The best crock pot pulled pork is easy to make with a pork butt (Boston butt), a simple dry rub, and low-and-slow cooking—no liquid or searing needed.
The result is tender, juicy pulled pork that shreds easily—perfect for BBQ sandwiches, tacos, or meal prep.
⏱️ How long to cook pork butt in a crock pot
For a 3–4 pound pork butt:
- LOW: 8–10 hours
- Done: 200°–205°F and shreds easily
Start checking at 8 hours. Larger pork butts will take longer, and crock pot cooking times vary.
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Featured Comment by 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."
🧾 TL;DR — Recipe Summary
What: Crock pot pulled pork made with pork butt (Boston butt) and a simple dry rub.
Why: Super easy—no searing or added liquid, with tender, juicy pork that shreds easily.
How: Cook on LOW for 8–10 hours to 200°–205°F, rest, then shred hot.
🐖 Ingredients
- Pork butt (Boston butt): Boneless or bone-in, about 3–4 pounds. Either works; just make sure it fits your crock pot without touching the sides.
- Liquid smoke (optional but recommended): Adds smoky flavor without a smoker. Use a brand with only water and smoke listed.
- BBQ dry rub: Use your favorite pork rub, or make one with brown sugar, kosher salt, chili powder, garlic powder, onion powder, and black pepper.
👨🍳 Quick Overview: Cooking Pulled Pork in the Crock Pot
1. Add six foil balls to the bottom of a large crock pot to keep the pork elevated and out of the fat.
✅ Pro Tip: You can skip the foil, but the pork will stew in its own juices—not ideal for texture.
2. Mix the dry rub if needed. Pat the pork dry, coat with liquid smoke (optional), and rub generously on all sides.
3. Place the pork butt on the foil balls without touching the sides. Cook on LOW for 8–10 hours, until the internal temperature reaches 200°–205°F.
4. Wrap tightly in foil and towels for at least 15 minutes, or up to 2–3 hours in a small cooler. Shred while still hot—it should fall apart easily.
👇 For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, serving ideas, and more.
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⏲️ Pork Butt Crock Pot Time Guide
Cooking time varies with the size and thickness of the pork butt and your crock pot. Use these times for planning, then confirm doneness by temperature.
- 3–4 pounds: 8–10 hours on LOW
- 4–5 pounds: 9–11 hours
- 5–6 pounds: 10–12 hours
- Bone-in: may take about 30–60 minutes longer
Best Internal Temperature for Pulled Pork
Cook to 200°–205°F for easy shredding. Start checking a 3–4 pound pork butt at about 8 hours. Don’t try to shred it below 195°F. (See the FAQs if you have trouble reaching it.)
🍽️ Serving Pulled Pork
Serve pulled pork on buns or bread with BBQ sauce, or use it for tacos, enchiladas, casseroles, or just pile it on a plate.
Good sides include coleslaw, potato salad, baked beans, mac & cheese, oven fries, or chips.
Use your favorite BBQ sauce. I usually serve mine with homemade Memphis-Style BBQ Sauce.
❄️ How to Store and Reheat Pulled Pork
Storage
Refrigerate pulled pork in an airtight container for 3–4 days, or freeze for up to 4 months.
For easy portions, vacuum-sealed or sous vide–safe bags work well and can be reheated in hot water.
Reheating
The best way to reheat pulled pork is in the oven. Spread it on a sheet pan, sprinkle lightly with water, apple juice, or broth, and cover tightly with foil. Heat at 250°–300°F until hot, usually about 30–45 minutes depending on the amount.
Once reheated, you can hold it in a crock pot on KEEP WARM. Use LOW only if needed.
✅ Pro Tip: Add BBQ sauce after reheating, not before. The sauce's acidity will affect the texture.
📝 Other Pork Butt (Boston Butt) Recipes
❓FAQs
Yes. Pork butt releases plenty of liquid as it cooks, so no added liquid is needed. Keeping it elevated above the drippings gives the pork a better texture instead of letting it stew.
No, but I recommend it for a light smoky flavor. Use a brand with only water and smoke listed on the label.
Large pork butts can seem to stall before they reach shredding temperature. Keep cooking until the center reaches 200°–205°F and the meat is tender. If your crock pot will not get it there, move the pork to a 250°–300°F oven to finish.
Pork butt and Boston butt are the same cut. They come from the upper part of the shoulder and are ideal for pulled pork because of their marbling. The full pork shoulder also includes the picnic shoulder.
📖The Recipe Card
Crock Pot Pulled Pork from Pork Butt
Video Slideshow
Ingredients
- 3–4 pounds pork butt (Boston butt) - boneless or bone-in
- 2 tablespoons liquid smoke - optional
- ¾ cup BBQ dry rub
- ½ cup dark brown sugar - light will do
- 3 tablespoons kosher salt - I tend to use a little less
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Step-by-Step Instructions
Prepare the Crock Pot
- Place six foil balls in the bottom of a large slow cooker to keep the pork off the bottom. Make 2-inch balls and squish them to about 1 inch high.
Season the Pork Butt
- You can 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.
- Pat the pork dry. Coat with liquid smoke if using, then apply the dry rub generously. Cook now or refrigerate overnight.
Cook Low and Slow
- Place on the foil balls without touching the sides, and cook on low, undisturbed, for 8–10 hours, undisturbed, until the internal temperature reaches at least 195°F (200°–205°F preferred.)
Wrap and Rest
- Wrap tightly in foil and towels. Rest for at least 15 minutes, or hold for up to 2–3 hours in a small cooler.
Shred and Serve
- Shred with forks while still hot.
Recipe Notes
Pro Notes:
- Larger pork butts take longer; the roast must fit without touching the sides.
- Bone-in or boneless both work; fat-cap direction does not matter.
- Use your preferred dry rub or the included homemade version.
- If the pork will not reach shredding temperature in your crock pot, finish it in a 250°–300°F oven.
- Refrigerate leftovers for 3–4 days or freeze for up to 4 months. See the post for reheating tips.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published April 9, 2016. Updated with refreshed photos, clearer instructions, and edits to improve navigation.
Gloria says
Hi! I want to make this but have never used liquid smoke. I went through the comments hoping someone asked but couldn't find it. Can you suggest a good quality liquid smoke? Thank you!
Dan Mikesell AKA DrDan says
Hi Gloria,
Welcome to the blog. I do have it addressed in the FAQ section in the post. Tou can skip if you want. I only use Wright's brand. You will find it in the isle with BBQ sauce etc. If they don't have that, look at the ingredients, there should only be two, water and smoke.
Hope that helps.
Dan
Sean J Sellards says
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 says
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 says
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 says
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 says
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