Easy Crockpot Pulled Pork

I’m sick. In my dramatic mind it seems like it’s been weeks since I’ve felt normal, but it’s actually only been about 7 days. I’ve cycled through the typical flu symptoms a couple of times and have been donning a bright red, chapped nose for about four days. Needless to say I’m not looking so hot, nor do I have any desire to cook or bake.

Actually the thought of being in the kitchen kind of revolts me because blowing my nose and hacking up a lung don’t necessarily go hand in hand with food preparation…if ya know what I mean.

I have been relying on simplicity and the crock pot has become my new BFF. I have been making this pulled pork for years. Randomly, I found the recipe on a make up (yes, as is blushes and eyeshadows) related message board that I used to frequent.

Little known fact: I’m not just a baking addict, I also have a serious thing for make up. I’ve got enough eye shadows and blushes in my arsenal to paint up my face for the next 30 years. It’s a sickness, I tell ya. Anyway, this easy crockpot pulled pork circulated through this message board like wild fire. Everyone was making it and raving about it’s results although no one was really sure where it originated.

It’s simple, delicious, and most importantly can be slow cooked all day in the crockpot which requires very little effort. It gets a glorious rub down of brown sugar, paprika and other spices before being cooked in a tangy cider vinegar sauce. After about 10 hours in the crock pot, you’re left with incredibly tender, succulent, and flavorful pork. I typically shred it up and serve on slider buns with a side of homemade coleslaw. Honestly, it doesn’t get much easier than this and it feeds a crowd, so there’s always leftovers – which, by the way, are incredible!

Easy Crockpot Pulled Pork

Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 10-12 hours

Total Time: 12 hours 15 minutes


  • 1 large Vidalia onion, sliced thin
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 2 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 (4-6 lb) boneless pork butt or shoulder
  • ¾ cup cider vinegar
  • 4 teaspoons Worcestershire sauce
  • 1 ½ teaspoons crushed red pepper flakes
  • 1 ½ teaspoons sugar
  • ½ teaspoons dry mustard
  • ½ teaspoon garlic salt
  • ¼ teaspoon cayenne pepper


  1. Rinse pork roast under cold water and pat dry with paper towels.
  2. Place onions in crock-pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.
  3. In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.
  4. Cover crockpot; cook on low for 10-12 hours. Drizzle about 1/3 of reserved vinegar mixture over roast during last ½ hour of cooking.
  5. Remove meat and onions; drain. Chop or shred meat and onions. Serve with remaining vinegar mixture or your favorite barbeque sauce.

115 Responses to “Easy Crockpot Pulled Pork”

  1. Gladys — July 28, 2012 at 11:07 pm

    This is my second time making this FABULOUS recipe!!! I love it and so does everyone that has tried it!!!


    • Jamie — August 1, 2012 at 7:21 pm

      I am so happy to hear that you enjoyed the recipe! Thanks so much for taking the time to comment on your experience. Have a great day.

  2. Dawn R — August 2, 2012 at 10:29 pm

    I made this today. I ate two sandwiches, and I never do that! My husband loved it, too. Excellent recipe!! Thank you!


    • Jamie — August 3, 2012 at 11:37 am

      So happy to hear that you enjoyed the recipe. Thanks for coming back and sharing your opinion. Have a great day.

  3. Kathy — August 14, 2012 at 2:27 pm

    This sounds amazing, for a mother of two who works 10hrs a days. I am trying this out tonight so it will be ready for tommorows dinner!!!!


  4. Julie — August 20, 2012 at 4:24 pm

    I tried this recipe yesterday and it was wonderful. I cooked a nearly 6 pound pork loin for 12 hours on low and it was perfectly tender and shredded beautifully. It made a ton. We are a family of two so we will not be able to eat it all, but I have frozen pulled pork before and it freezes well. This recipe is a keeper and easily beats my previously favorite pulled pork recipe. Thanks for sharing this gem.


    • Jamie — August 20, 2012 at 5:11 pm

      I’m so happy to hear that you enjoyed the Pulled Pork recipe. Thanks so much for coming back and telling us your thoughts! Have a great day.

  5. anne — September 8, 2012 at 1:10 pm

    The casual use of the word addiction always makes me cringe. That said, your pulled pork recipe got raves from all the guys at my husband’s business. Thank you!


  6. Dorothy — October 3, 2012 at 10:13 am

    I have this in the crock pot right now! I recently started a new job that has me working till 7pm every night so I am on the hunt for crock pot recipes so my family can eat dinner as they get home.


  7. Theresa — October 19, 2012 at 10:48 am

    Ooh. I’ve been meaning to make pulled pork burgers for the family but have not yet done so. Your pictures and recipes remind me that I should get it done soon! Thanks for sharing!


  8. Jennifer — October 27, 2012 at 9:21 pm

    I was wondering if pork loin works ok too??


    • Jamie — October 29, 2012 at 8:53 am

      I have not tried this recipe with a pork loin, so I can’t comment on how it work. I pork loin tends to have less fat, so the meat may not be as moist. If you give it a whirl, definitely let me know how it works. Thanks for stopping by.

