This easy pulled pork crock pot recipe makes some of the best pulled pork you’ll ever have. Just a simple dry rub and a Boston butt (also called pork butt or shoulder), cooked low and slow—no liquid or searing needed.
Shred for juicy BBQ to feed a crowd or stash the leftovers for easy freezer meals. Now everybody can have great pulled pork at home!
⏱️ How long to cook a Boston butt in a slow cooker
Cook a 3–4 pound Boston butt on LOW for 8–10 hours, or until the pork reaches 200°–205°F internally and pulls apart easily.
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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."
😊 Why You’ll Love This Crock Pot Pulled Pork Recipe
- Beginner-friendly: No liquid, no searing, no complicated steps—just pork butt, dry rub, and your slow cooker.
- Tender every time: Low and slow cooking melts the connective tissue for easy shredding.
- Better texture, less mess: Cooking elevated on foil balls keeps the pork out of the fat.
- Simple ingredients: Use everyday pantry spices for the BBQ rub and add a little liquid smoke for extra flavor.
- Crowd-pleaser: Great for sandwiches, tacos, or freezing leftovers for another meal.
🐖 Ingredients
You only need a few basics to make flavorful Crock Pot pulled pork with Boston butt—no broth, no sauces, no extras.
- Pork butt (Boston butt):
Boneless or bone-in, about 3 to 4 pounds. Either works—just make sure it fits your slow cooker without touching the sides. Sometimes (incorrectly) called pork shoulder. - Liquid smoke (optional but recommended):
Adds a smoky flavor without needing a smoker. Look for a brand with only water and smoke on the label. - BBQ dry rub:
Use your favorite pork rub, or make a simple 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. Prepare the Crock Pot
Add six foil balls to the bottom of a large slow cooker 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. Season the Pork Butt
Mix the dry rub if needed. Pat the pork dry, coat with liquid smoke (optional), and rub generously on all sides.
✅ Pro Tip: Use only liquid smoke with water and smoke listed—no additives. I use Wright’s.
3. Cook Low and Slow
Place the pork on the foil balls. Cover and cook on LOW for 8–10 hours, until the internal temperature reaches a minimum of 195°F, but 200°–205°F is ideal for texture and shredding.
✅ Pro Tip: Crock pot fit matters more than quarts. The roast should sit flat on the foil balls with a little space around it – no touching the sides – and the lid must seal.
4. Wrap and Rest
Remove from the crock pot, wrap tightly in foil, then wrap in towels. Let it rest for at least 15 minutes, or up to 2–3 hours.
5. Shred and Serve
Shred while still hot—it should fall apart easily. Serve now or save some for later.
✅ Pro Tip: Don’t wait too long to shred. Once the pork cools, it gets harder to pull and loses that juicy texture.
👇For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏲️ How Long to Cook Pulled Pork in the Crock Pot
Use time for planning; confirm doneness with a thermometer. For a 3–4-lb roast, start checking around the 8-hour mark. Exact times vary by thickness and the slow cooker, but a 4-lb pork butt typically takes 8–10 hours on LOW.
Quick Estimated Time Guide (LOW):
- 3–4 lb boneless Boston butt: about 8–10 hours
- 4–5 lb: about 9–11 hours
- 5–6 lb: about 10–12 hours
- Bone-in: usually +30–60 minutes, depending on size
Best Internal Temperature for Pulled Pork in a Crock Pot
Cook to 200°–205°F for easy shredding; don’t try to pull under 195°F. If your slow cooker stalls, finish uncovered on a tray in a 250°–300°F oven until it hits temp.
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👍 Pro Tips for Perfect Pulled Pork
- Use the right cut:
Boston butt—also called pork butt—is ideal (3–4 pounds, boneless or bone-in). Larger cuts will take longer, but still work if they fit in the slow cooker without touching the sides. - Don’t rush the temp:
Aim for 200°–205°F. Anything under 195°F won’t shred properly. If your slow cooker isn’t getting it done, check the FAQs for an easy fix. - Elevate the meat:
Keep the pork out of the fat using foil balls or a rack. You want it to cook dry—like on a grill or smoker—not stew in its own muck. - Wrap and rest:
Wrap the pork tightly in foil, then in towels. Let it rest for at least 15 minutes to stay hot and juicy. You can stretch the rest time to 2–3 hours with extra towels and a small insulated cooler. - Shred while hot:
Don’t wait. Pulled pork shreds best while it’s still hot. If it cools down too much, it won’t pull apart—it’ll clump and fight back.
Oven Baked Pulled Pork Butt
Oven Pulled Pork from pork butt is cooked in the oven low and slow. Our best-pulled pork recipe is tender and moist with delicious bark. Super easy, with almost no work—you rub, bake at 250° for 8 to 9 hours, shred, and eat.
🍽️ Serving Pulled Pork
The classic move is pulled pork sandwiches on buns or bread, topped with BBQ sauce. Or skip the bread and serve it by the forkful—piled on a plate, tacos, enchiladas, casseroles... it all works.
