There’s something so satisfying about throwing something in the slow cooker in the morning, heading out on a summer adventure, and coming home to what feels like a full on BBQ (without having to even turn on the grill).
This slow cooker smoky BBQ pulled pork has been a favorite recipe in our family for decades for that exact reason. The quick dry rub does a lot of the heavy lifting when it comes to flavor, and the crockpot (or instant pot!) does all the cooking for you.
The liquid smoke is what really makes this recipe stand out, giving it that outdoor BBQ flavor without a smoker in sight. The rub (paprika, garlic powder, mustard) rounds out the flavor and melts into the pork as it cooks, resulting in the most delicious, fork-tender, fall-apart pulled pork every single time.
Whether you need it to cook all day in the slow cooker for 8+ hours, or need it finished quicker in 2 hours, we’ve included both the Slow Cooker and Instant Pot directions so you can use what works best for you.
Why You’ll Love This Recipe
- Classic American dish that’s versatile. Serve it on sandwiches, in wraps, or even plain with a big helping of coleslaw.
- Set it and forget it. Just 10 minutes of prep and your appliance does all the rest of the work, no babysitting required.
- Fall-apart tender, every time. Cooking pork this low and slow helps it break down for tender, easily shredable meat.
- Two cooking methods. Whether you want to use a slow cooker or an Instant pot, we’ve got directions to help with both.
- Feeds a crowd. One of the best things about making a big pork roast and shredding it is that it can feed a large crowd. You can easily double it to feed more people, too.
- Freezer friendly. Throw it together and freeze before cooking or make it and freeze half for another busy day.
Ingredient Notes for this Pulled Pork Recipe
Here is a quick look at everything that goes into this recipe. Full amounts are in the recipe card below.
- Dry rub: this comes together quickly with just a little paprika, salt, pepper, garlic powder and dry mustard. It adds to those extra flavored, slightly crusty edges that taste so good.
- Liquid smoke: This is what gives it that “smoky” moniker, in name AND in flavor, without having to use an actual smoker. You can find this on the aisle next to the BBQ sauce in most grocery stores. Growing up, our mom always used Colgin brand, but we use Wright’s brand, too.
- Pork Roast: We use a pork shoulder butt roast around 4 pounds. We prefer boneless, but you can use bone-in, too. If you’re making this in the instant pot, you may need to use a 3 pound roast to make sure it fits.
- BBQ Sauce: you can use your favorite brand and flavor. Generally, we always reach for Sweet Baby Ray’s (a safe bet), but if you want something with less sugar, you can try Stubbs brand.
What is the best cut of meat for pulled pork?
The best cut for pulled pork is pork shoulder, which is sold under several names at the grocery store: Boston butt, pork butt, or pork shoulder butt roast. Despite the confusing naming, all of these refer to the same cut, the upper front shoulder of the pig. It is well-marbled with fat, which keeps the meat moist during the long cook time and gives pulled pork its signature rich flavor.
You can use boneless or bone-in. Bone-in tends to have a bit more flavor, but boneless is easier to shred (and what we usually opt for because it makes our life a little easier).
Can I use pork loin instead? Yes, pork loin will work, but it is a leaner cut and may not shred quite as easily or be as juicy, and it will cook a lot quicker. If you use it, check for doneness on the earlier end of the cook time range (or even a little before).
How to Make Smoky BBQ Pulled Pork
Here’s a step-by-step walkthrough with tips to make sure your pulled pork turns out perfect.
Slow Cooker Method (8–10 Hours)
1. Prep the slow cooker. Spray the inside of your slow cooker with non-stick cooking spray, or use a slow cooker liner for easy cleanup.
2. Make the spice rub. In a small bowl, combine the paprika, salt, pepper, garlic powder, dry mustard and liquid smoke. Stir together with a fork.
3. Season the pork. Rub the spice mixture all over the pork. For extra flavor, use a large fork to poke the roast several times before rubbing so the seasonings soak into the meat.
4. Slow cook. Place the seasoned roast in the prepared slow cooker. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours. If you can, use the low setting for the most tender result.
