Crock Pot pulled pork should be juicy and full of flavor—not stewed in broth or soda. This easy method starts with a Boston butt and a dry rub—no searing, no liquid. Just low and slow cooking for tender, shreddable meat every time.
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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."
Want juicy pulled pork with almost no effort? This slow cooker method delivers big flavor with just a few pantry ingredients. No searing, no liquid, and no complicated prep—just set it and walk away.
😊 Why You’ll Love This Crock Pot Pulled Pork Recipe
- Beginner-friendly: No searing, no liquid, no complicated steps—just pork butt, dry rub, and your slow cooker.
- Tender every time: Low and slow melts the connective tissue for easy shredding.
- Better texture, less mess: The pork cooks on foil balls—not in a pool of fat.
- Simple ingredients: Pantry spices, big flavor.
- Great for gatherings—or saving for later: Perfect for game-day sandwiches or freezing extras for another meal.
🐖Ingredients
You only need a few basics to make flavorful Crock Pot pulled pork with Boston butt—no broth, no sauces, no extras.
- Pork butt (Boston butt):
Boneless or bone-in, about 3 to 4 pounds. Either works—just make sure it fits your slow cooker without touching the sides. - Liquid smoke (optional but recommended):
Adds a smoky flavor without needing a smoker. Look for a brand with only water and smoke on the label. - BBQ dry rub:
Use your favorite pork rub, or make a simple one with brown sugar, kosher salt, chili powder, garlic powder, onion powder, and black pepper.
👨🍳Quick Overview: Crock Pot Pulled Pork from Boston Butt
1. Prepare the Crock Pot
Add six foil balls to the bottom of a large slow cooker 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. Season the Pork Butt
Mix the dry rub if needed. Pat the pork dry, coat with liquid smoke (optional), and rub generously on all sides.
✅ Pro Tip: Use only liquid smoke with water and smoke listed—no additives. I use Wright’s.
3. Cook Low and Slow
Place the pork on the foil balls. Cover and cook on LOW for 8–10 hours, until the internal temperature reaches a minimum of 195°F, but 200°–205°F is ideal for texture and shredding.
4. Wrap and Rest
Remove from the crock pot, wrap tightly in foil, then wrap in towels. Let it rest for at least 15 minutes, or up to 2–3 hours.
5. Shred and Serve
Shred while still hot—it should fall apart easily. Serve now or save some for later.
✅ Pro Tip: Don’t wait too long to shred. Once the pork cools, it gets harder to pull and loses that juicy texture.
👇For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
Smoked Pulled Pork on a Gas Grill
Cooking smoked pulled pork butt low and slow on your backyard gas grill is easier than you think. With just a pork butt roast (AKA Boston butt), a dry rub, and wood chips, you can make juicy BBQ pulled pork with fantastic crusty bark and smoky flavor.
👍 Pro Tips for the Best Crock Pot Pulled Pork
- Use the right cut:
Boston butt—also called pork butt—is ideal (3–4 pounds, boneless or bone-in). Larger cuts will take longer but still work if they fit in the slow cooker without touching the sides. - Don’t rush the temp:
Aim for 200°–205°F. Anything under 195°F won’t shred properly. If your slow cooker isn’t getting it done, check the FAQs for an easy fix. - Elevate the meat:
Keep the pork out of the fat using foil balls or a rack. You want it to cook dry—like on a grill or smoker—not stew in its own muck. - Wrap and rest:
Wrap the pork tightly in foil, then in towels. Let it rest for at least 15 minutes to stay hot and juicy. You can stretch the rest time to 2–3 hours with extra towels and a small insulated cooler. - Shred while hot:
Don’t wait. Pulled pork shreds best while it’s still hot. If it cools down too much, it won’t pull apart—it’ll clump and fight back.
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Oven Baked Pulled Pork Butt
Oven Pulled Pork from pork butt is cooked in the oven low and slow. Our best-pulled pork recipe is tender and moist with delicious bark. Super easy, with almost no work—you rub, bake at 250° for 8 to 9 hours, shred, and eat.
🍽️ Serving Pulled Pork
The classic move is pulled pork sandwiches on buns or bread, topped with BBQ sauce. Or skip the bread and serve it by the forkful—piled on a plate, tacos, enchiladas, casseroles... it all works.
Side dish favorites:
Coleslaw, potato salad, baked beans, mac & cheese, oven fries, or chips. Basically, anything you’d find at a backyard BBQ.
