Pulled pork from pork butt is easy to make—you only need a dry rub, a pork butt (Boston butt) and your slow cooker. Everyone will love this melt-in-your-mouth BBQ pulled pork.
Perfect for game-day parties, family gatherings. Or cook a small pork butt and freeze some for later.
🐖Ingredients
Pork butt—aka Boston butt
Liquid smoke—optional but suggested
BBQ Dry rub—your own or mine
My Suggested Rub—brown sugar, kosher salt, chili powder, garlic powder, onion powder, black pepper
Jump To:
- 🐖Ingredients
- 👨🍳How to Make Pulled Pork in the Crock Pot from Pork Butt
- ✔️Tips for the best crock pot pulled pork
- Associated recipes you will love.
- 🍽️Serving Pulled Pork
- ❓What BBQ sauce is best for pulled pork?
- ❄️How to store pulled pork.
- ♨️How to reheat pulled pork.
- ❓FAQs
- 🐖What are Boston butt, pork butt, and pork shoulder
- Step-by-Step Photo Instructions
- 📖 Recipe
- Crock Pot Pulled Pork from Pork Butt
Featured Comment from LK:
"This is the best recipe I have ever used for pork in the crock-pot and I have tried many through the years adding liquids of all sorts. Using dry rub seasoning and the aluminum foil balls cooked the pork perfectly."
The best-pulled pork is made from a pork butt cooked low and slow to melt all the delicious connective tissue for a moist and tender result. Use it for BBQ sandwiches, sliders, or great Mexican tacos, burritos, and nachos.
Cook low and slow, coated with BBQ dry rub, not braised in cola, broth, or other liquids. And not cooked in the drained liquid fat. It drains away in the smoker, so let's do that too.
Cooked to the correct internal temperature, the connective tissue melts for moist and tender pork that shreds easily—if you need a knife, it is wrong.
👨🍳How to Make Pulled Pork in the Crock Pot from Pork Butt
- Mix dry rub if needed.
- Pat dry the pork roast, coat it with liquid smoke (optional), and a generous amount of dry rub.
- Place in a large crock pot elevated off the bottom with a small rack or a few balls of aluminum foil.
- Cook on low until an internal temperature of 200° to 205° if possible. Don't stop under 190°.
- Wrap tightly in aluminum foil and rest for at least 15 minutes before shredding with forks.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
✔️Tips for the best crock pot pulled pork
- Use a 3-4 pound pork butt, with or without bone. Bone-in may take a bit longer to cook.
- You will get 3-4 servings per pound. Large butts will take longer to cook, but it will work if it fits without touching the sides.
- Wet the pork with some liquid smoke (optional) and then apply a pork rub of your choice—a suggested rub is in the recipe card if you don't have one.
- Elevate to pork butt out of the drainage with a small rack or crumpled aluminum foil.
- Fat pad up or down does not matter.
- Cook on low for 8 to 10 hours until you reach 190°+ (200°-205° preferred.) You can cook on high, and it will decrease the cooking time by a few hours.
- Wrap tightly in heavy foil for 15 minutes or more before shredding.
Associated recipes you will love.
Check out other pork butt recipes, like Grilled Pork Butt, Oven Pulled Pork - Low and Slow Pork Butt, Oven Baked Pork Carnitas, and Crock Pot Carnitas. Also, see BBQ Dry Rub for Pork, Chipotle BBQ Dry Rub, or Memphis Dry Rub.
See the Pulled Pork Recipe Roundup for recipes for other meats like pork tenderloin and loin for pulled pork.
🍽️Serving Pulled Pork
The most common serving method is pulled pork sandwiches with buns or slices of bread but a pile of pork with some sauce on a plate if you want to skip the bread. Other options are casseroles, pork tacos, or pork enchiladas. But serve your pulled pork any way you want.
Side dishes: The usual coleslaw, potato chips, and potato salad are the standards. Hot sides like potato casseroles, French fries, mac & cheese, and baked beans are favorites.
❓What BBQ sauce is best for pulled pork?
