What is the best cut of pork for pulled pork in a Crockpot?

The best cut of pork for Crockpot BBQ pulled pork is pork shoulder (also known as Boston butt). It has a good amount of fat that renders during the slow cooking process, resulting in tender and flavorful pulled pork.

How long does it take to cook pulled pork in a Crockpot?

Pulled pork typically takes 6-8 hours on low or 3-4 hours on high in a Crockpot. Cook until the pork is easily shredded with a fork.

Do you need to sear pork before putting it in the Crockpot?

Searing the pork before putting it in the Crockpot is optional, but recommended. It adds an extra layer of flavor and helps to create a nice crust on the outside of the meat.

What temperature should pulled pork be cooked to?

Pulled pork should be cooked to an internal temperature of 195-205°F (90-96°C). This temperature range allows the collagen to break down, resulting in a very tender and easily shreddable texture.

Should I add liquid to my Crockpot when making pulled pork?

Yes, you should add some liquid to the Crockpot when making pulled pork. This could be broth, apple cider vinegar, beer, or even water. The liquid helps to keep the pork moist and prevents it from drying out during the long cooking process.

How do you keep pulled pork from drying out?

To prevent pulled pork from drying out, make sure to cook it low and slow. Also, don't overcook it. Once shredded, mix the pork with the cooking juices or BBQ sauce to keep it moist and flavorful. You can also add a bit of apple cider vinegar to help retain moisture.

Crockpot BBQ Pulled Pork That Melts in Your Mouth 2026

Crockpot BBQ Pulled Pork

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This Crockpot BBQ pulled pork is the ultimate set-it-and-forget-it comfort food. A simple pork shoulder transforms into incredibly tender, juicy meat after hours of slow cooking, perfect for sandwiches, bowls, or feeding a crowd.

Author: Harmony
Prep Time: 15min
Cook Time: 8h
Total Time: 8h 15min
Yield: 8-10 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: American

Ingredients

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1 (4-5 pound) pork shoulder or pork butt
2 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon chili powder (optional)
1 cup chicken broth or apple cider vinegar
1 medium yellow onion, sliced
3-4 cloves garlic, smashed
1 1/2 cups BBQ sauce, plus more for serving
2 tablespoons apple cider vinegar (if using broth as liquid)

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Instructions

Pat the pork shoulder dry with paper towels. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and optional chili powder. Rub this mixture all over the pork.
Place the sliced onion and smashed garlic in the bottom of a 6-quart or larger slow cooker. Pour in the chicken broth or apple cider vinegar. Set the seasoned pork on top.
Cover and cook on LOW for 8 hours or on HIGH for 5-6 hours, until the pork is fork-tender and falls apart easily.
Transfer the cooked pork to a large bowl. Use two forks to shred the meat, discarding any large fat or bone.
Skim excess fat from the juices in the slow cooker and discard the cooked onions and garlic. Return the shredded pork to the crockpot.
Stir in the 1 1/2 cups of BBQ sauce and the 2 tablespoons of apple cider vinegar (if using). Mix well to combine with the cooking juices.
Let the sauced pork warm through on the WARM setting for 20-30 minutes before serving.

Notes

For best results, do not lift the lid during cooking. Pork shoulder (also called pork butt) is essential for tenderness; leaner cuts will dry out. The pork can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Serving Size: 8
Calories: 280
Sugar: 12
Sodium: 600
Fat: 14
Saturated Fat: 5
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 15
Fiber: 1
Protein: 25
Cholesterol: 85

Find it online: https://harmonymeal.com/crockpot-bbq-pulled-pork/