Pork · Crockpot

Crockpot Pulled Pork

Dustin seasons the Boston butt right inside the crockpot rather than on a board, so none of the rub gets wasted falling off. Barbecue sauce and a whole onion go on top, a splash of water keeps the bottom moist, and ten hours later the bone pulls straight out.

R By Richard · Adapted from Dustin Murray Cooking · Published 23 July 2026
👁 604k source views ❤️ 5.8k source likes
⏱Prep 10 min
🍲Crockpot 10 hr (Low)
🍽Serves 8
Easy Slow Cooker Pulled Pork

Source video by Dustin Murray Cooking on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

A genuinely simple dump recipe: the pork goes into the crockpot first and gets seasoned right there rather than on a board, so none of the rub is wasted. Barbecue sauce and a whole onion go on top, a splash of water keeps things from drying out at the bottom, and it cooks low for 10 hours until the bone pulls straight out and the meat shreds with almost no effort.

Ingredients

Main
  • 2 kgpork shoulder (Boston butt)
  • Everglades seasoning rub (or any dry rub you like)
  • barbecue sauce (such as Sweet Baby Ray's)
  • 1 oniononion, left whole, placed on top and down the sides of the pork
  • 50 mlwater

Method

  1. Place the pork shoulder into the crockpot.

    ~2 min

  2. Sprinkle the seasoning rub directly over the pork while it's in the pot, rotating the meat to get an even coating on all sides.

    ~5 min

  3. Pour the barbecue sauce over the top of the seasoned pork.

    ~2 min

  4. Place the whole onion on top and down the sides of the pork.

    ~2 min

  5. Pour in a little under a quarter cup of water around the base of the pot.

    ~1 min

  6. Cover and cook on Low for 10 hours, until the pork is completely tender and any bone pulls out easily.

    ~600 min

  7. Carefully transfer the pork to a bowl or tray, reserving the cooking juices from the pot. Shred with two forks, removing the bone if present.

    ~10 min

  8. Stir some of the reserved juices back through the shredded pork to keep it moist, especially if storing leftovers to reheat later.

    ~3 min

Frequently asked

Do I need to sear the pork first?
No. This version goes into the crockpot raw with no searing step at all.
Can I use less onion?
Yes, half an onion is a stated option if you don't want a strong onion flavour. Either way it releases plenty of juice as it cooks down.
Why keep the cooking juices?
Stirring some back through the shredded pork keeps it moist, particularly useful when reheating leftovers later.
What can I make with the leftover pulled pork?
The channel suggests tacos, sandwiches, sliders and quesadillas as good uses for leftovers.
Extraction notes (transparency): The exact weight of the Boston butt, the amount of rub seasoning and the amount of barbecue sauce were not stated on camera (all applied 'to coat' or 'on top' by eye). A typical Boston butt size (1.8-2.3kg / 4-5lb) is used as an editorial estimate for servings and timing; adjust cook time if yours is notably larger or smaller.