How to Make Pulled Pork in Crock Pot
How to Make Pulled Pork in Crock Pot is a easy American recipe that serves 8. 350 calories per serving. Recipe by In The Kitchen With Matt on YouTube.
Prep: 20 min | Cook: 8 hrs | Total: 8 hrs 35 min
Cost: $26.67 total, $3.33 per serving
Ingredients
- 1 large Yellow Onion (peeled and sliced (or diced))
- 5-6 cloves Garlic (halved)
- 14 oz Root Beer (adds moisture and a subtle sweet flavor)
- 2 tbsp Paprika (smoked or sweet paprika works)
- 1 tsp Garlic Powder
- 1 tsp Black Pepper (ground)
- 1 tsp Oregano (dried)
- 1 tsp Salt
- 4.5 lb Pork Loin (or Shoulder/Butt) (trimmed; shoulder or butt can be used for richer flavor)
- 0.75 cup Sweet Baby Ray's Honey BBQ Sauce (about 2/3 to 1 cup, optional for a sweet glaze)
- to taste Pickles (sliced, for serving on sandwiches)
Instructions
Prepare Aromatics
Slice the large yellow onion into thin rings (or dice if preferred). Halve 5‑6 garlic cloves.
Time: PT5M
Mix Dry Rub
In a large mixing bowl combine 2 tbsp paprika, 1 tsp garlic powder, 1 tsp black pepper, 1 tsp dried oregano, and 1 tsp salt. Stir until evenly mixed.
Time: PT3M
Season the Pork
Pat the 4.5 lb pork dry with paper towels. Rub the dry spice mixture all over the meat, pressing it into the surface. Make several shallow slits in the pork and press the halved garlic cloves into the cuts. Wear kitchen gloves if you prefer not to touch the meat directly.
Time: PT5M
Assemble in Slow Cooker
Place the sliced onion at the bottom of the slow cooker to create a bed. Lay the seasoned pork on top, pressing down gently. Pour 14 oz of root beer over the pork, ensuring it covers the bottom but does not fully submerge the meat.
Time: PT3M
Cook the Pork
Cover the slow cooker and set to LOW for 8 hours (or HIGH for 4 hours). The pork is done when it reaches an internal temperature of 195‑210 °F and pulls apart easily.
Time: PT8H
Shred and Finish
After cooking, remove the pork with two forks and shred it directly in the slow cooker. Ladle off about three‑quarters of the cooking liquid, reserving the rest for moisture. Add 0.75 cup of honey BBQ sauce (or to taste) and mix thoroughly. Adjust seasoning if needed.
Time: PT10M
Serve or Store
Serve the pulled pork on buns with pickles, in tacos, or as a main dish. If not serving immediately, keep the slow cooker on the "Warm" setting or transfer to an airtight container.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑Free (use gluten‑free BBQ sauce), Dairy‑Free, Nut‑Free
Allergens: Pork, Soy (in BBQ sauce, if present)
Ingredient Substitutions
- Instead of Yellow Onion: White onion
- Instead of Root Beer: Dr Pepper, Orange juice
- Instead of Sweet Baby Ray's Honey BBQ Sauce: Any BBQ sauce
Equipment Needed
- Slow Cooker (Crock Pot)
- Large Mixing Bowl
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Two Forks (for shredding)
- Ladle
- Turkey Baster (optional) (optional)
- Tongs (optional)
Critical Steps — Do Not Skip
- Applying the dry rub evenly and pressing it into the pork.
- Making slits and inserting garlic for deeper flavor.
- Cooking the pork low and slow for tenderness.
- Removing excess liquid before shredding to avoid soggy meat.
- Mixing in BBQ sauce after shredding for even coating.
Chef Tips from the Video
- Using a pork shoulder or butt yields richer, more marbled meat than a lean pork loin.
- Add a pinch of smoked paprika for an extra smoky depth.
