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Easy Paleo Gluten Free Recipes - Wellness - Truth

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CrockPot Pulled Pork

JT  319 Comments

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Crock Pot Pulled Pork

Our favorite thing about this crockpot pulled pork is that ANYONE can make it. Seriously, it’s that simple.

Crockpot Pulled Pork

This next question might anger some Texans, but who needs a smoker when you have a crockpot? We know it’s quite a large claim to say this rivals some of the best BBQ pulled pork around but this crockpot pulled pork recipe has been converting people one by one.

You know your pulled pork recipe is delicious when friends say that’s why they like you!

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Pair this crockpot pulled pork with the accompanying Beasty BBQ Sauce and you have a crowd favorite with minimal work. We actually make this recipe using 10-pound pork shoulders using Cook Pigs Meats and then freeze all the pulled pork for months. We use it to make sandwiches, soups, frittatas and loaded nachos (recipe from The Paleo Kitchen).

We truly believe that cooking should be easy and fun and that is what creates the most elegant of flavors.

Once you have this recipe for crockpot pulled pork mastered, you can venture into a few of our other pulled pork recipes. They are just as delicious and have other options for cooking. Here they are:

  • Sweet Crockpot Pulled Pork
  • Hickory Smoked Pulled Pork

What is your favorite way to eat pulled pork? We personally like pairing mine with some of our favorite side dishes. Here they are:

  • Sweet Plantain Guacamole
  • Hasselback Sweet Potatoes
  • Lime Cilantro Coleslaw

CrockPot Pulled Pork

Civilized Caveman
4.85 from 45 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 hrs
Total Time 10 hrs 10 mins
Servings 8

Ingredients
  

  • 4 pounds bone in pork shoulder
  • 4 tablespoons smoked paprika
  • 2 tablespoons sea salt
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon ground white pepper
  • 2 teaspoons cayenne pepper leave out if to spicy
  • 1 full batch of Beasty BBQ Sauce

Instructions
 

  • Mix all of the above ingredients except the pork shoulder and the BBQ sauce in a small mixing bowl, mix it all well making your spice rub
  • Massage the spice rub all over the meat in every crevice you can find
  • Wrap tightly in a double wrap of plastic wrap and refrigerate for at least 3 hours. We did ours overnight. You can refrigerate this for up to 3 days
  • Unwrap the roast and place it in your crock pot, add 1/4 cup of water and turn your crockpot on low and cook for 8-10 hours until the meat is fork-tender
  • Transfer your roast to a cutting board
  • Pull the meat apart by tearing the meat into thin shreds with two forks or your fingers
  • You can either put all the meat back in the juices in the crockpot, OR
  • Place all the shredded meat back in the crock pot and toss with Beasty BBQ Sauce and heat on low for 60 minutes until hot.
  • Serve and enjoy

Like to prep once and cook later? Click here to get the freezer version of this recipe!

 

Want to unlock greater wellness?

Listen to our friends over at the Wellness + Wisdom Podcast to unlock your best self with Drew Canole of Organifi:

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Category: Pork

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Reader Interactions

Comments

  1. mitchell

    May 6, 2019 at 1:47 pm

    5 stars
    Thank you for this. This recipe has been a staple for my wife and I for some time. Never fails to be delish!

    Reply
  2. Anna Scott

    August 25, 2018 at 11:59 am

    5 stars
    What are some serving suggestions? I’m used to pulled pork on a roll. Recommended side dishes? Thanks!

    Reply
  3. Tom

    March 3, 2018 at 12:52 pm

    Don’t Have white pepper on hand. Should I just double the black pepper or just omit . 2 tbsp. of Black pepper would seem like overkill.

    Reply
    • Non Wels

      March 5, 2018 at 12:26 pm

      Hey Tom. It’s Non from the Caveman team! Yeah, I think try omitting is a good strategy. Let us know how it turns out!

      Reply
  4. Leona

    June 24, 2017 at 6:20 am

    5 stars
    Went out, bought a slow cooker, made the spice rub, made the bbq sauce, put it all together and … I must admit, I was so skeptical about how it would turn out. But, MAN. Absolutely food truck or restaurant quality pulled pork. Great recipe George. Many thanks. It’s also a winner with fried eggs, coriander and a bit of hot sauce for breakfast.

    Reply
  5. Maret

    June 19, 2017 at 5:20 am

    5 stars
    Delicious and easy. Made it on Father’s Day so no grilling for Dad. I used half the rub amounts for a 5+lb butt and used black for white pepper since I don’t have that. After pulling the meat the night before, I refrigerated the meat and liquid separately. The next morning, I removed the fat that had congealed on top as I do try to limit the amount of animal fat we eat. The meat itself still has enough fat to be tasty! Then I reheated the meat in the crockpot with some of the liquid to keep it moist. Also made half the beasty BBQ sauce recipe and served each separately. The meat was a hit and has nice flavor on its own. I encouraged folks to take a taste of the beasty sauce, but not everyone chose to use it over bottled BBQ sauce. I’m wondering if the color, being more orangy than dark red/brown was a factor? Thanks for a keeper recipe.

    Reply
  6. MIkes

    May 9, 2017 at 7:00 am

    5 stars
    can you cook this on high for four hours instead of the full 8?

    Reply
  7. Joshua

    March 25, 2017 at 6:29 am

    4 stars
    Hi George,

    Ok I just made this recipe, everything turned out perfectly, but dude. This thing is so hot, I felt like I was summoning the devil by the end of the process. I live in Australia so I am used to hot, but this amount of chili is like a raging fire in my mouth. On the bright side I am looking forward to the spice increasing my metabolism, to its maximum and then some.

    Thanks

    Reply
  8. DEB

    March 18, 2017 at 8:31 am

    can you do this in the oven as well? if so temp and timing?

    Reply
  9. Josiah

    March 8, 2017 at 6:57 pm

    This recipe is a winner! We made it for a family gathering and everyone loved it. We just made it again for some friends. This time we made tacos with it! Add some slaw, cilantro, lime and cotija cheese it was awesome!

    Reply
  10. Eva Turenchalk

    January 29, 2017 at 8:35 pm

    Hi George – thank you so much for this and all of your recipes! I’m curious if you’ve tried this in the instapot yet, and if so – how would you recommend cooking it?

    Reply
  11. liz

    September 3, 2016 at 5:05 pm

    5 stars
    hi! i want to make and add the sauce but should i remove all of the liquid in the pot first/as well? Or, leave some to mix in with the sauce? (this recipe is awesome….pork is already delicious without the sauce!)

    Reply
    • George Bryant

      September 16, 2016 at 8:28 pm

      Thank you! You could try it either way. If you mix the sauce and the juices, you’ll have a thinner sauce. Should be just as delicious either way!

      Reply
  12. Melissa

    May 17, 2016 at 8:58 am

    5 stars
    Made this recipe a few months back and it was AWESOME! Since starting paleo over a year ago I have made quite a few of your recipes and I am never disappointed, they have all been 5 star!

    Reply
    • George Bryant

      May 17, 2016 at 1:29 pm

      Thank you so much Melissa

      Reply
  13. Jeanine

    May 7, 2016 at 11:25 am

    5 stars
    Hi George..hit on your recipe last night. Used your spice recipe but like one of the other readers only used about half on a 3-4 lb roast (saved the rest for next time!). I cooked mine overnight on low about 10 hours. I took it out of the liquid, pulled it, added a couple large spoonfuls of the liquid back in and mixed in some Sweet Baby Rays Sweet & Spicey. I put a thin piece of red onion on my bun and OMG best pulled pork I ever made and I’ve tried a lot of recipes! I look forward to making your barbecue sauce next time. Thank you for a great recipe!

    Reply
    • George Bryant

      May 10, 2016 at 10:26 am

      So awesome, thank you so much for commenting Jeanine :)

      Reply
  14. Becky

    April 28, 2016 at 10:20 am

    5 stars
    I used this recipe with the bbq sauce we had at home and everyone liked it. Had a guy born and raised in Texas say that it was great! I’d say it’s a winner for my first ever pulled pork! Loved it.