  9. Kate — October 28, 2012 at 6:16 pm

    I’ve been searching for a good recipe for this very thing, the intent that once I found a good one, that’ll be the one I use for my family’s BBQ themed Thanksgiving this year. This was delicious, easy, and sooo tender! My only change was subbing the onions for onion powder in the vinegar mix (I’m onion-averse), and since I started later in the day than I’d intended, I cooked it on high for 4 hours, and then low for another 2.5. My 3.5lb pork shoulder was not only done through, it was so tender that it was shredding as I pulled it out of the crock pot. I also decided to toss the meat, still in as large of chunks as possible, under the broiler for a few minutes to get a little crispy on the outside, and it pulled perfectly. Topped with a slightly sweet barbecue sauce, it makes the best homemade pulled pork sandwiches ever! Glad I discovered this recipe, and I’m sure my family’s Thanksgiving will be a big success. Thanks!!


  10. Jamie — November 14, 2012 at 5:05 pm

    Most perfect pulled pork recipe! It came out so perfectly and just fell apart…and it tastes WONDERFUL.

    Any advice on the best way to reheat if it’s made a day in advance?


    • MBA — November 18, 2012 at 10:29 am

      I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!

  11. Erica — November 16, 2012 at 7:06 am

    I made this to bring to my friend who just had a baby and it was awesome! So tender and juicy. I, too, wanted a recipe that didn’t call for the sugary bottled BBQ sauce, and this fit the bill. Thank you!


    • MBA — November 18, 2012 at 10:12 am

      I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!

  12. Kristin Grunder — November 21, 2012 at 12:19 pm

    Made this and it was delicious! I grilled some pineapple and put them on the sliders along with a little BBQ sauce.


    • MBA — November 21, 2012 at 1:11 pm

      I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!

  13. Sarah — November 27, 2012 at 12:37 am

    WOW! My first time making pulled pork (Im in New Zealand and it hasnt caught on here yet). This recipe went down sooooo well! Definately a hit with the men in the house. Thanks!!


    • MBA — November 28, 2012 at 6:41 pm

      I’m so glad you enjoyed the recipe. Thanks for stopping by and giving us your feedback – have a great day!

  14. Chantelle Shick — December 28, 2012 at 3:02 pm

    I made this last week and it was fantastic, making it again right now. Thank you for such a great recipe!! <3


    • MBA — January 4, 2013 at 9:48 am

      I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!

  15. Jennifer — December 28, 2012 at 10:25 pm

    Thank you for the recipe:) My husband takes it to deer camp with him and the other guys love it. This has been the second year he took it.


    • MBA — January 4, 2013 at 9:43 am

      I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!

  16. Michelle — January 21, 2013 at 1:12 am

    I made the recipe as written, except I did use an extra TBSP of brown sugar and thought it was fabulous! It is light but has a kick! I added some store bought BBQ sauce to my sandwich. My family loved it too :)


  17. Hillary — January 25, 2013 at 1:36 am

    I just tried this recipe this week!

    Just like another reviewer said, it’s light with a kick. It’s just spicy enough and doesn’t require any additional sauces for serving. I enjoyed mine on a roll topped with a serving of a broccoli slaw.

    So good. This is going to become a standard for me.


  18. Cathy — February 7, 2013 at 11:04 am

    I am in the process of making this. I have never made pulled pork or used a crock pot. I assumed there would be a lot more liquid that the meat would cook in. The one I bought was just under 6 lbs. I even poured in half, rather than a third of the liquid mixture. Did I miss something, or do you actually cook this with about a third cup of liquid (vinegar, worc. sauce)?
    A speedy reply, though not expected, would be greatly appreciated!


  19. Joan — February 14, 2013 at 10:53 am

    I made this last week and it was delicious. I did substitute a pork loin that I cut in half. Everytime I go to the store and look at pork shoulder, I cringe at the amount of fat in it. I know fat means flavor, but the recipe still comes out very tasty using the pork loin, only leaner.


  20. Joan — February 14, 2013 at 10:58 am

    I wanted to add that I did not use the liquid that was left in the crockpot. I pulled out the loin, shredded it and added a North Carolina vinegar based BBQ sauce to the meat. Tasted just like the pig pickins we used to go to in NC, but without the smoky flavor.


  21. Meghan @ The Tasty Fork — February 18, 2013 at 9:25 am

    I’ve been looking for a good slow cooker rubbed pulled pork! Pinning this recipe! Can’t wait to try it!!


  22. Ron — February 24, 2013 at 10:18 pm

    Sorry, but I didn’t care for the pulled pork as many others did. I believe the fault lay in the use of cider vinegar, as it overwhelmed the flavor of all of the other spices, IMO. I think if I try this again I will use straight apple juice in lieu of the vinegar. Being from Texas, I like any kind of BBQ type meat in its natural state without drowning it in BBQ sauce. On the positive side, the pork did turn out moist and tender, which is a big plus. Thank you so much for your recipe Ideas.


