The Best Pulled Pork Recipe (with Video)


5 from 5 votes
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The BEST pulled pork recipe I’ve ever tasted! Tender, delicious, and perfectly cooked in the slow cooker with just 4 simple ingredients!

Photograph of pulled pork on a bun with bbq sauce and pickles. //
Pulled Pork Sandwich

Piled high on a bun and topped with a drizzle of homemade bbq sauce this recipe results in the best pulled pork I’ve ever tasted.

This Pulled Pork is so easy to prepare, but leaves everyone thinking you tended to it all day long. I love that the prep time is only around 5 minutes and the slow cooker works its magic while cooking it low and slow and easy!

How to Make The Best Pulled Pork Recipe

I’ve made this recipe so often, I have found the best cut of pork to use and the right blend of ingredients to use in this slow cooker recipe. I’ve found that simpler really is better. I know exactly how to slow cook it so that it is so very tender and not tough. So, I think it really is a fair partnership that my slow cooker and I have in making this delicious pork roast recipe.

It just couldn’t be easier than this recipe!

Blue casserole dish with pulled pork and two forks //

The Best Cut of Pork for Pulled Pork

When it comes to tender pulled pork, you will want to use a cut from the pork shoulder.

Best. I prefer to use a pork butt, also known as a Boston butt. I believe this cut has just the right ratio of meat to fat to allow for a deep flavor and it becomes extremely tender when slow cooked.

Second option. If you can not find this cut, a picnic shoulder is also tender when slow cooked.

How to Cook Moist Pulled Pork

To make this, you’ll need at least a 6-quart slow cooker that has a tight fitting lid. I have found that one with a WARM setting works perfectly for this recipe.


This recipe is simple and doesn’t include a lot of ingredients. Here’s what you’ll need to make it.

Once I have my pork butt, I place it into my slow cooker with the fat facing up. This allows the fat to drizzle down the sides of the roast as it cooks for amazing flavor and tenderness. I don’t brown my pork prior to placing in my slow cooker.

Once the roast is in the slow cooker, add the Worcestershire or coconut aminos until well-covered. Then season well with my Stone House Seasoning.

How Much Pulled Pork Per Person?

A good rule of thumb that I use is to plan 1/3 pound of cooked pulled pork per person, about 5 ounces. This is a great way to make sure that you have enough per person.

Note that once cooked, pulled pork is about 1/2 the weight of the raw meat. Meaning a 4 pound Pork Butt will yield about 2 pounds of cooked pulled pork.

To calculate the weight of raw Pork Butt you’ll need, simply double the amount of cooked pork.

Photograph of pulled pork sandwich with additional bbq sauce and pickles. //

How to Serve It

Favorite Ways to Serve

Classic pulled pork is often served with sauce on the side, along with pickles and potato chips. It’s also enjoyed with some favorite side dishes whether served as a platter or a pulled pork sandwich!

Pulled Pork Sandwich. 1 serving of pulled pork (5 ounces) fits perfectly on a hamburger bun. Offer favorite toppings of pickles, Coleslaw , and additional BBQ Sauce.

Pulled Pork Sliders. A slider bun typically will hold about 2.5 to 3 ounces of pulled pork. This is a great serving size for children, events where other meats are served, larger gatherings, or if you need to stretch the servings a bit more. Offer the same toppings as the sandwich.

Pulled Pork Salad. We learned this favorite from a local BBQ restaurant that has since closed. Simply add a scoop (3 to 5 ounces) of shredded pork to a fresh green salad, I love it on my House Salad. Then top with your favorite dressing. I love to use Ranch dressing and about a tablespoon of my homemade barbecue sauce. Yum!

Favorite Side Dishes to Serve Alongside

Baked Beans

Southern Potato Salad

Mac and Cheese

and you can never go wrong with potato chips!

Pulled Pork Sandwich drizzled with homemade bbq sauce and topped with coleslaw on white plate //

Frequently Asked Questions

What is the Secret to Tender Pulled Pork?

I cook my pork looooow and slooooow for the best pulled pork.

Trying to rush this cut of meat just isn’t good to me. I normally cook my pork roast in my slow cooker for 8-10 hours on Low setting for the best pulled pork.

Then, I’ll leave it set to Warm with the liquid that cooked off while it cooked still in the slow cooker and let it “steam” in the slow cooker for another 4 hours or so. The resulting pulled pork will absolutely melt in your mouth!

The pork is done when the internal temperature reaches 190º – 205º F. Once done, remove from slow cooker and let rest for 5-10 minutes. Then shred and serve.

What is the Best Way to Shred Pulled Pork?

My husband and I have debated this for years! And here is what we do.

