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.
Zach Arellano says
Delicious for the 2nd time. I love starting this around midnight and smelling it when I wake up numerous times. Perfect at lunch tume. Thanks!
Marie DeMartino says
If I use an 8.5 lb pork butt and double the recipe how long does it need to cook?
DrDan says
Hi Marie,
I suspect the time for 8.5 lb in a crock pot would be... a long time. That is a lot of mass for the crock pot to handle. Can it be done? Probable. I would suggest looking at my oven recipe at https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/ Cut the butt in half and separate on the rack.
Hope that helps.
Dan
Aimee W says
Greeting from a "neighbor" to the (Rothbury) and I must say I LOVE this recipe. I made it for a family meal (bigger size- worked great) but I neglected to save the recipe. I remembered that you posted with a picture of the pork from Leppink's and pulled it up. I will be making this wonderfully delicious recipe for our family tomorrow and cannot wait! My only recommendation is DO NOT cook this overnight, 'cause if you wake up it is IMPOSSIBLE to go back to sleep. Last time I made it had to be ready for the noon meal after church on Sunday (my hubby's family all gathers together for Sunday supper together, each of us taking turns for the main meal.) It was well liked!
DrDan says
Now that is odd, tracked down by a Leppink's label. I'm in Spring Lake and practiced in Muskegon.
I'm so use to using the oven version, I rarely do this crock pot version but it is just a logical use of the crock pot and always works well.
I will wave next time I pass through Rothbury.
Thanks for the note neighbor.
Dan
Katie says
Aloha
This sounds awesome and can’t wait to try next time! Wish I would have seen this about 45 ago before I committed most of the cardinal sins you mentioned... 😆
I started cooking similar to a beef roast that my mom used to make ... lol I then realized hubby bought pork butt 6.5 bone in
My question for next time is do you trim the fatty pad on bottom? Omg I wish I could start over now...
DrDan says
Hi Katie,
It will probably be fine but I have my preferences.
Now about that fat pad, the experts (the smokers) cannot agree. Some are fat pad up, some are fat pad down, and some trim it off. I don't think it matters since the fat you are melting in internal mixed in the meat. The fat pad does not drip down into the meat. I have done it all ways and I'm convinced it just does not matter. Anymore if I can trim it easily, I do so I have more area for the rub.
Check the oven recipe https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/ which has become my go-to method. I believe the crust is better due to the drier environment.
Have a great holiday season.
Dan
Pam says
I want to try your recipe. I have an 8lb bone in pork butt. Any idea how long I would cook that on low for this recipe?; Thanks
DrDan says
I have no confidence you can do an 8 pounder in a crock pot. I would thing 4-5 pounds max.
I suggest the oven method https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/. Read the comments and you will have an idea about how long. Of course, the grill is alway possible also.
Dan
Lindy says
I just did a 7 pounder with bone in and it might be the most amazing thing I’ve ever eaten! If you can fit in the crockpot I say go for it.
Marla says
I just did an 8 lb bone-in butt in the crock pot. I let it cook on low for about 11 hours. It turned out fabulous.
Rebecca says
Do I put any liquid in the bottom of the crock pot?
DrDan says
No, it is a "dry roasting" similar to a smoker or grill.
Adylure says
I made this today for me and my boyfriend. We liked it a lot. I haven't had very many pulled porks since my mother is Puerto Rican, therefore we would get Puerto Rican dishes growing up, so I was pleasantly pleased that I didn't have to deal with a sloppy mess like most pulled porks that I have had. So thank you! ;D
Walter says
Wow. All I can say is wow, I wasn't suprised just amazed.
DrDan says
Hi Walter,
It is surprising that that came out of a crock pot.
Thanks for the note.
Dan
Jake says
What about searing it first before putting it in the crockpot? I want to mimic the grill as much as possible. Thanks!
DrDan says
Nope, The rub will crust up like the grill.
DrDan says
Assuming that "half butt boneless roast" is what your store calls a boneless pork butt then it is fine. I have used both bone-in and boneless.
Check the oven recipe also https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/ which is the oven version which this recipe is based on.
debi says
My husband accidentally bought a "half butt boneless roast" didn't realize it was pork he thought he was picking out a roast for crock pot Italian Beef. So do you think I can use that for this recipe? It sounds yummy.
Thanks,
debi
Janet says
I honestly thought this was going to be like a dry sock. But WOW! I did everything the same except skipped the liquid smoke. What I lifted carefully out of the crock pot was a moist, yummy ball of pork goodness. When my husband got home he thought we were having aluminum balls for dinner. Then I shared and he was in a pork butt coma as well. And SO easy. It is a 5 for me because I was not disappointed one iota.
DrDan says
Hi Janet
The liquid smoke does add a little but not a lot. Give it a try sometime.
I have almost stopped doing pork butt on the grill (not quite). I either do the oven recipe or the slow cooker for my pulled pork.
Glad it worked well for you and thanks for the note.
Dan
Ruby Townsend says
Do you use the high or low setting on the crock pot??
DrDan says
Low. Implied but not stated. Fixed. If you have a very old pot, low is too low. So if the pot never has any boiling on low, you should use high and cut the time some.
Susan says
This will be my second time making your recipe. It turned out so good that I couldn't wait to make it again. I hope you won't be mad, but I omitted the liquid smoke. It was still great! Also, leftovers froze very well. I grew up on NC BBQ & I love your method! Give it a 4.9999 out of 5!
DrDan says
I just got back from NC and had some really good pork. I will take a 4.9999 any day.
About the liquid smoke, recipes are always just guidelines. So change what you want. I would say all liquid smoke is not the same. I only use Wright's now since I have had some brands that were very poor.
Thanks for the note
Dan
Leslie says
Made yesterday, delicous we ate way too much, however I was still able to freeze some for another meal. Thanks for the recipe.
DrDan says
Thanks Leslie, I wanted an all day, put it on in the morning and eat that evening recipe. I always said I wasn't going to do pulled pork in a crock pot but this is worthy. I don't like leaving an oven or grill on if I'm not home.
Dan
Leslie says
Can you freeze this after it is made, since it serves 10? Recipe sounds great can't wait to try. Thank you
DrDan says
Yep it should freeze great.
Dan