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There’s a “secret” ingredient in this Crock Pot pulled pork that adds delicious, subtle flavor! The sweet and savory combination of apricot preserves, apple cider vinegar, onion, and a zesty bbq dry rub yields tender, juicy, succulent slow cooked pork shoulder, Boston butt, pork butt, or picnic ham. Serve the shredded meat on sandwich buns, in tacos, on nachos, over rice, on salad, or alongside coleslawpicklescollard greenspotato wedges, and cornbread!

Side shot of Crock Pot pulled pork in a sandwich on a plate

Crockpot Pulled Pork

This easy Crock Pot pulled pork recipe requires a handful of basic ingredients that you probably already have stashed in your kitchen. Best of all, after a few minutes of hands-on prep time, it’s an all-day slow cooker meal that cooks low-and-slow while you go about the rest of your business. Whether you enjoy the bbq pork as a weeknight dinner, or offer the meat to friends at your next picnic or cookout, this is one simple recipe that always wins rave reviews!

The Best Cut of Meat for Pulled Pork

The best cut of meat for pulled pork is called a “pork butt” or a “Boston butt.” Some grocery stores often label this as a “pork shoulder” or “picnic ham.” Boston butt comes from high on the hog, above the shoulder blade. It has a lot of juicy, marbled fat, which lends itself well to juicy, slow-cooked meat.

Square side shot of slow cooker pulled pork on a sandwich on a plate with cornbread and coleslaw

Can I use a boneless pork butt?

Yes! Using a bone-in pork butt adds even more flavor to your meat; however, you can certainly use a boneless pork butt instead. In general, a boneless pork butt will weigh less and will require slightly less cooking time than a bone-in piece of meat, so keep an eye on it and adjust accordingly.

Adding apricot preserves to a Crock Pot

Can I use pork tenderloin for Crock Pot pulled pork?

Yes, you can — but it’s not ideal. Pork tenderloin is a very lean cut of meat, which does best when cooked quickly at a higher temperature (like this grilled pork tenderloin with bbq rub). It doesn’t lend itself as well to the low-and-slow cooking process, and instead has a tendency to become dry or tough when it’s cooked for too long.

That said, if you’re looking for a leaner cut of meat for pulled pork, then slow cooker pork tenderloin just might be your answer! It will have a different taste and texture than the pork shoulder (since it’s a different cut with less fat), but if you cook it in the Crock Pot for about 8 hours on LOW, it should stay fairly moist.

Adding sliced onion to a slow cooker

Pulled Pork Crock Pot Ingredients

This is just a quick overview of the ingredients that you’ll need for a big batch of slow cooker pulled pork. As always, specific measurements and complete step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Apricot Preserves: the “secret” ingredient that gives the pulled pork such delicious sweetness. The meat doesn’t actually taste like apricots at the end, but it has a nice, light, fruity flavor.
  • Apple Cider Vinegar: an acidic component to balance the richness of the meat.
  • Onion: adds great savory flavor to the meat, breaking down and becoming so tender and sweet during the long cooking process that you can shred it right along with the meat and sauce at the end.
  • Pork Butt: also called “Boston butt,” “pork shoulder,” or “picnic ham,” this inexpensive cut has a lot of marbled fat, which keeps the meat juicy and tender during the long cooking process.
  • BBQ Dry Rub: you’ll make your own barbecue rub, which includes brown sugar, chili powder, kosher salt, smoked paprika, garlic powder, cumin, and onion powder. It’s slightly sweet and zesty, but not too spicy. You can substitute with your favorite store-bought rub if you prefer.
  • Barbecue Sauce: optional, for serving with your cooked, shredded pork. We love Stubbs sauce, but you can substitute with your favorite homemade or store-bought brand.
Homemade bbq dry rub in a small bowl

Do you need liquid in slow cooker for pulled pork?

No, you don’t need to add any extra liquid to the slow cooker for this pulled pork recipe. The preserves liquify as they’re heated, the vinegar provides some extra liquid, and the onions will release liquid as well. Additional liquid in the form of condensation will fall back into the pot as the meat cooks, too.

