You can make this Slow Cooker Pulled Pork in a snap. It’s great as a main dish or to add protein to other dishes. We make a lot of it every week, and this is my favorite way to do it after trying different ways, like searing vs. not searing.
Pulled pork is the next best thing to chicken breast as far as keeping protein on hand goes. And this is a great recipe staple that you can do SO many things with!.
There are a lot of different ways to make pulled pork, such as in the oven, smoker, instant pot, or even by braising it on the stove for hours. However, by far the easiest way to do it is in a slow cooker.
You also won’t have to heat up the kitchen for hours like you would if you used an oven.
If you don’t already have a slow cooker, the one I bought for $17 (lol) has been great for 10 years with no issues. It’s one of the cheapest and best kitchen purchases I have ever made.
It might not be the best slow cooker, but it looks like spending more just gets you more features. Performance should be good with any well-rated crockpot. They also come with a lot of recipes, such as Crockpot Buffalo Chicken Dip and Slow Cooker Beef Ragu.
When cooking crowd-pleasing pulled pork, having the right size crockpot is essential. With around 6 pounds of finished pork you’ll need a pot big enough to cook evenly but not too bulky. Follow this guide to find the ideal crockpot size for your perfect pulled pork.
Why Crockpot Size Matters
Choosing the wrong crockpot size can ruin your pulled pork. Too small, and meat cooks unevenly. Too big, and flavors dilute.
With around 6 pounds cooked, aim for a 5-7 quart crockpot. This allows ample room for even cooking without overcrowding.
Consider oval-shaped crockpots to accommodate larger cuts of meat And allow at least 1 inch clearance between ingredients and pot rims, Proper sizing leads to fork-tender pork success
Calculating How Much Raw Meat to Buy
First, determine the amount of finished pulled pork needed. For a main course, estimate 1⁄2 pound cooked pork per person.
Since you want 6 pounds cooked, plan for around 12 guests. If having sides or wanting leftovers, buy extra.
Next, calculate raw meat needed. Pork loses 40-50% weight when cooking. So for 6 pounds cooked pork, buy 10-12 pounds raw.
Bone-in shoulder roasts need more meat than boneless. Budget 1-1.5 pounds raw meat per cooked pound for bone-in cuts.
Buying too little raw pork leaves guests hungry. But too much leads to waste. Consider your crowd size and buy accordingly.
Ideal Crockpot Sizes for Pulled Pork
For 6 pounds cooked pork, a 5-7 quart crockpot sufficiently fits 10-12 pounds raw meat. This provides ample room for even cooking.
Here are the best crockpot sizes for batches of finished pulled pork:
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2-3 pounds pork – 3-4 quart crockpot
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4-6 pounds pork – 5-6 quart crockpot
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8-10 pounds pork – 6-7 quart crockpot
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12+ pounds pork – 8+ quart crockpot
Remember to only fill crockpots halfway for food safety. Crowding the pot can prevent thorough cooking and flavor melding.
Considering Crockpot Shape
Most small crockpots are round, but larger ones come in oval and rectangular shapes too.
Oval pots better accommodate pork shoulder roasts and meatier cuts. Their oblong design provides more surface area contact for even cooking.
Round pots work well for stews, chili, and shredded pork. But oval and rectangular pots allow greater flexibility.
Consider your available storage space too. Square and rectangular crockpots maximize space efficiency for storage.
Calculating Cooking Times
To allow flavors to develop, cook pork on low heat 8-12 hours. For a 6-pound roast, estimate 12 hours.
On high heat, cook for 4-6 hours. But low and slow is best for tender, juicy meat.
Always use a meat thermometer to verify doneness. Pork must reach 200-205°F for shredding perfection.
After cooking, let pork rest 20-30 minutes before shredding to evenly redistribute juices. Then serve and enjoy!
Handy Crockpot Pork Roast Cheat Sheet
For fantastic 6-pound pulled pork batches, remember:
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5-7 quart crockpot size
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10-12 pounds raw pork
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12 hours low heat
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200°F internal temperature
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20-30 minute rest time
Follow these guidelines and your pork will be perfectly cooked with incredible texture and flavor every time.
Crockpot Pulled Pork Perfection Tips
Here are some additional tips for flawless crockpot pulled pork:
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Trim excess fat to prevent greasiness
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Generously season meat with brown sugar and spices
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Layer onions, garlic, or other aromatics on bottom
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Shred pork with forks once cooked then stir in BBQ sauce
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Serve on buns with pickles and coleslaw for classic sandwiches
Taking the time to prep and season the meat makes all the difference in flavor. And resisting peeking or stirring leads to more tender results.
Frequently Asked Pulled Pork Crockpot Questions
Here are answers to some common questions about cooking pulled pork in a crockpot:
Should the crockpot be full or half full?
Fill halfway or up to 3⁄4 full at most. Overcrowding can prevent even cooking.
How much barbecue sauce do I need?
Aim for 1⁄2 cup barbecue sauce per pound of cooked pork. Mix in once shredded.
Can I cook a pork loin in a crockpot?
Lean loin cuts get dried out. Shoulders or butts are better. Their fat keeps pork moist.
What liquid is needed in a crockpot?
Usually none! The pork releases its own juices. But you can add broth, soda, or water if needed.
Achieving Pulled Pork Greatness
Perfectly cooked, juicy pulled pork starts with the right size crockpot. Aim for a 5-7 quart pot to accommodate 6 pounds finished pork.
Low, slow cooking and the ideal internal temperature ensures incredibly tender meat. Follow these crockpot tips and you’ll achieve pulled pork bliss.
Tips for Best Results
Rest the meat before shredding. After cooking the pork, try to let it sit for an hour before shredding it. This will maximize the moisture of your meat. If you shred the roast right away after cooking, the juices won’t have time to spread out evenly again. The juices will still be in the pot, but the roast won’t be as moist all over.
Plan how you will spice or sauce the meat. For example, when I make smoked pork butt, I don’t add a spice rub or sauce because I want you to taste the applewood smoke. But here, even though it’s the same cut, you should add some flavor since it’s not browning. I share suggestions below.
Strain the juices out and add them back to the meat. The pork will be sitting in its own juices by the time it’s done cooking. You shouldn’t throw these juices away. I strain the liquid and add it back to the meat. If it’s too liquidy for you, I recommend reducing it on the stovetop and still including it. Don’t waste the flavor.
Why I don’t sear the meat
In short: because I don’t think it’s worth the trouble. I’ve tested searing and don’t think it makes a noticeable difference in flavor here. Most of the meat you’ll be eating later is interior, and doesn’t get a sear anyway. I think it’s not worth the trouble, which is good because searing a 4-pound piece of meat is a pain.