    Reply
    • George Bryant

      May 1, 2016 at 8:48 pm

      Haha that is awesome, and so glad you loved it

      Reply
  15. Jan

    April 23, 2016 at 8:04 am

    4 stars
    The meat does not cook with only 1/4 cup of water in the crock pot. I found that it works better if you cook the sauce and the meat together in the crock pot. The flavours are very good, especially the pineapple (I used the smaller amount).

    Reply
    • George Bryant

      April 24, 2016 at 10:55 pm

      The moisture is not there to cook the meat, it’s to start the cooking process. After 8-12 hours it surely will cook

      Reply
  16. Judy

    April 22, 2016 at 10:32 am

    4 stars
    Are you supposed to use all the seasoning on one roast? Seems like a lot of salt?? I used about 1/2-2/3 of it on a 3.5 pound roast. I didn’t use any cayenne. It was very good, but maybe would’ve been even better with the whole batch of seasoning. Didn’t have time to make the sauce, but it was great without any sauce. My husband says the recipe is a keeper. Thanks! I meant to give it 5 stars but hit the 4 star and for some reason cannot change it.

    Reply
  17. Rachel

    January 23, 2016 at 10:21 am

    5 stars
    Just need to let you know, since discovering this recipe for pulled pork a year ago, this is the ONLY way I make it. It’s fantastic!

    Reply
  18. Stacy

    December 3, 2015 at 8:17 am

    Hey George! Has anyone tried the recipe in a pressure cooker?

    Reply
    • George Bryant

      December 14, 2015 at 9:53 pm

      Yes a few have and I know it works. Just unsure of the setting or time you need

      Reply
  19. Ben

    November 29, 2015 at 4:14 am

    I’m making this for a dinner party on Saturday for 10 people. My local butcher is advising to use pork neck rather than pork shoulder as he doesn’t have a shoulder big enough. How do you think this would come out? (Rated 5 stars in anticipation as the recipe is obviously awesome)

    Reply
    • George Bryant

      November 30, 2015 at 2:09 pm

      I have never ever used pork neck so I am interested in knowing how it turns out. Please tell me

      Reply
  20. Joanne

    November 23, 2015 at 5:36 am

    3 stars
    This recipe should come with a ‘heat’ warning but then again i should have seen the red flags with the ingredients, guess that’s my newbie fault. Thankfully, a quick hot water rinse tamed the pork enough for us to enjoy it and my husband was all in with your beasty bbq sauce. Loved trying something new and will be a bit more aware of those ‘tongue numbing’ ingredients! :D

    Reply
    • George Bryant

      November 30, 2015 at 1:57 pm

      Thanks for the comment. I added a note so people know to leave the cayenne out

      Reply
  21. Gusto Paleo

    November 1, 2015 at 2:21 am

    Phew made it to the bottom, dedication to comment on your to die for Pulled Pork Recipe George!! My first time slow cooking pulled pork and I absolutely love it. After 8 hours it just beeped at me now, pulled it all apart and had to stop myself from eating it. Leave it for tomorrow and the next day. Instead of the BBQ sauce I just added a bottle of our homemade passata in the pot along with the spices! Delish

    Reply
    • George Bryant

      November 3, 2015 at 12:16 am

      That sounds amazing and thank you for scrolling to comment. Definitely a good problem :)

      Reply
  22. abbey

    October 19, 2015 at 9:47 am

    This looks phenomenal! How do you think it would work using pork tenderloin? My market doesn’t have any other cuts right now, but I would love to try this.

    Reply
    • George Bryant

      October 19, 2015 at 9:05 pm

      That won’t make pulled pork, it would overcook a tenderloin

      Reply
      • Paige W

        April 15, 2017 at 7:48 am

        I thought this as well, until I tried it. Tenderloin is frequently the only antibiotic free pork cut at my grocery store, so I gave it a go.

        2-3 lbs of tenderloin, rubbed in olive oil and spices + 1/2 cup sauce, chopped onions on low for 8 hrs. It’s great!

        Reply
  23. Marni G

    August 26, 2015 at 11:46 am

    I have made this receipt now a few times and it is AMAZING. So packed full of flavor. When I made it last week one of my boys said “I wish there was a planet made of this so I could eat it all.” It’s a win for our family. Thanks!

    Reply
    • George Bryant

      August 28, 2015 at 1:51 pm

      Haha that is the best comment ever.

      Reply
  24. Gigi

    August 13, 2015 at 12:15 pm

    Hey George,

    I just made this overnight in the crock pot. I followed your recipe exact – well I tried to adjust because my meat was only 3 lbs. I also made the Beasty BBQ sauce & added it to the pork. It came out way too spicy! I wanted to serve it to kids as well as adults who are not good with spice. Any thing I can add to it to tone it down or can you let me know how to achieve something for kids/ wimpy adults?

    Thanks!

    Reply
    • George Bryant

      August 13, 2015 at 1:35 pm

      Hey Gigi,

      Since the Beasty BBQ sauce is already in the pork, you can add more tomato paste or sauce, stock, or pineapple if you have extra. I am sorry it came out too spicy, I also found this article which could help as well.

      Reply
  25. Steve

    July 15, 2015 at 11:57 am

    If I was running a little behind on time and wanted to put on crockpot for high and switch over would I be able to do that. After the 3 hours I have about 6.5-7 hours before dinner

    Reply
    • George Bryant

      July 24, 2015 at 11:55 am

      I haven’t tested it but it could work

      Reply
  26. Rebecca

    June 20, 2015 at 6:07 pm

    5 stars
    This was awesome. Best pulled pork I think Ive ever made. Thank you. And beasty BBQ sauce is terrific. Any suggestions for what to substitute for the pineapple for someone trying to do low carb?

    Reply
    • George Bryant

      June 25, 2015 at 9:31 pm

      You can just leave it out, I do all the time

      Reply
  27. Torre Falkner

    May 2, 2015 at 1:55 pm

    4 stars
    Thanks so much for this recipe. It was great! I also got to try out my new immersion blender for the first time on this recipe. How did I ever live without one? lol Lovely taste, I used the lesser amount of pineapple. My husband likes a little more heat. Do you have any suggestions on hoe to do that? Chili powder perhaps? Thank you so much, this was wonderful!

    Reply
    • George Bryant

      May 3, 2015 at 3:44 pm

      Add some more cayenne, that will give it some kick

      Reply
  28. Conza

    April 30, 2015 at 3:45 pm

    Some more information about specific cooking temperatures beyond just “low”, and for how long would be greatly appreciated.

    Reply
    • George Bryant

      April 30, 2015 at 6:24 pm

      What do you mean, on a crockpot you only have low or high settings?

      Reply
      • Claudette

        May 3, 2015 at 6:59 am

        Can you make this without the crock pot?
        Could you make it in the oven and if so, what would you suggest re: temperature and time?
        This looks incredible, but I don’t yet have a crock pot/slow cooker…
        :(

        Reply
        • George Bryant

          May 3, 2015 at 3:44 pm

          You sure can, I just did a post on this actually. Read it here

          Reply
  29. Linda Sidowski

    April 27, 2015 at 5:48 pm

    We don’t eat pork. Do you think I could use this recipe with a whole chicken?

    Reply
    • George Bryant

      April 27, 2015 at 10:29 pm

      That would work :) Just cook it on low for no longer than 5 hours, it will be done

      Reply
    • erin

      May 16, 2015 at 5:24 pm

      Or beef, beef would be tasty too

      Reply
  30. Jeannette

    April 13, 2015 at 2:28 pm

    5 stars
    So yummy! I no longer have to crave our local bbq place and all the foods I cannot eat there, this does the trick! Thank you!

    Reply
    • George Bryant

      April 13, 2015 at 4:43 pm

      You are so welcome Jeannette

      Reply
  31. robyn

    April 8, 2015 at 5:41 pm

    Hi, just made this tonight and it was great. I didn’t think that it needed any sauce, very flavorful with just the rub. Thanks for such a flavorful recipe!

    Reply
    • George Bryant

      April 9, 2015 at 7:12 pm

      You are so welcome Robyn, I rarely eat it with sauce

      Reply
  32. Mike

    March 27, 2015 at 10:44 am

    5 stars
    I lost my recipe folder that had the spice rub I’ve been using for decades. Found this post when I came home with a pork shoulder and couldn’t find my recipe, and danged if this doesn’t seem like the exact same thing! Obviously the house is already smelling great.