Side dish favorites:
Coleslaw, potato salad, baked beans, mac & cheese, oven fries, or chips. Basically, anything you’d find at a backyard BBQ.
What about sauce?
Use whatever you like—sweet, smoky, or tangy. Kansas City and Memphis-style sauces are always safe bets, and Carolina vinegar or Texas-style sauces are great too.
I usually serve mine with homemade Memphis-Style BBQ Sauce, but store brands like Gates, Bull’s-Eye, or Sweet Baby Ray’s work just fine.
Smoked Pulled Pork on a Gas Grill
Cooking smoked pulled pork butt low and slow on your backyard gas grill is easier than you think. With just a pork butt roast (AKA Boston butt), a dry rub, and wood chips, you can make juicy BBQ pulled pork with fantastic crusty bark and smoky flavor.
❄️ How to Store and Reheat Pulled Pork
Storage:
Pulled pork keeps well in the fridge for 2–3 days—up to 4 if needed, though the texture may decline. For longer storage, seal it airtight and freeze for up to 4 months.
If you want to portion it for quick meals, use vacuum-sealed or sous vide–safe bags that can be reheated in hot water—not standard freezer bags.
Reheating:
The best way to reheat is in the oven. Place the pork on a sheet pan, sprinkle lightly with water, apple juice, or broth (don’t overdo it), and cover tightly with foil. Bake at 250°–300°F until hot—usually 30–45 minutes depending on the amount.
You can also transfer it to a Crock Pot on Keep Warm, or LOW if you must, to hold the temperature once it’s reheated.
✅ Pro Tip: Never reheat pulled pork in BBQ sauce. The acid ruins the texture. Always add sauce when serving—not before.
❓FAQs
No, but it helps. Good-quality liquid smoke adds flavor without the need for a smoker. You can also use mustard as a base before applying the rub.
✅ Use only liquid smoke with water and smoke listed—no additives. I use Wright’s.
Nope. Adding liquid just waters down the rub and ruins the bark. Cook it dry for better flavor and texture.
No. For this method, searing isn’t needed—low-and-slow with a dry rub builds flavor and keeps the bark. Keep the lid closed and let it cook.
Some slow cookers just can’t reach 195°F or higher. If the pork doesn’t reach temperature, transfer it to a 250°–300°F oven, uncovered on a tray, to finish.
✅ Don’t try to shred pork under 195°F—it won’t be tender.
Boston butt and pork butt are the same cut—occasionally (and incorrectly) labeled as pork shoulder. It’s well-marbled and full of connective tissue that melts into juicy, tender pulled pork.
Pork shoulder can also refer to the whole shoulder section, which includes both the Boston butt and the lower picnic shoulder. The Boston butt is the best choice for pulled pork and carnitas because it has more marbling and stays moist during slow cooking.
📖The Recipe Card
Crock Pot Pulled Pork (Slow Cooker Boston Butt)
Video Slideshow
Ingredients
- 3-4 pounds Pork Butt, aka Boston Butt - boneless or bone-in
- 2 tablespoons liquid smoke - good quality
- 1 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 elevated. 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, then coat with liquid smoke (optional). Rub generously on all sides. You can refrigerate it overnight or cook it right away.
- Generously apply the rub. At this point, you could wrap it in plastic wrap and refrigerate it overnight or cook it right away.
Cook Low and Slow
- Place on the foil balls and cook on low undisturbed for 8-10 hours.
- Place the pork on the foil balls. Cover and cook on low for 8–10 hours, undisturbed, until the internal temp reaches **at least 195°F. ✅ 200°–205°F is ideal for shredding. If your Crock-Pot can't reach the desired temperature, transfer it to a 250°F oven to finish.
Wrap and Rest
- Remove the pork, wrap tightly in foil, and then in several towels. Let it rest for at least 15 minutes—up to 2–3 hours is even better.
Shred and Serve
- Shred with forks while still hot. Serve as sandwiches, tacos, or nachos—or freeze some for later.
Recipe Notes
Pro Notes:
- This is an all-day recipe.
- A larger pork butt will take longer but still works if it fits in the slow cooker without touching the sides.
- Boneless or bone-in both work. Fat cap up or down doesn’t matter here.
- Mustard can be used as an alternative to liquid smoke as a binder.
- Use your own rub or the one above. Adjust salt if needed.
- Wrap and rest before shredding—this helps reabsorb juices.
- If you're not ready to shred, you can delay it up to 3 hours by wrapping the foil-covered pork in multiple towels and placing it in a small cooler. Never let it get cold before shredding.
- Refrigerate leftovers for up to 2–3 days (maximum 4 days). Freeze for up to 4 months.
- Reheating and serving tips are in the post.
- Never reheat pulled pork with sauce applied—the acid will destroy the texture.
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 expanded options, refreshed photos, and a table of contents to help 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