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.
Denise says
We are on a very low sodium diet....I want to try this and eliminate the salt. What are your thoughts???
Rosie Y. says
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 says
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 says
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 says
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 says
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 says
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 says
Making this right now - it’s been 6 hours 🤤🤤
Debra says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Excellent, thanks for the update.
Dan
Anna says
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 says
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 says
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 says
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 says
Hi Heather,
Welcome to the blog.
I love easy cooking like this. Glad you enjoyed the recipe.
Thanks for the note.
Dan
Donna says
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 says
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 says
I made this BBQ today using this recipe and it was fantastic!
DrDan says
Hi Thomas,
Welcome to the blog.
Glad you enjoyed the recipe.
Thanks for the note.
Dan
Cheryl K Frank says
Hiya! Can I add BBQ sauce? If yes, when?
DrDan says
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 says
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 says
Hi Zack,
Welcome to the blog.
That sounds like great reheat method.
Thanks for the note.
Dan
Jan says
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 says
Hi Jan,
Welcome to the blog.
The house must have smelled wonderful in the morning.
Hope it worked well for you.
Dan
Sandy says
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 says
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