    Your BBQ sauce recipe looks fantastic, but I’m also a huge fan of the classic NC-style vinegar sauce. I use 1 cup white vinegar, 1 cup cider vinegar, 1 T sugar, 1 T red pepper flakes, 1 T Tabasco and salt and pepper

    Reply
    • George Bryant

      March 27, 2015 at 11:14 am

      Thank you so much Mike. Glad you enjoyed

      Reply
  33. Emily

    March 11, 2015 at 8:25 am

    Can I used a boneless pork shoulder instead?

    Reply
    • George Bryant

      March 11, 2015 at 4:08 pm

      You sure can

      Reply
  34. NCooker

    February 1, 2015 at 6:04 pm

    So what temperature am I leaving it on for the 10 hours? ;o

    Reply
    • George Bryant

      February 1, 2015 at 7:19 pm

      LOW

      Reply
  35. Michelle Turnipseed

    October 18, 2014 at 3:12 pm

    LOVE this! Made it for the first time and will again for sure probably every other week! I have a ton of sauce leftover. I’d like to now do this dish which pulled chicken and use the sauce on it–is that possible? How can I use chicken instead?

    Reply
  36. Leslie

    October 10, 2014 at 10:23 am

    hi! If I half the recipe since it’s just me, my husband and little one, would I half all the spices too or does it become too bland then? Prob a stupid question but just making sure :)

    Reply
  37. Kev

    September 29, 2014 at 2:32 pm

    I rarely post feedback but for this recipe I just had to.
    Hands down the best, not just pork but entire meal I have ever cooked!
    The flavours are out of this world!
    This will be getting cooked again for sure.
    I made the BBQ sauce to go with it and it goes together very well. I did however need to stop myself eating it all before I added the sauce!

    Reply
  38. MaryMargaret

    September 2, 2014 at 6:08 pm

    5 stars
    I had never cooked pork of any kind before and decided to start with this recipe last night. WOW! Fantastic! Melt in your mouth wonderful! My dad, who is a self-described connoisseur of BBQ and takes an annual BBQ road trip to hot spots in TN, MS and AL, pronounced it as good as any he’s EVER tasted anywhere! Will be making this often! Thanks! Oh, an I had an 8.8lb shoulder and let it cook for 13 hours. It was falling off the bone IN the crockpot!

    Reply
  39. Christina A

    May 23, 2014 at 1:55 pm

    Can you make this in a dutch oven? How would you do it?

    Reply
  40. Rita

    May 12, 2014 at 6:28 pm

    I made the crock pot pulled pork and the beasty BBQ sauce. It was sooooo good. Forget ever buying jarred BBQ sauce ever again! I used the whole 20 oz of pineapple since I like the sauce a little bit sweeter. It was a bit smokey, had a nice kick, and went beautifully with the pulled pork.

    Reply
    • George Bryant

      May 15, 2014 at 2:37 pm

      I’m so glad it turned out so well, nice work :) :)

      Reply
  41. Elaine

    April 16, 2014 at 5:47 pm

    I have a 2.6kg pork leg roast, will that work as well? Dead keen to try your recipe out :-) Given the size of the roast do I need to up the amount for the rub? It also has the lovely fat on it,should I cut that off and make crackling as a side? Have you got a good crackling recipe?

    Reply
  42. Chris

    March 30, 2014 at 8:32 pm

    5 stars
    Made today for the first time. Incredibly tasty and easy. A nice balance of flavors — not too spicy, not too sweet (FYI – I didn’t have sweet paprika for the sauce, so I used smoked paprika). Fantastic recipes. The tastiest pulled pork I’ve ever had.

    Reply
    • George Bryant

      March 31, 2014 at 7:03 pm

      Smoked paprika will definitely work, enjoy :)

      Reply
  43. Louise

    February 24, 2014 at 11:11 pm

    5 stars
    We had this at Alison Golden’s house this weekend, and it was delicious!

    Reply
    • George Bryant

      February 25, 2014 at 8:40 am

      Thank you so much :)

      Reply
  44. gwyn

    February 19, 2014 at 9:36 am

    5 stars
    We make this every other week or so…and everyone we’ve ever fed it to has asked for the recipe. I’m another that doesn’t care for the sauce at all…but yeah…the flavor is so good it doesn’t need it! We use it for tacos, taco salads, nachos, quesadillas, sandwiches, etc…SO GOOD. Thanks for sharing!

    Reply
    • George Bryant

      February 20, 2014 at 5:18 pm

      You’re welcome!

      Reply
  45. Mimi

    February 2, 2014 at 1:19 pm

    5 stars
    WOW! Made this today and it was delish. We served it with cole slaw and sweet potato as recommended and it was a hit. Thanks for the great recipes.

    Reply
    • George Bryant

      February 4, 2014 at 8:18 pm

      You’re so welcome, sounds delicious!

      Reply
  46. Stacy

    February 1, 2014 at 10:06 am

    Love! I left out the BBQ sauce, because my husband prefers a vinegar style BBQ – it was perfect! My 4 year old had a giant bowl for dinner and woke up asking for more. My 6 year old thought it was a little spicy, but easy to change for the next time…which there will be many! Thank you so much, looking forward to trying your other recipes.

    Reply
    • George Bryant

      February 2, 2014 at 11:33 am

      I’m pleasantly surprised both of your children liked it! It is a bit spicy. Glad you could adjust it to their liking :)

      Reply
  47. J-9

    January 27, 2014 at 6:27 am

    5 stars
    As many others have said, this is an incredible recipe. I was wondering if it could be followed as is to make pulled beef?

    Reply
    • George Bryant

      January 27, 2014 at 9:18 pm

      I think that would work out, yes :)

      Reply
  48. George Bryant

    January 2, 2014 at 10:13 am

    Thank you so much for your kind words. I’m so happy you liked the pork.

    Reply
  49. Mary Margaret Poster

    December 14, 2013 at 7:01 am

    I am trying this with boneless pork butt, should I use more water?

    Reply
    • George Bryant

      December 15, 2013 at 7:44 pm

      I’m not quite sure, to be honest. Can you let me know how it turns out?

      Reply
  50. Andi Myers

    December 3, 2013 at 10:20 pm

    Has anyone doubled the recipe? If so, is the cooking time the same or longer? I could only find a pork shoulder at 8lbs in my grocery store so I went for it.

    Reply
    • George Bryant

      December 4, 2013 at 12:06 pm

      Hello :) you could double the recipe, in which case the cook time would vary. I would recommend keeping an eye on it and let me know how that goes!

      Reply
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    November 2, 2013 at 9:28 am

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  52. Margo

    October 21, 2013 at 2:36 pm

    5 stars
    Great recipe! I am not a pork fan, but always liked pulled pork…probably because of the sugar :-( There were even seconds served! WIsh I had a larger crock pot…I’d do two shoulders at once and then freeze.

    Reply
    • George Bryant

      October 21, 2013 at 4:48 pm

      Thank you :)

      Reply
  53. Leigh

    October 7, 2013 at 4:10 am

    5 stars
    We have made this many times in our family and it is now our “go-to” recipe for pulled pork. The spice rub with the meat is so wonderful that we never even make the BBQ sauce. It is perfect to us without it. The leftovers freeze beautifully. We LOVE this recipe! Thank you!!!

    Reply
  54. JackieCoug

    September 23, 2013 at 3:08 pm

    5 stars
    I have made this recipe several times and I LOVE the flavor. The first few times the meat was so tender, falling off the bone and AMAZING. Last time and tonight (cooking right now), the meat has been super tough and almost inedible, what happened??!!! I am so upset. Am I cooking too long, not long enough, something wrong with my crockpot, bad cut of meat? HELP!

    Reply
    • George Bryant

      September 23, 2013 at 8:06 pm

      The time shouldn’t matter for this, it would be the cut of meat or the crock pot being broken

      Reply
  55. Susan, Neophyte with Lots of Questions

    September 13, 2013 at 7:18 am

    Hi there — I have 3 of questions:
    1. Should have attempted to cut off excess fat on my pork shoulder? After getting the piece of meat in the cooker I realized it has a whole chunk of fat that I don’t always see on this cut. So now thinking that may have been wise…your thought on that?

