Friday, February 11, 2011

Overnight Crock Pot Pulled Pork

I know I've posted pulled pork recipes before, but tonight we had the moistest, most tender crock pot pulled pork I've ever made. It's the first time I've started the process the night before we were planning to eat the pork--I know many people do that already, maybe I'm just a little behind the times! I purchased the biggest pork butt roast (which is actually a shoulder roast with a nice layer of fat) I could get to fit in my crock pot, 7 1/2 pounds. I'll use the leftovers for other meals throughout the week.

7 1/2 pork butt roast
1 cup water
1 onion, sliced
1 tsp liquid smoke, optional
sea salt
freshly ground black pepper

  1. Season pork generously with salt and pepper on all sides.
  2. Place pork roast in the crock pot with the fat side up.
  3. Scatter onions over pork.
  4. Combine water and liquid smoke, if using. Pour liquid into crock pot.
  5. In the evening, start the crock pot and cook on low for 12 hours. My crock pot only goes up to 10 hours, so I reset it in the morning to add the additional time.
    NOTE: If you use a smaller pork roast, adjust your cook time down accordingly.
  6. Turn the crock pot off. Let pork cool slightly, then transfer covered crock pot dish into the refrigerator. Alternatively, remove the pork from the crock pot and wrap it tightly in foil, then place it in the refrigerator for the day. Reserve some of the juices to use during rewarming.
  7. Prior to eating, discard bones and fat.
    NOTE: It should be really easy to lift off the layer of fat with your fingers and pick through the rest of the bones and chunks of fat. 
  8. Transfer pork chunks to a large bowl and use your hands or two forks to shred the pork. Add a little of the reserved juices, if desired. Rewarm in the microwave or over low heat on the stovetop.
  9. Serve with pureed butternut squash, caramelized onions, and bacon honey mustard sauce. Use leftovers for pulled pork tostadas or enjoy with your favorite paleo BBQ sauce.


  1. Please DON'T follow #5.!! Leave the crockpot on LOW or remove meat from the Crockpot and refrigerate.

    Meat that remains at below 140 degrees Fahrenheit for any period of time is not safe to eat. This is just asking for a nasty case of food poisoning. Don't take the chance.

    1. Thanks Anon. I have adjusted the instructions to ensure a safe rest for the pork. I appreciate you bringing that to my attention. Better safe than sorry, for sure.

  2. I do not like to put the meat right away in the fridge after it just need to wait for it to cool a little and then put in the fridge...and even after meat has cooked...its still it is fine..I think...i have never gotten sick..i mean there is people out there who eat raw meat all the time..especially paleo type of people..i love the pulled pork

    1. Hi, Anon! I have made this a couple of times and have left it out, covered in the crock pot all day. It is still warm when I pull it. I love it that way but some people are more cautious about their meat. We know a farmer who eats his meat raw at room temperature. I'm not ready to go that far...but everybody has to do what they're comfortable with. Glad you like the pulled pork. We love it! Thanks for the comments.