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.
LK Dandeneau says
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. The first time I didn't have liquid smoke, and it didn't matter, it still cooked beautifully. Superb!
Dee says
Hi Dr. Dan - great recipe! Any suggestions on what to do with the juices left in the bottom of the crock pot after cooking the pork? Any way to make a gravy or BBQ sauce out of it?
Dan Mikesell AKA DrDan says
Hi Dee,
Welcome to the blog. I do love pulled pork...
It is mostly fat so you could make gravy but it would have a BBQ twang to it so I don't see that as useful. I have never seen anybody use it for anything. I toss paper towels in it and then disgard.
Dan
Weezer says
Made this today and it was awesome! Came out absolutely perfect! Followed the instructions exactly! Thank you so much for the step by step instructions and the pictures too! This is going to be on the menu often! Mind blowing!
Pork butt was 4.6 lbs and it took 8 hours and 40 minutes to reach 209F degrees.
Wrapped it in foil and towel for several hours. Hub shredded it and just wonderful!
Thank you!
Nancy says
very good
Leslie says
I gave this method a try and agree that this is the BEST pulled pork I’ve ever made in my slow cooker!! The foil balls in the bottom is a game changer. No more soggy pork sandwiches!
Trisha says
I've followed this recipe exactly.
Two times ...
1st time Boneless
2nd time with Bone
OMG how delicious 😋
1st time did the rub & left it overnight
2nd time did the rub & put it in the slow cooker immediately.
BOTH times excellent
What an easy & tasty pulled pork recipe.
Not to mention the awesome aroma in my house all day as it cooked.
Thank you xx
Patricia says
I don’t understand how to make this so it isn’t cooking in liquid. I didn’t put liquid in the slow cooker, but when I checked on it at 7 hours it was swimming in it’s released juices. It was 2/3 covered with liquid. Should I have been draining out liquid every hour?
Dan Mikesell AKA DrDan says
Hi Patricia,
Welcome to the blog.
I will jump in here. Since you added nothing liquid, all if it had to come from the meat.
1) Be sure you have the meat elevated on that balls of foil. That should allow space or a few cups of fluid before getting up to the meat. Be sure not to "flatten" the foil balls. They are there to elevate.
2) The most fluid I have had is about 1 1/2 cups. If the pork butt had been previously frozen, it is possible that the cells were damaged and released more fluid (a bit). Also, if the pork butt was injected for more flavor, that would add fluid drainage.
3) A very large pork butt in a smaller crockpot may not have much space for the drainage.
Hope that helps. You shouldn't need to drain while cooking.
Dan
Laurie P says
This recipe is fantastic! This was my first time cooking this type of meat and it came out sooo good!! I substituted the chili powder for paprika and I didn't have kosher salt, so used regular - but just 1 tbs! Mine was just over 6 pounds and it cooked in the crockpot on low for 11 hours and 15 minutes and was 195 - (I would have let it cook a little more, per your suggestion for a doneness temp, but worked around when to have supper on the table - and wanted to give it time to rest! I let it rest for 1/2 an hour wrapped in the foil. This came out so good, my family said it was like the winner from a contest!! Also, the foil balls were a great idea!!
Cynthia Cole says
Excellent! I substituted maple syrup for the brown sugar, as others suggested. Used the juice to cook rice as a side dish. Delicious!
Maria Rodriguez says
Hi Dan,
Reading the blog about the crockpot above was a revelation. My crockpot is over 15 years old. This explains why things get done faster than I expected. Of course, I woke up this morning at 5 to put my pork in and by 10:45 it was at 210°, about 3 hours sooner than anticipated!
Anyway, the foil balls was brilliant and my pork is absolutely perfect. Currently resting wrapped in foil and towels in a cooler for a bit longer than was planned!
Just signed up for your emails and look forward to making more of your recipes. And yes, will now be purchasing an Instapot to replace the crockpot, rice cooker, and pressure cooker!
Thanks!
maria
Darice T says
Great method and recipe. I made enough for two meals for us. Last night as we eating dear husband asked when I was going to make it again. DELICIOUS! The best I've ever had!
Dan Mikesell AKA DrDan says
Hi Darice,
Welcome to the blog.
I do love pulled pork and this recipe so easy and makes a manageable amount.
Thanks for the note and rating.
Dan
Nic says
Can I do this with a 9.8 pound piece of bone-in pork shoulder?
Dan Mikesell AKA DrDan says
Hi Nic,
Welcome to the blog.
Yes, just think of the crock pot as a small oven. If it fits it will work. But let's qualify that a bit. I would prefer the meat not touching the sides and it will take a LONG time. You are cooking to a final internal temperature, not by time here.
The oven recipe may be better for a large shoulder. https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/
Dan
D says
All I have to say is WOW. I used a boneless pork butt, used some maple syrup, liquid smoke and spices as my rub, and just WOW. This is not only a great crock pot pulled pork, but a fantastic pulled pork over all! Thank you!
Dan Mikesell AKA DrDan says
Hi D,
Welcome to the blog and sorry for the delayed response.
It is surprising how good this is for a crock pot recipe but all the credit goes to the meat, pork butt is just a great thing as long as you apply heat in a long and slow manner. Something that a crock pot is great at.
Thanks so much for the note.
Dan
Jessica says
I have made this recipe 3 weeks in a row— my husband keeps requesting it! He’s from the south and said this is the best crock pot pulled pork he’s ever had due to its juicy tenderness and simple-yet-satisfying flavor. We use boneless pork shoulder from WinCo, and season with Trader Joe’s BBQ Coffee Rub. We have not added liquid smoke, but will be trying that soon. We sometimes top with BBQ sauce, but the pork is so great on its own that we often eat it as-is straight out of the crock pot. Thank you for the delicious and easy recipe! Highly recommend to all my friends!
Dan Mikesell AKA DrDan says
Hi Jessica,
Welcome to the blog and sorry for the delayed reply.
I do love good pulled pork butt. It is still amazing to me that a crock pot can do this so well. I just did the oven version yesterday.
Glad it is working for you and thanks so much for the note and rating.
Dan
Lauren says
Made this and it turned out great! However, lesson of the day is to know your Crockpot. I cooked a 6 pounder and was fully expecting at least 9-10 hours based on your time for 3 pounds. It was done in 7 (cooked on low) so here I am at 6 am with fully done pork! My crockpot seems to run hot and most recipes only need 4-5 hours on low when they call for 7-8. Or it could be that newer crockpots are just more efficient (mine is from 2016). Next time I may alter between low and warm just to keep things slow, but today I guess I will have extremely rested pork for our family lunch!
Dan Mikesell AKA DrDan says
Hi Lauren,
Welcome to the blog.
Yep, knowing your crock pot can be very important. I have had good luck wrapping the pork with several layers of foil and multiple towels and then into a cooler. It has stayed hot for 4-5 hours.
A 2016 crock pot should usually be good. I suspect your thermostat is broken. Most of the trouble with very hot pots were produced 10+ yrs ago.
Those old crock pots were an adventure in cooking. Most did not have any sort of internal thermostat and just got hotter the longer they were plugged in. They could reach over 300 degrees.
Current crock pots should not get over 212 degrees on either high or low. High and low has more to do with timing to get to the top temp. At least that is how they should work but many don’t. But still better than the old timers.
Enjoy your pork,
Dan
Andrea K. Chellberg says
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 says
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 says
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 says
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