Pulled Pork Recipe

Make yourself a pulled pork sandwich or pulled pork taco topped with extra BBQ sauce, or serve it as a savory side. This slow cooker pulled pork is an easy, crowd-pleasing recipe!

Slow Cooker BBQ Pulled Pork - Easy recipe and the pulled pork is so juicy and flavorful!

My sister Svetlana is a natural cook; someone who throws lots of ingredients together and it turns out amazing. She gave me this recipe for pulled pork which I guess was a mistake when she was trying to make pot roast (she purchased the wrong meat!). It was definitely a good mistake! My husband, son and I all really enjoyed this crockpot pulled pork recipe.

Ingredients for Pulled Pork:

1 large onion
6-7 lbs boneless Pork Shoulder Chuck Roast
1 Tbsp salt
1 tsp black pepper
1 tsp paprika
1 cup chicken broth
1 cup your favorite BBQ Sauce (we used Stubb’s Sticky Sweet)
1 Tbsp liquid smoke, optional but nice
2 Tbsp Worcestershire sauce
3 large garlic cloves, pressed
2 Tbsp brown sugar

Slow Cooker BBQ Pulled Pork - Easy recipe and the pulled pork is so juicy and flavorful!

How to Make Pulled Pork:

1. Chop 1 large onion and place it into the bottom of the slow cooker.

BBQ Pulled Pork -1

2. Combine 1 Tbsp salt, 1 tsp pepper and 1 tsp paprika and generously sprinkle the pork roast. Massage the roast to rub the seasoning into the meat.  Place meat over the onions.

BBQ Pulled Pork -2

3. For the marinade, combine: 1 cup chicken broth, 1 cup BBQ sauce, 1 Tbsp liquid smoke, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar and 3 pressed garlic cloves then stir to combine. Pour the marinade over the pork.

BBQ Pulled Pork -3

4. Cover and set on low for 8 hours (here’s the slow cooker we use). Remove the meat to a large bowl and shred with forks. I nit-picked the heck out of it and remove all the fat. I hate finding surprises in my meat and love not having to inspect what I’m biting into. When you’re done shredding the pork, pour as much of the remaining sauce over the pork as you like. Serve with more BBQ Sauce.

BBQ Pulled Pork -4

Slow Cooker BBQ Pulled Pork - Easy recipe and the pulled pork is so juicy and flavorful!

Pulled Pork Recipe

4.95 from 34 votes
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
This meat is fall-apart tender! The marinade enhances the natural flavors of the pork. When you're done shredding the pork, pour as much of the remaining sauce over the pork as you like. Serve with more Baby Rays BBQ Sauce.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $16-$18
Servings: 8 -10

Ingredients

  • 1 large onion
  • 6-7 lbs boneless Pork Shoulder Chuck Roast
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 cup chicken broth
  • 1 cup your favorite BBQ Sauce we used Stubb's Sticky Sweet
  • 1 Tbsp liquid smoke optional but nice
  • 2 Tbsp Worcestershire sauce
  • 3 large garlic cloves pressed
  • 2 Tbsp brown sugar

Instructions

  1. Chop 1 large onion and place it into the bottom of the slow cooker.
  2. Combine 1 Tbsp salt, 1 tsp pepper and 1 tsp paprika and generously sprinkle the pork roast. Massage the roast to rub the seasoning into the meat. Place meat over the onions.
  3. For the marinade, combine: 1 cup chicken broth, 1 cup BBQ sauce, 1 Tbsp liquid smoke, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar and 3 pressed garlic cloves then stir to combine. Pour the marinade over the pork.
  4. Cover and set on low for 8 hours. Remove the meat to a large bowl and shred with forks. I nit-picked the heck out of it and remove all the fat. I hate finding surprises in my meat and love not having to inspect what I'm biting into.

Slow Cooker BBQ Pulled Pork - Easy recipe and the pulled pork is so juicy and flavorful!

Slow Cooker BBQ Pulled Pork - Easy recipe and the pulled pork is so juicy and flavorful!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • JRL
    November 25, 2018

    Trying your pulled pork today after eating Turkey left overs for 2days! What sides would you recommend ? Veggie? Reply

    • Natashas Kitchen
      November 25, 2018

      We like it on a bun or with some coleslaw. Make yourself a pulled pork sandwich or pulled pork taco topped with extra BBQ sauce, or serve it as a savory side. Reply

  • The Pincook
    November 4, 2018

    This is my go-to recipe for pulled pork. I’ve made it numerous times, with and without the liquid smoke. It’s always moist and flavourful. However, I do add an amazing Apple Coleslaw, which in my opinion takes it to the next level. Reply

    • Natashas Kitchen
      November 5, 2018

      That sounds fancy!! Thank you for sharing that! Reply

  • Mel
    October 21, 2018

    Delish! Reply

    • Natashas Kitchen
      October 21, 2018

      Thank you Mel! Reply

  • Luba
    August 22, 2018

    Is there a way to convert this recipe for an Instant Pot? Reply

    • Natashas Kitchen
      August 22, 2018

      Hi Luba, I haven’t tried this one specifically in an Insta Pot. I think it is possible though. If you experiment please let me know how you like it! Reply

      • Luba
        August 22, 2018

        Tried it and the pork turned out dry and stiff.. not sure if I over cooked it or what. I am new to the Instant pot so not sure what I did wrong on my end Reply

        • Natasha
          August 22, 2018

          Hi Luba, an instant pot or pressure cooker will cook foods much quicker than a slow cooker so you would want to cut the time down significantly. I haven’t tested this particular recipe in an instant pot but from what I’ve researched online, it looks like you would want to cook it on manual high pressure for 45 minutes then let it depressurize for 10 minutes naturally before releasing the remaining pressure via the valve at the top. I hope that helps! Reply