- For a spicier version, stir in a dash of chipotle powder with the dry rub.
Troubleshooting
Pork is tough and does not shred easily.
Cook an additional 1‑2 hours on low; ensure the internal temperature reaches at least 195 °F.
Too much liquid left after cooking.
Scoop out excess liquid before shredding, or simmer the shredded pork uncovered for 10‑15 minutes to reduce.
Flavor is bland.
Add more BBQ sauce, a pinch of extra salt, or a splash of the reserved cooking liquid after shredding.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the pork a day ahead and refrigerate; reheat gently on low in the slow cooker with a splash of broth.
- Separate the BBQ sauce from the shredded pork if you plan to use the meat for tacos later.
Frequently Asked Questions
What is the cultural significance and history of pulled pork in American Southern cuisine?
Pulled pork is a cornerstone of Southern barbecue, originating from slow‑cooked pork shoulder cooked over wood fires. It became popular in the early 20th century as a way to tenderize tough cuts, and today it represents communal, comfort food often served at gatherings and festivals.
What are the traditional regional variations of pulled pork in the United States?
In North Carolina, pulled pork is often served with a vinegar‑based sauce, while South Carolina favors a mustard‑based “Carolina Gold.” Texas style may include a sweeter, tomato‑based sauce, and Kansas City is known for a thick, molasses‑rich BBQ sauce. The recipe here uses a sweet honey BBQ sauce typical of the Midwest.
How is pulled pork traditionally served in Southern barbecue restaurants?
It is usually served on a soft bun with coleslaw, pickles, and a drizzle of sauce, or on a plate with baked beans, cornbread, and a side of tangy vinegar sauce. The meat is kept warm in a low‑heat smoker or a chafing dish.
What occasions or celebrations is pulled pork traditionally associated with in American culture?
Pulled pork is a staple at backyard barbecues, Fourth of July picnics, family reunions, and holiday gatherings like Thanksgiving when a hearty, crowd‑pleasing protein is needed.
What are the authentic traditional ingredients for pulled pork versus acceptable substitutes?
Traditional pulled pork uses pork shoulder, a dry rub of salt, pepper, paprika, and brown sugar, and is cooked low and slow with wood smoke. Acceptable substitutes include pork loin (leaner), root beer or cola for liquid, and any quality BBQ sauce in place of a homemade glaze.
What are the most common mistakes to avoid when making pulled pork in a slow cooker?
Common errors include cooking on high for too short a time, which leaves the meat tough; adding too much liquid, resulting in soggy pork; and not removing excess cooking juice before shredding, which makes the final dish watery.
Why does this pulled pork recipe use root beer instead of water or broth?
Root beer adds a subtle sweetness, caramel notes, and acidity that help break down the pork fibers, resulting in a tender, flavorful pull without the need for additional sugar or spices.
Can I make this pulled pork ahead of time and how should I store it?
Yes. Cool the shredded pork, store it in an airtight container with a little of the cooking liquid, and refrigerate for up to 4 days. For longer storage, freeze in portions; reheat gently in a slow cooker on low with a splash of broth.
What texture and appearance should I look for when the pulled pork is done?
The meat should be fork‑tender, easily pulling apart into fluffy strands. It should retain a pink‑red hue from the sauce, with a glossy coating and small bits of caramelized onion throughout.
What does the YouTube channel In The Kitchen With Matt specialize in?
The YouTube channel In The Kitchen With Matt focuses on simple, budget‑friendly home cooking tutorials, often featuring one‑pot or slow‑cooker meals that are easy for beginners and adaptable for families.
How does the YouTube channel In The Kitchen With Matt's approach to American comfort food differ from other cooking channels?
Matt emphasizes minimal equipment, clear step‑by‑step narration, and cost‑effective ingredient swaps, whereas many other channels may use more elaborate techniques or specialty gadgets. His style is very approachable for everyday home cooks.
Last updated: September 6, 2026
