The Best Pulled Pork Crock Pot Recipe For Budget

I share real-life tips for stretching your grocery budget and turning awkward cuts into gold with my Easy Pulled Pork Crock Pot method, and I explain why pork sirloin might be the underrated hero of pork crockpot meals.

I’m obsessed with turning awkward cheap cuts into dinner that actually impresss, and this pulled pork crock pot trick does that every time. Using pork sirloin roast and a good barbecue sauce, I get a deep rich result with almost no babysitting.

It’s the recipe I drag out when I want a Crockpot Bbq Pork Roast but can’t spend a lot, and it shows up on all my weekend menus. People always ask if it was slow smoked, they cant believe it came from a slow cooker.

If you like Easy Pulled Pork Crock Pot meals you should try it.

Ingredients

• Pork sirloin roast: rich in protein, low carbs, cheap, keeps meat juicy when slow cooked
• Yellow onion: adds sweetness and depth, has fiber and vitamins, not overpowering
• Garlic cloves: gives a savory punch, small carbs, has antioxidants, boosts flavor
• Apple cider vinegar: tangy and sour, cuts richness, may aid digestion for some
• Barbecue sauce: sweet and smoky, adds sugar and sodium, big on flavor
• Brown sugar: brings caramel sweetness, adds carbs, use less if watching calories
• Smoked paprika: smoky warmth, low calories, big taste with tiny amount
• Low sodium chicken broth: adds moisture and savory base, low fat

Ingredient Quantities

• 3 to 4 lb (1.4 to 1.8 kg) pork sirloin roast
• 1 large yellow onion
• 4 garlic cloves
• 1 cup low sodium chicken broth
• 1/2 cup apple cider vinegar
• 1 cup barbecue sauce
• 2 tablespoons brown sugar, packed
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 2 tablespoons vegetable oil (optional)
• 1/2 teaspoon cayenne pepper (optional)

How to Make this

1. Pat the 3 to 4 lb pork sirloin roast dry and mix a dry rub: 1 tbsp smoked paprika, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tbsp kosher salt, 1 tsp black pepper and 1/2 tsp cayenne pepper if you want heat. Rub it all over the roast, press it in good.

2. Optional but worth it: heat 2 tablespoons vegetable oil in a skillet over medium high and brown the roast 2 to 3 minutes per side until golden. Don’t skip this if you can, it adds big flavor. If your roast is too big, sear in batches or skip searing.

3. Slice the large yellow onion into thick rings and smash the 4 garlic cloves with the side of a knife. Lay the onion and garlic in the bottom of the crock pot as a little bed, then set the roast on top.

4. Whisk together the wet sauce mix: 1 cup low sodium chicken broth, 1/2 cup apple cider vinegar, 1 cup barbecue sauce, 2 tablespoons brown sugar and 1 tablespoon Worcestershire sauce. Pour this evenly over the roast and onions. Tip: stir the bottom a bit so the onions start to release flavor.

5. Cover and cook low for 8 to 9 hours or high for 4 to 5 hours, until the pork is fall apart tender and shreds easily with a fork. Every slow cooker is different so check toward the end.

6. Remove the roast to a cutting board and shred with two forks or a stand mixer paddle on low for a minute. Skim any excess fat from the cooking liquid if you want it leaner.

7. Return the shredded pork to the crock pot with the juices, add any extra barbecue sauce to taste, and stir. To thicken the sauce, remove lid and cook on high for 15 to 30 minutes, or ladle some sauce into a small pot and reduce on the stove until it coats a spoon.

8. Taste and adjust seasoning with more salt, pepper or cayenne if needed. If it seems too sharp from the vinegar, a pinch more brown sugar or a splash more BBQ sauce will balance it.

9. Serve on buns, over rice, in tacos or however you like. Leftovers store well in the fridge for 3 to 4 days or freeze for longer. Quick tip: warm the sauce a little before reheating so pork doesn’t dry out.

Equipment Needed

1. 6-quart slow cooker or crock pot
2. Large heavy skillet or cast iron pan for searing (dont skip if you can)
3. Sturdy cutting board big enough for a 3–4 lb roast
4. Sharp chef’s knife for trimming and slicing the onion
5. Tongs plus two forks or a stand mixer paddle for shredding
6. Measuring cups and measuring spoons for liquids and spices
7. Medium mixing bowl and a whisk or fork to mix rub and sauce
8. Ladle or heatproof spoon (for pouring, skimming and finishing the sauce)

FAQ

The Best Pulled Pork Crock Pot Recipe For Budget Substitutions and Variations

• Pork sirloin roast: swap for pork shoulder (Boston butt) or a picnic roast, both are fattier and shred way better; bone-in shoulder is usually cheaper and you might need to cook a bit longer.
• Low sodium chicken broth: use vegetable or beef broth, or plain water with 1 tsp bouillon per cup for a budget fix, just taste and adjust salt.
• Apple cider vinegar: replace with white wine vinegar or red wine vinegar, or use 1 tbsp lemon juice plus 1 tsp sugar if you want the tang without the ACV.
• Barbecue sauce: make a quick swap with ketchup + 2 tbsp brown sugar + 1 tbsp vinegar + a pinch each smoked paprika and chili powder for a homemade sauce, or try hoisin for a sweeter, savory twist.

Pro Tips

– Sear first if you can, then scrape the browned bits into the slow cooker with a splash of broth or vinegar. Those stuck bits are flavor gold, don’t wipe them away. (If you’re in a rush, at least brown one side.)

– Let the roast sit out 30 to 45 minutes before cooking so it heats more evenly, and cook to about 195 to 205 F for pull-apart tenderness. Don’t keep lifting the lid to peek, it just slows everything down.

– When it’s done, chill the cooking liquid briefly so the fat firms up on top, skim that off, then reduce the defatted juices on the stove to concentrate flavor and thicken faster. Save a little of the thin juice to loosen the pork later so it stays juicy.

– Use a stand mixer or two forks to shred, but don’t overmix, youll end up with mush. Return the pork to warm sauce off heat for a few minutes so it soaks up flavor. Hot toasted buns or a quick vinegar slaw will cut the richness and make it taste brighter.