Crockpot Barbecue Pulled Pork Recipe

I’m here today with an important public service announcement: you should buy a crock pot! If you already own one than dust it off and put it to work!

Why am I suddenly ‘tooting’ the horn of crock pots everywhere? Because I’m convinced the crock pot is a miracle worker. Once a non-believer, I had the false impression they were old-fashioned relics not worthy of a spot in my kitchen. I was wrong. Since seeing firsthand the magic they weld, I’m a believer who will never be without one again.

I love that I can make dinner before lunchtime and the smells that fill the house all day long as it slowly simmers away. I love the feeling of having dinner all taken care of so early in the day. I love how it takes a giant piece of tough meat (or a cheap cut) and turns it into something so tender you don’t even need a knife to cut it. I love that I don’t have to constantly tend to it. I love that I can make large amounts and easily feed a crowd or have lots of leftovers to use for lunches and reinvent for more meals. I love using it during the summer when it’s too hot to slave over a stove or turn on the oven.

This barbecue pulled pork makes the best sandwiches! The tangy, brown sugar barbecue sauce renders an incredibly sweet and succulent pork. When served on homemade rolls with a spot of coleslaw or a few pickles these will go far in spicing up any boring meal! The pulled pork can also be used to make the most delicious tacos, burritos, nachos or chili.

Crockpot Barbecue Pulled Pork

Rating: 51

Prep Time: 10 minutes

Cook Time: 4 hours

Crockpot Barbecue Pulled Pork

Slow cooker pork in a tangy barbecue sauce.


3 teaspoons sweet paprika (use half smoked if desired)
2 teaspoons dry mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1 + 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper, optional
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 (6-ounce) can tomato paste
1 + 1/2 cups beef broth
1/2 cup cider or white wine vinegar
6 tablespoons dark brown sugar
1 + 1/2 cups sliced onions
6 cloves garlic, finely chopped
3 pound boneless pork loin roast, trimmed of visible fat


  1. In a large crock pot whisk everything except the onion, garlic and pork together until well combined. Stir in onion and garlic add the pork roast (you can cut the pork roast in half first for a shorter cooking time).
  2. Cook on high 4-6 hours or until you can shred the pork easily with two forks. Remove to a dish for easier shredding. Mix well to coat thoroughly with sauce. Serve on rolls with coleslaw or pickles, or use as a filling for tacos, burritos or in chili.


Adapted from Emeril Lagasse

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.


  1. Rebecca from Chow an says

    i think I need to get one keep reading about how amazing they are on blogs :-)great recipe Reeni

  2. Angie's Recipes says

    o Reeni, you have done it again! This pulled pork looks out of this world delicious!!

  3. Katerina says

    This looks very juicy. I agree with you, the smell of a meal cooking slowly in the kitchen is priceless.

  4. Joanne says

    Coincidentally enough, I currently have six pounds of pork shoulder in my crockpot melting away so that I can use it for pulled pork! We're having a family party for my sister's birthday and this is the only thing I can get everyone to agree on eating! Rightfully so. Yours looks so good! I really need to try that bbq sauce.

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