Pulled Pork being pulled apart with a wooden fork

Crock-Pot Pulled Pork


  • 4-6 lb. pork shoulder
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 3 tbsp canola oil
  • 1 ½ tbsp smoked paprika 
  • 2 tbsp brown sugar (or coconut sugar)
  • ½ tsp cumin 
  • ¼ tsp cayenne pepper (chipotle pepper or chili flakes)
  • ½ tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp dried herbs (thyme or oregano)
  • ¼ cup Smak Dab Mustard (any flavour will do!) plus more for serving
  • 2 tbsp Worcestershire sauce 
  • ¼ cup apple cider vinegar
  • 1/3 cup beer, apple juice or water


  1. Lay the pork on a cutting board and season with kosher salt and freshly ground black pepper. Heat oil in a skillet over medium-high. Turning occasionally, sear the pork a deep golden brown on all sides. Transfer pork to the Crock-Pot. 
  2. In a bowl, mix together remaining spices and sprinkle over all sides of the pork and slather with mustard. Pour in vinegar, Worcestershire sauce and liquid. Close the lid and cook on low for 8-10 hours or until the pork is very tender and falling apart. 
  3. Shred with two forks, discarding excess fat. Toss in remaining juices and serve on hamburger buns with mustard and BBQ sauce (if desired).