  • Lily
    August 15, 2018

    Delicious!! Just made some today and planning to make it again in near future. Reply

    • Natashas Kitchen
      August 15, 2018

      Awesome! I’m so happy to hear that! Thank you for the great review! Reply

  • Sarah
    August 14, 2018

    Hi there
    Really excited to try this! How do I know exactly when the pork is done. I’m using a 5lb boneless sholdour? I just don’t want to over cook. Any suggestions? Reply

    • Natashas Kitchen
      August 14, 2018

      We recommend following the cooking instruction but since times vary so checking the internal temperature may help verify 🙂 Reply

  • Patricia Smith
    July 28, 2018

    Can I use Frozen tenderloin? And if so what changes should I make? Under a time crunch. Reply

    • Natashas Kitchen
      July 28, 2018

      Hi Patricia! I have not tried using a frozen roast, so I can’t say for sure. You would definitely have to increase the cooking time. If you test it out, let me know how you like it! Reply

      • Patricia Smith
        July 30, 2018

        Hi Natasha
        I ended up make a run to the store to get a fresh one. Thank you for your response. Every one loved the recipie. I strained the juices and left the onion bits in a serving dish as a topping. Hubby loved the flavour. Reply

        • Natashas Kitchen
          July 30, 2018

          Awesome! I’m so glad you enjoyed it! Reply

  • Danielle
    July 23, 2018

    Just finished making this with a pork loin. I was very nervous because of it being a loin AND I didn’t have any chicken broth, so replaced with just water.. it is absolutely DELICIOUS! This recipe will be added to my favorites. Thank you 😊 Reply

    • Natashas Kitchen
      July 23, 2018

      I’m so happy you were able to make that work! Thank you for sharing this with us, Danielle! Reply

  • Ro
    July 18, 2018

    Followed the recipe to the letter (doubled it however). Added liquid smoke as suggested and used a loin that was 4.6 pounds. Other than increasing the cook time to 10 hours no other changes.

    Turned out WONDERFUL. My first time making pulled pork in the crockpot. Will definately do it again! Reply

    • Natashas Kitchen
      July 18, 2018

      I’m so happy to hear that, Ro! Thank you for sharing your great review! Reply

  • Gale
    July 13, 2018

    Reading this is literally making my mouth water! I was wondering if Pork Butt could be substituted? Reply

  • Dyan
    May 14, 2018

    My sister made this last night for a party and it was AMAZING! We all had to get the recipe. Thanks! Reply

    • Natasha's Kitchen
      May 14, 2018

      My pleasure Dyan! I’m glad to hear the recipe is an absolute hit. Thanks for sharing your awesome review! Reply

  • Jessica
    March 23, 2018

    Hi. I have a 10 lb bone-in pork shoulder. How long would you suggest to cook it for? Reply

    • Natasha
      natashaskitchen
      March 23, 2018

      Hi Jessica, I haven’t tested this recipe with that cut but I would probably let it go 8-10 hours or until very tender. Reply

  • Ally Thornton
    March 18, 2018

    Hi Natasha, I love this recipe! It was my first time using a slow cooker and makes for easy meal planning on my student budget because of all the leftovers! What bun would you recommend using? I used an olive oil ciabatta bun which was good, just wondering what you use. Reply

    • Natasha
      natashaskitchen
      March 19, 2018

      Hi Ally, a variety of buns would work and I do think the ciabatta sounds really good! The one in the photo is a potato bun from Winco. Reply

  • Jenny
    March 12, 2018

    HI Natasha, Sounds great! Planning on making this for a party. Any thoughts on making this recipe a day ahead, so I could shred it earlier? How would you recommend reheating it? In the crockpot again on low? Do you think it would dry the meat out? Thanks! Reply

    • Natasha
      natashaskitchen
      March 13, 2018

      Hi Jenny, this would work to make it a day ahead and then reheat the following day. If you need a quicker reheat, I would suggest a deep skillet to reheat it. You can also reheat in the crock pot – put it on low if you have some time to warm it up or set it to high and keep an eye on it and turn it down to warm once it’s well heated through. Reply

      • Jenny
        March 24, 2018

        Thank you so much! Everyone LOVED the meat and asked for the recipe. It worked out perfectly, cooking and shredding the meat the day before, then reheating on low the day of the party! thank you Reply

  • Travis Y
    February 3, 2018

    If time permits do you think it would be helpful to Season the pork and let set overnight in fridge or do you think this wouldn’t make much of a difference?
    Thanks,
    Travis Reply

    • Natasha
      natashaskitchen
      February 3, 2018

      Hi Travis, with the slow cooking and then shredding, it isn’t necessary to marinate in advance. Reply

      • Travis Y
        February 4, 2018

        Ok, thank you for getting back to me on this. My pork shoulder will be going into the crock pot in about an hour…wish me luck 🙂 Reply

        • Natasha's Kitchen
          February 4, 2018

          You’re welcome Travis! Please let me know what you think! Reply

          • Travis Y
            February 5, 2018

            It turned out great and my whole family loved it…very tender and flavorful! However, I will say, I also made your recipe for Smashed Pot’s to go along with it and they stole the show…OMG, I could’ve eaten the entire tray myself they were soooo good!

          • Natasha's Kitchen
            February 5, 2018

            That’s great to hear! I’m glad to hear everyone enjoys the recipes. Thanks for sharing your wonderful review!

