Crock Pot Pulled Pork

This Crock Pot Pulled Pork by Paula Deen is a smoky and juicy recipe, which includes pork butt and barbecue sauce. It’s a classic, foolproof recipe, ready in about 12 hours and 20 minutes.

Crock Pot Pulled Pork Ingredients

• 2 tablespoons chili powder
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons kosher salt (plus more for slaw)
• 1 teaspoon freshly ground black pepper (plus more for slaw)
• Pinch of cayenne pepper (optional)
• 5 lbs boneless pork butt or shoulder
• 2 cups homemade or store-bought barbecue sauce
• 10 to 12 soft hamburger buns

For Buttermilk Coleslaw

• 1/2 cup mayonnaise
• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons light brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons buttermilk
• 1/2 teaspoon celery salt
• Kosher salt and pepper, to taste
• 4 cups finely shredded green cabbage (about 1/2 head)
• 4 cups finely shredded purple cabbage (about 1/2 head)
• 2 large grated carrots

How To Make Crock Pot Pulled Pork

1. Season the pork: Mix chili powder, onion powder, garlic powder, salt, pepper, and cayenne in a small bowl. Rub over the pork. Cover and refrigerate for at least 2 hours or overnight.
2. Slow cook the pork: Place pork in the crock pot and cook on low for 10 hours until tender.
3. Shred the meat: Transfer pork to a roasting pan. Shred using two forks and remove excess fat.
4. Skim the broth: Pour cooking liquid into a fat separator or pitcher. Skim off the fat layer.
5. Mix with BBQ sauce: Return shredded pork to the slow cooker. Combine BBQ sauce with 3 cups of skimmed broth and stir into the pork. Cook for an additional 2 hours.
6. Serve: Use a slotted spoon to serve pulled pork on buns. Serve extra sauce on the side.

For Buttermilk Coleslaw

7. Make the dressing: In a large bowl, whisk together mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, and seasoning.
8. Toss the slaw: Add both cabbages and carrots. Toss to combine and chill until ready to serve.

Recipe Tips

• Can I prep this ahead? Yes, rub the pork and refrigerate overnight for deeper flavor.
• What’s the best pork cut to use? Boneless pork shoulder or pork butt is ideal for tenderness.
• Can I skip skimming the broth? It’s best not to—removing the fat gives you a cleaner, more flavorful sauce.
• How spicy is it? Mild with a hint of heat. Add extra cayenne if you want more kick.
• Do I need the coleslaw? It’s optional, but the creamy slaw perfectly balances the smoky pork.

What To Serve With Pulled Pork

This Southern-style pulled pork is a great centerpiece. Pair it with:

• Buttermilk coleslaw (on the side or on the sandwich)
• Cornbread muffins
• Baked beans
• Pickle chips or spears
• Sweet tea or lemonade

How To Store Crock Pot Pulled Pork

Refrigerate: Store pork and slaw separately in airtight containers for up to 5 days.

Freeze: Freeze leftover pork in sealed freezer bags for up to 3 months. Thaw in the fridge and reheat gently before serving.

Pulled Pork Nutrition Facts

• Calories: ~219 (per sandwich without bun)
• Carbohydrates: 18g
• Protein: 19g
• Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 62mg
• Sodium: 1027mg
• Sugar: 14g
• Fiber: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this on high instead of low?
It’s not recommended—low and slow gives the best tender texture for pulled pork.

What if I don’t have a fat separator?
Let the broth sit for a few minutes; the fat will rise to the top, and you can skim it off with a spoon.

Can I use store-bought slaw mix?
Yes, if you’re in a hurry, just toss it with the homemade dressing.

Is this recipe freezer-friendly?
Definitely. Pulled pork freezes well and reheats beautifully.

Can I make the slaw ahead of time?
Yes, the flavors improve as it chills. Make it a few hours ahead for best results.

Try More Recipes:

• Crock Pot Pulled Pork Tenderloin
• Crock Pot Pulled Pork With Beer
• Crock Pot Pulled Pork And Mac And Cheese