5. Check for doneness. The pork is done when it reaches an internal temperature of 200-205°F and shreds easily with two forks. If it resists shredding, cover and cook for another 30–60 minutes.
6. Shred. Transfer the pork to a large mixing bowl and shred using two forks, your fingers, bear claws, or an electric mixer on low speed.
7. Add BBQ sauce. Pour the entire bottle of BBQ sauce over the shredded pork and stir to coat. Serve on buns, in a wrap, or with a big helping of coleslaw.
Pro-Tip
Do not peek! Every time you lift the lid on the slow cooker, you add 20–30 minutes to your cook time. Trust the process.
Instant Pot Method (75 Minutes)
Short on time? The Instant Pot delivers the same fall-apart result in a fraction of the time! Use a 3 lb pork roast for the Instant Pot (a 4-lb roast may not fit in your standard size 6 quart instant pot).
- Make the spice rub. In a small bowl, combine the paprika, salt, pepper, garlic powder, dry mustard and liquid smoke. Stir together with a fork.
- Add everything to the pot. Place the pork roast in the bottom of the Instant Pot. Rub the mixture on all sides, then add ½ cup water to the bottom.
- Seal and cook. Secure the lid and set the valve to SEALING (not venting). Press MANUAL (or Pressure Cook) and set to 60 minutes at high pressure (generally, you can count on about 20 minutes per pound when cooking pork).
- Natural release. When cooking is done, let the pressure naturally release for at least 10 minutes before switching the valve to venting.
- Check and shred. If the pork is not yet tender enough to shred easily, seal the lid back on and cook for an additional 15–20 minutes. Once done, shred with two forks and serve.
Want to cook this roast in your oven? Try this cooking method for Oven Roasted Pork Shoulder.
How much pulled pork should I plan on for each person?
If pulled pork is your only main dish and you have big eaters, lean toward ½ pound of raw pork per person. If it’s part of a spread with sides, or you have smaller eaters, you can stretch to ¼ to ⅓ pound per person.
What to serve with BBQ Pulled Pork
Freezer Meal Instructions for BBQ Pork
Place all ingredients except for BBQ sauce and buns in a gallon-sized freezer bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days.
When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Add 1 cup of chicken broth in with the frozen food. Place the lid on top and cook for 8-10 hours on low heat (you can cook it for 5-6 hours on high heat, but it will not be as tender as cooking it low and slow). Shred roast and follow the rest of the instructions as written.
Frequently Asked Questions:
No additional liquid is required. Pork shoulder naturally releases a lot of juices as it cooks, and in this recipe the liquid smoke provides moisture as well. The roast will have plenty of liquid after 8–10 hours. If you’re making the Instant Pot version, you do need the ½ cup of water so the pot can come to pressure safely.
For pulled pork that shreds easily, you want an internal temperature of 200–205°F. This is higher than the food-safe recommendation of 145°F, but it’s the temperature that helps the pork break down to give you that melt-in-your-mouth texture. Use an instant-read thermometer to check.
It’s difficult to overcook pulled pork on the low setting, the slow, steady heat helps it break down and become more tender over time. However, cooking it for too long on high can dry it out and get stringy. Stick to cooking it on low if you can, and use a meat thermometer to get it to the most ideal temperature for the best results.
Liquid smoke is typically found in the condiment aisle at most major grocery stores, near the BBQ sauce and Worcestershire sauce. Colgin is the brand our mom used growing up and comes in a small bottle for about $1–$2. You can also order it on Amazon.
You can rub the pork with the seasonings the night before and refrigerate it overnight (it might actually help accentuate the flavor). Do not assemble it directly in the slow cooker insert and refrigerate, because the temperature change can crack the ceramic insert. Instead, keep the seasoned pork in a bowl or zip-top bag, then transfer it to the sprayed slow cooker in the morning.