  • Jenny Grandfield
    January 16, 2018

    I just had this for a ladies club meeting at my house and it turned out wonderful! I will definitely keep this recipe on hand to make again. I used a 7 pound pork shoulder that I trimmed. One of the girls, that I go camping with, commented that we needed to add this to our repertoire of camping meals for times when her son doesn’t feel like smoking a pork butt. Thanks so much for the recipe!! Reply

    • Natasha's Kitchen
      January 17, 2018

      You’re welcome Jenny! I’m glad to hear the recipe is such a hit. Thanks for sharing your fantastic review! Reply

  • Virginia P. Machado
    January 5, 2018

    Hi Natasha! I’m a big fan 🙂 Your recipes are great! I don’t have a slow cooker pot. Can I prepare this recipe on a normal pan on gas stove top? If it is possible, can you give some advice? Thanks. Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      Hi Virginia, It would probably work well in a dutch oven, using a cooking method like this (Martha Stewart’s) . I would prepare everything the same as for the slow cooker except put it in the dutch oven at the end instead of the slow cooker. Reply

  • Kristina
    December 27, 2017

    I can’t find the link to the coleslaw. Can you share where to find the recipe? Reply

    • Natasha
      natashaskitchen
      December 27, 2017

      Hi Kristina, we have 2 great coleslaws that we use: coconut coleslaw and apple coleslaw. If I were to choose a favorite, it would be coconut but both are very good. Reply

  • December 20, 2017

    This was the best pulled pork recipe I’ve ever used. I used a pork loin instead of the shoulder. Thank you for sharing. Reply

    • Natasha's Kitchen
      December 20, 2017

      You’re welcome Vickie! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review! Reply

  • Lori
    November 25, 2017

    Can you use a smaller pork shoulder with the same amount of other ingredients? Or would you half all ingredients? Reply

    • Natasha
      natashaskitchen
      November 26, 2017

      Hi Lori, I would cut the sauce in half if using half the amount of meat and if it is still the same size of slow cooker, you might consider cutting the meat in half so it is sitting closer to the sauce and does not get dry. Reply

  • Victoria
    November 7, 2017

    Hi, Natasha,

    How many coconut coleslaw sandwiches does this pulled pork recipe make?
    When you make the coconut coleslaw sandwiches, do you find that you have a 1:1 ratio of coleslaw to pulled pork? Or does one or the other run out first?
    Do you use this pulled pork recipe to make anything else?
    I’m asking because I usually only make food to serve two people (me and my husband). Often times, we find ourselves eating the same leftovers for over a week…which can get a bit sickening. Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Hi Victoria, that is a tough question since I didn’t measure exact quantitites. If you are planning to serve all of the meat as sandwiches and are planning to do 1:1 amounts, I would probably do 1 1/2 times to double the coconut coleslaw recipe that we have posted. We usually just refrigerate the leftovers and enjoy them later but we do always have alot of people around to eat them :). I haven’t tried freezing this but I bet it would be a good candidate for freezing leftovers. Reply

  • Heracles Cannon
    September 29, 2017

    This is an amazing recipe, I adventured off the reservation a bit replacing brown sugar with chili honey and instead of chicken broth sub with beef broth. Reply

    • Natasha's Kitchen
      September 29, 2017

      I’m glad you love it! Thanks for sharing your great review with other readers! Reply

  • Megan
    September 28, 2017

    Natasha,

    Could you cook it in the slow cooker on high for 4-6 hours to shorten cooking time? Reply

    • Natasha
      natashaskitchen
      September 28, 2017

      Hi Megan, haven’t tried cooking this on high, but if I did, I’d put it on high for 4 hours then turn to low for 2 more hours or until it pulls apart easily to be sure it’s done. Reply

  • Allison WIlder
    September 22, 2017

    I have a 5 pound Pork Loin. Do you think I will have good results using this recipe with this cut of meat? Reply

    • Natasha
      natashaskitchen
      September 23, 2017

      Hi Allison, I haven’t tried it with a pork loin, so I can’t say for sure, but one of my readers wrote in with the following review: “I made this today, and we all loved it! Thank you so much for the great recipe! By the way, I used a 3.5 pound pork loin.” You might want to cut the pork loin in half if it is a 5 lb pork loin. Reply

  • christina
    September 17, 2017

    Is your pork roast bone-in or boneless? Reply

    • Natasha
      natashaskitchen
      September 18, 2017

      Hi Christina, it was boneless. Sorry I missed that in the recipe – I will updated to clarify. Thanks! Reply

  • Lori
    September 17, 2017

    Can I put it on high to get it done faster? Reply

    • Natasha
      natashaskitchen
      September 18, 2017

      Hi Lori, I haven’t tried cooking this on high, but if I did, I’d put it on high for 4 hours then turn to low for 2 more hours or until it pulls apart easily to be sure it’s done. Reply

  • Sofia
    September 12, 2017

    I just did this recipe but at the end there was a lot of liquid and it came out SUPER salty… like extremely salty!!! I wonder why???? I was really looking forward to having this for dinner but I cant have it as it is. I did the recipe step by step with the exact ingredients! 🙁 I did half the recipe as I had half the pork…. Reply

    • Natasha
      natashaskitchen
      September 12, 2017

      Hi Sofia, I haven’t had anyone say it was too salty yet so I’m thinking maybe you forgot to cut the salt in half? For a 3 1/2 pounds piece of meat, I would add 1/2 Tbsp of salt and also be sure you cut everything in half or the recipe will be salty since some of the other ingredients also have salt in them. I sure hope that helps! Reply

