This Crock Pot Pulled Pork recipe is so easy and so flavorful! It starts with a garlic herb rub and hangs out in the slow cooker until it’s fall apart tender.
Crock Pot Pulled Pork
Pulled pork is one of my all time favorite dinner recipes.
I mean, easy crockpot meals of any kind are usually a win, but this one is definitely a crowd pleaser.
Here, we’re all about flavor, and this crock pot pulled pork gets a ton of it from a savory rub, a cup of apple juice that hangs out with the pork loin in the slow cooker (you can take this a variety of different ways for different flavors!), and whatever sweet and smoky delicious BBQ sauce you smother it in afterwards (totally optional! It’s got great flavor as is).
This is one recipe we make over and over again, and it was time to share.
It’s an easy crockpot meal that the whole family adores!
Looking for more crockpot recipes? Try my Slow Cooker Pork Tenderloin!
If you’re looking for a crock pot pulled pork recipe that’s got a little more tang, try this Slow Cooker Honey Balsamic Pulled Pork — another one of our favorites!
Reasons to love this Crock Pot Pulled Pork recipe:
- dump and go — no babysitting or adding things half way through! Perfect for long work days.
- It’s melt-in-your-mouth tender and shreds so easily!
- It’s got great flavor, thanks to a garlic herb rub that I use on my slow cooker pork loin recipe as well.
- It makes a ton, so you can include it in your weekend meal prep and use it in different ways all week long, or save some in the freezer.
- It’s just as good for a summer barbecue as it is for a cozy winter meal
What is the best cut of meat for pulled pork?
I always, always use a boneless pork loin for pulled pork, and there are a few different reasons.
It’s an easy-to-cook, fairly lean cut of meat so I don’t have to deal with any bones. This way, I get the most bang for my buck, I don’t have to do a lot of trimming, and it’s just plain delicious.
Pork loin also tends to go on sale often for a great price, and I will pick up a few to store in the freezer until a craving for this slow cooker pulled pork hits.
I know that many prefer to use pork shoulder. The pork shoulder is high in fat which will make a very juicy pulled pork and it is another great option.
The best meat for pulled pork really depends on your preferences: I tend to prefer leaner, boneless cuts of meat (I don’t want my pulled pork too fatty), and some others prefer more fat for more juiciness.
Either way this pulled pork recipe is going to be tender, juicy and delicious after a long, slow cooker!
Variations on this Crock Pot Pulled Pork recipe:
- Mix up the liquid and try a can of soda — try Cranberry Ginger Ale, Sprite, Coca-Cola, Dr. Pepper or go totally in your own direction and try something new!
- Once it’s shredded, mix it up with your favorite barbecue sauce and serve it on sandwich buns.
- Try tossing it in buffalo sauce for a pork-y twist on buffalo chicken — great for game day sandwiches!
- Stir in some honey garlic sauce and serve with rice or noodles.
What to do with leftover pulled pork:
- Freeze it! It freezer perfectly for up to 3-4 months in a heavy duty freezer bag or freezer container.
- Make pizza
- Make tacos
- Serve it up in a grilled cheese sandwich
- Stir it into pasta or soup
- The options are endless!
What to serve with slow cooker pulled pork:
Honestly, we usually eat this alone with some buns and maybe some pickles and chips, but here are a few great side options that go well with pulled pork:
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Crock Pot Pulled Pork
- 4 lb boneless pork loin trimmed if desired
- 1 cup apple juice (or soda)
- 1 tablespoon seasoning salt
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon dried mustard
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 cups barbecue sauce as desired
- Place pork loin in a 4-6 quart crock pot and pour in apple juice.
- Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half.
- Cover and cook on low until fall apart tender — 8 to 10 hours.
- Shred with two forks, discarding excess fat. Toss in remaining juices and coat with barbecue sauce as desired. Serve on hamburger buns.
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