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Slow Cooker Pulled Pork

  • 1 4-6 lb pork butt or shoulder (ideally, from a pasture-raised pig)
  • 1 large onion, sliced thinly
  • 1 tablespoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon garlic powder
  • 2 tablespoons coconut sugar, maple syrup, or honey
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons soy sauce/tamari or coconut aminos
  • 2 teaspoons mustard (yellow or dijon)


  1. Place onions in the slow cooker.
  2. In a small bowl, combine salt, pepper, paprika, red pepper flakes, and garlic powder.
  3. Rub mixture over roast and place the roast in the crock-pot.
  4. In another bowl, combine your sweetener of choice, apple cider vinegar, tamari, and mustard. Pour over roast.
  5. Cover the slow cooker. Cook on low for 7-10 hours (time will vary based on your slow cooker). Alternatively, cook in a covered oven-safe baking dish in the oven at 250-300 F.
  6. It’s done when the meat easily “pulls apart” with two forks.

Instant Pot

  1. To make this recipe in the Instant Pot (or other electric pressure cooker), combine ingredients as above, cover, seal the pressure vent, cook for 90 minutes on high pressure (press "manual," set at 90 minutes), allow natural pressure release.

Recipe Notes

NOTE: This recipe is also fantastic with grass-fed beef roast if you're not a fan of pork.

Leftovers (if there are any) freeze extremely well!