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.
Check Out Other Great Recipes
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
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Editor's Note: Originally Published April 9, 2016. Updated with expanded text and discussion along with updated photos.
Andrea K. Chellberg
I used a 7 pound butt ;) and cut the bone out, did the rub as suggested without the liquid smoke and refrigerated it overnight. It's been in the Crock-Pot with the foil balls on high for almost three hours. Soon I'll put it on low for a few hours and wrap it in foil as suggested for 15 min to an hour. Because of the chili powder it's smelling like a taco filling to me so that is how I will be serving it tonight. I'm excited to try this as both tacos and bbq sandwiches another night.
Dan Mikesell AKA DrDan
Hi Andrea,
Welcome to the blog.
Please be sure to get the internal temperature to at least 185 but 190 plus is better.
Dan
Susan
Smoked butt is generally a 16-hour project in our smoker, so we thought we'd give this easy method a try. I started with a 4.5 pound bone-in butt and followed your instructions, sprinkling on a generous layer of out standard Memphis Dust rub after coating the meat with liquid smoke. After a night in the fridge, I added a bit more rub as some had come off on the plastic wrap. Then into the slow cooker on the foil balls. After eight hours on "low," the meat temperature was 185, and two additional hours only resulted in a two degree increase. We were using an instant read Thermapen through the hole for a probe so never opened the lid. We decided to raise the temperature to "high," and an hour later the meat had achieved the perfect internal temperature of 205. After an hour wrapped in foil, the butt shredded easily. We degreased the liquid in the crockpot and added just a little liquid smoke since the meat was great but didn't have a smoky flavor. We will do this again!
Dan Mikesell AKA DrDan
Hi Susan,
Welcome to the blog.
I always look at this recipe and I'm still surprised how well it works. I do the oven version a little more but they are both just so wasy for the results you get.
Glad it works well for you.
Thanks for the note and rating.
Dan
Denise
We are on a very low sodium diet....I want to try this and eliminate the salt. What are your thoughts???
Rosie Y.
Hello!
First of all, LOVED this recipe, and I found a new love of liquid smoke in my cooking because of it.
I plan on making this for a birthday dinner in two months, and I had a question on if anyone has attempted this in an oven quite yet. My crock pot unfortunately died, which, we were expecting, considering it was from the eighties.
I worry about burning the edges of it if it's too high, cooking it too long so it's rubbery, or, whether or not I would still have it sit on the foil balls. Any thoughts?
Dan Mikesell AKA DrDan
Hi Rosie,
Welcome to the blog.
This is just a modification of my oven recipe (the one I use most of the time) Which was a modification of my grill recipe. I should have linked them in the test but didn't. I just fixed that.
https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/
You should be almost happy your old crock pot died. The old ones were basically uncontrollable temperature due to poor thermostats. You will love a new one.
Thansk for the note.
Dan
Will
Crack pot pulled pork from butt sounds like a crime report. Still I’making this tonight but with big a 6 lbs. butt, twice your’s size. I will let you know if it cooks
Dan Mikesell AKA DrDan
Hi Will,
Welcome to the blog.
I already turned myself in to the pork butt cops. I swore I would never do this but I kept being ask how and all the suggestions were just so wrong (as in "a crime" wrong).
You will feel better if you think of the crock pot as a small oven, then you can sleep again.
Thanks for the note and it will be fine.
Dan
James E Files
We just put a 8 lb pork butt in the crock pot and plan to let it cook over night. We doubled the rub ingredients (minus 1 T. salt) and did not have liquid smoke. My wife said, "Hey let's use some smokey paprika to give it the smoke flavor." So we used 1 T. chili powder and 1 T. smokey paprika in the rub mix. I will be testing the final product because she doesn't eat pork. We'll let you know how it turns out.
Dan Mikesell AKA DrDan
Hi James,
Welcome to the blog.
That is a lot of pork for one. Hope it came out well. How long did it take to get to temperature?
Dan
Sanjit
Making this right now - it’s been 6 hours 🤤🤤
Debra
I have only prepared this in my crockpot
on low and I cooked a 7# bone in butt for 12 - 14 hours after coating and wrapping overnight using your recipe and it has always been perfect! I’ve cooked this three times and won’t change a thing AND yes I made the foil balls!
Dan Mikesell AKA DrDan
Hi Debra,
Welcome to the blog.
Thanks so much for the time estimate on a bigger butt. I'm sure it will help somebody
Also, thanks for the rating.
Dan
Jasmine
I tried your recipe and my family and I loved it. While I omitted the liquid smoke out of personal preference, my pulled pork still had a wonderful flavor. My kids chose to use Sweet Baby Ray's bbq sauce on their sandwiches, but I loved it without. WE will make this again and I loved the fact that this was a healthier recipe than others I have used. If you have not tried this recipe, please do. You will not be disappointed.