Forks. I prefer to shred just using two forks. I can control the size and consistency of the shredded pork this way and the handle of the fork has my hands a good distance away from any heat coming from the meat. This works great if I’ve cooked one or even two pork roasts to shred.

Meat Claws. We have also used meat claw tools that resemble a bear’s claw to me. They pull the meat apart in large pieces due to the distance between the claws, so you will need to work the meat multiple times to get to a finer consistency based on your preferences. The handle of the meat claws that I’ve seen also places your hand closer to the meat. As any steam is released from the meat while shredding, it can become hot so care is needed.

Drill attachment. If we’ve cooked a good deal of pork roast to use for larger gatherings (think a kitchen counter filled with multiple slow cookers), then my husband prefers to use a special attachment made of food-grade stainless steel that attaches to his power drill to quickly shred the meat. To do this, he places the slightly cooled pork roasts into a clean, food-grade 5-gallon bucket that he has reserved just for pulled pork. Then, he uses the drill with the special attachment and quickly shred the meat to the consistency he desires. This is a power tool method, so care should be taken while using.

Is Pulled Pork Better Cooked in the Oven or Slow Cooker?

I guess you can tell my opinion on this one. While for years we used the oven, it just did not seem to get the meat as tender as the slow cooker.

What is the Best Liquid to Use for Pulled Pork? What Can I Add to Pulled Pork to Make it Moist?

I have found that it does not need any additional liquid when using my method for cooking it. The drippings that render from the pork butt flavor and tenderize the meat as it cooks. With my method, there is no need to add anything to make it more moist!

How to Store and Freeze Pulled Pork

To store in the refrigerator, put leftover meat in an airtight container in the refrigerator. Add some juices from the slow cooker to the meat to keep it moist and tender. Store up to 3 days.

To freeze pulled pork, allow to cool slightly and store in airtight, freezer-safe container in the freezer for up to 2 months. Add some juices from the slow cooker to the meat to keep it moist and tender.

How to Reheat Pulled Pork:

Reheat in the oven. (Best choice) Preheat oven to 250º F. Place the pork into an oven safe baking dish. Cover lightly with foil and reheat until the meat reaches 165º F, about 20-30 minutes.

Reheat in the microwave. Place the pork into a microwave safe dish. Cover lightly with a damp paper towel. Reheat in 1 minute increments until the meat reaches 165º F.

If frozen, allow to thaw in the refrigerator before reheating for best results.

Leftover Pulled Pork Ideas

Pulled Pork Stuffed Sweet Potatoes

Pulled Pork Quesadillas

Brunswick Stew

So now that I’ve shared a few secrets with you, I can’t wait to hear how you like this recipe!

Here’s my easy Pulled Pork recipe. I hope you love it as much as we do!

The Best Pulled Pork Recipe

5 from 5 votes
The BEST pulled pork recipe I've ever tasted! Tender, delicious, and perfectly cooked in the slow cooker with just 4 simple ingredients!
Prep Time: 5 minutes
Cook Time: 12 hours
Resting Time: 5 minutes
Total Time: 12 hours 5 minutes
Servings: 8 servings



  • 1 (3-5 pound) Pork Butt, Boston Butt, Pork Shoulder Blade Roast, or Picnic Shoulder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Stone House Seasoning
  • barbeque sauce, optional


  • Prep. Place meat in the slow cooker. Add dashes of Worcestershire sauce to the top of the meat until it is well covered. Then sprinkle heavily with Stone House Seasoning. Cook on low setting of slow cooker for 8-10 hours. Internal temperature of pork roast should be between 190º F and 205º F. Leave meat in the slow cooker on the "warm" setting for about 4 more hours or until the meat will easily pull with two forks.
  • Cook the Pork Roast. Cook on low setting of slow cooker for 8-10 hours. Internal temperature of pork roast should be between 190º F and 205º F. Leave meat in the slow cooker on the "warm" setting for about 4 more hours or until the meat will easily pull with two forks.
  • Shred the Meat for Pulled Pork. Remove the pork roast from slow cooker and allow to rest about 5-10 minutes. Then, carefully shred the pork to the desired consistency. Optional: Baste with a few tablespoons of the warm pan juices from the slow cooker.
  • Serve. Serve with your favorite BBQ Sauce. 


If the pork butt rendered a large amount of pan juices, drain some of the juices away before adding the BBQ sauce.
Nutritional information does not include optional BBQ Sauce.



Serving: 5ounces | Calories: 381kcal | Carbohydrates: 0.2g | Protein: 33.3g | Fat: 26.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

From the Add a Pinch recipe archives. Originally published 2010.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Annie says:

    5 stars
    After trying many recipes for pulled pork, this is by far the best recipe out there. I love that it uses minimal ingredients. Going forward, this has now become my “go to” recipe. Thank you for sharing.

