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.
Kam Thomps says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Can a plastic liner be used for this recipe.?
Thanks
DrDan says
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 says
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 says
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 says
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
Shane says
Can i use light brown sugar instead?
DrDan says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Hi Tracy,
Welcome to the blog.
It is surprising it came from a crockpot.
Thanks for the note.
Dan
Hope says
What does the foil balls do?
DrDan says
Hi Hope,
They are there to elevate the pork butt out of the draining liquid and fat.
Dan
Sue says
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!