Pulled Pork Crockpot Recipes North Carolina Style

Pulled Pork Crockpot Recipes

Pork shoulder cooked low and slow is succulent and tender, is the ideal cut for  crockpot recipes. Pulled pork is not a particular cut, this classic southern dish is simply a recipe using a pork roast, a dry rub, cooking at a long low temperature until the meat falls apart.

When it comes to slow cooker pulled pork recipes, the best cut to use is the pork shoulder blade roast (Boston Butt). It has just the right amount of fat to keep the meat moist and succulent during long cooking without losing its great flavor.

Although the picnic from the lower part of the shoulder and the pork leg (fresh ham) will produce good results, really are second in choice for this recipe. Both the picnic and pork leg are leaner than the Boston Butt and therefore not as moist and juicy. The picnic and leg are covered with a layer of skin that should be removed if using for pulled pork recipes. The Boston Butt doesn’t have the layer of skin.


Serves 6-8 People

Cooking Time 9-11 hours on low or 5-7 hours on high

Pulled Pork Crockpot Recipes


  • 4-6lb pork shoulder roast(Boston Butt)
  • 2 cups chicken broth
  • Dry Rub
  • 1/4 cup paprika
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 3 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 tablespoon black pepper
  • Sauce
  • 3/4 cup ketchup
  • 1 cup cider vinegar
  • 1.5 teaspoons liquis smoke
  • 3 tablespoons brown sugar
  • salt and pepper to taste

  • Cooking Instructions
    Pulled Pork Crockpot Recipes

    1. Combine the dry rub ingredients, paprika, cumin, chili powder, 3 tablespoons brown sugar, salt and pepper in a bowl. Using a fork, pierce or prick the entire pork roast. Lightly massage the dry rub mixture evenly over the entire roast, wrap the pork roast tightly in a plastic wrap and refrigerate 6-24 hours before cooking.

    2. Unwrap the pork roast and place in slow cooker. Pour chicken broth over the pork roast and cook 9-11 hours on low or 5-7 hours on high.

    3. Transfer roast to a large bowl, let cool for 10-15 minutes, then shred into pieces using two forks, cover to keep warm. Meanwhile let liquid in slow cooker settle 5-10 minutes, then remove fat from the surface using a large spoon.

    4. Strain liquid from slow cooker into a saucepan, simmer until thickened, 20-25 minutes. Stir in ketchup, vinegar, liquid smoke and 3 tablespoons brown sugar and bring to a simmer. season with salt and pepper to taste.

    5. Mix 1-2 cups of sauce with shredded pork, add more sauce if needed and serve on fresh buns.

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