    • Ashley
      October 27, 2017

      I am just wondering how long to cook it if I halved the recipe! Should I still cook it for the full 8 hours? Reply

  • Marisa Figueiredo
    September 7, 2017

    Hi Natasha, is that cole slaw on top of the pulled pork? Reply

  • Diana Kirwin
    September 2, 2017

    Love this dish. My kids say it’s a Killer.😍 Reply

    • Natasha's Kitchen
      September 2, 2017

      LOL, I’m happy to hear that Diana! Thanks for sharing your fantastic review! Reply

  • Melissa
    August 25, 2017

    Do you happen to know if a 6 qt crock pot would hold this large of a piece of meat? I bought 15 lbs (the butcher said it was two pieces), and was planning to use two crock pots but they are both 6 qt. Thank you for this recipe…first timer here and this recipe seemed the easiest and best! Reply

    • Natasha
      natashaskitchen
      August 25, 2017

      Hi Melissa, If you are doubling the recipe, you will need 2 separate crockpots. I put 6 to 7 pounds of meat into my 6 quart slow cooker and it was pretty full. You will need two slow cookers for 15 pounds if they are 6 qt each. Reply

  • Bill
    August 25, 2017

    Looking at your pulled pork recipe. Sounds and looks great. My question is about the liquid smoke. 2 T seems like a LOT. I seldom use it because it is so strong. Reply

    • Bill
      August 25, 2017

      I also should have asked if you feel this would work as well in a “Instant Pot” type cooker. The Infomercials on TV have me wondering about its merits. Reply

      • Natasha
        natashaskitchen
        August 25, 2017

        Hi Bill, I don’t have an insta pot so I can’t really advise on that. Maybe someone else has tried in an instant pot? Thanks in advance 🙂 Reply

    • Natasha
      natashaskitchen
      August 25, 2017

      Hi Bill, you could decrease it or omit it and still have great results 🙂 Reply

  • Nancy
    July 28, 2017

    Hi Natasha, I’d like to try this recipe for pulled pork but I don’t have a slow cooker. I am wondering what the oven temperature should be and how long should I cook it? Thanks for your help.
    Nancy Reply

    • Natasha
      natashaskitchen
      July 28, 2017

      Hi Nancy, you might try following the baking temp and time in this recipe. I haven’t tried this in the oven so I had to do some googling but that is what I would try 🙂 Reply

  • Marlene
    July 27, 2017

    I have made this several times over the past year and it’s the best! Family and friends always love it (: Thank you for such a fantastic recipe!! Reply

    • Natasha's Kitchen
      July 27, 2017

      You’re welcome Marlene! I’m happy to hear that everyone loves this recipe! Thanks for sharing your fantastic review! Reply

  • Sunny
    May 27, 2017

    Do you shred up the onions with the meat when it’s done? Reply

    • Natasha
      natashaskitchen
      May 27, 2017

      Hi Sunny, the onion shrinks and pretty much dissapears into the meat. It’s hardly noticeable unless you are looking for it 🙂 Reply

  • Angelina
    April 26, 2017

    Made this a while ago and it turned out great! It was a bit over salty for us but we will definitely be making this again. Thank you for a great recipe Reply

    • Natasha's Kitchen
      April 27, 2017

      My pleasure Angelina! Thank you for sharing your review 🙂 Reply

  • Irene
    April 17, 2017

    Hi! Can this be cooked on high? Reply

    • Natasha
      natashaskitchen
      April 17, 2017

      Hi Irene, I haven’t tested it that way but I think it would be best cooked on low to get it to be fall-apart tender without drying it out. Reply

      • Irene
        April 17, 2017

        Ok thank you! Reply

  • Drose
    April 14, 2017

    I am planning to make this a day in advance. Do you think I should reheat in the slow cooker? Also, do you think this will turn out the same with a boston butt? Reply

    • Natasha
      natashaskitchen
      April 14, 2017

      Hi Drose, yes I think that would work fine to reheat and to use the Boston butt cut. Reply

  • Dina
    April 3, 2017

    Hi, do you know if can I make this in an instapot, and how long to cook it Reply

    • Natasha
      natashaskitchen
      April 3, 2017

      Hi Dina, I don’t have an instapot so I have no idea. Sorry I’m no help with that – I’ve searched the comments on this post and no one mentioned trying an instapot… Reply

  • Jessica
    March 19, 2017

    This looks so yummy! Juts put it on for our dinner tonight, excited x
    Thanks for the recipe! Reply

    • Natasha's Kitchen
      March 20, 2017

      You’re welcome Jessica! Please let me know what you think of the recipe! 🙂 Reply

  • Debbie
    March 9, 2017

    Can be beef broth be used instead of chicken.. I bought the wrong broth.. Reply

    • Natasha
      natashaskitchen
      March 10, 2017

      Hi Debbie, that should work fine 🙂 Reply

  • Nancy Dixon
    February 20, 2017

    Hi Natasha,
    I want to make your pulled pork recipe but don’t have a slow cooker. What would the cooking time be in a conventional oven? Thanks so much.
    Nancy 🇨🇦 Reply

    • Natasha
      natashaskitchen
      February 21, 2017

      Hi Nancy, I haven’t tested it that way so I really can’t guess. If you try it out, let me know how it goes! Reply

  • Nina
    February 20, 2017

    Can the roast be frozen? Not always convenient to have one thawed already. Reply

    • Natasha
      natashaskitchen
      February 20, 2017

      I have not tried using a frozen roast, so I can’t say for sure. You would definitely have to increase the cooking time. If you test it out, let me know how you like it! Reply

