Crock Pot Pulled Pork - Pulled Pork Recipe Without BBQ Sauce
Crock Pot Pulled Pork (no BBQ sauce) is an easy recipe that uses three ingredients to season a pork butt---kosher salt, black pepper and garlic powder. Using a slow cooker is an easy method to achieve perfectly tender and moist pulled pork. The prep is quick, and the result is a favorite of my family.
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: Entree, Main Course
Keyword: Best Ever Pulled Pork, Crock Pot Pulled Pork, crock pot pulled pork no bbq, Pulled Pork, pulled pork without bbq sauce, Slow Cooker Pulled Pork
- 2 Tablespoons kosher salt
- 1 1/2 Tablespoons black pepper
- 2 Tablespoons garlic powder
- 8 pound pork shoulder with fat cap (also known as pork butt)
With a sharp knife, score the fat cap in a diamond pattern.
Mix together salt, pepper and garlic powder.
Rub pork on all sides with seasoning mix.
If desired, let marinate in the refrigerator overnight or for several hours for additional flavor.
Add the seasoned pork to a crock pot insert; cover with lid.
Cook on low for 8-10 hours or until the internal temperature reaches 200 degrees F.
Shred with 2 forks or use the paddle attachment in a large mixer to shred.
Add back to the juices and serve.
- For a moist pulled pork, use a fatty piece of pork like a pork shoulder (also known as a pork butt). There should be a large layer of fat on one side of the pork (called the fat cap). Leave this attached. Do not trim.
- As long as the pork has a fat cap, there is no need to add additional liquids to the crock pot.
- The fat should be facing up in the slow cooker insert for a moist pulled pork. As the pork slowly cooks, the fat will render out to keep it tender.
- For my crock pot pulled pork, I use a simple pulled pork seasoning with only three ingredients---kosher salt, black pepper and garlic powder.
- I prefer kosher salt to iodized salt.
- Use a digital thermometer to make sure the pork gets to the desired temperature of 200 degrees F. This prevents the urge from opening the lid to check the meat which causes the pork to lose heat and take longer.
- To shred the meat, you have a couple options. If you prefer larger chunks of pulled pork, use two forks or shredding claws. If you prefer smaller chunks and a softer texture, try using the paddle attachment in your large mixer.
- After you remove the large, cooked pork butt, you have the option of separating the fat that is in the liquid. Use a fat separator just like you do for your Thanksgiving turkey. You can choose to leave the fat. As it cools, a large fat layer with form and harden at the top. I typically leave mine because fat means flavor. When you reheat the meat, the fat will re-incorporate.
- If you are looking for a recipe for pulled pork in the oven, try ours! Or, if you prefer a pulled pork with a barbecue sauce, try our Sweet Crock Pot version.
Calories: 209kcal | Carbohydrates: 1g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 978mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg