Crock Pot BBQ Pulled Pork Recipe With 3-Ingredients
Craving something down-home, hearty, and delicious, but don’t have time for a complicated meal? This 3-ingredient Crock Pot BBQ Pulled Pork recipe is made with pork butt, your favorite barbecue sauce, and root beer for a fall-apart tender and satisfying meal. I’ve made this recipe more times than I can count—it’s foolproof, full of smoky flavor, and perfect for those busy nights.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 9 hours | 6 | Beginner + |
DISCLAIMER: This post is sponsored by the Utah Pork Producers Association. As always, the opinions are honest and are all my own.
Ingredients
Pork Butt is ideal for slow cooking—it shreds effortlessly and turns out so tender. Look for boneless pork butt between 3–4 pounds for the best results. Bone-in works too; just allow a little extra time and remove the bone before shredding.
Root beer acts as a tenderizer, adding a subtle sweet flavor to the pork. It works perfectly with barbecue sauce, giving the meat a deep, caramelized flavor as it cooks.
BBQ sauce adds rich, smoky sweetness, giving the pork its signature flavor that we all love.
Step-By-Step Instructions
Start by trimming off any excess fat on the pork. It’s okay if there’s still a little on there, as it will help keep it tender. Add the pork shoulder to the Crock Pot and pour the root beer over the top. Next, pour the BBQ sauce over the pork. Place the lid on top and cook on the low heat setting for 9 hours.
After nine hours, drain the liquid and shred the pork. I like to add a little more BBQ sauce after shredding the pork. It’s so tender and falls apart to the touch.
Serve on buns, in taco shells, or even on pizza!
Tips For The Best Pulled Pork
- For tender, shredable pork, you need to cook it to 195-205°F.
- You can cook the pork at a high temperature for 5 hours, but you will end up with more tender meat when you cook it low and slow.
- Optional – after the pork is done cooking, strain the juices left in the Crock Pot into a saucepan and boil them down by half. Then pour the rich, concentrated sauce back over the shredded pork. Why do this? It intensifies the flavor and adds extra moisture, making each bite even more savory and juicy. It’s a simple step that takes just a few extra minutes but delivers big results.
Storage, Reheating, And Leftovers
Store any leftovers in the refrigerator in an airtight container for up to three days. To reheat, add some to a microwave-safe bowl and heat in short bursts for 30-45 seconds until hot.
Pro Tip: If you reduced the cooking juices earlier, add a spoonful of that when reheating—it brings back all the rich flavor. Or you can add it to the stovetop with a splash of the juices. Heat on medium-low heat until heated throughout.
BBQ pulled pork leftovers make a great sandwich; you can add them to nachos, a quesadilla, or even top a baked potato.
More Delicious Pork Recipes
- These 5-ingredient crock pot Mississippi pork chops are packed with flavor and super easy to toss together.
- You’ll love how hearty and satisfying these slow-cooker BBQ pork and beans turn out for a casual dinner.
- Try these slow-cooker pork chops and sweet potatoes for a cozy, no-fuss meal that’s full of comforting flavors.
Crock Pot BBQ Pulled Pork Recipe With 3-Ingredients
Ingredients
- 3 pounds Pork butt boneless
- 18 ounces Sweet BBQ sauce
- 12 ounces Root beer
- 10 ounces sweet BBQ sauce optional for topping
Instructions
- Add the pork butt to the slow cooker. Pour the root beer over the pork.
- Pour the BBQ sauce over the pork and close the lid. Cook on the low heat setting for nine hours.
- Drain the liquid and shred the pork.