More BBQ Pulled Pork Recipes
- Pineapple Pulled Pork Sandwiches
- Root Beer Pulled Pork Sandwiches
- BBQ Apricot Pulled Pork Sandwiches
- BBQ Bacon Pulled Pork
Slow Cooker Smoky BBQ Pulled Pork Recipe
Ingredients
- 3 Tablespoon paprika
- 1 Tablespoon salt
- 1 Tablespoon pepper
- 1 tsp garlic powder
- 1 tsp dry mustard
- ⅓ cup liquid smoke
- 4 lbs pork shoulder butt roast, Use 3 lbs if cooking in the Instant Pot
- 18 ounces BBQ Sauce, 1 bottle
- ½ cup water, Instant Pot version only
- 12 Hamburger Buns
Equipment
- Slow Cooker, if not using an Instant Pot
- Instant Pot, if not using Slow Cooker
Instructions
Slow Cooker Instructions
- Spray the inside of slow cooker with non-stick cooking spray (or use a slow cooker liner).
- Combine paprika, salt, pepper, garlic powder, mustard and liquid smoke in a small bowl.
- Rub all over the roast, covering all sides. (Optional: poke your roast with a large fork a couple of times to let the flavors really soak in).
- Place lid on slow cooker and bake on low for 8-10 hours (or high 5-6 hours).
- Shred meat when finished and add bottle of BBQ sauce.
- Serve on buns.
Instant Pot Instructions
- Plug in Instant Pot and turn on.
- Add pork roast to bottom of Instant Pot, then add paprika, salt, pepper, garlic powder, liquid smoke, BBQ sauce, and water.
- Twist lid on and turn lid knob to “sealing” not “venting.”
- Click MANUAL and set timer for 60 minutes.
- Let release for at least 10 minutes, then remove lid.
- If pork is too tough to shred, twist lid back on and cook longer as needed.
- Pick roast up with forks, shred, and serve on buns.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Yum!
So delicious!!!!!! Made it minus liquid smoke/will try with next time.
Btw! I shredded the pork in my kitchen aid mixer/worked great!!!!
I’m made these! My family loved them!
Where could I find liquid smoke? I looked for it in the grocery store but didnt have much luck. Thanks!
I made this recipe today and it turned out fabulous. My husband and both kids LOVED it. Thats saying a lot for my picky eaters. Yummm!!!
I found it at Walmart with the bbq sauces on the top shelf. Little bottle for $1!
What a great recipe! Thanks for sharing it! My husband’s comment was, “the only bad thing about it was that there wasn’t enough left over!”
I wonder if I could use this same recipe but with chicken instead?
I was wondering how many this recipe serves?
thanks!
So…you don’t put any other liquid in for the while 8-hour cooking time? I always thought slow cookers needed liquid to cook properly.
No other liquid, just what the recipe calls for. Liquid smoke and the other ingredients. Watch it carefully, could be done in seven hours if your roast is a little smaller.
Hello ! Ilove your receipes.I live in Panama, and i don´t know what is Liquid smoke ? Can you helpme out ? thanks a lot ! blessings
Liquid smoke is a concentrated seasoning used to give meat a smoky or woody taste. It is found on the store shelves by the BBQ sauce. It just adds a little smoky taste to your food. Just a little goes a long way.
I have this in my crock pot as we speak and it smells delicious!
All of our images are copyrighted. You would need to buy the rights to our picture if you want to use it.
Looks delicious in the picture, but unfortunately I am not much of a pork eater! 🙁 anybody know if this recipe will work with chicken? If so, would any instructions need to change? Would love to try it!
wondering the same thing!
Hi, does this work with pork loin too?
Pork Loin will work great with this recipe too.
This seems like a whole lot of spices and liquid smoke and I’m using a 6lber I normally use only a couple TBS of liquid smoke when cooking my other pork butt crock pot recipe (kalua pork). I thought maybe 3tsp not Tbs would be good. But I went ahead and followed your recipe as is any ways so we will see, it’s in the crockpot as we speak!
I noticed that your written crock pot
recipe says to add the bbq sauce after the pork is cooked but you said that the instant pot recipe is the same and the video shows that you put the sauce in at the beginning. I’m
not sure which way to do it or if it matters. Help!!