    2. Why does the rub recipe make SO MUCH?! I have enough for another pork shoulder and based on the reviews I’ll want to make it again, but I’m curious why you wrote it that way.

    3. Assuming but it’s not stated so I’m asking, do you normally take the netting off before adding the rub and cooking?

    Looking forward to my dinner tonight…and the responses to my questions. Happy Friday.

    Reply
    • George Bryant

      September 13, 2013 at 2:54 pm

      Leave the fat for flavor. I wrote it so you can make more ;) and no net. I have never had a net on mine

      Reply
  56. Gina

    September 12, 2013 at 6:54 pm

    My family is not big on pork. Have you ever tried this on chicken or beef?

    Reply
    • George Bryant

      September 12, 2013 at 8:03 pm

      I do it with beef and bison and love it

      Reply
  57. Hazel

    September 6, 2013 at 9:39 am

    This is chilling in my fridge ready to cook tomorrow or Sunday. Concerned my butcher may have given me a poor substitute for the cut of meat required. Have ordered a different cut from the supermarket, but still can’t find a bone in cut. Fingers crossed all will be well.

    Reply
    • George Bryant

      September 6, 2013 at 2:26 pm

      It will still work

      Reply
  58. Kristy

    August 28, 2013 at 8:07 pm

    5 stars
    Thanks for a wonderful recipe. This was soooo good. I think my picky 7 year old ate at least half of the dish. He went back for fourths! The barbeque sauce was a bit spicy for my kids, but my husband and I thought it was wonderful. I’m curious to see how it tastes tomorrow. Maybe the kids will like it better once the spice tones down.

    Thanks again!

    Reply
    • George Bryant

      August 29, 2013 at 10:12 am

      Oh I love how it tastes the next day

      Reply
  59. Tara

    August 28, 2013 at 10:44 am

    5 stars
    This has been cooking all day and it smells so delicious! I love the spiciness – people might want to dial it down for kids but it I loved it. It seems done to me but it’s only been in for 6 hours. Can’t wait to eat this tonight if I don’t finish it all ‘testing’ it today!

    Reply
  60. Rebecca

    August 27, 2013 at 1:06 pm

    5 stars
    OMG, this really is some of the best pork I may have ever tasted. I didn’t even make the BBQ sauce because the meet was so flavorful by itself.

    Reply
    • George Bryant

      August 27, 2013 at 4:11 pm

      So awesome Rebecca, so glad you loved it :)

      Reply
  61. Heather K

    August 25, 2013 at 6:32 pm

    Ohhh, this looks so good! Will be making it for our first ever Floral Cabin Family Reunion over Labor Day weekend. The boys, our adult sons Jeff & Neel are trying to outdo each other with various smoked meats out on the grill and smoker, but Mama may just have them beat with this recipe….thanks for sharing!

    Reply
    • George Bryant

      August 25, 2013 at 10:46 pm

      Oh that sounds awesome, you will win :)

      Reply
  62. Eve

    August 23, 2013 at 8:36 am

    5 stars
    Sweet baby gee zus… that was stupendous!

    Like others I left out the beasty sauce (I made it, but the taste wasn’t for me)… and holy cow (errr… pig) it didn’t need it!
    The spice rub was perfection! Paired with a baked sweet potato… and this is now my new #1 favorite meal!

    Reply
    • George Bryant

      August 23, 2013 at 12:50 pm

      Awesome Eve, sorry you didn’t like the sauce

      Reply
  63. Lisa C

    August 23, 2013 at 5:41 am

    My 14 year old made this and mistakenly substituted curry powder for paprika.
    Still good!
    The spice rub wrap & slow cooking combine for a moist, mouthwatering dish.

    Reply
    • George Bryant

      August 23, 2013 at 12:50 pm

      It sure does Lisa and that sounds good too

      Reply
  64. Ana

    August 19, 2013 at 6:23 pm

    Hi George –
    I made the pulled pork tonight and it was delicious!!! I bought the pork with out bone because that’s all I could find at whole foods. I also only bought 2lbs. I ate it with watermelon and corn on the cob. I know corn is not exactly paleo but it was sooooo good. I ate left overs for lunch and it was even better as it sat overnight in the beastly bbq sauce. It was a great summer meal and the whole family loved it. Your the bomb. I love your recipes!! Thanks a million.

    Reply
    • George Bryant

      August 19, 2013 at 8:30 pm

      Thank you Ana for coming to leave me a comment. So awesome you loved it

      Reply
  65. joanna

    August 15, 2013 at 5:51 pm

    5 stars
    I can’t lie. I’ve made this twice in one week and have eaten it all myself. granted, I used 2 lbs of pork the first time just in case I didn’t like it. I used 4 lbs today and i’m glad I did. this is my new favorite pork meal! I think I could bathe in your beasty sauce or use it as a face mask.

    Reply
    • George Bryant

      August 15, 2013 at 6:51 pm

      Haha if you do I need to see a picture for proof lol

      Reply
  66. Joanna

    August 10, 2013 at 5:19 pm

    This is great pork! The seasoning was not spicy at all which i love! Ive never been a spicy foods person so this has the perfect amount of kick. I had it with the beasty sauce and its my favorite recipe ive tried of yours! I must take this to a potluck because everyone would be shocked that i made it after my five years as a vegan! Haha good to be a meat eater again.

    Reply
  67. Beth

    August 4, 2013 at 10:24 am

    I like to slow cook my pork 20 to 24 hours….it gets better! Any danger in cooking it this long….it comes out more luau style this way

    thanks

    Reply
    • George Bryant

      August 4, 2013 at 10:37 am

      I have never heard of that causing a problem

      Reply
  68. LB

    July 9, 2013 at 1:45 am

    I’m making this for when we go camping. I will need to cook then freeze the pork. Should I keep the liquid in the crockpot and freeze the pulled pork with it so it doesn’t dry out when I re-heat? Or will it be ok without the liquid?

    Reply
    • George Bryant

      July 9, 2013 at 7:39 am

      I shred the pork in the liquid, and then when I freeze it just scoop the pork in the bowls so it has all the moisture it has absorbed.

      Reply
  69. cyndi

    July 2, 2013 at 9:56 pm

    5 stars
    This is the best pulled pork ever! I made this for dinner tonight and my 8 year old daughter and her cousin loved it so much that they are having it as a “midnight snack”! Also, my daughter told me that I should never buy BBQ sauce again because the Beasty sauce is her favorite! Thank you for such a great recipe!

    Reply
    • George Bryant

      July 3, 2013 at 7:46 am

      Woohoo :)

      Reply
  70. Rachel

    June 18, 2013 at 5:39 pm

    I just made the spice rub and it feels like a lot. I’ve never done the whole spice rub thing- do I use it all on the shoulder? Or is it a mix that you use for a few others also?

    Thanks so much for this recipe- I’ve been dying for some “safe” pulled pork!!!

    Reply
    • George Bryant

      June 18, 2013 at 7:05 pm

      Save the extra for other meat, just use enough to cover this meat

      Reply
  71. Patti

    June 9, 2013 at 8:59 am

    Oh holy hell, I just put the rub on and realized I put 2 T of cayenne instead of teaspoons. Any ideas how to save it? HELP!!!

    Reply
    • George Bryant

      June 9, 2013 at 9:18 am

      Patti it is only on the rub so it will be the outside of the pork, I would use a knife and scrape it off

      Reply
  72. ;)

    June 5, 2013 at 6:37 pm

    5 stars
    This was delicious. And I loved the beasty bbq sauce. I reviewed it earlier, but have no idea where my comment went. Oh well, you’ll never get to read my tasty words about it. ;) I did use pork tenderloins, and didn’t do the rub overnight, and it still turned out wonderful. And I will be donating to the paleo heart. What a wonderful, giving thing to do. There’s a tremendous heart in that ripped, tattooed chest of yours.