Dan Mikesell AKA DrDan
Hi Jasmine,
Welcome to the blog.
Glad you and your family enjoy the recipe. I do love pulled pork and elevating it out of the muck helps.
Thanks for the note and rating.
Dan
Mary Thomasma
I just put my pork butt in the crock pot at 11 am. It won't be done until 8 or 9 pm. Could I possibly cook it on high?
DrDan
Hi Mary,
Welcome to the blog.
You caught me online... I have never done that but I think you might knock a few hours off the time. Some of the older (more than 10 yrs) crockpots will crank up the heat a lot. Probably not what you want. But the newer ones just get to about 210-215 faster on high than low due to thermostats. That is fine.
Use a meat thermometer to determine the end point of cooking. Try to get to at least 185-190 but you really want 200+ if you can.
Good luck and please report back. I would love to hear what happens on high.
Dan
Mary Thomasma
Hi Dan,
I ended up cooking on high from 11am-2:30pm. Then I turned it to low. At 5:30 I pulled the pork out to rest in foil for about 1/2 hour. It turned out GREAT, so it can be done. Thanks for the recipe. I used your rub, and my husband said it had great flavor. This is saying a lot because he's a huge critic.
Mary
DrDan
Excellent, thanks for the update.
Dan
Anna
This is EXACTLY what I’ve been looking for for an hour! Thank you for attempting this and then actually posting your results! I did the exact same thing and was beginning to plan an alternate meal for this evening. Thank you thank you thank you!
Also OP, this rub is lovely, I’ve always wanted to use liquid smoke in the slow cooker for pork but wasn’t sure how.
Laura
Hey Dr. Dan,
I was just looking over your nutrition facts label & I don’t see a serving size. This is the 2nd time I’m making this & just would like to know how many ounces you’d say a serving size should be.
DrDan
Hi Laura,
The pork loses about 20% of weight during cooking. So I get 10-12 "servings" out of a 4 pounder. That is about 1/3 pound per serving after cooking. That is more than I can get to stay in a bun. That is how I count servings. If I did it differently, I would only get to eat cold food.
Dan
Heather D
OMG! I have never commented on a recipe before. Nor have I ever cooked pork butt before. This turned out delicious. I was so happy. This recipe is a keeper. Thanks for this great recipe. I will be making it often.
DrDan
Hi Heather,
Welcome to the blog.
I love easy cooking like this. Glad you enjoyed the recipe.
Thanks for the note.
Dan
Donna
This was my 1st attempt at making pork butt. OMG!! Your recipe will forever be used in this house. Just melts in your mouth! We already can’t wait to have it again. The only thing I didn’t use was liquid smoke as it tends to trigger a migraine, but I don’t think it took away from the flavor.
Laura
Hey Dan,
I have never left a comment on a recipe I have done before, but... OH. MY. LANTA!!!! This was sooooo amazing. I had never really done anything “special” to my butts, lol, but it was SEC Championship playoffs & I wanted to do something special. I have never used liquid smoke before so when my husband went to buy it, the cashier told him, “a little goes along way so don’t over do it”. I followed your recipe to the T, paprika & all, & it was AUH-MAZING!!!! I will never make another butt any other way. I give it ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ all day long!!! On a funny note, I always thought paprika was just used for garnish on deviled eggs. I am starting to do my own seasonings instead of packaged & I’m finding it everywhere. The smoked paprika also does something to a recipe I would’ve never have imagined. Thanks again!!!!
Thomas
I made this BBQ today using this recipe and it was fantastic!
DrDan
Hi Thomas,
Welcome to the blog.
Glad you enjoyed the recipe.
Thanks for the note.
Dan
Cheryl K Frank
Hiya! Can I add BBQ sauce? If yes, when?
DrDan
Hi Cheryl,
Welcome to the blog.
BBQ sauce??? I assume you mean to replace the rub. I don't see it as a good idea. That long of a dry cooking of a tomato based product probably will not be good.
I do always use sauce but at the end with serving.
Dan
Zach
I spread the pork out on a baking sheet after cooking and pulling, add some sauce and throw it in the oven for a few min.
DrDan
Hi Zack,
Welcome to the blog.
That sounds like great reheat method.
Thanks for the note.
Dan
Jan
Making this as followed before bed at 11pm. Did a quick search and this recipe was the first one. I’m expecting a winning piece of pork in the morning.
DrDan
Hi Jan,
Welcome to the blog.
The house must have smelled wonderful in the morning.
Hope it worked well for you.
Dan
Sandy
Due to West Tennessee weather I was searching for a way to have BB smoked taste but not have to deal with forecast to cook outdoors. I found it with this recipe. The taste and tenderness will give our outdoor BB a run for the money. Delicious,juicy,tender and easy is what I got. Going to cook again this weekend due to cold temps and possible snow. Yummy yummy. Would give 10 stars if I could. I will change chili powder to paprika like I seen in comments.
