How to Cook Pork Butt in a Crock Pot for Delicious Pulled Pork

Pork butt, also known as Boston butt or pork shoulder, is a tough yet flavorful cut of meat that becomes fall-apart tender when cooked low and slow in a crock pot. The long cooking time allows the collagen in the meat to break down, resulting in succulent, pull-apart pork that is perfect for making delicious pulled pork sandwiches, tacos, bowls and more.

Cooking pork butt in a crock pot is one of the easiest and most foolproof methods for getting juicy, shredded pork with minimal effort. In this detailed guide, I’ll walk you through everything you need to know to make amazing pulled pork in a slow cooker, from choosing the right cut of meat to flavoring and cooking techniques. Let’s get started!

Choosing the Right Cut of Pork

The best cuts of pork to use for pulled pork in a crockpot are:

• Pork shoulder – This is the most common and affordable cut. It contains a good amount of fat and connective tissue that breakdown during slow cooking to keep the meat moist and tender. Look for a bone-in or boneless pork shoulder roast about 4-5 lbs.

• Pork butt – Essentially the upper portion of the pork shoulder. It’s a bit fattier with more marbling which adds flavor. Boston butt is another name for this same cut. Go for a 4 lb tied pork butt roast.

• Picnic shoulder – From the lower portion of the front leg It’s very similar to pork butt with lots of collagen Buy a picnic roast around 3-4 lbs with the skin on or off,

I prefer bone-in cuts since the bone adds flavor, but boneless roasts are easier to carve and shred. Avoid lean loin cuts which can dry out. Look for lots of marbling in the meat for the best texture and moisture.

Preparing the Pork Butt for the Slow Cooker

Take the pork shoulder out of the packaging and pat it completely dry with paper towels. Season all over with:

• 1-2 Tbsp [salt] – Use less if using table salt vs kosher
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp paprika – for color
• 1 tsp onion powder
• 1/2 tsp cayenne or chili powder (optional)

You can also rub on a dry bbq seasoning blend instead of the spices above.

For extra flavor. coat the pork with

• 2 Tbsp brown sugar – for sweetness
• 2 Tbsp Worcestershire sauce – savory
• 2 tsp liquid smoke – smoky flavor

No need to sear the meat first – skip this step. Place the seasoned pork butt directly into a 6-7 quart slow cooker. No need to add any liquid either.

Slow Cooker Time and Temp

Cover and cook on low heat for 8-10 hours, until very tender and a meat thermometer inserted into the thickest part reads 200°F – 205°F.

Cooking time can vary greatly depending on the size and shape of your roast. Bone-in and larger cuts take longer. Make sure the pork reaches the minimum internal temperature to ensure it shreds easily.

Do not cook on high – this tough cut needs gentle, moist, low heat. After cooking, carefully remove the pork to a cutting board. Let rest 20-30 minutes before shredding.

Dealing with the Leftover Cooking Liquid

There will be juices in the slow cooker after cooking. Don’t throw this flavorful liquid away! Strain it to remove any bits of pork.

If you don’t mind the fat, pour the liquid over the shredded pork. For lower fat, chill the liquid so the fat solidifies on top and can be removed.

Pour the defatted juices over the pork or reduce slightly to make a sauce. The liquid keeps the meat moist and adds flavor.

Shredding and Serving the Pork

Use forks or your fingers to shred and pull the pork into bite size pieces. It should shred very easily after cooking 8+ hours.

Toss or spread out the pork to allow any liquid to evaporate slightly if the meat seems too wet.

Pile the hot pulled pork onto buns and add your favorite bbq sauce, or use the pork in tacos, nachos, sandwiches, pizza, casseroles, salads, and more!

It stores well in the fridge up to 1 week. You can also freeze pulled pork for 3 months. Reheat gently in the microwave or on the stovetop before serving again.

Flavor Variations

• Use pineapple juice or cola in the slow cooker for sweet pulled pork
• Mix in diced jalapeños, chopped chipotles, or BBQ rub for spicy pork
• Add sliced onions, minced garlic, or ginger for aromatic flavors
• Stir in chopped chipotle peppers in adobo for smoky shredded pork
• Toss with Kansas City style, Carolina vinegar BBQ sauce, or your favorite sauce

Helpful Tips for the Best Crockpot Pulled Pork

• Trim off any large excess pieces of fat before cooking to reduce the amount of grease.
• Cut slits into larger roasts to allow seasonings and moisture to penetrate better.
• Cook at least 8 hours on low until fall apart tender. Go up to 10-12 hours for a super tender texture.
• Let the pork rest out of the slow cooker for 20-30 mins before shredding for moister meat.
• Reserve the defatted cooking liquid to keep the pork moist.
• Shred across the grain of the meat using two forks or your fingers.
• Add sauce right before serving or the pork will be mushy. Keep any extra sauce separate.
• For fork-tender pulled pork, ensure the internal temp reaches 200°F+

Cooking pork butt in the slow cooker couldn’t be much easier and yields amazing shredded pork every time. With the right cut of meat, simple seasoning, plenty of time on low, and these helpful tips, you’ll have delicious pulled pork for sandwiches, tacos, or anything else you can imagine. Give this hands-off crockpot method a try soon for easy comfort food the whole family will love!

Frequency of entities:
pork butt – 36
pork shoulder – 5
slow cooker – 18
pulled pork – 14
crock pot – 7