12 Crockpot Pork Recipes (Easy, Tender & Flavor-Packed)

Let’s be real for a second. Pork can be tricky. Cook it right, and it melts in your mouth like butter. Cook it wrong, and you’re basically chewing on a flavorless leather shoe. That is exactly why I worship the slow cooker when it comes to pork. You toss a tough, inexpensive cut of meat into the pot, ignore it for eight hours, and return to find a masterpiece. It feels like cheating, but IMO, the best cooking usually does. 🙂

I remember the first time I tried to roast a pork shoulder in the oven. I spent hours checking the temperature, basting, and worrying. The result? Dry. So dry. But the crockpot changes the game entirely. It traps the moisture, breaks down the connective tissue, and infuses flavors in a way that dry heat just can’t match.

If you want meals that require minimal effort but taste like you attended culinary school, you are in the right place. These 12 recipes range from shredded tacos to comforting roasts, and every single one guarantees tenderness. Grab your crockpot, and let’s get cooking.

1. Dr. Pepper BBQ Pulled Pork

We have to start with the undisputed king of slow cooker pork. This recipe uses soda (yes, soda) to tenderize the meat and add a subtle caramel sweetness that pairs perfectly with tangy BBQ sauce. It’s messy, it’s delicious, and it makes enough food to feed an army—or just me for three days straight.

Ingredients

• 3-4 lb pork shoulder or pork butt (boneless or bone-in)
• 1 can (12 oz) Dr. Pepper (or Coke)
• 1 medium onion, sliced
• 1 cup BBQ sauce (plus more for serving)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste

Instructions

1. Rub the pork shoulder generously with brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
2. Place the sliced onions at the bottom of the crockpot to create a bed for the meat.
3. Set the pork on top of the onions.
4. Pour the Dr. Pepper over the pork, but try not to wash off all the seasoning.
5. Cook on Low for 8–9 hours or High for 4–5 hours until the meat shreds easily with a fork.
6. Drain most of the liquid (leave a little for moisture).
7. Shred the pork directly in the pot.
8. Stir in the BBQ sauce and let it warm through for 10 minutes.

Ever wonder why soda works so well here? The acidity breaks down the protein fibers, ensuring the meat falls apart the second you look at it.

2. Crispy Slow Cooker Carnitas

Authentic carnitas usually involve boiling pork in lard. While I respect the hustle, I definitely don’t have time for that on a Tuesday. This version gets you 95% of the way there with 5% of the effort. The secret lies in broiling the meat at the very end to get those addictive crispy edges.

Ingredients

• 3-4 lb pork shoulder, cut into large chunks
• 1 cup orange juice (freshly squeezed is best)
• 1/4 cup lime juice
• 4 garlic cloves, minced
• 1 tbsp cumin
• 1 tbsp dried oregano (Mexican oregano if you have it)
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• Corn tortillas, cilantro, and onion for serving

Instructions

1. Mix the cumin, oregano, chili powder, salt, and pepper in a small bowl.
2. Coat the pork chunks thoroughly with the spice mixture.
3. Place the pork in the crockpot.
4. Pour the orange juice and lime juice over the meat, and toss in the minced garlic.
5. Cook on Low for 8 hours or High for 4–5 hours.
6. Remove the pork and shred it with two forks.
7. Transfer the shredded pork to a baking sheet.
8. Ladle about 1/2 cup of the cooking liquid over the meat.
9. Broil on high for 5–10 minutes until the edges turn crispy and golden brown.

Why settle for soft tacos when you can have crispy-tender tacos? That broiling step transforms this from “good pork stew” to “legit street taco” status.

3. Garlic Butter Pork Tenderloin

People often avoid putting tenderloin in the crockpot because it’s lean and dries out fast. But if you use plenty of butter and keep an eye on the clock, it comes out incredibly juicy. This recipe feels fancy enough for a Sunday dinner but takes ten minutes to prep.

