Just 3 ingredients and barely any work make this easy Slow Cooker Pulled Pork BBQ recipe one of my favorite easy dinners. Dump everything in the slow cooker, set it, and come back to a hot meal. You will not be able to stop eating this fall-apart-tender meat!
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Why This Is The Best Crock Pot Pulled Pork Recipe
Fun fact: for a short time, I was a manager at a local barbecue restaurant. While the job wasn't a great fit for me, and we ultimately parted ways, I did learn some valuable information about smoking meats and making pulled pork that continues to serve me in my quest to make and eat delicious food.
When I’m not using my smoker, I find that the simplest and most tasty way to get my pulled pork fix is this barbecue pulled pork crock pot recipe.
Now, I do stand by the fact that my favorite way to prepare pulled pork is by smoking it, low and slow. But that’s not always practical (I’m looking at you, weeknight dinners!). So when my friend shared a recipe that involves placing items into a slow cooker, covering it, and turning it on, I knew that it was worth a try.
So I gave it a try and I’ve been a believer ever since! Apart from the most incredible fall-apart tender meat, here are a few more reasons I love this recipe for crock pot BBQ pulled pork:
- All you need are 3 simple ingredients
- Easy to customize with your favorite BBQ sauce
- Makes plenty to feed a crowd or eat as leftovers
- Freeze it as a dump dinner or freeze leftovers after they're cooked
- So many ways to serve it!
Ingredient Information And Substitutions
- Pork Butt: Despite the name, this cut of pork actually comes from the pig's shoulder! It's not to be confused with actual pork shoulder, which is further down on the leg and not quite as tender. And to make it more confusing, pork butt may also be labeled as pork shoulder roast! Not to worry — either cut will make delicious barbecue pulled pork.
- Ginger Ale: This provides the necessary liquid and makes the meat extra tender. Use your favorite brand, so long as it's not diet. Root beer or Dr. Pepper are popular alternatives, but if you don't want to use soda, substitute chicken broth plus some apple cider vinegar instead.
- Onion: Any large yellow onion is preferred, though a Vidalia onion or even a red onion will work in a pinch. I like to cut mine into chunks, but you can also slice it thinly so it blends in better with the shredded pork.
- Optional Flavorings: I call this 3 ingredient because the rest is totally optional and up to you. Obviously, salt and pepper are an option- I add them to taste after shredding. And you can always use your favorite BBQ sauce.
How To Make Pulled Pork In The Slow Cooker
Step 1- Add ingredients to the slow cooker.
Add the onions first in an even layer, then set the pork butt on top. Pour the ginger ale over the top and cover with the lid.
Step 2- Cook.
Set your slow cooker to Low for 8-10 hours.
Step 3- Shred the meat.
Carefully transfer the pork from the slow cooker to a large platter or cutting board. Remove the bone and nerve, then shred using 2 forks.
Step 4- Add sauce.
Drizzle some of the cooking juice from the crockpot over the shredded meat for moisture, then add your favorite barbecue sauce. Toss gently and serve!
Frequently Asked Questions
A full size pork butt is enough to feed a good size crowd (depending on the weight, anywhere from 12-16 people). For the four of us, I picked up a 6lb pork butt and had the butcher cut it in half to freeze the other half for another time. This allows us a meal plus plenty of leftovers. The leftovers also freeze well.
Yes! The leftovers freeze really well in an airtight container or zipper bag for up to 3 months.
I don't recommend it because it's such a large cut of meat. It will end up tough before the center safely cooks through.
145 degrees is considered the safe temperature to consume pork chops. The temperature of crock pot bbq pulled pork ends up higher than that due to the style of cooking (but don’t worry, it’ll be fall-apart tender!).
Around 8-10 hours on low. This recipe is pretty flexible, so if it goes longer, it won’t adversely affect it.
Yes! I have directions below in the recipe card.
Tips For Making This Crock Pot BBQ Pulled Pork Recipe
- If you're planning on making this in the instant pot, you want to use no more than a 3-pound pork butt (so really, half of a pork butt) and then cut it in half so it fits better and for optimal results.
- You'll know the pork is done because the meat will be super tender and falling apart.
- Don't forget to remove the bone and nerve. Pork butts usually have one large bone and one single nerve ending that is no larger than an inch or two. The bone should be very loose and easy to wiggle and pull out.
