Crock Pot Shredded Pork

Pulled pork is probably one of my favorite foods…. right after cheese, avocadoes, and brownies. Oh, and bacon. So really, it’s my second favorite pig product, but still very high on my list.


I’ve made it in the crockpot a few times in the past, and I’m always left disappointed. I determined the culprit was using liquid in the recipe. Since food gives off a ton of liquid when cooked in a slow cooker, the pork always ended up swimming in liquid, which diluted all of the spices I added in the beginning. This is why I’ve never shared my crockpot pork recipe in the past… it just wasn’t anything special.

When I bought a pork butt (heh, I said butt) this week, I had full intentions of following my same old approach and end up with juicy, although pretty, bland pork. But, since I’m a rebel, I went with a dry rub at the last minute. There is NO liquid added to the crockpot in this recipe, but it lets off plenty of juice during cooking. The result was fall-off-the-bone tender pork packed with a little kick.

When I walked in the door in the evening, the smell was intoxicating. I don’t think I put my purse down before I walked over to the crockpot, lifted the lid, and tore off a piece of pork off to taste (and then another…and another). Even Hank the Cat seemed extra hungry for his dinner (yes, more so than usual) thanks to being trapped inside with the scent of delicious pig all day.

All you really need to know is this was hands down the best pork I’ve ever had from a crockpot. Try it.


Crockpot Shredded Pork
Prep time
Cook time
Total time
Serves: 4-6
  • 3-4 lb pork butt or pork shoulder
  • 1 yellow onion, sliced
  • 6 cloves garlic, sliced in half or thirds
  • 2 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • Salt to taste
  1. Pierce the pork all over with a knife (about 12 holes), and stick garlic slices into cavities.
  2. Mix together paprika, cumin and chili powder in a bowl.
  3. Rub spice mixture all over pork, coating evenly.
  4. Place sliced onions at bottom of the crockpot and lay pork on top (with fat side up).
  5. Optional step: Put crockpot in fridge overnight (this really helps the spices infuse the pork).
  6. Cook pork on low for 8-10 hours.
  7. Remove pork from crockpot (use two spoons to lift it out, it will be falling apart), and place on cutting board. Discard the bone.
  8. Shred the pork with your hands or two forks. Add salt to taste.
  9. Spoon some of the juices left in the crock pot on top. Serve and enjoy!

 Adapted from The 21-Day Sugar Detox

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  1. says

    Kerry, I tried to make pulled pork in the slow cooker a few months ago and it was underwhelming. I think you are exactly right with the liquid, it made it too diluted and it just felt blaaa. Thanks for this one, it looks so delicious! You have inspired me to try it again :)

  2. says

    I’d have to agree that any time I have made pork in the crock pot, it always left something to be desired. I’ve made it in the oven a few times and it had MUCH better flavor…I will have to gove your recipe a try, for sure!

  3. Red says

    I use a very similar recipe to this for my pulled pork (basically I just add whatever spices I’m feeling at the moment – had this cooking while at work today, with same as above but some turmeric in as well, and some peri peri chillies); I never add liquid and it is always perfectly juicy! I am actually taking some into work tomorrow for the American guys in my office to try!! :)

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