Crockpot Pulled Pork

I created this simple crockpot pulled pork recipe because I love good food but I don’t want to spend hours in the kitchen.  I want to teach my kids how important it is to care for their bodies by being an example of what it takes to eat well despite all the demands life places on us.  It only takes a few minutes to put together this meal that will cook itself while I’m doing other things I love – homeschooling, meeting with clients, writing my next book or creating new recipes to put on this blog so I can share them with you.  😉

You seriously won’t believe how easy and delicious this is!  And the smells that will come from your kitchen . . . you will have to shoo your people out and tell them to stop opening the lid on the crockpot if you happen to be home as it cooks.  So take my advice and do this on a day when you will all be gone!

Time required: 5 minutes in the morning, 10 – 15 minutes in the evening

3 lbs. pork roast  (I buy all my meat hormone/antibiotic free)
1 1/4 cups clean BBQ sauce
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce

•Place roast in crockpot (mine is usually frozen when I do this).
•Pour all other ingredients over the roast.
•Cover with lid and set to cook on high for 4 – 6 hours.  (If your pork was not frozen you may want to set it to low.)
•When you return, remove the lid from the crockpot and using a fork and knife, shred the pork.  I do this while it is still in the crock but you can also move it to a cutting board to shred there.  It should fall apart pretty easily.
•Give it a good stir to help it soak up all the juices in the crockpot.
•Put the lid back on and turn to low or warm.

You can pair it with this mexican cole slaw recipe and create pulled pork nachos.

Or roast some broccoli and sweet potatoes and top the pork with this pineapple cilantro chutney.

My kids love it piled high on slider buns.  However your family decides to eat it, I hope you enjoy!

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***Just a note:  I created this recipe when we were JUST getting started with our clean eating journey.  Since then, I’ve tweaked it a bit to remove the BBQ and worcestershire sauces.  Now, I make it by adding 1/4 cup ACV, 1/4 cup water, 1 tsp. each – salt, pepper, onion powder and comino, 2 tsp. chili powder, and 1 Tbsp. garlic powder.  Then I use one of the serving variations mentioned above to give it even more flavor.  I would love to answer any of your questions in the comments!


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