- Remove as much of the fat as possible when shredding the pork, plus that nerve ending if you can locate it (usually near the bone). If you can't find it, don't worry!
- Do not over-pull your pork! If you overwork it and shred it down to nothing, the texture can get kind of mushy. A rough shred is a great starting point. Remember, when you mix in the sauce, it'll naturally shred up a bit more anyway.
- Go easy with the sauce. Too much will also give the pork that mushy, undesirable texture — and in some cases can get a little soupy. I like to lightly coat it with a little bit of barbecue sauce and serve plenty of extra sauce on the side for drizzling.
- Ingredients to prep ahead- Because BBQ pulled pork in the crock pot is a dump and go recipe, there isn't much to prep besides chopping up the onion!
- Leftovers and storage- Pulled pork will keep for 3-4 days in the fridge. Save some of that cooking liquid in a separate container to add moisture when reheating leftovers.
- How to reheat pulled pork: You can microwave pulled pork or crisp up larger batches in the oven. It also reheats well in a pan over medium heat on your stove.
What To Serve With Pulled Pork Sandwiches
I like to serve BBQ pulled pork from the crock pot with tater tots and coleslaw on the side. It's also incredible on nachos — pulled pork nachos are always a good idea, trust me on this! And I personally love my pulled pork sandwich with coleslaw on top!
You can always use pre-made mashed potatoes and a salad kit from your local grocery store for minimal effort, or try one of these recipes to round out the meal:
- Balsamic Grilled Asparagus
- The Easiest Oven Fries Ever!
- Tomato Salad
- Crunchy Ramen Coleslaw
- Grandma's Best Banana Cake
- No Bake S’mores Bars
Other BBQ Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Easy Slow Cooker Pulled Pork BBQ
Equipment
Ingredients
- 6 pound pork shoulder
- 12 ounces ginger ale
- 1 large onion, cut into chunks
Optional extras
- BBQ sauce
- Rolls
- Kosher Salt
- ground black pepper,
Instructions
Slow Cooker instructions
- Place onions into the slow cooker pot.
- Place pork butt onto onions.
- Pour ginger ale onto pork butt.
- Cover and cook for 8-10 hours on low.
- Remove pork butt and shred using 2 forks (remove the bone and nerve and don't over shred).
- Pour a small amount of the juices from the slow cooker onto the pork to moisten it and season with salt and pepper to taste.
- Drizzle with a small amount of BBQ sauce and gently mix to combine. Serve immediately with extra sauce on the side.
Instant Pot instructions
- Place onions into the Instant Pot.
- Place pork butt onto onions.
- Pour ginger ale onto pork butt.
- Cover and cook on high pressure for 1 hour and then do a 25 minute natural release.
- Remove pork butt and shred using 2 forks (remove the bone and nerve and don't over shred).
- Pour a small amount of the juices from the Instant Pot onto the pork to moisten it and season with salt and pepper to taste.
- Drizzle with a small amount of BBQ sauce and gently mix to combine. Serve immediately with extra sauce on the side.
Video
Notes
- If you're planning on making this in the instant pot, you want to use no more than a 3-pound pork butt (so really, half of a pork butt) and then cut it in half so it fits better and for optimal results.
- You'll know the pork is done because the meat will be super tender and falling apart.
- Don't forget to remove the bone and nerve. Pork butts usually have one large bone and one single nerve ending that is no larger than an inch or two. The bone should be very loose and easy to wiggle and pull out.
- Remove as much of the fat as possible when shredding the pork, plus that nerve ending if you can locate it (usually near the bone). If you can't find it, don't worry!
- Do not over-pull your pork! If you overwork it and shred it down to nothing, the texture can get kind of mushy. A rough shred is a great starting point. Remember, when you mix in the sauce, it'll naturally shred up a bit more anyway.
- Go easy with the sauce. Too much will also give the pork that mushy, undesirable texture — and in some cases can get a little soupy. I like to lightly coat it with a little bit of barbecue sauce and serve plenty of extra sauce on the side for drizzling.
- Ingredients to prep ahead- Because BBQ pulled pork in the crock pot is a dump and go recipe, there isn't much to prep besides chopping up the onion!
- Leftovers and storage- Pulled pork will keep for 3-4 days in the fridge. Save some of that cooking liquid in a separate container to add moisture when reheating leftovers.
- How to reheat pulled pork: You can microwave pulled pork or crisp up larger batches in the oven. It also reheats well in a pan over medium heat on your stove.
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