Why You’ll Love this Crock Pot Pulled Pork
When it comes to crowd-pleasing comfort food, this Crock Pot pulled pork recipe truly stands above the rest. I’m talking about tender, fall-apart meat that practically shreds itself after simmering in a flavor bath of onions and ginger ale for hours.
You’ll love how ridiculously easy this recipe is—just set it and forget it for 12 hours, then add your favorite BBQ sauce (Sweet Baby Ray’s works wonderfully). The hands-off cooking method means you’re free to handle other things while your kitchen fills with mouthwatering aromas. Can you imagine anything better than coming home to perfectly cooked pulled pork?
Plus, the leftovers freeze beautifully. Make ready-made sandwiches for quick meals later, a gift from your present self to your future hungry self.
What Ingredients are in Crock Pot Pulled Pork?
When it comes to making delicious crock pot pulled pork, the ingredients are surprisingly simple. What makes this recipe so wonderful is how these basic components work together during the long, slow cooking process to create tender, flavorful meat that practically falls apart. The combination of pork, onions, ginger ale, and barbecue sauce creates a perfect balance of savory, sweet, and tangy flavors that will have everyone asking for seconds.
- 4 pounds pork roast (shoulder or butt)
- 2 large onions
- 1 cup ginger ale
- 1 (18 ounce) bottle favorite barbecue sauce (Sweet Baby Ray’s recommended)
- Additional barbecue sauce for serving
- Hamburger buns or rolls for serving
The quality of your barbecue sauce really matters in this recipe, so choose one you truly love. Sweet Baby Ray’s is suggested, but feel free to use your personal favorite or even experiment with different regional styles. You might also consider the type of pork you purchase—shoulder and butt cuts work best because they’ve enough fat to keep the meat moist during the long cooking time. If you’re watching sodium, look for natural pork that hasn’t been enhanced with a salt solution, which gives you more control over the final flavor.
How to Make this Crock Pot Pulled Pork
Making pulled pork in a slow cooker couldn’t be simpler, and the results are absolutely amazing. Start by slicing one large onion and placing it at the bottom of your crock pot. This creates a flavorful bed for your 4-pound pork roast (shoulder or butt works best). Place the roast on top of the onion slices, then cover the meat with another large sliced onion. Pour 1 cup of ginger ale over everything—this might seem unusual, but trust me, the subtle sweetness and acidity helps tenderize the meat while adding depth of flavor. For even more flavorful results, you might consider using a cast iron cookware for initial searing before transferring to the slow cooker. Cover the crock pot and let it cook on LOW for about 12 hours, giving the connective tissues plenty of time to break down and the meat to become fall-apart tender.
Once the cooking time is up, remove the pork from the crock pot. You’ll want to strain and save those cooked onions, but go ahead and discard the cooking liquid. Now comes the fun part—shredding time! Using two forks, pull the meat apart into tender shreds, making sure to remove any remaining fat, bones, or skin as you go. Most of the fat will have melted away during the long cooking process, leaving you with perfect, lean meat. Return the shredded pork and the reserved onions to the crock pot, then stir in an 18-ounce bottle of your favorite barbecue sauce (Sweet Baby Ray’s is recommended in the recipe, and who am I to argue with that choice?). Continue cooking on LOW for another 4-6 hours, allowing the pork to really absorb all that saucy goodness.
When serving, pile the pulled pork high on hamburger buns or rolls. Want to take it over the top? Offer additional barbecue sauce on the side for those who like their sandwiches extra saucy. The beauty of this recipe is that it freezes wonderfully, so don’t worry if you have leftovers. You can even make ready-to-eat sandwiches by placing a scoop of meat on a bun and wrapping them well for freezing. When you’re ready to enjoy one, simply remove the wrapping, wrap the sandwich in a paper towel, and heat it up for a quick and satisfying meal.
Crock Pot Pulled Pork Substitutions and Variations
One of the best things about this crock pot pulled pork recipe is how versatile it can be with just a few simple swaps. Don’t have ginger ale? Try root beer, Dr. Pepper, or even cola for a different flavor profile. The carbonation helps tenderize the meat while adding subtle sweetness.
For the sauce, Sweet Baby Ray’s works beautifully, but I’m a firm believer in using whatever barbecue sauce makes your taste buds dance. Want it spicy? Mix in some hot sauce or chipotle peppers. Craving something tangy? Add apple cider vinegar to your sauce.
You can also play with the seasonings before cooking. A rub with brown sugar, paprika, and garlic powder creates incredible depth. Honestly, it’s hard to go wrong here.
What to Serve with Crock Pot Pulled Pork
The perfect sides can elevate your crock pot pulled pork from just a sandwich to a memorable meal. I love pairing this succulent meat with classic coleslaw—that creamy-crunchy contrast against the tangy-sweet pork is absolutely divine.
Baked beans are another natural companion, their smoky molasses flavor complementing the barbecue sauce beautifully. For something fresher, try a crisp corn and tomato salad or pickles to cut through the richness.
Don’t forget the carbs! While hamburger buns are mentioned in the recipe, I sometimes serve pulled pork over cornbread or even on top of mac and cheese for the ultimate comfort food mash-up. Potato salad or sweet potato fries round out the meal nicely, too.
Final Thoughts
After spending countless hours perfecting this crock pot pulled pork recipe, I’m convinced it’s one of those dishes that simply gets better with practice. The beauty lies in its simplicity—a good cut of meat, some onions, ginger ale, and your favorite barbecue sauce. That’s it.
What I love most about this recipe is its versatility. You can tweak the sauce, adjust the cooking time for your desired tenderness, or even experiment with different sodas instead of ginger ale. And don’t forget those leftovers, which might actually taste better the next day.