    1. Robyn Stone says:

      Thank you, Annie. I love that this is your now “go to” recipe.

  2. Carroll Wills says:

    This pulled pork recipe will certainly be used over and over in our house. sounds delicious, as does the one for ribs. Thank you so much.

    1. Robyn Stone says:

      I hope you enjoy this pulled pork recipe, Carroll. It is a favorite at my house.

  3. Sarah says:

    5 stars
    Best BBQ ever! I am not a chef by any means, so I try and try to google simple recipes that are still delicious to make for me and my family, and it’s 50/50 on whether they are actually good or not, but this BBQ recipe is the best I have ever come across. It is simple to make, and the Stone house seasoning is now a staple in my home. The meat comes out tender, with just the right amount of flavor, and the homemade BBQ sauce was a huge hit, even though I actually prefer the BBQ by itself with a little hot sauce. Thank you so much for sharing this with us! It will now be the only way I make BBQ from now on!

    1. Robyn Stone says:

      Sarah, I am happy you loved the pulled pork and my Stone House Seasoning. I love to hear from people who make my recipes part of their family meals.

  4. Katherine says:

    5 stars
    WOW! I followed Robin’s recipe as written and it turned out fantastic. I got the nice bark on the top of the pork and, Oh My, is it delicious. Thanks so much for sharing this recipe with everyone. It’s hard to believe it was so easy to make and yet taste this good. Also, I made Robin’s Coleslaw and is is also the bomb! Match made in heaven!

    1. Katherine says:

      Robyn not Robin Oops.. sorry for misspelling your name… darn auto correct :(.

    2. Robyn Stone says:

      I’m so glad the pulled pork and the coleslaw worked so well for you, Katherine. Don’t you love how easy they both are to make!

  5. Susan says:

    The recipe lists 1 tablespoon of your stone house seasoning (which I love and use on many dishes). The video looks like you are using much more than 1 tablespoon. Is that 1 tablespoon just to clarify?

    1. Robyn Stone says:

      Hi Susan,
      I probably added a little more in the video – we love it so much that sometimes I add a little extra. The recipe amount is correct, but you can always add a bit more to taste if you wish.
      Thanks so much! xo

  6. Cindy says:

    Where are the seasoning ingredients shown in the video? I don’t see it listed but the video recipe shows adding the seasoning. Thanks 

    1. Robyn Stone says:

      Hi Cindy! It is a blend of salt, pepper and garlic. I’ve updated the recipe to include the link to the seasoning, but here is the direct link: I hope you enjoy it! xo

    2. Kristen says:

      Hello, can you also make this with beef? Would you suggest covering it with water while in the crockpot if you do use beef? Beef tends to dry right? Thank you in advanced! I’ve never made bbq at home before but we have an oversupply of roasts since we homegrow all our beef!

    3. Robyn Stone says:

      Kristen, you might want to try my Slow Cooker Shredded Beef Recipe. We love to make BBQ beef sliders with this recipe. Hope you enjoy!

  7. Jim Mann says:

    Thanks so much for all of these great recipes. I am relatively new to all this and would like to know if you had your choice of the three cuts of meat, which one would you use ?? I have had slow cooked pulled pork (Boneless Boston Butt) on the charcoal cooker before but have no experience with the crock pot. Thank you, Jim Mann

  8. Leslie3733 says:

    Will enjoy this recipe! Looking at the nutrition info I have a question, Robin. It says one serving is 595mg sodium. is that JUST for the meat, before any sauce? If so, WOW that seems high. If you were including your choice of sauce with the meat, would you please note the nutrition info for the meat only? Thanks.

  9. Libby says:

    So you cook it for 8-10 hours and then 4 more hours on warm? I just want to make sure I do it right 🙂 Also, which meat do you usually use out of the three options you gave?
    Thank you so much!!

    1. Robyn Stone says:

      Hi Libby,
      I do! That amount of time for the pork on warm really does the trick for the most tender pork I’ve ever cooked! I hope you enjoy it! As for the cut of the pork, I generally go with whatever my local grocer has at the moment. Being in a fairly small town, my grocery store doesn’t always have all three available. 🙂

    2. Libby says:

      5 stars
      Thank you so much for responding!! I can’t wait to try this! I have never commented here but I’ve been following you for years and I love your recipes! They are so easy to follow and delicious!! Thanks so much again 🙂

    3. Robyn Stone says:

      You are most welcome, Libby! I hope you enjoy this – I make it all the time and we love it!
      I’m so happy to hear that you enjoy the recipes! I sincerely appreciate you letting me know this and hope you continue to find recipes that you enjoy! Thanks! xo