    • Jacki
      February 27, 2017

      Yes, frozen roast works great. I just did an 8lb. solid frozen pork shoulder roast and 1 1/2 times the recipe and put it in the crock pot on low. It was done in about 7 hours. I took it out, got rid of all the fat, shredded it with a fork and put it back in the crock pot with the juices. The family loved the flavor and the pork was so tender! Reply

  • Susie
    February 20, 2017

    I need to make this for 12 people. If I get a bigger cut of meat and double the sauce will it turn out alright? Reply

    • Natasha
      natashaskitchen
      February 20, 2017

      Hi Susie, yes that would be fine as long as it fits in your slow cooker. You may need to cook it longer in the crockpot if it’s a larger piece of meat. Reply

  • Tatiana C.
    February 10, 2017

    Making this for the second time already and we are loving it:) Thank you Natasha for such amazing recipes.
    P.S. we love the coleslaw as well 🙂 Reply

    • Natasha's Kitchen
      February 11, 2017

      You’re welcome Tatiana! Thank you for sharing your wonderful review! 🙂 Reply

  • Elisa Thomas
    February 5, 2017

    I’m making this today with left over pork shoulder. So far it smells amazing. I’m making it in my stock pot. I also added a bit of turkey bacon 🙁 Reply

    • Natasha's Kitchen
      February 5, 2017

      Yum! That sounds delish! Let me know how it turned out Elisa! 🙂 Reply

  • CuriousCook
    January 23, 2017

    Does the pork need to be covered by liquid while cooking? The liquid only comes half way up my pork. Reply

    • Natasha
      natashaskitchen
      January 23, 2017

      It’s perfectly ok for the liquid to come halfway up the meat. The steam from the crockpot will keep it moist on the surface. Enjoy! Reply

  • Nancy Dixon
    January 8, 2017

    Hi Natasha,
    Happy 2017 to you and your family. May all your hopes, wishes and dreams come true! Do you have a vinegar based coleslaw recipe? I’d like to make your pulled pork recipe, but don’t like mayonaise based coleslaw. Thanks so much.
    Nancy 🇨🇦 Reply

    • Natasha
      natashaskitchen
      January 8, 2017

      Hi Nancy, thank you and to you as well!! 🙂 I just have the mayo-based coleslaws and I do have some non-mayo cabbage salads that you could probably make work but they aren’t specifically coleslaws. Reply

  • Cassandra
    December 9, 2016

    If I have a 8.5 pound pork shoulder, should I increase the cook time? Also, make extra sauce. Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      Hi Cassandra, I would increase the cook time maybe by 1 hour or so. Cook until it pulls apart easily with 2 forks. I think there would still be enough sauce in the recipe to cover a slightly larger roast but you can increase it by 25% or half and it wouldn’t hurt. 🙂 Reply

  • Kelsey
    December 8, 2016

    Hi Natasha!

    I’m in hour 8 of this pulled pork, and my pork isn’t pulling. I followed the instructions exactly, and dinner is in an hour and a half! Any tips? Should I turn the slow cooker up a notch for a while and see if that works?

    Thank you! Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      Hi Kelsey, that is unusual. Did you use a different cut of pork or a larger piece of pork than what is called for in the recipe? Reply

  • Brad
    November 16, 2016

    Would it hurt to have it marinating overnight for am early AM start? Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      Hi Brad, I think that would work fine. Reply

  • Olga
    November 15, 2016

    Hi Natasha,

    Thank you for the great recipes! How long would you suggest I should cook the pork if I use about half the meat (3-4 pounds). Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      Hi Olga, Hi Amaris, it should still take about the same amount of time. You can check it at 6 and 7 hours and you’ll know it’s ready if it’s easy to pull the meat apart with forks. Reply

  • Mavery
    November 11, 2016

    I have a roaster oven, any idea what temp for a 6-8 hr cook? Reply

    • Natasha
      natashaskitchen
      November 11, 2016

      Hi Mavery, I haven’t used a roaster oven so I’m not sure. A slow cooker low setting is about 200˚F from what I could find online but I’m not sure if it is an adequate temperature for your roaster oven. I wish I had a better answer for you. Reply

  • Nicole
    November 2, 2016

    Hey Natasha,

    Do you have a coleslaw recipe to go along with the pulled pork? I plan on making this over the weekend? Reply

    • Natasha
      natashaskitchen
      November 2, 2016

      Nicole, you must try this coconut coleslaw along with the pulled pork. Let me know how it turns out ?. Reply

  • Anna
    October 30, 2016

    Hope you get this. I just made this and the sauce is watery. Any tips to thicken it up? It’s like a broth, not like a BBQ sauce. Reply

    • Natasha
      natashaskitchen
      October 30, 2016

      Hi Anna, the sauce should be liquid when the pork is done cooking. The liquid gets absorbed by the pork when you put it back into the juice and it turns out just right 🙂 Reply

  • Stephanie
    October 27, 2016

    Could I use pork tenderloin instead of pork shoulder? If so, do I still use 6-7 pounds? This recipe looks great! Reply

    • Natasha
      natashaskitchen
      October 27, 2016

      Hi Stephanie, I think that would work but start checking it at 4 hours on low because it is a thinner cut of meat and it doesn’t have as much fat so you don’t want to overcook it. P.S. have you tried our roasted pork tenderloin? It’s literally one of the top 3 recipes on my blog (out of about 700) and has excellent reviews. I hope you give it a try! ? Reply