DrDan
Hi Sandy,
Welcome to the blog.
Did you ever think you would do a pork butt in a crock pot. I never did.
Either chili powder or paprika is a personal choice.
I do love west Tennessee and trained at St. Judes years ago. Give me some Marlow BBQ any day.
Thanks for the not and very happy it worked well for you.
Dan
Kam Thomps
On January 5th, I made this recipe, sans liquid smoke, following the method precisely. Oh, my goodness. I have finally found the way to the pig I have been craving. I will never braise (read: boil) pig butt again. This was exceptional. I made a five pound roast, and if both my husband and my Golden Retriever were not so darned cute, I would have eaten it all myself. In time. Though, not too much time.
Thank you so much.
DrDan
Hi Kam,
Welcome to the blog.
I do love pulled pork (and golden retrievers). Glad it worked well for you.
Thanks for the note.
Dan
Ann G
Hello! For the last couple of years I began making a non-traditional Christmas dinner, crockpot pulled pork for BBQ sandwiches using a eastern North Carolina sauce which is vinegar-based. I just throw my Boston butt in there for 8-10 hours, shred and then pour on the yummy sauce! (We love slaw on our bbq sandwiches!). I want to try the aluminum foil balls on the bottom to keep the meat out of the muck. I always thought the liquid would help keep it tender though. Merry Christmas and Happy Holidays!
Hana Jenkins
Went looking for slow cooker pork butt recipes this morning and when I scrolled down your page, I immediately thought, "Oh! I've done this before and I really liked it!" So I've just put it together for this evening. I only made one change: I used smoked paprika because I didn't have liquid smoke. I used almost a tablespoon (I didn't really measure...heh...) and then cut back on the pepper a little, but not too much. Thank you for the ingenious idea of foil balls under the meat!
Quinton
I put mine in the crock pot at 8am this morning, came home at 12 to check on it and my temperature was 200-208 throughout. Mine was 2.5 pounds-cooked on low the entire time. Have it wrapped in aluminum foil now. I’m assuming my crock pots rate of cooking is faster than others that need 10 hours? Once I take it out of the aluminum foil, what’s the best way to heat it back up for dinner around 6 pm?
Thanks!
DrDan
Hi Quinton,
Welcome to the blog.
That seems very fast, even for 2.5 pounds.
So what to do now? After wrapped for a little while, it needs to be shredded before it gets cold or it will firm up and be hard to shred.
The reheating of pulled pork is a long debated topic. Many "experts" like a plastic reheating bag with a bit of apple juice in boiling water. Others use a sealed oven pan with some apple juice or a bit of water. I like the oven method best for larger amounts. I admit to a covered microwave dish with a bit of water. Be sure not to overdo the microwave.
Lastly, I would be careful with other recipes in that crockpot.
Dan
Steve
Hi,
I’m trying this for the first time. In all of the text of the recipe is says “chili powder” yet in the photo of the ingred You Show PAPRIKA. Does it matter?
DrDan
Hi Steve,
Welcome to the blog.
It should be chili powder and I now have replaced the picture. I appear to have grabbed the wrong bottle for the photo. Paprika is made from different chili peppers and will taste a bit different but sometimes not a lot.
This recipe has been seen more than 1 million times and you are the first to notice it. So you are "one in a million"
Thanks for the proofread.
Dan
David Buckley
Can a plastic liner be used for this recipe.?
Thanks
DrDan
Hi David,
Welcome to the blog.
If by plastic liner you mean those very thin disposable liners that are made for crock pots. Definitely yes but still use the foil balls to elevate the meat to keep it out of the muck.
Dan
David
Hello.. thanks for the reply ..
decided to go your route .. got it wrapped in fridge .. got crockpot loaded with the foil ..
I even shopped around for the Wright liquid smoke .. ;-)
Thanks for the recipe advice..
Cheers !!
Gwen K
Wow impressive!!! I had a bone in 5 lb pork, was so confused on how is best to cook, sear first, roast last, 4 hours vs 8-10 hours, ect... but this was easier, and creative but made sense... so i decided to go with this one, so happy I did!!! I Marinated in Claude’s sauce for an hour prior, since I had run out of liquid smoke, then followed this recipe exact, got my 8 hours of sleep, this freed me up to do more cooking last night and this morning for a gathering... at 10 hours exactly it was at 205 degrees, juicy, tender and falling apart, and smells delicious!! Thank you for saving me!!!
DrDan
Hi Gwen,
Welcome to the blog. Glad it worked well for you.
I do love logical recipes. That crockpot is just a little oven so let it tend the food and free you up for other things (I love naps).
Thanks for the note.
Dan