    Reply
  73. Paula Reed

    June 5, 2013 at 4:04 pm

    So, I’ve made the pulled pork twice and chickened out on the Beasty sauce because I thought it had strange ingredients (no offense!) and we LOVED the seasoning rub on the pork anyway. Tonight I decided to go all out and make the Beasty BBQ sauce..WOW! Delicious! Can’t believe I waited this long…now my favorite BBQ sauce ever. :) I own your cookbook – have loved every recipe I’ve tried so far (and that’s quite a few). :) Thanks!

    Reply
    • George Bryant

      June 5, 2013 at 4:15 pm

      Woohoo thank you Paula

      Reply
  74. Kate

    May 27, 2013 at 4:12 pm

    4 stars
    We made this last night and it was great. The meat was a tad spicy for me but my husband loved it! Any suggestions on how to tone it down and make it taste a little more sweet bbq than spicy?

    Reply
    • George Bryant

      May 27, 2013 at 4:15 pm

      Yep you would just leave out the cayenne :)

      Reply
  75. Adam Painter

    May 20, 2013 at 11:38 pm

    5 stars
    George, I wanna start by saying I rarely post reviews of anything, but I have to let everyone know about your Crockpot Pulled Pork and Beasty BBQ Sauce! I have been looking at this recipe for about a month now ever since a buddy turned me on to your website. I love pulled pork and have made it many different ways, but WOW WOW WOW!!! I will be making this for a long time to come. The spices in the rub are outstanding and after 10 hours on low heat, the meat fell cleanly off he bone. It was so tender and juicy that I shredded it with my fingers. Additionally, I made your BBQ sauce as well. Having lived in Kansas City my entire life, I am accustomed to the sugary, molasses based BBQ sauces and definitely needed something more paleo. Your recipe is a perfect mix of sweet and spicy and goes perfect with this pork. In fact, I think it would go well with many proteins. I wish you well as you start a new chapter post-military and am eager to try more of your creations. Keep up the excellent work!

    Reply
    • George Bryant

      May 21, 2013 at 8:38 am

      Thank you for the review Adam. It means a lot and I am so glad you loved the recipes. Thank you for all the support

      Reply
  76. Vanessa

    May 7, 2013 at 8:15 pm

    5 stars
    I agree, this is a winner!! I had this with mixed green salad on the side, and even the meat with the lettuce was oh so good!! Even my 3 year old cleaned her plate and had seconds!! There is so much left over too. I think I’m also going to use this as one of my go to recipes for potlucks. Thank you for sharing.

    Reply
    • George Bryant

      May 7, 2013 at 8:33 pm

      You are so welcome Vanessa

      Reply
  77. Anne Rodkin

    May 1, 2013 at 4:18 pm

    5 stars
    Tried this today and it’s sooooooooooooo good. Wasn’t sure if I would like it, as I tend more toward sweet tasting dishes, but it was really delish. George, I took your advice and tried it both with and without the Beasty BBQ Sauce. I’m now hard pressed to say which way I liked it more. It’s wonderful either way.

    Thank you for a bunch of great meals to come. There’s just me, and I made a five pound Boston Butt. Portioned it into food saver bags and froze most of it. Kept some in the fridge for lunches and more dinners.

    :)

    Reply
    • George Bryant

      May 1, 2013 at 8:50 pm

      Woohoo Anne. I do the same thing and freeze all mine too and feed myself for weeks

      Reply
  78. Daniel D

    April 30, 2013 at 10:58 am

    5 stars
    Made this to the letter (we refrigerated w/ the rub overnight) for a church pot luck: Very tasty, and big hit. However, I have to say, my wife and I tasted the pork before adding the Beastly BBQ Sauce, and we both said “WOW” to just that alone! With all due respect, we liked it better without the sauce. Next time we make it we’re going to skip the Beastly Sauce and just spice up the pork with the rub as directed. Five stars with the sauce – ten stars without it. :-)

    Reply
    • George Bryant

      April 30, 2013 at 12:14 pm

      Awesome Daniel, no disrespect taken, I prefer it that way too :)

      Reply
  79. Buckner

    April 24, 2013 at 3:36 pm

    5 stars
    I made this yesterday and it was incredibly delicious! I actually preferred it without the BBQ sauce, but it was still delicious with the sauce. My husband is very very picky, and he loved it, thanks for the awesome recipe! Also, used boneless pork because couldn’t find bone in.. I plan on making the chicken wings and banana bread tonight!

    Reply
    • George Bryant

      April 24, 2013 at 4:20 pm

      That is so awesome, I am so glad you both loved it

      Reply
  80. Kasey Z.

    April 14, 2013 at 5:54 am

    Hi George! Looking forward to making this. In the BBQ sauce recipe, what size can of pineapple do you use? Thanks!

    Reply
    • George Bryant

      April 14, 2013 at 7:17 am

      I keep forgetting to update that, sorry. I used a 14 ounce can

      Reply
  81. Liz R.

    April 13, 2013 at 7:54 pm

    5 stars
    Wow!!! I don’t even know if I can say more than that.

    OK< I lied – I can say more. : ) I made this yesterday and WOW – it was amazing! AMAZING! I didn't have a lot of time so I didn't make the BBQ sauce (used a local one) but I did leave the dry rub on the pork for 20 hours before slow-cooking for 8 hours.

    I am so thankful for having leftovers, and thankful for you, Mr. George "Civilized Caveman" Bryant for sharing this with us.

    Reply
    • George Bryant

      April 13, 2013 at 8:29 pm

      Woohoo, you are so welcome Liz. You will have to try it with the sauce sometime

      Reply
  82. Leonora

    March 28, 2013 at 8:25 am

    The flavors were there, but after 9 hours of cooking on low, i wasn’t able to shred it, may just be a crockpot thing, but it tastes awesome!

    Reply
    • George Bryant

      March 28, 2013 at 9:35 am

      As long as it tasted well, it could have been the cut of pork

      Reply
  83. Kim

    March 24, 2013 at 5:38 pm

    I’ve been looking for a recipe for paleo pulled pork and this looks like the best by far! Just one question though….how spicy does this come out with the 2 tsp of cayenne? I’m a baby about spiciness and haven’t really used cayenne.
    Thanks!

    Reply
    • George Bryant

      March 24, 2013 at 6:13 pm

      Kim then I would leave it out all together and you will LOVE IT

      Reply
  84. Rachele Gabriel

    March 24, 2013 at 4:31 pm

    5 stars
    OMG I finally got around to cooking this, why did I wait so long!!?? Seriously the best pulled pork ever, and so easy. Thanks for yet another great recipe, you ROCK

    Reply
    • George Bryant

      March 24, 2013 at 5:19 pm

      Woohoo I am glad you finally made it :)

      Reply
  85. LeAnn

    March 24, 2013 at 10:09 am

    This is sitting in my crockpot right now, the house smells awesome! Thanks for the recipe!

    Reply
    • George Bryant

      March 24, 2013 at 12:03 pm

      You are so welcome, you are going to love this

      Reply
  86. Kelly G.

    March 15, 2013 at 9:51 pm

    Is there another cut of pork you might recommend for this? I know fat is good and all on Paleo, but it’s a total texture thing for me and I’ve read pork shoulder is fatty. Thanks for any input.

    Reply
    • George Bryant

      March 15, 2013 at 10:57 pm

      Your not going to be able to make the pulled pork with a lean piece. The fat is what bastes the meat. You can not eat the fat when it’s done

      Reply
    • ppaddy123

      May 22, 2013 at 3:51 pm

      It’s “that fat” that will keep the meat moist and tender. Most of the fat will be rendered during the 8-10 hr cooking process.

      Reply
  87. Paula Reed

    March 13, 2013 at 6:24 pm

    OK, I had never cooked a pork shoulder and it scared me, so I bought a smaller one and used this recipe (although didn’t make the beasty bbq sauce) – it is INCREDIBLE! I didn’t make the bbq sauce because my family kept smelling this cooking and as soon as I took it out of the crock pot and shredded it, it was GONE. :) Absolutely the best pork we’ve ever eaten…hands down. Thanks for ANOTHER great recipe. :) P.S. Bought your cookbook and will be using it all the time… :)

    Reply
    • George Bryant

      March 13, 2013 at 6:38 pm

      Thank you for the awesome comment. I am so glad you love it :)

      Reply
  88. Amanda

    March 12, 2013 at 3:28 pm

    Awesome! Have you tried using the liquid instead of beef stock for the sauce recipe?