Rubbing dry rub seasoning on a pork shoulder

How to Make Pulled Pork in Crock Pot

The Crock Pot is such a handy tool for making pulled pork, because this dish really does best when cooked at a low temperature for a long period of time. Set it in the morning and let it go all day long. Dinner will be waiting for you when you get home from work!

  1. Whisk together the apricot preserves and the vinegar in a slow cooker. Add the sliced onion.
  2. Stir together the brown sugar and spices to make the bbq dry rub.
  3. Pat the pork dry, and then rub the seasoning blend all over the meat.
  4. Place the pork in the slow cooker, cover with a lid, and cook on LOW for 10-12 hours or on HIGH for 5-6 hours. You may need to adjust the cooking time, depending on how hot your Crock Pot runs (and how big your pork is). The pork will be fall-apart tender when it reaches an internal temperature of 205°F.
  5. Shred the meat with two forks, discarding any fatty pieces.
  6. Return the meat to the juices. Serve with barbecue sauce, if desired.
Overhead shot of a bowl of pulled pork with bbq sauce

The Best Way to Shred Crock Pot Pulled Pork

Before shredding, allow the pork to cool enough so that you can easily touch it without burning your hands. When you have such a big piece of meat, it can be very juicy and messy, so I like to put the pork on a rimmed baking sheet. This helps to prevent the juices from spilling all over the counter. Since the meat is so tender, it should basically just fall apart when you shred it with two forks.

What to Serve with Slow Cooker Pulled Pork

This versatile meat can be served in a variety of ways! We prefer pulled pork sandwiches with a drizzle of barbecue sauce, but you can also serve the pork on top of a salad, in a wrap, stuffed into baked potatoes with barbecue sauce and cheese, as pulled pork sliders, pulled pork nachos, or as pulled pork tacos or carnitas.

Here are some sides that go well with crockpot pulled pork:

BBQ pulled pork on a brioche bun with a side of coleslaw and pickles

Storage

Leftover pulled pork will stay fresh in the refrigerator for 3-4 days. To extend the life of your leftovers, you can freeze the cooked meat in an airtight container for up to 3 months.

How to Reheat Pulled Pork in Crock Pot

If you want to reheat your cooked pulled pork in the Crock Pot, place the cooked pork (and all of the reserved juices) in the slow cooker on the “WARM” setting for 2-4 hours. This is a great option if you need to prep a meal in advance! You can also reheat cooked meat in a saucepan or Dutch oven on the stovetop over low heat, or smaller portions in the microwave.

Wooden table with a plate of Crock Pot pulled pork and sides

Recipe Variations

  • Use a boneless pork shoulder or pork roast in lieu of the bone-in pork butt. The boneless roasts tend to cook slightly faster, so adjust your cooking time accordingly.
  • Instead of a regular barbecue sauce, try topping your pulled pork with this delicious Alabama White BBQ Sauce.
  • Spicy pulled pork: add some cayenne to the dry rub, and serve the pork with crushed red pepper flakes, sliced jalapeños, or hot sauce.
  • To make this pulled pork recipe in the oven, follow all of the same instructions, but place the ingredients in a large Dutch oven with a lid. Roast the pork at 325°F for about 5-6 hours.

Tips for the Best Crock Pot Pulled Pork Recipe

  • You may need to adjust the cooking time, depending on how hot your slow cooker runs (and how big your pork is). The pork will be fall-apart tender when it reaches an internal temperature of 205°F on an instant-read meat thermometer.
  • If your pulled pork is tough, it’s probably because you haven’t cooked it long enough. The collagen in the meat is what keeps it tough, so you need to allow plenty of time for those fibers to break down. Just extend the cooking time and make sure that there’s enough liquid to keep the pork moist as it simmers.
  • Cooking for a smaller family? This meat freezes really well! I like to package leftovers in individual containers, label them, and stash them in the freezer for later meals. The pulled pork is delicious served on sandwich rolls, but it also works well on salads, tacos, stuffed in baked potatoes, nachos, in quesadillas, or on pizza! Get creative and enjoy the leftovers in a variety of ways.
  • Shred the cooked meat on a rimmed sheet pan to catch any juices.
Close up side shot of a crock pot pulled pork sandwich with bbq sauce

More Pulled Pork Recipes to Try

Side shot of Crock Pot pulled pork in a sandwich on a plate

Crock Pot Pulled Pork with Apricot Preserves

Prep: 15 minutes
Cook: 12 hours
Total: 12 hours 15 minutes
Servings 8 – 10 people
Calories 438 kcal
There's a "secret" ingredient in this Crock Pot pulled pork that adds delicious, subtle flavor!