  23. Julie — March 1, 2013 at 8:27 pm

    This is a terrific recipe and my favorite pulled pork recipe. I made it this fall and I just put on a crockpot now with this yummy goodness. Thanks for an awesome recipe. Oh yeah, it freezes great too.


  24. Lee — March 9, 2013 at 10:26 am

    OMG… I must make this!


  25. Melissa — April 13, 2013 at 5:19 pm

    I was a little worried about the vinegar at first (made a different recipe using same vinegar and it was too strong)… but man was THIS recipe amazing! I wouldn’t change a thing! I made it yesterday and it is tender, ultra flavorful, with just the right amount of kick. I paired it with Sweet Baby Rays orginal BBQ sauce… Soooooooooo good! Thank you thank you for this perfect pulled pork!


  26. Nikki — April 22, 2013 at 10:01 pm

    This turned out great. The apple cider vinegar seemed to bring out the flavor of the pork. This is way better than trying to mask the flavor of the meat with barbeque suce like 90%of the recipes out there. Plus now I have a clean slate to use the pork in all different recipes.


  27. Mandy — May 14, 2013 at 10:34 am

    I just finished putting the pork in the crockpot. It was so easy and my house smells wonderful. I can’t wait to try it tonight. Thank you for this wonderful recipe. I even had all of the ingredients. So, no special shopping trip. Thanks again.


  28. Corinne — May 26, 2013 at 11:45 am

    I made this and it’s super easy and delicious! Definitely a keeper recipe. :)


    • Jamie — May 26, 2013 at 11:52 am

      I am so happy to hear you enjoyed the recipe! Thanks so much for reporting back – have a great day.

  29. Emily — June 2, 2013 at 11:34 am

    Hi Jamie! I know you posted this recipe two years ago but I just wanted to let you know that my husband and I adore this recipe! It’s the only pulled pork recipe we use and it’s our go-to meal for company! Thank you for sharing it with us!


    • Jamie — August 10, 2013 at 2:11 pm


      That’s great to hear! Thanks so much for stopping in. Have a great day and thank you for following MBA!


  30. Jan — September 9, 2013 at 10:15 am

    I just put this together in the crock pot. My husband brought home a pork butt, and the last time I cooked one, it made my house smell horrible!! I look forward to seeing if this one smells better…thanks for the recipe…I’ll let you know what happens!!!


  31. Mike — December 18, 2013 at 2:29 pm

    What size pork shoulder would you recommend using if hosting 12 people? I look forward to trying this reciepe.


    • Jamie — January 10, 2014 at 2:44 pm

      Mike, I’d go with at least 8 lbs for 12 people.
      – Jamie

  32. Michele — January 17, 2014 at 11:44 pm

    Can u use white vinegar instead of cider?


    • Jamie — January 18, 2014 at 1:55 pm

      I have never attempted this recipe without the Cider Vinegar, so I cannot attest to the results with white vinegar. Personally, I find white vinegar to be a lot more sour, so my initial thought is that using it will change the flavor quite a bit. Thanks for stopping by!

  33. Dean — April 24, 2014 at 1:50 am

    Just loaded my crockpot; should be ready at 6:30 AM! I, too, was surprised at the small amount of liquid the pork is cooked in. Trusting all the positive feedback. Only changes I made were a reduction in the amount of crushed red pepper, added a dash of cumin, added a dash of coriander and a little more sugar with the cider vinegar. Will report the results. Thanks for the great website!


    • Jamie — April 25, 2014 at 11:30 am


      Thanks so much for stopping by! We would love to know how the pork turned out! Have a great day and thank you for following MBA!


  34. felicia — October 31, 2014 at 6:22 am

    Can I cook on high for hours instead?


    • Jamie — November 8, 2014 at 9:51 pm

      Sure! I have done this before – it took around 5-6 hours. I hope this helps.

  35. Wendy — November 6, 2014 at 4:49 am

    Cooked the pork for Melbourne cup day I used 2 x 2.5 kg of pork shoulder with the same amount of spice rub and liquid, it fed 25 people with left overs and I passed out 4 copies of the recipe HUGE success :)
    Served with sweet rays BBQ sauce bread rolls and coleslaw


    • Jamie — November 6, 2014 at 10:44 am

      I’m so glad the recipe worked out so well for you. Thanks for stopping by.


  36. Anna-Rose — November 18, 2014 at 4:18 am


    I’m looking into buying a slow cooker and want to try this recipe! What size cooler would you recommend for the amount of meat in this recipe?



    • Jamie — November 19, 2014 at 12:13 pm

      I would think a 4 1/2 quart or larger would work. I hope this helps.


  37. kathy — August 11, 2015 at 12:56 pm

    can is use white vinegar instead of cider  


    • Jamie — August 12, 2015 at 8:56 am

      I haven’t tried this recipe using white vinegar. Personally, I prefer the taste of cider vinegar. Thanks for stopping by.

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