  • Sue
    October 24, 2016

    This is a phenomenal recipe! The liquid smoke really makes a difference and gave the bbq sauce a rich flavor. The only thing I would do differently was make another one half of the bbq/chicken broth recipe. I prefer my pulled pork with a little more sauce. I did make some after I took the fat off a day later and shredded and added to already cooked meat. I will definitely be making this wonderful recipe again! Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      Sue, thank you for such a nice review, I’m glad to hear that you like the recipe 😁. Reply

  • Jamie
    October 14, 2016

    So easy to make and so delicious! Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      I’m so glad you like the recipe! 🙂 Reply

  • Lana
    October 13, 2016

    I’m a horrible cook but due to a meat loving husband I been trying out your recipes n so far- this is hubs fav. Easy to make n it took 7.5hrs n hubs ate half of the pork lol deff making this again!!! Pulled apart perfectly and tasted great! Thx for the yummy recipes n easy to understand info/pix! Reply

    • Natasha
      natashaskitchen
      October 14, 2016

      I’m so happy you enjoyed the recipe and find the tutorials helpful – that’s so encouraging to hear! It’s tempting to just put up a picture of the final product (it would save me so much time!), but I would prefer to see a recipe that way so that’s why I share my recipes with photos 🙂 Reply

  • Teresa
    October 11, 2016

    Made this today. Halved the recipe as my pork was 3.5 lbs. Cooked it about 7.5 hours. It was amazing. Family loved it and I’m looking forward to leftovers! Yummy. Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      Teresa, thank you for the great review, I’m glad you liked it 😀. Reply

  • Amaris Wendelburg
    October 9, 2016

    Hi! If I cut this recipe in half, when should I check on it and how will I know if it’s done? Thanks! Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      Hi Amaris, it should still take about 8 hours. You can check it at 6 and 7 hours and you’ll know it’s ready if it’s easy to pull the meat apart with forks. Reply

  • Em
    October 5, 2016

    We made this tonight and really enjoyed it. Thank you for sharing this recipie! 🙂 Reply

    • Natasha
      natashaskitchen
      October 5, 2016

      You are very welcome and thank you for sharing a nice review with us 😀. Reply

  • Wendy Smith
    October 4, 2016

    I made this about a month ago and it is AMAZING!!! The whole family loved it. I am making this now but with pork ribs. I am sure it will be just as amazing. Thank you so much for sharing!! Reply

    • Natasha
      natashaskitchen
      October 4, 2016

      You are welcome Wendy and thank you for sharing such a nice review 😄. Reply

  • KitSue
    September 28, 2016

    Hi. I roasted a pork shoulder with bone in. I stuffed garlic cloves inside and put sliced onions on top. It came out tasteless and dry. Do you think that I can salvage it and make pulled pork with it? If I follow your recipe and cut down on cooking time? Help!! My mother always cooked the pork roast that way. I have cut the meat off the the bone in large chunks. Should I leave some of the fat in the crock pot for moisture ad remove after it is done? Any suggestions will be greatly appreciated. Reply

    • Natasha
      natashaskitchen
      September 28, 2016

      Hi KitSue, to be honest, I’m not sure if it could become tender in the slow cooker after becoming tough in the oven. It might be worth a test…. Maybe someone else could suggest something? I’ve been googling for answers and came up short as far as rescuing a dry roasted pork shoulder. Reply

  • Victoria
    September 26, 2016

    I’m making this today. Is there a way to shorten the cooking time? I know some recipes either call for 8 hours on low or 4 hours on high. Would that work for this recipe? Reply

    • Natasha
      natashaskitchen
      September 26, 2016

      Victoria, I think it would work fine using 4 hours on high setting. Also, cutting the pork in half will help to cook it faster. Reply

  • warren
    September 11, 2016

    i still love your photos. the shot of the sandwich is a real stand out. i had already made my pork,i use about the same items but mine is wraped in foil,then in the oven,225,for about 10 hrs.i didnt have the slaw ,but it was still good.next time i will try my slow cooker–it looks great ! Reply

    • Natasha
      natashaskitchen
      September 11, 2016

      Warren, thank you for the compliment and for sharing your version of the pulled pork 😀. Reply

  • Haley
    August 25, 2016

    I have a ton of pork tenderloin in my freezer… Could I use that in place of the pork roast? Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      Hi Haley, I think that would work but start checking it at 4 hours on low because it is a thinner cut of meat and it doesn’t have as much fat so you don’t want to overcook it. P.S. have you tried our roasted pork tenderloin? It’s literally one of the top 3 recipes on my blog (out of about 700) and has excellent reviews. I hope you give it a try! 😉 Reply

  • Sue E.
    August 20, 2016

    Having a gathering of about 20 people and want to make this. If I double the recipe would it still take 8 hours on low to cook? Reply

    • Natasha
      natashaskitchen
      August 20, 2016

      Hi Sue! If your slow cooker can accommodate that much meat, it should take about the same amount of time to cook, maybe 1 hour longer, but test it at the same time per the recipe and turn it off when it pulls apart easily with forks. Reply

  • Channy
    July 11, 2016

    In the crock pot now! Smells delicious. Thank you for the recipe! 🙂 Reply

    • Natasha
      natashaskitchen
      July 11, 2016

      You’re very welcome. Enjoy! 🙂 Reply

  • Mike
    July 6, 2016

    What would you think of no bbq sauce, then serving with a variety of sauces so the guest could choose? Carolina, Sweet Baby Rays, Spicy , Smokey. Or would not adding it and cooking it in make it dryer and not as tasty? Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      Hi Mike, adding the bbq sauce while cooking is important for the flavor and outcome of the pulled pork but I think it would still taste great if you served it with a variety of bbq sauces since the bbq sauce in the pulled pork mellows out while cooking so I don’t think the flavor profiles would conflict if you served it with other bbq sauces. Reply

