This crock pot pulled pork recipe will disappear fast at picnics and BBQs!

Pork roast is infused with savory seasonings and broth and served with BBQ sauce. Let the slow cooker do all the work in this recipe!

This crockpot pulled pork recipe practically cooks itself!

a crock pot full of shredded pulled pork

Best Pulled Pork Recipe!

  • This popular recipe is low-carb, healthy, and delicious!
  • Budget-friendly pork is a super easy to prepare protein.
  • Make this easy dinner and enjoy it all week long for lunches and dinners!
ingredients to make crockpot pulled pork: barbecue sauce, olive oil, onion, seasonings, chicken broth, pork shoulder

Low Carb Ingredients

Pork Shoulder – is the best choice for this recipe. It is also called picnic roast, Boston butt, blade roast, or pork butt. It’s affordable and becomes buttery tender when slow-cooked. Avoid lean cuts such as pork loin or tenderloin.

Onions – Thick rings of onions make a ‘raft’ for the pork shoulder to rest on as it cooks. They add flavor and can be placed on the meat as well.

Sauce– Look for low or no-sugar BBQ sauce for fewer carbs.

Seasonings – This easy rub is made with items likely already in the pantry! Adjust or substitute the seasonings as desired.

Variations – Add a can of sugar-free root beer to the broth in Step 3 for a sweeter flavor. Try this recipe with beef instead of pork.

How to Make Crock Pot Pulled Pork

  1. Mix the rub ingredients and rub them over the roast (as per the recipe below).
  2. Saute onions in a skillet in oil until they begin to soften.
  3. Add cooked onions and broth to a crockpot and set the roast on top of the onions.
  4. Cover and cook until the pork is fork-tender.
  5. Remove the pork to a plate and let it rest. Shred the pork. Ladle the broth over the pork and serve with BBQ sauce.

Secrets to the Best Pulled Pork

Make sure the roast is patted dry so the rub adheres to all the sides.

Use leftover bacon grease to cook the onions for an extra smoky flavor!

Pulled Pork Bar: If you’re serving a crowd, you can easily turn your slow cooker pulled pork on low to keep it warm until guests are ready to eat.  Set out some low-carb cloud bread, slaw, and some fresh veggies!

Shredded pulled pork in a crock pot with tongs

Leftover Ideas

Keep leftover crockpot pulled pork in a covered container in the refrigerator for up to 4 days. Reheat in the crockpot, on the stovetop or in the microwave. Add more sauce if desired.

Leftovers can be stored in the freezer for up to 4 months. Thaw in the refrigerator before reheating.

Use leftovers in a hearty breakfast casserole, mix into a slaw for an energizing wrap at lunchtime, or use in place of chicken in a veggie-packed stir fry.

Best Pork Recipes

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a crock pot full of shredded pulled pork
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Crock Pot Pulled Pork Recipe

Crock pot pulled pork is tender, succulent, and loaded with savory flavor!
Prep Time 10 minutes
Cook Time 4 hours
Resting Time 20 minutes
Total Time 4 hours 30 minutes
Servings 8
Author Holly

Equipment

4 Qt Slow Cooker
1 CrockPot 6 quart

Ingredients  

  • 4 to 6 pound boneless pork shoulder or pork butt roast
  • 1 large onion thickly sliced
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1 cup barbeque sauce low carb, plus additional for serving

For the Rub

  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 tablespoon brown sugar or Swerve brown sugar
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon black pepper
  • teaspoon cayenne pepper optional

Instructions 

  • In a small bowl, combine salt, smoked paprika, brown sugar, garlic powder, thyme leaves, pepper and cayenne. Rub the seasoning mix over the roast.
  • Heat the oil in a medium skillet over medium heat. Separate the onion rings and add them to the skillet. Cook for 4 to 5 minutes or until they begin to soften.
  • Add the onions and broth to the bottom of a 6 quart slow cooker and place the roast on top.
  • Cover the slow cooker and cook the pork on high for 4 to 5 hours or on low for 7 to 8 hours or until fork tender.
  • Transfer the pork to a large plate and let the pork rest for 20 minutes. Using two forks, shred the pork. Strain the broth and ladle over the shredded pork.
  • Serve with warmed barbecue sauce.

Notes

  • Make sure to pat the roast dry before adding the rub, so that it will cover and stick to all the sides.
  • Try using leftover bacon grease to cook the onions for a smoky flavor!
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 383kcal | Carbohydrates: 18g | Protein: 52g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 792mg | Potassium: 1001mg | Fiber: 1g | Sugar: 14g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course dinner, Main Course
Cuisine American

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
See more posts by Holly

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