What about sauce?
Use whatever you like—sweet, smoky, or tangy. Kansas City and Memphis-style sauces are always safe bets, and Carolina vinegar or Texas-style sauces are great too.
I usually serve mine with homemade Memphis Barbecue Sauce, but store brands like Gates, Bull’s-Eye, or Sweet Baby Ray’s work just fine.
❄️ How to Store and Reheat Pulled Pork
Storage:
Pulled pork keeps well in the fridge for 2–3 days—up to 4 if needed, though the texture may decline. For longer storage, seal it airtight and freeze for up to 4 months.
If you want to portion it for quick meals, use vacuum-sealed or sous vide–safe bags that can be reheated in hot water—not standard freezer bags.
Reheating:
The best way to reheat is in the oven. Place the pork on a sheet pan, sprinkle lightly with water, apple juice, or broth (don’t overdo it), and cover tightly with foil. Bake at 250°–300°F until hot—usually 30–45 minutes depending on the amount.
You can also transfer it to a Crock Pot on Keep Warm, or LOW if you must, to hold the temperature once it’s reheated.
✅ Pro Tip: Never reheat pulled pork in BBQ sauce. The acid ruins the texture. Always add sauce when serving—not before.
❓FAQs
No, but it helps. Good-quality liquid smoke adds flavor without the need for a smoker. You can also use mustard as a base before applying the rub.
✅ Use only liquid smoke with water and smoke listed—no additives. I use Wright’s.
Nope. Adding liquid just waters down the rub and ruins the bark. Cook it dry for better flavor and texture.
Resting lets juices reabsorb into the meat for better texture. Wrap in foil and towels for at least 15 minutes—up to 2–3 hours if needed. A small cooler helps if you need to hold it longer.
Some slow cookers just can’t reach 195°F or higher. If the pork doesn’t reach temperature, transfer it to a 250°–300°F oven, uncovered on a tray, to finish.
✅ Don’t try to shred pork under 190°F—it won’t be tender.
Boston butt and pork butt are the same cut—well-marbled and full of connective tissue that breaks down into juicy, tender pulled pork.
Pork shoulder can also refer to the whole primal cut, which includes both the Boston butt and picnic shoulder. Boston butt is the cut of choice for pulled pork and carnitas.
📖The Recipe Card with Step-by-Step Instructions
Crock Pot Pulled Pork from Boston Butt (No Liquid Needed)
Video Slideshow
Ingredients
- 3-4 pounds Pork Butt, aka Boston Butt - boneless or bone-in
- 2 tablespoons liquid smoke - good quality
- 1 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 elevated. 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, then coat with liquid smoke (optional). Rub generously on all sides. You can refrigerate it overnight or cook it right away.
- Generously apply the rub. At this point, you could wrap it in plastic wrap and refrigerate it overnight or cook it right away.
Cook Low and Slow
- Place on the foil balls and cook on low undisturbed for 8-10 hours.
- Place the pork on the foil balls. Cover and cook on low for 8–10 hours, undisturbed, until the internal temp reaches **at least 195°F. ✅ 200°–205°F is ideal for shredding. If your Crock-Pot can't reach the desired temperature, transfer it to a 250°F oven to finish.
Wrap and Rest
- Remove the pork, wrap tightly in foil, and then in several towels. Let it rest for at least 15 minutes—up to 2–3 hours is even better.
Shred and Serve
- Shred with forks while still hot. Serve as sandwiches, tacos, or nachos—or freeze some for later.
Recipe Notes
Pro Notes:
- This is an all-day recipe.
- A larger pork butt will take longer but still works if it fits in the slow cooker without touching the sides.
- Boneless or bone-in both work. Fat cap up or down doesn’t matter here.
- Mustard can be used as an alternative to liquid smoke as a binder.
- Use your own rub or the one above. Adjust salt if needed.
- Wrap and rest before shredding—this helps reabsorb juices.
- If you're not ready to shred, you can delay it up to 3 hours by wrapping the foil-covered pork in multiple towels and placing it in a small cooler. Never let it get cold before shredding.
- Refrigerate leftovers for up to 2–3 days (maximum 4 days). Freeze for up to 4 months.
- Reheating and serving tips are in the post.
- Never reheat pulled pork with sauce applied—the acid will destroy the texture.
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 expanded options, refreshed photos, and a table of contents to help 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