  • Carly
    June 15, 2016

    How many servings is your recipe. Looking to try this out this weekend for Father’s day!
    Thank you Reply

    • Natasha
      natashaskitchen
      June 15, 2016

      Carly, this recipe makes 8-10 servings. Let me know how it turns out 😀. Reply

  • Esther Inzhirov
    May 16, 2016

    Hi Natasha, I’m about to make this delicious meat and am using a 2qt slow cooker. Any suggestion on how long it should cook? Same time or less? Thank you:) Reply

    • Natasha
      natashaskitchen
      May 17, 2016

      Hi Ester, I’m sorry I’m not sure how I missed your comment! Did you cut down the ingredients or keep them the same? If you cut the ingredients in half, it may finish up sooner – test it at 6 hours and then again at 7 hours. It’s done when it falls apart easily. Reply

  • Adrian
    April 16, 2016

    Hi, Thanks so much for this recipe. I made this yesterday using smoked bbq sauce and smoked paprika because I couldn’t find liquid smoke in Australia. It tasted sooo good! Will definitely share your website with others. Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      Adrian, you’re welcome! I’m so happy you enjoyed it and nice job improvising 😀. Reply

  • Galina
    April 13, 2016

    Do pour out any of the liquid from the crock pot after the meat is cooked and you shred it? Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      Hi Galina, yes, it is in step 4. I add it to keep the meat really juicy. Reply

      • Galina
        April 13, 2016

        Thank you Natasha!!! I re-read the recipe again and saw that part… Lol.. It turned out amazing!!! Thanks again! Reply

        • Natasha
          natashaskitchen
          April 13, 2016

          I’m so glad you enjoyed it! Thanks for the awesome review 🙂 Reply

  • Cooking Mama
    March 18, 2016

    Hello, I am using half the amount of meat the recipe calls for. Should I also cut the rest of the ingredients in half, or just keep them as listed in the recipe?

    Thank you! I can’t wait to try this! Reply

    • Natasha
      natashaskitchen
      March 18, 2016

      It depends – if you are using a smaller crockpot, you would want to cut the rest of the ingredients in half. If your crock pot is large, you can cut the rest of the ingredients in half but you should also cut the meat into 2 or 3 pieces so most of it is in the liquid. If your crock pot is large you can leave the rest of the ingredients as listed if you wish. Reply

    • Cooking Mama
      March 19, 2016

      I made this today, and we all loved it! Thank you so much for the great recipe! By the way, I used a 3.5 pound pork loin. Reply

      • Natasha
        natashaskitchen
        March 19, 2016

        I’m so happy you all loved it! Thanks for the great review! 🙂 So it was a pork loin rather than a tenderloin? Did you make any other changes? Bake time? Thanks! Reply

  • Olesya
    March 14, 2016

    Hey Natasha,
    Where can I buy this bread it looks so good compared to the regular buns. Reply

    • Natasha
      natashaskitchen
      March 14, 2016

      Olesya, this is a potato bun. I bought it at my local grocery store (Winco). Reply

  • Olga
    March 9, 2016

    Any suggestions how to cook the meat without slow cooker? (I don’t have one). Reply

  • Oksana
    March 9, 2016

    I love it how you’re using a baby spoon to mix the spices! 🙂 Haha I always used my baby spoons for everything as well! But I can’t wait to try this recipe! Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      That really is the baby’s spoon. lol. I did wash it well ;). I hope you love the recipe! Reply

  • Irene
    January 8, 2016

    Hi
    Will it work if i have smoked paprika and dont have liquid smoke Reply

    • Natasha
      natashaskitchen
      January 8, 2016

      You can use that as a substitute. Liquid smoke just adds a nice smoky flavor but the recipe will still work without it. Reply

  • Nadia
    October 17, 2015

    hey, how long do you think I would need to cook the meat if i used a 3 pound piece of meat? Reply

    • Natasha
      natashaskitchen
      October 17, 2015

      It might get done after 6-7 hours. Check it to make sure it is tender and cooked through. Reply

  • Joyce
    October 15, 2015

    Made this for a bunch of hungry football fans and not a shred was left! I did leave out the liquid smoke because I didn’t have any but otherwise, it was great! Thank your sister for us! Reply

    • Natasha
      natashaskitchen
      October 15, 2015

      Joyce, thank you for such a great review and I will pass on “thank you” to my sister :). Reply

  • Inessa
    February 18, 2014

    Can I use pork tenderloin instead of chuck roast? Reply

    • Natasha
      natashaskitchen
      February 18, 2014

      Yes that should be fine 🙂 Reply

  • Vika
    January 20, 2014

    I love this pulled pork and the fact that it makes a lot of servings. I got this in my slow cooker as I speak! Can’t wait to have some!! Thanks for a wonderful recipe!! Reply

    • Natasha
      natashaskitchen
      January 20, 2014

      You are welcome Vika, let me know how it turns out :). Reply

  • Vera
    December 15, 2013

    making it for tomorrow 🙂 thank you Natasha for sharing your recipes Reply

    • Natasha
      natashaskitchen
      December 15, 2013

      I hope you love it! 🙂 Reply

  • Lily
    December 10, 2013

    Can I use sirloin for this recipe? Reply

    • Lily
      December 10, 2013

      Or is it the same thing? Lol Reply

    • Natasha
      natashaskitchen
      December 11, 2013

      Pork sirloin? It might be a little dry for this, but it may still work. I’d probably cut the meat in half if using a sirloin to make sure it cooks through well. Reply

