Great melt-in-your-mouth pulled pork is now an easy economical dinner recipe. Cooked all day low and slow in your crock pot, pork butt becomes pull-apart tender for the family or a crowd.
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📰Introduction
I love pulled pork, but most of us do. I can fake it with other cuts of pork, but pork butt (AKA pork shoulder) is the "right" cut.
Cooking it low and slow is also the right way. And lastly, it should be cooked dry, not braised in liquids which is also wrong. Let's do it the right way.
There are many slow cooker recipes with condensed soup, packets of onion soup mix, broth, and many other things that should never touch a pork butt. Plus the suggestion that are "done" in 4-6 hours on low... not possible.
I'm starting with my usual great homemade rub (but feel free to use your favorite). Wet with liquid smoke, apply the rub, and cook low and slow in a crock pot. Now the secret ingredient., aluminum foil, but don't wrap it, elevate it to keep it out of the fat.
What is "The Right Way"
The four easy secrets to the best pulled pork in a crock pot the "right way".
- Use pork butt or pork shoulder only. No other meats qualify for this recipe. Recipes for other meats listed below and in the Pulled Pork Recipe Roundup.
- It is cooked dry with an appropriate rub. Not braised in cola, broth, or other liquids. That is just wrong. (Suggested rub included.)
- It is not cooked in the drained liquid/fat. It drains away in the smoker, so it will here also. (Elevated with balls of foils.)
- Cooked to an internal temperature where it can shred correctly and the connective tissue melts. (Long cooking time and check the temperature at the end.)
My Rating:
A very nice 5. Almost equal to my oven and grill versions.
🐖The Meat
What is Pork Butt?
Like many cuts of meat, there are multiple names about the same thing. Pork butt and Boston butt are the same.
Pork shoulder is the thinner area of this cut but is commonly cooked and used the same as the butt. It has a bit less marbling and less fat and is usually not separated from the butt.
If you are wondering, butt means thick, so that is why the term "butt" is used. Lastly, the picnic ham and picnic shoulder are not the same as this cut.
A bit more about the meat:
- I designed this for about a 4-pound pork butt. You can do bigger. Generally, if it fits in the crock pot without touching the sides, it will work. BUT the time will be longer but not in direct proportion to weight. So an 8 pounder is not double a 4 pounder. It is more in proportion to thickness.
- Bone-in or boneless does not matter. But with bone takes a bit longer.
- Fat pad up or down does not matter. But I tend to do fat pad down or side.
📋 The Rub
I provided a suggested rub, but any rub you want will be fine. The suggest rub has an average amount of salt for a rub. Some find that too much. We are now decreasing our own salt intake so I usually decrease it by 50% and can't tell the difference.
Frequently, I put the rub on and cooked right away. That works quite well but if you plan ahead, then apply the rub the night before and wrap in plastic wrap.
⏰How long to cook?
I want a recipe that can be put on in the morning before you leave for work and be ready in 9-10 hours when you get home with most crock pots but there may be some variation.
I like to take my pork butt to 195+ range. And prefer 200-205, but some crock pots just won't get there in most crockpots. So settle for 185 only if you must, but 195 or even 200 is really good.
♨️How to Reheat?
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 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.
🖊️Other Notes
Liquid Smoke:
I like the liquid smoke, but some people object out of principle. Well, you're lucky it doesn't have onion soup mix. But leaving out will be fine and only a minor change in the final results.
If you do use the liquid smoke, please only use one with water and smoke listed as ingredients and nothing else. Cheap liquid some will ruin this. I use Wright's.
Storage
Good refrigerated for 3-4 days but I prefer 2 days since the texture seems to suffer. It will freeze well for 3-4 months.
Sauce suggestions
I suggest my homemade Memphis Barbecue Sauce; A Wonderful Thing. This sauce always disappears and others are left untouched at parties. But use any sauce you love.
One quick reminder, do not reheat with BBQ sauce. The acid in it will destroy the texture of the meat.
📖BBQ Recipes
Pulled Pork on a Gas Grill – Not That Hard
Oven Pulled Pork from Pork Butt
Easiest Crock Pot Shredded Pork Tenderloin
🖼️Photo Instructions
Start with a pork butt AKA pork shoulder 3-4 pounds. And a rub of your choice.
