This post may contain affiliate links. Please see disclosure policy here.
Crock Pot Pulled Pork is tender and juicy and a go to meal at our house. Topped with a delicious Balsamic BBQ sauce this is an unforgettably delicious pulled pork dish.
Crock Pot Pulled Pork is one of our favorite go to meals. It is perfect for game day and enjoying it on a slider bun in front of the TV or served by itself with some rice or potatoes for an easy weeknight meal. With our reduced size family, I love to cook a big batch and then freeze it in smaller quantities to pull out for a quick dinner later on.
The pork alone is delicious and you can serve it with your favorite bottled barbecue sauce, but to make it extra special, try the homemade honey balsamic sauce. It is easy to make and so delicious.
Ingredients Needed
- Pork, I like to use boneless pork shoulder, sometimes called a Boston Butt or a Pork Butt.
- Chicken Broth
- Onion, white or yellow
- Thyme
- Dried Rosemary
- Salt and Pepper
- Balsamic Vinegar
- Ketchup
- Brown Sugar
- Honey
- Worcestershire Sauce
- Dijon Mustard
- Garlic
How to Make Crock pot Pulled Pork
- Place a layer of sliced onions in the bottom of the crock pot.
- Add pork shoulder roast on top of onions.
- Sprinkle thyme and rosemary.
- Add broth to the crock pot.
- Cook on low for 9-10 hours.
- Combine sauce ingredients in a pan and cook, stirring constantly, until it begins to boil.
- Turn heat down and allow the sauce to simmer until it reduces to a nice, dark, thick sauce.
- Remove meat from the crock pot, place on a sheet pan and shred it with two forks.
- Strain the liquid from the onions and combine the meat and onions.
- Serve
Tips from leigh Anne
- If you are short on time, you can cook the pork on high for 4-5 hours. Cooking it too fast can cause the pork to get tough and chewy, so I prefer cooking it on low.
- When making the honey balsamic bbq sauce, remember to stir it frequently, scraping the bottom of the pan to prevent it from burning.
Frequently Asked Questions
What should I serve with pulled pork?
Serve it as a pulled pork sandwich on a bun or eat it with a side of rice or mashed potatoes. You can also serve it as a taco or with chips for pork nachos. This pork is very versatile.
What is the best way to store leftover pulled pork?
Allow pork to cool completely and then store in an air tight container in the fridge for 4-5 days. Reheat in the microwave or on the stove top.
You can also freeze leftovers for up to 3 months.
What cut of pork is best for crockpot pulled pork?
My go to cut of meat for crockpot pulled pork is a boneless pork shoulder. It will also be called a Boston Butt or a Pork Butt. A boneless cut of meat is easier to work with. You can also use a pork tenderloin but since it is a thinner and more tender cut of meat it will cook faster.
Check out more crock pot pork recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Crock Pot Pulled Pork Recipe
Ingredients
- 2 – 3 lb. boneless pork shoulder roast
- 1 cup onion chopped
- 1 tsp dried thyme crushed
- 1/2 tsp dried rosemary crushed
- 1/2 cup chicken broth
Honey Balsamic BBQ Sauce
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar packed
- 1/4 cup honey
- 1 Tbsp Worcestershire sauce
- 1 Tbsp dijon mustard
- 1 tsp garlic minced
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Place onions in bottom of crock pot.
- Place meat on top and sprinkle with thyme and rosemary.
- Pour broth over meat.
- Cover and cook on low for 8-10 hours but can be done on high for 5-6 hours (recommend cooking on low)or until meat shreds easily for a fork.
- Remove meat from crock pot and shred with two forks
Sauce
- In a sauce pan combine all sauce ingredients.
- Bring to a boil and simmer uncovered for about 20 minutes until sauce thickens.
- Stir occasionally.
- After sauce is made you can place the shredded meat back in crock pot and stir in sauce and allow to cook for another hour.
- I prefer to just shred the meat and then put it on the slider bun and spoon the sauce over the top.
Tips & Notes:
2. Add onions and sprinkle with rosemary and thyme.
3. Pour in chicken broth. Use 1 cup instead of 1/2 cup.
4. Put on lid, set valve to sealing and put on manual, high pressure for 50 minutes with a 20 minute release.
5. Shred pork.
6. Make sauce as directed below and add to meat
Nutrition Facts:
Originally posted January 31, 2013
Sandy Hunter says
I love your Balsamic Honey Pork Roast recipe! Thank you! Happy New Year!
Leigh Anne says
Happy New Year to you too! So glad you love the recipe!
Kirsta says
Can I feature this on a recipe link up? It’s delicious!
Leigh Anne says
That would be fine – thanks for sharing the link to the recipe.
Anna says
We loved this sauce!!! I put it over shredded chicken, since I didn’t have any pork at home. So delicious, and a nice change from the usual BBQ sauce I put on sliders!
Leigh Anne says
So glad that you enjoyed it – i bet it was yummy over chicken!