  • Irina
    July 31, 2013

    Im just wondering if the roast can be frozen. I left it in the freezer accidently last night and I was planning to make this today. Thanks in advanced! Reply

    • Natasha
      natashaskitchen
      July 31, 2013

      Just thaw it before making the recipe. The quickest way to thaw is to put it in very cold water (you might change out the water a couple times) Reply

  • Innessa
    June 11, 2013

    Are you able to cook on high? If so, how long would it take? Reply

    • Natasha
      natashaskitchen
      June 11, 2013

      I’d put it on high for 4 hours then turn to low for 2 more hours or until it pulls apart easily to be sure it’s done. Reply

  • Anna
    June 2, 2013

    question about the slow cooker you used, i already have the kind that you have listed in the shop category but it would probably be too big for this, cuz the sauce wont be close enough to cover half of it. It looks like your using one thats smaller and taller. Do you have any recomendations for a smaller & taller slow cooker? Reply

    • Natasha
      natashaskitchen
      June 2, 2013

      The larger one will be fine, you just position the meat differently to have the liquid cover most of it and rotate/turn the meat once or twice while cooking. Even mine didn’t cover the top completely and that’s ok. You can cut the meat in half or into thirds if you want. No biggie 🙂 Reply

  • Tanya
    April 11, 2013

    Is it ok to leave out the liquid smoke? (don’t have any at the moment). Or can I substitute it with something else? Reply

    • Natasha
      natashaskitchen
      April 11, 2013

      It’s ok to leave it out. It just adds some nice smokey flavor and aroma. It will be great without it too. Reply

  • Alena
    November 9, 2012

    Very yummy, we enjoyed it. The whole house smelled like BBQ the whole day:)
    I cut the roast in half before placing it in the crock pot. Thank you for the recipe. Reply

    • Natasha
      natashaskitchen
      November 9, 2012

      I’m glad you enjoyed it 🙂 Reply

  • Tonya
    October 24, 2012

    the best pulled pork ive ever tried. or made , delicious . tell your sister thank you for sharing the recipe with us Reply

    • Natasha
      natashaskitchen
      October 24, 2012

      I will let her know :). I’m glad that you enjoyed it. Reply

  • D
    September 5, 2012

    My husband loved it! I used beef instead of pork and it still came out great. Thank you, Natasha! Reply

    • Natasha
      natashaskitchen
      September 5, 2012

      I’m glad that you enjoyed it. I should make pulled beef my self 🙂 Reply

  • Natasha
    August 17, 2012

    My first attempt at pulled pork was a huge cooking disaster. After 8 hours in the slow cooker the meat was still very tough. I put it in the oven in hopes to soften it, fell asleep… so the meat ended up with thick layer of charcoal underneath. This time around I tried your recipe minus the garlic, huge success (as always:) the meat just fell off the bone. Thank you for making me a better cook. Reply

    • Natasha
      natashaskitchen
      August 17, 2012

      I was reading your comment holding my breath thinking you were writing about my recipe :-O Fewww! 🙂 I’m so glad you loved it! I’ll let my sister know. Thanks for sharing your pulled pork story 😉 Reply

  • nadia
    April 10, 2012

    hi. does it matter which meat i use? im using beef… anything different in the recipe? or cook time? Reply

    • Natasha
      natashaskitchen
      April 10, 2012

      I’ve never tried it with beef so I can’t really say if there is a difference in the cooking time. I assuem it would take a little longer, but it also depends on what cut of beef your are using. Sorry, I know that’s probably not very helpful. Reply

  • anna
    December 29, 2011

    Do you by any chance have prime rib recipe? Reply

    • Natasha
      natashaskitchen
      December 29, 2011

      My mom makes a yummy prime rib, but I haven’t documented it. I’ll ask her when she plans to make it again. Reply

  • Lena
    December 21, 2011

    I like to cook and am always on the lookout for something new to try. Thanks for your blog; I enjoy reading it very much! Also, thanks for the easy-to-follow directions and plenty of colorful pictures! Reply

  • Natasha
    December 21, 2011

    Wow looks good! Can you by any chance post spartak cake i wanna make it for jeremy my hubby for christmas his family is american:) Thanks Reply

    • Natasha
      natashaskitchen
      December 21, 2011

      I’ll be documenting and photographing the making of my Mom’s incredible spartak cake this week (I don’t mean to tease), but I don’t think I can get it on the blog before Christmas… sorry :(. We are making the layers tomorrow and will be frosting them on Saturday for Christmas. Isn’t that awesome; you can make that cake days in advance! Anyway, I know it doesn’t help much for Christmas, but stay tuned – It will be a great cake for New Years! Have you tried the Kiev cake (it’s a little time-consuming, but it’s also my personal favorite). Reply

  • Olchik
    December 21, 2011

    Do you by any chance have a recipe for sweet sausage? (Sladkaya kalbasa) lol Reply

    • Natasha
      natashaskitchen
      December 22, 2011

      No but I’ll see if I can track one down for you. I put it on my list 🙂 Reply

      • Irina
        January 31, 2012

        say7.info has one, we all love it Reply

  • Julie
    December 20, 2011

    Looks so yummy! Reply

  • Nellie
    December 20, 2011

    Is a slow cooker a must in this recipe? Reply

    • Natasha
      natashaskitchen
      December 20, 2011

      I haven’t tried any other way. A dutch oven might work just as well but I’m not sure how long or at what temp to advise since I haven’t tried it (and you’d want to cut the pork into quarters). Reply

      • Nellie
        December 21, 2011

        got it, thank you! Reply

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