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Easy Crockpot Pork Shoulder

Amanda Cooks & Styles
Cook Time 8 hrs
Course Main Course
Cuisine American
Servings 5 people


  • 2 lb. pork shoulder/butt
  • 3 tbsp apple cider vinegar
  • 1 tsp yellow mustard
  • 1 tbsp brown sugar
  • 1/2 tbsp minced garlic
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 cup water


  • In a bowl, mix all ingredients except for the pork. Add pork to the bowl and turn to coat all sides in the marinade.
  • Cover the bowl tightly with plastic wrap and place in the fridge for at least 1 hour and up to overnight. I recommend about 8 hours.
  • Remove pork from the fridge and heat a skillet to high heat. Add 1 tbsp of oil to the skillet and once the skillet is hot, add the pork, searing on all sides to develop a nice crust. This should be about 10 seconds per side.
  • Transfer the pork and drippings to a crockpot. Pour 1/4 cup of water around the pork but not directly on top. Turn the crockpot on low and cook for about 7-8 hours.
  • When done, pork should be very tender and easy pull apart with a fork. You are ready to enjoy!
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