    Reply
    • George Bryant

      March 12, 2013 at 3:47 pm

      I have amanda and it is AMAZING

      Reply
  89. Anne P

    March 8, 2013 at 7:32 am

    5 stars
    George, LOVED this recipe with the Beasty sauce. I served it with baked sweet potatoes and roasted brussel sprouts. We ended up eating the pork, sauce and sweet potato all in one bite. Even more amazing! My kids called this dinner “a winner”, their highest compliment. Thanks for all the great recipes, we are so glad we found your site.

    Reply
    • George Bryant

      March 8, 2013 at 8:22 am

      Oh thats awesome, high five to the kids :)

      Reply
  90. Garaidh Singleton

    March 5, 2013 at 7:24 pm

    5 stars
    Just made this tonight, it was excellent … even had some extra sauce left for pork chops in a few days. Thanks for this and the others on the site, going to pick up your eBook soon!

    Reply
    • George Bryant

      March 5, 2013 at 7:27 pm

      Awesome thank you so much :)

      Reply
  91. Anne P

    March 4, 2013 at 3:10 am

    5 stars
    Had this for dinner last night. AMAZING! I served it with roasted brussel sprouts and baked sweet potatoes. We all ended up mxing the pork, sauce and sweet potato together in one bite. A great combo, although the pork stands on its own for sure. My kids’ greatest compliment, “its a winner” was bantied about several times.

    Reply
    • George Bryant

      March 4, 2013 at 5:18 am

      Woohoo, I love when kids love my food. Thanks for coming to let me know :)

      Reply
  92. Chris A

    February 20, 2013 at 3:34 am

    Never made pulled pork before – just wondering what you do with the pork skin?

    does it just get chucked out after you pull the pork meat off?

    Reply
    • George Bryant

      February 20, 2013 at 5:19 am

      If you are using a pork shoulder or butt there normally won’t be much skin on except maybe on the fat cap, and I leave that on and shred it in with the meat to eat

      Reply
  93. Ashley Clark

    February 10, 2013 at 4:44 pm

    Just made this tonight!! Made my house smell awesome and tasted amazing!! Thank you!

    Reply
    • George Bryant

      February 10, 2013 at 5:46 pm

      Awesome, your welcome

      Reply
  94. Ashley

    February 10, 2013 at 12:49 pm

    Made your crock pot baby back ribs last week and they were delicious….so decided to try this recipe out. In the crock pot as I type this, but it is already making my house smell amazing! Thank you

    Reply
    • George Bryant

      February 10, 2013 at 1:16 pm

      Your so welcome, you will love it

      Reply
  95. Karl

    February 2, 2013 at 7:22 pm

    Tried this today. Used a 2.81 lb Boston Butt. Cooked for 6 hours (3 hours high, 3 hours low) and it turned out perfect. Yielded about 10 sandwiches. Thanks for the recipe.

    Reply
  96. Caroline

    February 1, 2013 at 2:22 pm

    This has become a classic in my house! Thank you for sharing this recipe. Every time we having a sporting event “watch party” at our house, this is what everyone asks for. Super Bowl Sunday will be no exception. I just opened the meat to add the rub and realized the butcher gave me a boneless roast. I’m worried it won’t be as good as in times past (after all, I have a reputation to uphold!) ;) Also, can you recommend how should I adjust the cooking time? Thanks in advance!

    Reply
    • George Bryant

      February 1, 2013 at 2:44 pm

      No you are good, I am using a boneless roast on sunday as well. Just keep an eye on it but you should be fine

      Reply
  97. Angela

    January 25, 2013 at 2:02 pm

    We are making this for the third time now…..it’s becoming a firm favourite, and has even turned our friends and family onto paleo food! Perfect to seriously satisfy a hungry mob of people! Thanks for such a great recipe.

    Reply
    • George Bryant

      January 25, 2013 at 5:43 pm

      Woohoo, great to hear Angela, I am so glad you all love it

      Reply
  98. Kimberly Cabe

    January 25, 2013 at 10:36 am

    Made this yesterday. Literally, the best pulled pork I’ve ever had in my life! Thank you!

    Reply
    • George Bryant

      January 25, 2013 at 12:43 pm

      Thank you Kimberly, it is my favorite also :)

      Reply
  99. Sandi B

    January 12, 2013 at 5:19 am

    Totally going to make this for my coworkers on what they’ve dubbed “Sandi’s Crockpot Tuesday”. I make the whole office a Paleo meal in the crockpot every week. They’re going to love it!

    Reply
    • George Bryant

      January 12, 2013 at 6:27 am

      This is going to be their favorite, be prepared to make it many times :)

      Reply
  100. Sh94605

    January 10, 2013 at 9:26 pm

    I love love love this Pulled Pork!!! I’ve made it 3 times now… My husband just gave me permission to make it once a week (I was doing it once a month!) Thank You George!!!

    Reply
    • George Bryant

      January 10, 2013 at 9:37 pm

      You are so welcome, Hope you keep on loving it :)

      Reply
  101. Ellen

    December 29, 2012 at 7:39 pm

    One word: Amazing! We love this and can’t get enough!
    My husband had a great idea for some (because there are a lot) of the leftovers. A twice baked sweet potato. Cut the potato in half. Bake the sweet potato until the inside are soft about 25 minutes then scoop out the inside of the potatoes. mix it with some pulled pork then dip it back into the potato skin. bake another 5 minutes.

    Reply
    • George Bryant

      December 29, 2012 at 7:45 pm

      That sounds amazing Ellen, I may try that

      Reply
  102. Mark

    December 29, 2012 at 9:16 am

    Just prepped my first Pork Shoulder in a crockpot I bought, just to follow this recipe! I even made the BBQ sauce :) Looking forward to popping this badboy in tomorrow morning and pulling it off the bone later on!

    Reply
    • George Bryant

      December 29, 2012 at 9:30 am

      Oh it is so amazing

      Reply
  103. Renee

    December 20, 2012 at 10:16 am

    I forgot to add that I made the sauce 2 days ago so maybe that will make up for my oversight on the spices sitting on pork for awhile before cooking. Next time-and I’m sure there will be a next time-I’ll get it totally right :)

    Reply
    • George Bryant

      December 20, 2012 at 10:19 am

      It won’t make a huge difference. The sauce is perfect two days old

      Reply
  104. Renee

    December 20, 2012 at 10:09 am

    Darn, I didn’t read the recipe through until just now and was planning this for tonight. It’s in the crockpot without letting it sit with the seasoning on it for 3 hours or longer. I hope it will still be okay (how could it not – it’s still going to sit with the spices for 8 hours in the slow cooker). What would suggest serving with it? Smells amazing already!

    Reply
    • George Bryant

      December 20, 2012 at 10:12 am

      It will be fine. And I always end up eating it alone or I make lettuce wraps like tacos with it

      Reply
  105. Michelle

    December 20, 2012 at 8:54 am

    This is delicious!!! Just the right amount of flavor & spice. I will spend today’s snow day snacking on this all day instead of snow day brownies!!! You rock, George!!!!

    Reply
  106. Michelle

    December 20, 2012 at 7:16 am

    This is delicious!!! Just the right amount of spice & flavor. I’ll spend this entire snow day today snacking on this instead of snow day brownies!!! You rock, George!!!! Thank you!

    Reply
    • George Bryant

      December 20, 2012 at 7:26 am

      Your so welcome. This is my favorite recipe

      Reply
  107. Anne

    November 26, 2012 at 3:48 pm

    Trying this tonight so I can bring lunch tomorrow…after all of these awesome reviews, I can’t wait!

    Reply
    • George Bryant

      November 26, 2012 at 4:53 pm

      Anne I think you will be pleasantly surprised :)

      Reply
  108. mollie

    November 21, 2012 at 1:22 pm

    My mouth is watering by just looking at this picture. I am so hungry right now that I think I can consume it all by myself in one day. I need to try this tomorrow. Thanks for posting!

    Reply
    • George Bryant

      November 21, 2012 at 1:36 pm

      Go make it, its amazing

      Reply
  109. Linda S.

