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:
Crock Pot Pulled Pork
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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.
Nutrition Information
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Mariah says
How long should I cook a 2lb loin for this recipe?
The Recipe Rebel says
Hi Mariah! I would reduce the temperature and start checking it at 4 hours. Hope you enjoy it!
Amber says
This recipe was a HUGE hit for my family, My 3 year old and 1 year old have been picky with meats but they ate this and wanted more. I wasn’t sure how many pounds my Pork Loin was, as it was gifted to us and the weight wasn’t on the packaging so I used a 12oz can of sprite in this recipe and it was perfect. I also ran out of Italian Seasoning before making this so I mixed some other seasonings (Parsley, Oregano, and I think Thyme). Anywho, this is great, Thank you for sharing, looking forward to making it again.
Ashley Fehr says
Thanks Amber! I’m so happy to hear that!
Wendy says
Can you use an instant pot to cook this recipe?
Ashley Fehr says
Yes! I have a similar recipe here: https://www.thereciperebel.com/instant-pot-pulled-pork/
Rachel K says
If it make this ahead of time and freeze, what’s the best way of reheating?
Or how long does it stay good refrigerated right after cooking it?
Ashley Fehr says
It should keep in the fridge up to 4 days. You can reheat it in the microwave, stove top or slow cooker — all would be great! You may want to add a splash of liquid or barbecue sauce when reheating
Lynda J Jennings says
Made this for dinner last nite. My husband was skeptical as I am no cook…but he is raving about it. Literally, easiest thing I have ever made!!!!!
Ashley Fehr says
Thanks Lynda! I’m so glad!
Ana says
If I do 8 lbs of pork loin instead of 4 will it need more time than the 8-10 hours or is it 8-10 regardless of the lbs we’re cooking?
Ashley Fehr says
If the crockpot is very full it will take longer to cook. I would probably add a 2-3 hours for 8lbs of meat
Toni says
This is absolutely amazing! Thanks for sharing!
Ashley Fehr says
Thanks Toni!
Jen says
This dinner is always a hit! Love making it in the summer so I don’t have to heat up the whole house by turning on the oven. It’s so easy to change up the sauces and make it new too.
Ashley Fehr says
Yes! It’s one of our favorites too!
Renee Goerger says
This is my favorite dish for feeding a crowd. Great tasting sandwiches. Thanks for the recipe!
Ashley Fehr says
Thanks Renee! mine too!
Heather Smith says
This has to be the most tender and juicy a tenderloin has ever turned out for me! I tweaked it a bit. I only had cranberry/pomegranate juice so I used that. I shredded part of it for bbq sandwiches and the rest was sliced for simple Sunday lunch. Plenty of food for the week ahead. I also cooked it on low for 2 hrs and then turned it to high for another 2hrs and it was perfect ! Thank you!
Ashley Fehr says
Thank you Heather! That juice sounds like the perfect addition!
Sandy Weaver says
CanI use pineapple juice instead of apple juice?
Ashley Fehr says
Absolutely!
Brenda says
Thanks for the tip!
Brenda says
That’s a great idea for using leftover pineapple juice from a can of pineapples! I’m so glad you shared that!
Brenda says
USE THE LIQUID! I used Sprite and 4 thick pork chops (approx 3 lbs). There was a lot of liquid left and the chops were dry. I shredded them and put it back in the liquid and as Ashley said in some comments, that’s where all the flavor is. PERFECT! Full of flavor and no longer dry. It also soaked up all the liquid. Thanks Ashley!
Ashley Fehr says
Thanks Brenda! A larger cut of meat also tends to be juicier, so that could help next time!
Pat says
Don’t want to beat this dead horse a dsorry if already answered, but is it the pork loin you use it the skinny long pork tederloin?
Ashley Fehr says
No problem! It is not a pork tenderloin, it’s a pork loin which is thicker and larger.
Mireya Sauer says
Hi! Do you think I can use half coke and half apple juice? Thank you!
Ashley Fehr says
Yes, I think that’d be great!