There’s nothing like coming home to a savory meal that’s already done. It may be springtime, not soup time, but your crockpot is still your best friend for an easy, hearty meal with little prep and plenty of flavor.
Crockpot pulled pork is simple, but you can dress it up however you like with buns, Texas toast, and a few sides like slaw and potato salad. A weeknight meal with all the relaxation of the weekend.
For the best flavor and most tender meat, choose a Boston Butt or shoulder blade pork roast. A 3-5 pound roast should be plenty for a family, but go ahead and get that 4-7 pounder if you’re looking for lots of leftovers.
Some like their pork saucy and some prefer a dry rub. Here are our two recommended versions. Let us know what you try and what you prefer.
Simple Crockpot Pulled Pork
3-5 pound Boston Butt
Worcestershire sauce
Favorite Dry Rub

  • You can make your own by combining 1 tbsp each of ground cumin, garlic, onion, chili powder, cayenne pepper, salt, black pepper, and paprika. Mix with ½ cup brown sugar and rub liberally over meat.

Place roast in crockpot. Dash with 8-10 shakes of Worcestershire sauce. Rub with spices. Cook on low for 8-10 hours until meat pulls apart easily with two forks and has an internal temperature of 190-205 degrees. You can also turn it to warm after cooking and let it continue to steam. This will ensure a flavorful, tender meat that melts in your mouth.
Saucy Crockpot Pulled Pork
Boston Butt or Pork Shoulder Roast
1 bottle of your favorite barbecue sauce
¼ cup chicken broth
¼ cup apple cider vinegar
½ tbsp Worcestershire sauce
1 tbsp vegetable oil
2 tbsp brown sugar
½ tbsp chili powder
Pour oil in slow cooker. Put in roast. Pour sauce, broth, Worcestershire, vinegar over roast. Rub chili powder and brown sugar into meat. Cook on low 8-10 hours or on high 4-6 hours. Shred meat and mix with sauce in pot. Serve it with these oven-baked fries for a perfect meal!
As always, you may need to tailor cook times to suit your equipment and ingredients. Enjoy!