Prep a large crock pot with six balls of aluminum foil. Make about 2 inch balls but then squish down to 1 inch high and arrange in the bottom.
You may use the rub of your choice, or mine is ½ cup dark brown sugar, three tablespoons kosher salt, one tablespoon chili powder, one teaspoon garlic powder, one teaspoon onion powder and one teaspoon pepper.
Pat dry the pork and the coat with about two tablespoons good quality liquid smoke.
Generously apply the rub. You could wrap with plastic wrap and refrigerate overnight at this point or cook right away.
Place on the foil balls and cook on low undisturbed for 9-10 hours.
Bake until internal temp of 190 plus. About 9-10 hours, but will vary some with the thickness of the meat and the crock pot. Remove from crock pot onto a large sheet of heavy-duty foil.
Wrap tight with the 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.
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📖 Recipe
Crock Pot Pulled Pork the Right Way
Ingredients
- 4 pounds Pork Butt - aka Pork Shoulder
- 2 tablespoons liquid smoke - good quality
My Rub
- 1/2 cup dark brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
Instructions
- Start with a pork butt AKA pork shoulder 3-4 pounds.
- Prep a large crock pot with 6 balls of aluminum foil. Make about 2 inch balls but then squish down to 1 inch high and arrange in the bottom of the crock pot.
- You may use the rub of your choice, or mine is ½ cup dark brown sugar, three tablespoons kosher salt, one tablespoon chili powder, one teaspoon garlic powder, one teaspoon onion powder and one teaspoon pepper.
- Pat dry the pork and the coat with about two tablespoons good quality liquid smoke.
- Generously apply the rub. You could wrap with plastic wrap and refrigerate overnight at this point or cook right away.
- Place on the foil balls and cook on low undisturbed for 9-10 hours.
- Bake until internal temp of 190 plus. About 9-10 hours may vary some with the thickness of the meat and the crock pot.
- Remove from crock pot onto a large sheet of heavy-duty foil. Wrap tight with the 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.
Recipe Notes
Pro Notes:
- This is an all day recipe.
- I designed this for about a 4 pound pork butt. You can do bigger. Generally, 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 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. Don't settle for under 185. But please try for 195 plus, and you will be happier.
- 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 with wrapping the foil sealed butt in multiple towels and a small cooler if you have one.
- Good refrigerated for 3-4 days but I prefer 2 days since the texture seems to suffer. Will freeze well for 3-4 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 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.
Nutrition
Editor's Note: Originally Published April 9, 2016. Updated with expanded text and discussion along with updated photos.
Shane
Can i use light brown sugar instead?
DrDan
Hi Shane,
Welcome to the blog.
Yep that is fine. Brown sugar is just sugar with molasses. A little more in the dark and not much taste difference.
The rub is just a suggested rub. I use a similar rub for many things. I've used both light and dark so use what you have.
Dan
Kelly taylor
Hi Dan I did your recipe from the beginning to the end and mine's been cooking for 9 & a half hours now and it is about 6 lb but there's a lot of liquid in the bottom and it started to move around the tin foil balls should I take out the liquid? I know I need to cook it longer but I was wondering about so much liquid adding up? Thanks
Kelly t
DrDan
Hi Kelly,
I have never had more than 1/2 inch so yep if it is moving around, then remove some fluid as quickly as possible. You will lose a lot of heat so pop it up to high.
Dan
Steve Mulvenon
I made this yesterday and it was absolutely delicious. "Outstanding," was my wife's verdict. The only variations from the recipe were a 4.7 lb roast and not using liquid smoke. The rub I used already had smoke flavoring, so I was afraid of overkill on smoke flavor. It was done to perfection in 10 hours.
DrDan
Hi Steve,
Welcome to the blog.
Sometimes I think of this as an "odd" recipe since there is not much to it but the results are just so good.
If your rib is "smoky", then the liquid some is a bit redundant. My rib is straight up so I always add it but many seem to object or don't have it so skipping it is always an option. Or if they are not sure of the quality of their brand, I would definitely skip it.
Thanks for the note.
Dan
Kari
My family loved this! I loved how easy it was in a crock pot. Delicious! What is your best method for reheating? We have lots of leftovers.
