This Pulled Pork Recipe is made in the crockpot for a super moist and tender meat. Serve it in sandwiches, as tacos or nachos, or with pasta!
I absolutely love pulled pork. It’s moist, tender, flavorful, and so incredibly versatile. Serve it as sandwiches for lunch, then use leftovers to make nachos, tacos, or even serve it piled on top of your favorite mac and cheese.
- Chicken Broth, Apple Cider Vinegar, and Soy Sauce – breaks down and flavors the meat so it’s ultra moist, tender, and flavorful.
- Pork Shoulder – the classic cut of meat for pulled pork.
- Brown Sugar – adds sweetness to balance out the tang of the vinegar and salt from the broth and soy sauce.
- Smoked Paprika, Cumin, Onion Powder, Dry Mustard, Chili Powder, Garlic Powder, Salt, and Pepper – a well-rounded rub to season the meat.
- Olive Oil – adds moisture and fat to keep the pork tender.
- Buns, BBQ Sauce, and Coleslaw – for serving, if desired!
How to make
This recipe takes 10 minutes to prep — throw everything in the crockpot, sit back and relax, then devour your delicious pulled pork however you choose!
- Grease your crockpot then pour in broth, vinegar, and soy sauce. Place the pork on top.
- In a small bowl, mix brown sugar and seasonings then stir in olive oil.
- Rub the pork with the spice/oil mixture then cook on HIGH for 4 hours or on LOW for 8 hours.
- Shred then serve and enjoy!
What cut of pork to use
The ideal cut of pork to use for this recipe is pork shoulder. It has just the right amount of fat for pulling and results in a very tender meat that can hold up to the longer cook time in the crockpot.
The smaller cuts of pork that make up the pork shoulder are the Boston butt and the picnic roast. Although either will work for this recipe, the butt is most people’s preferred cut.
What liquid do you use for pulled pork?
For this pulled pork recipe, we’re using a mixture of chicken broth, apple cider vinegar, and soy sauce.
The acidity in the apple cider vinegar helps break down the meat to create an ultra-tender texture while the chicken broth and soy sauce add so much salty and delicious flavor.
What can you make with pulled pork?
This pulled pork can be used in a number of different ways!
- On a sandwich. Serve it with coleslaw and bbq sauce (homemade or store-bought) on your favorite bun or make it into mini sliders as a delicious party appetizer.
- In soup. Add it to any of your favorite soups. It would be delicious served with my ham and cheese potato soup!
- With pasta or rice. Try mixing it into fried rice or adding it to any pasta with cream sauce, like alfredo or mac and cheese.
- In tacos or with nachos. Serve it up as tacos with all your favorite toppings or use it in this loaded nachos recipe!
- On pizza. Try it on my mini cuban naan pizzas. A side of honey mustard dressing as a dunking sauce would take it to the next level.
What to serve with pulled pork?
This can really depend on how you serve it (on buns, as pizza, with pasta, etc), but here are some ideas!
How to store
Store leftover pulled pork in an airtight container in the fridge for up to 4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or heat on the stovetop until heated through.
Want your pulled pork even sooner? Try my instant pot BBQ pulled pork recipe!
Pulled Pork Recipe
Equipment for this recipe
- 1 cup chicken broth
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 (2 pound) boneless pork shoulder
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons onion powder
- 2 teaspoons dry mustard
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon salt more to less to taste
- 1 teaspoon pepper
- 2 tablespoons extra virgin olive oil
- Buns, bbq sauce, and coleslaw for serving, if desired
- Grease a 6 quart crockpot with cooking spray, then pour in broth, vinegar, and soy sauce.
- Place pork on top. Set aside.
- In a small bowl, stir together brown sugar, smoked paprika, cumin, onion powder, dry mustard, chili powder, garlic powder, salt, and pepper.
- Stir in olive oil.
- Rub the pork evenly with the spice/oil mixture.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Shred, taste and re-season, if necessary, then enjoy!
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*Note: Nutrition information is estimated and varies based on products used.