. Slow cooking is a great way to make meat tender and juicy. However, if you leave pork in the slow cooker for too long or at too high a temperature, it can dry out. This results in tough and dry meat.The key to perfect pulled pork is monitoring both cooking time and temperature. The ideal internal temperature for pulled pork is between 195-205°F. At this point, the collagen has fully broken down, making the meat tender while still retaining its moisture. If the temperature goes much higher, the meat begins to lose moisture and becomes dry.

To prevent overcooking, it’s best to cook pork shoulder on LOW for 8-10 hours or on HIGH for 4-6 hours. Going beyond this range risks drying out the meat. A meat thermometer ensures accuracy, and enough liquid in the slow cooker maintains moisture.

After cooking, let the pork rest for 15-20 minutes before shredding to allow the juices to redistribute. Once shredded, mixing the meat with some of the reserved cooking liquid or barbecue sauce restores moisture and enhances flavor. If the pork does turn out dry, you can salvage it by reheating it with extra broth or BBQ sauce. Cover it tightly in the oven to trap steam. Overcooked pulled pork can also be repurposed in tacos, quesadillas, or casseroles, where other ingredients help add moisture. Sticking to the right temperature, time, and moisture balance ensures your pulled pork stays juicy and delicious every time.

Storing and Reheating Pulled Pork

Properly storing and reheating pulled pork ensures it remains flavorful and moist, even days or weeks after cooking. It’s best to store pulled pork in portion-sized servings rather than in one large container to avoid drying out leftovers. This way, you only need to defrost what you plan to eat, preventing repeated reheating that can strip the meat of moisture. We use freezer-safe portion pods or silicone molds, which allow you to freeze individual servings in manageable sizes. Once you freeze the portions, transfer them to a resealable freezer bag, making it easy to grab just what you need.

For short-term storage, keep pulled pork in an airtight container in the refrigerator for up to 4 days. For more extended storage, freeze it in portioned servings. You can keep it in your freezer up to 3 months without significant loss of texture or flavor.

When reheating, add a splash of broth, barbecue sauce, or reserved cooking juices to restore moisture. Warm it gently on the stovetop over low heat, covered in a pan, or in the oven at 250°F (120°C), covered with foil. If using the microwave, heat it in short bursts with added liquid, stirring between intervals to prevent it from drying out.

By storing pulled pork in convenient portion sizes and reheating it properly, you can enjoy delicious, tender barbecue anytime without the risk of it becoming dry or tough.

Natural Sides for Your Barbecued Pulled Pork

These homemade dill pickles must be served in our home alongside our pulled pork; we often add pickle slices directly to the sandwiches. And in my husband’s book, these baked beans are another ‘must serve’ with pulled pork.

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