Barbecue sauce is a lot about personal taste. A sweeter BBQ sauce like Kansas City or Memphis sauce is excellent. There are also Carolina vinegar-based sauces and many Texas and other BBQ sauces. Use your favorite.
Try my homemade Memphis Barbecue Sauce. This sauce always disappears first at parties, and others are left untouched. I commonly use Gate's Kansas City sauce and Cooks Illustrated like Bull's-eye Original or Sweet Baby Ray's Barbecue Sauce.
One quick reminder: do not reheat pork butt in BBQ sauce. The acid in it will destroy the texture of the pulled pork. Always add any sauce at the time of serving.
❄️How to store pulled pork.
Pulled pork is good refrigerated for 3-4 days, but two days is preferred since the texture suffers.
Sealed airtight in the freezer, leftovers will freeze well for 4 months. Many will freeze the pork in reheatable sealed bags and then reheat those in boiling water.
♨️How to reheat pulled pork.
Reheat pulled pork on a sheet pan in an oven. Sprinkle with water, apple juice, or chicken broth (don’t overdo it). Cover tightly with foil and into the oven at 250° to 300° until hot. The time varies by how you shredded it and the amount on the tray—usually about 45 minutes in the oven.
You can then turn the oven down (keep it covered) or transfer it to a crock pot on low to keep warm. I know that is not very exact, but you get the idea.
Never reheat pulled pork in or with sauce applied—the acid in the sauce will destroy the texture.
❓FAQs
No, but good-quality liquid smoke enhances the results. You could also coat it with mustard if you want. Or use the dry rub alone.
If you use liquid smoke, please only use one with water and smoke listed as ingredients and nothing else. Cheap liquid will ruin this. I use Wright's.
No liquid is needed to cook pulled pork. It is unnecessary and will change the texture of the "bark" you are getting with the dry rub.
There must be some time for the fluid and melted connective tissue to reabsorb into the meat cells.
Wrap with foil, then a couple of towels, then let the fluid absorb for at least 15 minutes, but one hour is better.
To help timing, you can delay shedding time by 2-3 hours by wrapping the foil-sealed butt in multiple towels and a small cooler if you have one.
It's not a good idea—it will not shred well. It is better to shred correctly while hot.
Some crock pots won't do it. Do not try to shred pork butt that did not reach at least 185° because the connective tissue is not melted and will not be good. Get to 195°, but 200° to 205° is better.
You can move the pork butt to a 250°-300° oven on a tray and finish cooking uncovered in the oven.
🐖What are Boston butt, pork butt, and pork shoulder
Pork butt and Boston butt are the same thing and is the best cut of pork to make great pulled pork due to the fat, marbling, and connective tissue content. The clear plate is occasionally included with the pork butt and is prized for its moisture and tenderness.
Boston butt and pork shoulder are not the same things. To add to the confusion, the name "pork shoulder" also refers to a primal cut with two major subprimal parts, the Boston butt and the picnic shoulder (AKA pork shoulder.)
The pork butt is above the picnic shoulder in the pork shoulder primal cut. While the whole primal cut is well-marbled and tough meat, the butt area has more connective tissue to melt and is the cut of choice for pulled pork and carnitas.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Start with a 3-4 pounds boneless or bone-in pork butt.
Prep a large crock pot with six balls of aluminum foil. Make about 2-inch balls of foil, then squish to 1 inch high and arrange in the bottom of the crock pot.
Use the dry rub of your choice or make the suggested rub. ½ cup dark brown sugar, 3 tablespoons kosher salt, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper. Stir together in a small bowl.
Optional but recommended—pat dry the pork butt and then coat with about 2 tablespoons of good-quality liquid smoke.
Generously apply the rub. You could wrap it with plastic wrap and refrigerate it overnight at this point or cook it right away.
Place on the foil balls and cook on low undisturbed for 8-10 hours.
Bake until internal temp of 190° minimum—about 8-10 hours, but will vary some with the thickness of the meat and the crock pot. If you can reach 200°-205°, the results will be better. Remove from the crock pot onto a large sheet of heavy-duty foil.
Wrap tight with aluminum foil, then wrap with several towels. Allow to rest for at least 15 minutes, but 2-3 hours is fine if wrapped well. Shred with forks. It will fall apart.
