Crock Pot Pulled Pork

We love pulled pork sandwiches in my house, so much when we go out to eat, if there is pulled pork on the menu, it gets ordered. So I thought I would give it a go in my crock pot, which allows it to cook while I’m gone for the day without worry, but it will be ready for dinner time.


Pulled Pork

6-7 pounds pork butt

1/4 cup brown sugar

1 tablespoon chile powder, I use Bueno extra-hot

1 tablespoon paprika

2 teaspoons granulated garlic powder

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon cayenne pepper

A bottle of your favorite barbecue sauce, I use Stubb’s spicy

Your favorite rolls, I use King’s Hawaiian rolls for sliders

Coleslaw – double this for 8 servings

4 servings (340g) coleslaw mix

1.5 tablespoons cider vinegar

1 tablespoon granulated sugar

6 tablespoons of your favorite mayonnaise, I use best foods olive oil mayonnaise

Salt and fresh black pepper to taste


  1. Mix all of the spices in a bowl
  2. Rub evenly all over the pork butt.
  3. Wrap the pork butt in cling wrap and store overnight in the fridge.
  4. Unwrap the pork butt and place in the Crock-Pot with the fat cap facing up. Put the lid on and set the Crock-Pot on high for 7-8 hours.
  5. After the 7-8 hours, the pork should be falling apart. Transfer it from the Crock-Pot to a large mixing bowl.
  6. Take 6-8 tablespoons of the barbeque sauce and mix it in with the pork.
  7. This step is completely optional, but I like my pulled pork to be a little crispy, so I spread it on a baking sheet and put it under the broiler for about 10 minutes, but would frequently check on it as ovens can vary.
  8. While the pork is in the oven, mix the coleslaw mix, vinegar, sugar, mayonnaise, salt and black pepper.
  9. Pull the pork out of the oven and place on you favorite rolls, top with some coleslaw and additional barbecue sauce.
  10. Sever with your favorite side, we like French fries, and enjoy!