Ingredients
  

  • 1 cup apricot preserves
  • 2 tablespoons apple cider vinegar
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons kosher salt, plus more as needed
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 (6 – 7 lb.) bone-in Boston Butt, pork butt, pork shoulder, or picnic ham (or sub with boneless)
  • Optional, for serving: sandwich rolls; bbq sauce; coleslaw; pickles; or other sides of choice

Instructions

  • In the bottom of a large slow cooker, whisk together apricot preserves and vinegar. Stir in the onion.
  • In a small bowl, stir together brown sugar, chili powder, salt, cumin, paprika, garlic powder, and onion powder.
  • Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and preserves. Cover and cook until the pork is fall-apart tender (an internal temperature of about 205°F), about 5-6 hours on HIGH or 10-12 hours on LOW.
  • Turn off the slow cooker and remove the pork to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
  • Stir the shredded pork into the sauce in the slow cooker. Taste and season with additional salt and pepper, if necessary. Serve on sandwich rolls with bbq sauce, if desired, or on a plate with sides.

Notes

  • You may need to adjust the cooking time, depending on how hot your slow cooker runs (and how big your pork is). The pork will be fall-apart tender when it reaches an internal temperature of 205°F on an instant-read meat thermometer.
  • If your pulled pork is tough, it’s probably because you haven’t cooked it long enough. The collagen in the meat is what keeps it tough, so you need to allow plenty of time for those fibers to break down. Just extend the cooking time and make sure that there’s enough liquid to keep the pork moist as it simmers.
  • Cooking for a smaller family? This meat freezes really well! I like to package leftovers in individual containers, label them, and stash them in the freezer for later meals. The pulled pork is delicious served on sandwich rolls, but it also works well on salads, tacos, stuffed in baked potatoes, nachos, in quesadillas, or on pizza! Get creative and enjoy the leftovers in a variety of ways.
  • Shred the cooked meat on a rimmed sheet pan to catch any juices.
  • Use a boneless pork shoulder or pork roast in lieu of the bone-in pork butt. The boneless roasts tend to cook slightly faster, so adjust your cooking time accordingly.
  • Instead of a regular barbecue sauce, try topping your pulled pork with this delicious Alabama White BBQ Sauce.
  • Spicy pulled pork: add some cayenne to the dry rub, and serve the pork with crushed red pepper flakes, sliced jalapeños, or hot sauce.
  • To make this pulled pork recipe in the oven, follow all of the same instructions, but place the ingredients in a large Dutch oven with a lid. Roast the pork at 325°F for about 5-6 hours.

Nutrition

Serving: 1/10 of the pulled pork and sauceCalories: 438kcalCarbohydrates: 20gProtein: 52gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 163mgSodium: 1610mgPotassium: 1007mgFiber: 1gSugar: 13gVitamin A: 624IUVitamin C: 3mgCalcium: 57mgIron: 4mg
Keyword: bbq pulled pork nachos, crock pot pulled pork, crockpot pulled pork, Slow Cooker Pulled Pork
Course: Dinner, Lunch
Cuisine: American, Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Sounds good! I took the plunge and ordered a crock pot/instant pot from amazon last week. Still waiting for it to arrive. I’m looking forward to making pork like this.

    1. Awesome! I know you’ll enjoy it. I love my Crock Pot — especially during the hot summer months when we don’t want to turn on the oven or heat up the stove!

      1. My crockpot/instant pot came! Yay! Now I just need to figure how to use it and I can to work on some delicious pulled meat. Bless you and your detailed instructions, extra info, and photographs.