    November 8, 2012 at 9:29 am

    This is SO GOOD! Thanks for sharing this AWESOME recipe!!! :)

    Reply
    • George Bryant

      November 8, 2012 at 9:49 am

      Your so welcome

      Reply
  110. Lindsey

    November 1, 2012 at 7:07 am

    I’m going to make this Saturday to take to a pot luck, but the pork that I have are two 3lb lean pork roasts – they don’t have a bone in them or a big fat layer on the top. Will these still work??

    Reply
    • George Bryant

      November 1, 2012 at 7:26 am

      Low and slow works on almost anything. They should work but I would air on the side of caution and cook on low for 10-12 hours. They may not shred the same because of the different meat cuts but will still be delish

      Reply
  111. Laura

    October 29, 2012 at 6:50 pm

    Incredible! It was yummy served in the ‘bowl’ of an acorn squash. My husband loved it (said it was better than his favorite restaurant’s pulled pork). Thank you!

    Reply
    • George Bryant

      October 29, 2012 at 6:52 pm

      You are so welcome, this is my favorite recipe

      Reply
  112. J

    September 27, 2012 at 8:51 pm

    Made this on Sunday with a 4lb bone in pork shoulder and consumed it all solo by Wednesday. Seriously the best thing i’ve ever eaten. Had lots of extra dry rub and extra thick pork chops so used it to rub the chops, seared them on the stove, and baked them. Absolutely delicious! thanks!!

    Reply
    • CivilizedCaveman

      September 27, 2012 at 8:53 pm

      Woohoo good job on knocking that off and even better idea using it on pork chops. I will be doing that next time I have some chops. Keep up the great cooking work

      Reply
  113. Rosey

    September 27, 2012 at 11:10 am

    Hi George,
    Thanks for sharing this recipe….it is one of my new favorites to make with my crockpot.
    I used to think I had to have pulled pork only on a bun or bread but I found out today that is is amazing on salad greens. Who needs dressing?
    Thanks again. Love your website, you are truly inspiring to so many people!
    Rosey

    Reply
    • CivilizedCaveman

      September 27, 2012 at 11:26 am

      Rosey thank you so much for the kind words. I am so glad you love the recipe and what I do. I love hearing that I am truly making a difference so thank you.

      Reply
  114. S

    September 16, 2012 at 9:39 pm

    I just wanted to let you know how much my roommates and I enjoyed this recipe. (We had been unable to find a time to eat together, but then they smelled this cooking and somehow their schedules magically opened up!) I did it with an 8 lb roast instead of the 4 lb, doubling the spice mixture– even with 8 of us eating dinner, I still have enough pork to last the rest of the month.

    Reply
    • CivilizedCaveman

      September 16, 2012 at 10:05 pm

      Haha thats awesome. I am so glad you all enjoyed it and that it is feeding you for a month. I could eat an 8lb shoulder by myself in like a day haha. You must be cheating yourself

      Reply
  115. Annie

    September 2, 2012 at 7:47 am

    WOW. This was amazing. AMAZING. I was almost afraid to add the sauce because it can stand alone just perfectly (I was afraid I’d eat too much in between shredding and simmering with the sauce), but it was even better with it. I have no idea how I stumbled across your site (Pinterest, maybe?) but thank goodness I did. I can’t wait to try some more of your recipes! Thank you!

    Reply
    • CivilizedCaveman

      September 2, 2012 at 8:08 am

      Thank you so much for commenting Annie. I am so glad you loved it and Hope you stick around and make tons more.

      Reply
  116. Kyle

    August 13, 2012 at 5:50 pm

    Another great Recipe CC! Made this today in my hotel room with a 4.7# B.I.P.S., and a 1/2 batch of the BBQ sauce, because that’s all that survived the weekend of it being in the fridge! Cooked for 9 hours on low, it warmed for an hour, then drained liquid, added BBQ, cooked on low for 30 minutes, and warmed for an hour. It was perfect! Super delicious with a sweet potato!

    Reply
    • Civilized Caveman

      August 13, 2012 at 5:57 pm

      Sick dude, this is my fav recipe. Next time shred it in the liquid and then use it as a topping

      Reply
  117. revansvt

    August 12, 2012 at 4:24 pm

    So easy and tasty. Thank you!!

    Reply
    • Civilized Caveman

      August 12, 2012 at 6:00 pm

      I love this recipe

      Reply
  118. John Little

    August 1, 2012 at 9:11 am

    Update: this pork was amazing!! It is the best thing I have ever made!
    I used a pork butt though and it did not taste like a pig’s ass, as far as I know.
    I cooked it for about 12.5 hours and it fell into shreds when I pulled it out of the crock pot.
    I will definitely make this about once a week now.
    Thanks for such an awesome recipe.

    Reply
    • Civilized Caveman

      August 1, 2012 at 9:31 am

      You are so welcome John, this is my all time favorite recipe too so glad you share my love for it

      Reply
  119. John Little

    July 31, 2012 at 9:20 am

    Mine is cooking as we speak, but I had to use a pork butt because they didn’t have a shoulder and I already had my heart (and stomach) set on it, and I also purchased all the other ingredients. I hope the butt doesn’t taste like a pig’s ass…
    The BBQ sauce is amazing. I usually don’t care for BBQ sauce, but this one is great. My family also tried some and loved it.

    Reply
    • Civilized Caveman

      July 31, 2012 at 4:03 pm

      Awesome. Your pork will come out amazing too. Have faith :)

      Reply
  120. Alane Daughenbaugh Ratway

    July 16, 2012 at 5:16 pm

    i recently broke my crock pot. do you think I could do this in a dutch oven?

    Reply
    • Civilized Caveman

      July 16, 2012 at 5:19 pm

      You would be able to if you baked it LOW LOW LOW and slow all day yes

      Reply
  121. Rachel @ Cuttingoutcarbs

    June 12, 2012 at 10:08 pm

    Thank you so much for this recipe. Made it for dinner the other night. Boyfriend and I couldn’t get enough. Then he sent me a picture from work today. Said they had pulled pork for lunch at the office but that mine was better. Will definitely be making this again.

    Reply
    • Civilized Caveman

      June 13, 2012 at 5:10 am

      Woohoo so glad you loved it, this is one of my favorite recipes. Hope you keep making it over and over

      Reply
  122. AnnaBeryl

    June 12, 2012 at 3:20 am

    Hi George. I heard your interview with Abel and you inspired me to try and learn to cook. Like you said “the worst thing that can happen is it doesn’t turn out amazing”. I made the crockpot pulled pork and bbq sauce for my family last weekend and they loved it! I’m not known for my cooking so everyone was blown away. Thank you for sharing your knowledge. I can’t wait to try all your recipes.

    Reply
    • Civilized Caveman

      June 12, 2012 at 5:11 am

      Oh thats so awesome, congratulations on the drive to cook, its amazing and you will do great. Keep up the awesome work

      Reply
  123. BethM

    June 9, 2012 at 7:58 am

    Finally made this yesterday! I didn’t have smoked paprika, so used a mix of regular and hot paprika, along with some chipotle powder for smokiness. I let it chill overnight in the fridge, then it hung out in the crockpot on low for 10 hours and pulled apart easily with fingers! Juicy, tender, and DAMNED tasty! I of course had to make the beasty BBQ sauce to go with it (will comment on that over on that recipe). Thanks for a GREAT recipe George!!

    Reply
    • Civilized Caveman

      June 9, 2012 at 8:29 am

      You are most welcome Beth. I am so glad you enjoyed my favorite recipe

      Reply
  124. Melissa

    May 26, 2012 at 7:16 am

    Hi George! I heard you on “the fat burning man” podcast yesterday, it was cool to hear your story in your own voice as I’ve been following your blog for almost a year now. I had already planned on making your beasty BBQ sauce for some bacon burgers last night, and I heard you talking about the sauce as well as this pulled pork. I picked up a pork roast on the way home and made both :)! Both were amazing!! Thank you so much for being awesome and happy memorial day!