Serve as pulled pork sandwiches or any way you wish, like tacos or nachos.
📖 Recipe
Crock Pot Pulled Pork from Pork Butt
Ingredients
- 3-4 pounds Pork Butt, aka Boston Butt - boneless or bone-in
- 2 tablespoons liquid smoke - good quality
- 1 cup dry rub
My Rub if you don't have one
- ½ cup dark brown sugar - light will do
- 3 tablespoons kosher salt - I tend to decrease this some
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Instructions
- Start with a 3-4 pounds boneless or bone-in pork butt.
- Prep a large crock pot with six balls of aluminum foil. Make about 2-inch balls of foil, then squish to 1 inch high and arrange in the bottom of the crock pot.
- Use the dry rub of your choice or make the suggested rub. ½ cup dark brown sugar, 3 tablespoons kosher salt, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper. Stir together in a small bowl.
- Optional but recommended—pat dry the pork butt and then coat with about 2 tablespoons of good-quality liquid smoke.
- Generously apply the rub. You could wrap it with plastic wrap and refrigerate it overnight at this point or cook it right away.
- Place on the foil balls and cook on low undisturbed for 8-10 hours.
- Bake until internal temp of 190° minimum—about 8-10 hours, but will vary some with the thickness of the meat and the crock pot. If you can reach 200°-205°, the results will be better. Remove from the crock pot onto a large sheet of heavy-duty foil.
- Wrap tight with aluminum foil, then wrap with several towels. Allow to rest for at least 15 minutes, but 2-3 hours is fine if wrapped well. Shred with forks. It will fall apart.
- Serve as pulled pork sandwiches or any way you wish, like tacos or nachos.
Your Own Private Notes
Recipe Notes
Pro Notes:
- This is an all-day recipe.
- This is for about a 3-4 pound pork butt, but if it fits in the crock pot without touching the sides, it will work. But the time will be longer.
- Bone-in or boneless does not matter. And fat pad up or down does not matter.
- I suggest a good quality liquid smoke, but skip it if you want.
- Use a rub of your choice. I provided a suggested rub. You may decrease the salt if you want.
- Done is really 200°-205°, but some crock pots just can't get there. Don't settle for under 185° and try for at least 190° but higher is better.
- If your crock pot can not get to the correct temperature, move to a 250° oven on a tray with sides to finish.
- Do not shred immediately. Wrap with foil and let the fluid absorb for at least 15 minutes, but one hour is better.
- You can delay shedding time by 2-3 hours by wrapping the foil-sealed butt in multiple towels and a small cooler if you have one.
- Good refrigerated for 4 days, but I prefer 2 days since the texture seems to suffer. It will freeze well for 4 months.
- I like to reheat on a sheet pan, I sprinkle with a little water on my hand (don’t overdo it). Cover tightly with foil and into the oven at 250-300 until hot. The time varies by how you shredded it and the amount on the tray. You can then turn the oven down (keep it covered) or transfer it to a crock pot on low to keep warm. (usually 45 minutes or so in the oven for me). I know that is not very exact but you get the idea.
- Never reheat with sauce applied; the acid will destroy the texture.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published April 9, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Sean J Sellards
A pork butt and a Boston butt or pork shoulder are not the same thing and shouldn't be cooked the same way. A pork but is a cut from a lower part of the animal, and has a lower fat content and usually has a bone in it. It should not be cooked low and slow, it will be dry as hell. A pork shoulder or Boston butt is a higher cut and has more fat content and is much better for pulled pork.
Dan Mikesell AKA DrDan
Hi Sean,
Welcome to the blog but you seem to have some confusion about cuts of pork. I do have it correct in the post. I have removed your poor rating and will remove your comment in a day or two so others don't get confused.
Dan
DIANE S DEAS
I don't get all the rave reviews. I made this exactly as written, and although the meat was cooked to perfection, (3 hours early), I found it flavorless. I've always done crock pot pulled pork with liquids (ie apple cider vinegar, chicken broth), along with other ingredients, and I find that to be more impressive.