DrDan
Hi Kari,
Welcome to the blog.
It is amazingly simple to get so much good.
The most common recommended reheating method is a plastic bag with a touch of apple juice in boiling water. Also, you can freeze it that way for easy reuse.
Now I never have apple juice. So I just put a dash of water in with the pork I'm reheating and then microwave just to a good reheat. Not hot-hot. Works fine for me but the pulled pork gods will strick me down someday.
Thanks for the note.
Dan
Lisa
Hi there, Howdy!!
I have come across your recipe and am very anxious to try this. I ended up buying a 15 pounder at Costco, but will be cutting it in 1/2, so lets say it will be 7.5 pounds that I am going to cook and I'll freeze the other half. (This was the smallest that they had)!! On your recipe calculations, I entered in the weight, and it said 19/20 cups of brown sugar.
Does this literally mean 19-20 cups of sugar?? This seems like quite a lot. Please clarify!!
Please help!! Today is Sunday, Oct. 21, 2018 and I would like to get this cooking by Wednesday!!
Thanks for your help!!
Lisa
Ingredients
7 3/5 lbs Pork Butt aka Pork Shoulder
3 4/5 tablespoons liquid smoke good quality
My Rub
19/20 cups dark brown sugar
5 7/10 tablespoons kosher salt
1 9/10 tablespoons chili powder
1 9/10 teaspoons garlic powder
1 9/10 teaspoons onion powder
1 9/10 teaspoons pepper
Servings:
19
DrDan
Hi Lisa,
Welcome to the blog.
That is 19/20 of a cup not 19 to 20 cups. So just under a cup. Keep it simple, just do a double batch. The amounts of various things in a rub can be varied some. So just rub on some liquid smoke to get it wet so the rub can stick than a generous amount of rub. Into the crock pot on low but elevated a bit on foil balls. Several people in the comments did 8 pounders and it took 10-12 hour. On the grill and in the oven, I like to take the internal temperature to 200-205 but in a crock pot, you just won't make that. Try for 195 but nothing under 190.
Dan
Jason
I have a 6 pounder in the crock pot right now.. and then I saw your recipe.. I just salt and peppered mine and cut up a sweet onion and threw in..on low.. I'm thinking 12hrs.. next time I will be trying your recipe the rub sounds amazing and using alum. foil balls to elevate it out of the fat is ingenious.
DrDan
Hi Jason,
Welcome to the blog.
I think your 12 hours is about right for pulled pork.
The foil balls are not my original idea but I can't remember where I saw it first but it works great.
Thanks for the note.
Dan
Tracy jones
I tried this recipe and foil for the first time and it turned out amazing. I will continue to use the method. Thank for sharing..
DrDan
Hi Tracy,
Welcome to the blog.
It is surprising it came from a crockpot.
Thanks for the note.
Dan
Hope
What does the foil balls do?
DrDan
Hi Hope,
They are there to elevate the pork butt out of the draining liquid and fat.
Dan
Sue
I have this in the crockpot (it's been 3 hours) right now - I only had a 2 3/4 pound roast, so I tweaked amounts & didn't have liquid smoke so added a bit of smoked paprika....it smells absolutely amazing already! I'll be drooling by the time it's done :) Thanks!
Zach Arellano
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
If I use an 8.5 lb pork butt and double the recipe how long does it need to cook?
DrDan
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
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
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
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
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
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
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
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
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
Do I put any liquid in the bottom of the crock pot?
DrDan
No, it is a "dry roasting" similar to a smoker or grill.
Adylure
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
Wow. All I can say is wow, I wasn't suprised just amazed.
DrDan
Hi Walter,
It is surprising that that came out of a crock pot.
Thanks for the note.
Dan
Jake
What about searing it first before putting it in the crockpot? I want to mimic the grill as much as possible. Thanks!
DrDan
Nope, The rub will crust up like the grill.
DrDan
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
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
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
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
Do you use the high or low setting on the crock pot??
DrDan
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
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
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
Made yesterday, delicous we ate way too much, however I was still able to freeze some for another meal. Thanks for the recipe.
DrDan
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
Can you freeze this after it is made, since it serves 10? Recipe sounds great can't wait to try. Thank you
DrDan
Yep it should freeze great.
Dan