    Reply
    • Civilized Caveman

      May 26, 2012 at 7:38 am

      Awww thanks Melissa :) I am so glad you’ve been around so long, and so glad you enjoyed both dishes :)

      Reply
  125. Tjtriangle

    May 7, 2012 at 7:39 pm

    It rocks! Thanks for another wonderful recipe! I love me some pulled pork!

    Reply
    • Civilized Caveman

      May 7, 2012 at 7:40 pm

      So awesome to hear, keep up the great cooking

      Reply
  126. kate

    April 30, 2012 at 12:52 pm

    Tried this recipe for the first time the other day…. I literally am eating it for breakfast, lunch and dinner – can’t get enough of it. So sodding good – it’s like a party in my mouth. What a taste sensation.

    I thank you kind sir.

    Reply
    • Civilized Caveman

      April 30, 2012 at 12:53 pm

      You are most welcome, thank you so much for stopping by to tell me, I love this recipe as well

      Reply
  127. Joy

    April 21, 2012 at 5:05 am

    Tried this recipe last night and *loved it*! This was my second meal cooked in my new crock pot that you and your recipes convinced me to buy! :)

    Reply
    • Civilized Caveman

      April 21, 2012 at 6:12 am

      Oh that makes me happy. It is the best tool you will ever own

      Reply
  128. Kcrosson

    February 24, 2012 at 6:16 pm

    Seriously, this is one of the best dishes I’ve ever made in my life. I don’t even like bbq sauce but that was my favorite part! I did add a little more water to the crock pot because I was worried 1/4 wouldn’t be enough to get the meat really juicy. But it was fantastic and we will definitely be adding this to our weekly rotation.

    Reply
    • Civilized Caveman

      February 24, 2012 at 6:34 pm

      Oh thats so nice to hear, I am so glad you enjoyed. As long as you get a nice fat cap on your pork shoulder it will stay moist as it renders down and marinates itself. Hope you keep enjoying :)

      Reply
  129. Edward

    February 10, 2012 at 7:14 pm

    pictures are down…. hmmm

    Reply
    • Civilized Caveman

      February 10, 2012 at 7:33 pm

      I have to fix them still Edward. Thanks

      Reply
  130. Stephanie Arseneault

    February 3, 2012 at 8:43 pm

    This was absolutely amazing. Seriously. First time I made pulled pork, I dont think it could have been any better…. Thanks!!!

    Reply
    • Civilized Caveman

      February 3, 2012 at 9:46 pm

      You are most welcome. Did you make the beasty BBQ sauce too?

      Reply
      • Stephanie Arseneault

        February 9, 2012 at 6:27 pm

        Sure did! I had made the sauce once before to marinate baby back ribs in….which was also delicious. But this pulled pork…. wow…. my guests were raving about it all week! ;)

        Reply
        • Civilized Caveman

          February 9, 2012 at 6:28 pm

          Oh thats awesome, makes me happy :)

          Reply
  131. melissa

    December 11, 2011 at 5:01 pm

    This was complete pork deliciousness! I can’t have black/white pepper but substituted some red pepper flakes and it worked out great! I am going to cut this recipe in half next time though because I had way to much rub for just one pork shoulder. Can’t wait to try some of your other recipes! This was the first! Mmmmmmm

    Reply
    • Civilized Caveman

      December 11, 2011 at 5:02 pm

      SO glad you loved it Melissa, I always have this rub on hand cause I make pulled pork like crazy, sorry for the over abundance of spices

      Reply
  132. George

    October 16, 2011 at 7:49 am

    Awesome Craig, this is by far my favorite recipe ever, I make this at least once a week and eat it throughout the week lol

    Reply
  133. Craig Elliott

    October 16, 2011 at 7:43 am

    I've made this about 6 times and each time my family goes crazy for it! I usually use two 4-6 lbs shoulder roasts, double the rub recipe and I slow cook it for anywhere from 16-24 hours (adding water if necessary).

    Awesome!!

    Reply
  134. George

    September 30, 2011 at 6:27 pm

    Thats so awesome Angie, I am so glad you enjoyed :)

    Reply
  135. Angie

    September 30, 2011 at 5:27 pm

    Frggin' amazing!! I can hardly control myself from picking off little pieces! Wish my partner would get home already!!!
    Thanks for sharing this fantastic recipe!

    Reply
  136. George

    September 20, 2011 at 5:40 pm

    Awesome Brandy, I made it yesterday too and will be eating it for the next week lol. Thanks for stopping by

    Reply
  137. brandy

    September 20, 2011 at 5:39 pm

    This was my first time using my crockpot….wow how yummy!! It made more than enough for my hubby & I to have plenty to eat for dinner tonight & tons of leftovers. I was afraid it would be too spicy for me, but after pulling it apart & letting the delish bbq sauce settle in, it was perfect!

    Reply
  138. George

    September 12, 2011 at 6:45 pm

    Thank you so much for stopping by JennS, I really appreciate your kind words and support. I hope everyone can enjoy my recipes and you are most welcome

    Reply
  139. JennS

    September 12, 2011 at 3:39 pm

    I have 4 lbs of boneless pork shoulder all rubbed and sitting in my fridge waiting for tomorrow. I added some garlic powder, cinnamon and unsweetened cocoa powder to the rub mix, and it smelled awesome…..I'm sure it will taste just as good.

    I'm loving your recipes, and my CrossFit and non CrossFit friends are always asking where I get my recipes and ideas (I direct them to you).

    Thanks for all that you do for our country, and for our bellies!

    Reply
  140. George

    September 11, 2011 at 7:11 pm

    Your welcome Melanie

    Reply
  141. Melanie

    September 11, 2011 at 7:07 pm

    Thank you for your amazing recipes! I am preparing crockpot brisket tonight for tomorrow's dinner.

    More importantly, thank you for your service!

    Reply
  142. George

    September 11, 2011 at 8:48 am

    Melanie thank you so much for your support. I would love to write a book sometime but I am neither educated enough to know what I am doing or have a publisher backing or offer. Also, I am an active duty Marine so 60-80 hours of my week are spent working and just keeping the website up to date is a sleepless venture, but I just enjoy hearing peoples successes and feedback

    Reply
  143. Melanie

    September 11, 2011 at 8:43 am

    CrossFit Northwest Tucson – the best one around! My husband and I are headed there shortly for the 9/11 Throwdown.

    We have absolutely LOVED everything on your website! I don't know how you do it, they're all amazing. Please write a book! :)

    Reply
  144. George

    September 11, 2011 at 8:36 am

    Thank you for stopping by Melanie, I really appreciate the feed back. What crossfit are you at and you are most welcome, I hope they enjoy and many more recipes :)

    Reply
  145. Melanie

    September 11, 2011 at 8:35 am

    OMG! This is AMAZING! The pork fell right off the bone. It was so delicious. After hearing me rave about this, I sent my CrossFit friends to your blog and some of them are making it for tonight's dinner! Thank you!

    Reply
  146. Anonymous

    August 9, 2011 at 7:51 am

    Yumm!! I am going to try this today!

    Reply
  147. ham recipes cook from NY

    July 28, 2011 at 12:53 pm

    This reminds me of Middle Eastern and Indian cooking, which rely heavily on an intricate array of spices and most recipes are made from scratch. Making sauces and such from scratch gives great flexibility in taste, texture, etc.

    Reply
  148. George

    June 1, 2011 at 3:06 pm

    Jessie this is one of my favorites. Let me know how you like it please :)

    Reply
  149. Jessie

    May 31, 2011 at 9:08 pm

    This sounds delicious! Ingredients are on my shopping list and I will be making it this weekend! I love a good BBQ pork, mmm.

    Reply
  150. George

    May 8, 2011 at 2:30 pm

    Oh my I hope you enjoy every minute of it. You are most welcome and feel free to get creative and make your own sauce, just get a good base and spice away :)

    Reply
  151. Judi

    May 8, 2011 at 11:47 am

    So I have the pulled pork in my slow cooker and a pot of Son of Grok BBQ sauce on the stove….needless to say my apartment smells pretty amazing. I just have to wait one more hour and then it's eating time!!

    P.S. Thanks for posting this and the link to the BBQ sauce…I love living primal but definitely miss my sauce and dips so I'm pretty excited about this recipe….and it even tastes like BBQ sauce lol who knew?!?!

    Reply

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