Julie Gramoll
Can't wait to try this for Memorial Day weekend! My one question, I usually pour the bbq sauce over the shredded meat inside my slow cooker. How would I reheat then if I shouldn't reheat with the sauce on the pork? Do you just pour the bbq sauce on some of the pork at a time?
Dan Mikesell AKA DrDan
Hi Julie,
Welcome to the blog.
Pulled pork butt will get "mussy" if reheated with BBQ sauce which is acidic. Meats like brisket and shredded pork loin tend to hold up better to the acid. So most experts will only use sauce at serving pulled pork butt—I agree. I switched about 15 yrs ago and will never go back, the texture is much better.
Dan
LK Dandeneau
This is the best recipe I have ever used for pork in the crock-pot and I have tried many through the years adding liquids of all sorts. Using dry rub seasoning and the aluminum foil balls cooked the pork perfectly. The first time I didn't have liquid smoke, and it didn't matter, it still cooked beautifully. Superb!
Dee
Hi Dr. Dan - great recipe! Any suggestions on what to do with the juices left in the bottom of the crock pot after cooking the pork? Any way to make a gravy or BBQ sauce out of it?
Dan Mikesell AKA DrDan
Hi Dee,
Welcome to the blog. I do love pulled pork...
It is mostly fat so you could make gravy but it would have a BBQ twang to it so I don't see that as useful. I have never seen anybody use it for anything. I toss paper towels in it and then disgard.
Dan
Weezer
Made this today and it was awesome! Came out absolutely perfect! Followed the instructions exactly! Thank you so much for the step by step instructions and the pictures too! This is going to be on the menu often! Mind blowing!
Pork butt was 4.6 lbs and it took 8 hours and 40 minutes to reach 209F degrees.
Wrapped it in foil and towel for several hours. Hub shredded it and just wonderful!
Thank you!
Nancy
very good
Leslie
I gave this method a try and agree that this is the BEST pulled pork I’ve ever made in my slow cooker!! The foil balls in the bottom is a game changer. No more soggy pork sandwiches!
Trisha
I've followed this recipe exactly.
Two times ...
1st time Boneless
2nd time with Bone
OMG how delicious 😋
1st time did the rub & left it overnight
2nd time did the rub & put it in the slow cooker immediately.
BOTH times excellent
What an easy & tasty pulled pork recipe.
Not to mention the awesome aroma in my house all day as it cooked.
Thank you xx
Patricia
I don’t understand how to make this so it isn’t cooking in liquid. I didn’t put liquid in the slow cooker, but when I checked on it at 7 hours it was swimming in it’s released juices. It was 2/3 covered with liquid. Should I have been draining out liquid every hour?
Dan Mikesell AKA DrDan
Hi Patricia,
Welcome to the blog.
I will jump in here. Since you added nothing liquid, all if it had to come from the meat.
1) Be sure you have the meat elevated on that balls of foil. That should allow space or a few cups of fluid before getting up to the meat. Be sure not to "flatten" the foil balls. They are there to elevate.
2) The most fluid I have had is about 1 1/2 cups. If the pork butt had been previously frozen, it is possible that the cells were damaged and released more fluid (a bit). Also, if the pork butt was injected for more flavor, that would add fluid drainage.
3) A very large pork butt in a smaller crockpot may not have much space for the drainage.
Hope that helps. You shouldn't need to drain while cooking.
Dan
Laurie P
This recipe is fantastic! This was my first time cooking this type of meat and it came out sooo good!! I substituted the chili powder for paprika and I didn't have kosher salt, so used regular - but just 1 tbs! Mine was just over 6 pounds and it cooked in the crockpot on low for 11 hours and 15 minutes and was 195 - (I would have let it cook a little more, per your suggestion for a doneness temp, but worked around when to have supper on the table - and wanted to give it time to rest! I let it rest for 1/2 an hour wrapped in the foil. This came out so good, my family said it was like the winner from a contest!! Also, the foil balls were a great idea!!
Cynthia Cole
Excellent! I substituted maple syrup for the brown sugar, as others suggested. Used the juice to cook rice as a side dish. Delicious!