Hi just wondering if the liquid smoke makes a huge difference if I don’t add it? I’ve never cooked with it before so any advice would be appreciated!
We absolutely love Liquid Smoke. You don’t need a lot, but it adds the perfect touch to any bbq or slow cooker meat dishes. It’s a smoky flavor enhancer. It’s found in most grocery stores. We use the Colgin brand. You can find it on Amazon too.
It actually doesn’t matter! As long as you have enough liquid in the instant pot to let it pressurize!
YOU BET!!!
Your video does not match r ingredients
Just found your recipe for slow cooker BBQ pork sandwiches and made it last week. It is seriously the best BBQ pork I have ever made! Thank you! My family loves it!
Does liquid smoke have an expiry date?
I’m sure it’s good for a while. If it expires it would be somewhere on the bottle or the lid.
For the instant pot method is it 60 minutes on LOW pressure/30 minutes HIGH? I noticed both times mentioned but didn’t see whether it wad high or low pressure. Thanks!
Did you return the meat to the juices in the crockpot before adding barbecue sauce?
We placed the shredded meat in a bowl and added the bbq sauce. You could add it back into the slow cooker, but if it’s a lot of liquid, it may make your pulled pork sandwich too runny. You could drain some of the liquid and keep a little liquid to add some extra flavor.
What kind of bbq sauce. I really want the liquid smoke to come through and i feel a lot of bbq sauces will just mask and cover up the seasonings
Which method do you prefer for this recipe…slow cooker or instant pot or does it make a difference? I’m throwing an afternoon football party and didn’t know if I could just throw it in the instant pot or needed to wake up early to get it in the slow cooker.
Either way is delicious. You don’t say how familiar you are with your Instant Pot. We love how tender and moist the instant pot makes our pork. It’s totally up to you. Both ways are yummy!We also love this Dr Pepper Pulled Pork in the Instant pot. Here is the link if you ever want to try it. https://www.sixsistersstuff.com/recipe/instant-pot-dr-pepper-pulled-pork/
Have a terrific week.
The video says to cook the pork for 60 minutes in the Instant Pot, but the written directions say 30 minutes. Which is correct? Thanks!
You’ll want to cook your pork for 60 minutes. If it’s cut into small pieces you could cook it for 30 minutes.
Finally commenting, but I have made this four or five times since I first found it. I have never added the barbecue sauce, it’s amazing without it!
Delish! This was easy to make and so good. I used a pork shoulder butt roast.
This turned out great! The easiest pork sandwiches I have made.
Made this a few weeks ago and it came out perfect! The pork was so tender and the flavors were spot on! Thanks for another great recipe! I’m making it again tomorrow night and my mouth is already watering.
My go to bbq pulled pork recipe! I’ve used it for years! Love it!
You don’t find that 1/3 cup liquid smoke is too much w/out BBQ sauce?
I don’t have regular Paparika but I do have smoked paparika. Can I use it in the place of the regular paparika?
Yes, smoked paprika will taste great in this recipe.
Can I prepare the whole thing inside the crockpot insert and then put it in the refrigerator overnight so that it’s just ready to pop into the crockpot cooker in the morning? Or would that change the flavor of the meat? Or would that just make the cooking time longer since the insert would be cold from the refrigerator? Trying to save a little time but it might not be worth it
I would prepare it in a bowl and then add it to your slow cooker in the morning. We have had slow cookers crack with extreme temperature changes. Slow cookers will crack due to drastic temperature changes. It has happened to us more than once!
Thank you! I will do that 🙂
Great flavor! One good tip is to cut the pork butt into smaller pieces before placing in the IP. If you try to pressure cook it whole, it won’t be tender in an hour.
Have you made this in the oven? I need to make a lot for a gathering and wondering what the time and temperature would be for this recipe. It sounds great! Thanks.
We haven’t tried making this in the oven, but I would recommend a temperature of 300 degrees F for 2-3 hours, checking half way through to add more liquid if needed.