Ingredients

• 2 (1 lb each) pork tenderloins
• 1/4 cup soy sauce
• 1 tbsp yellow mustard
• 3 tbsp maple syrup or honey
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 2 tsp dried rosemary or thyme
• 1/2 cup chicken broth
• 4 tbsp butter, cut into slices

Instructions

1. Whisk together the soy sauce, yellow mustard, maple syrup, olive oil, garlic, and dried herbs.
2. Place the tenderloins in the slow cooker.
3. Pour the sauce mixture over the pork.
4. Add the chicken broth to the bottom of the pot.
5. Top the pork with the slices of butter.
6. Cook on Low for 4–5 hours. (Do not overcook this cut!).
7. Remove the pork and let it rest for 5 minutes before slicing.
8. Drizzle the remaining pot sauce over the slices before serving.

Does butter make everything better? Yes, yes it does. The fat protects the lean meat, and the soy sauce adds a savory depth that just works.

4. Smothered Pork Chops with Gravy

This is pure comfort food. We are talking tender chops drowning in a rich, savory onion gravy. I usually serve this over mashed potatoes because I believe carbs are the best vehicle for gravy. This method prevents the chops from turning into hockey pucks.

Ingredients

• 4–6 bone-in pork chops (thick cut works best)
• 1 large onion, sliced into rings
• 1 can (10.5 oz) cream of mushroom soup
• 1 packet dry onion soup mix
• 1/2 cup water or beef broth
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp olive oil (for searing)

Instructions

1. Heat the olive oil in a skillet over high heat.
2. Sear the pork chops for 2 minutes per side until golden (you aren’t cooking them through, just getting color).
3. Place the chops in the crockpot.
4. Scatter the onion rings over the chops.
5. Mix the cream of mushroom soup, dry onion soup mix, garlic powder, pepper, and water in a bowl.
6. Pour the gravy mixture over everything.
7. Cook on Low for 6–7 hours or High for 3–4 hours.
8. Serve the chops hot with plenty of the gravy spooned on top.

Why bother searing the chops first? It locks in flavor and gives the meat a nice texture so it doesn’t look gray when it comes out of the pot.

5. Hawaiian Style Kalua Pork

If you have never tried Kalua pork, you are missing out on the smokiest, saltiest, most tender meat known to man. Traditionally, you cook a whole pig in an underground sand pit. Since my HOA frowns upon digging pits in the backyard, this three-ingredient crockpot version is a solid alternative.

Ingredients

• 4-5 lb pork butt roast
• 1.5 tbsp coarse sea salt (Hawaiian red salt is authentic, but sea salt works)
• 1 tbsp liquid smoke (Mesquite or Hickory)
• No water needed (trust the process)

Instructions

1. Pierce the pork roast all over with a fork to help the flavor penetrate.
2. Rub the coarse salt over the entire surface of the meat.
3. Place the roast in the slow cooker.
4. Drizzle the liquid smoke evenly over the top.
5. Cover and cook on Low for 16–20 hours. Yes, you read that right. Long and slow is the secret here.
6. Turn the roast over once halfway through if you remember, but it’s not strictly necessary.
7. Shred the meat; it should practically disintegrate.

Is cooking something for 20 hours insane? Maybe. But when you taste that deep, smoky flavor, you realize patience really is a virtue.

6. Easy Pork Chile Verde

This is one of my favorites when I want something vibrant and spicy. It’s essentially a green pork stew. You can eat it in a bowl like soup, wrap it in tortillas, or ladle it over rice. The tomatillos give it a tangy kick that cuts right through the richness of the pork.

Ingredients

• 3 lbs pork shoulder, cubed
• 1 jar (16 oz) salsa verde (green salsa)
• 1 can (4 oz) diced green chiles
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• Fresh cilantro for topping

Instructions

1. Season the pork cubes with salt, pepper, cumin, and oregano.
2. Place the pork, onion, and garlic in the slow cooker.
3. Pour the jar of salsa verde and the canned green chiles over the top.
4. Stir gently to ensure the meat is coated.
5. Cook on Low for 7–8 hours.
6. Check the consistency; if you want it thicker, mash some of the pork against the side of the pot.
7. Stir in fresh cilantro right before serving.

Why use jarred salsa? Because chopping ten pounds of tomatillos sounds like work, and good jarred salsa tastes amazing. Work smarter, not harder.

7. Sweet & Sour Pork

Forget takeout. This recipe gives you that sticky, sweet, tangy red sauce without the mystery ingredients. Using fresh veggies keeps it crunchy, and the pineapple adds that classic brightness we all crave. Just make sure you use chunks, not crushed pineapple, or it turns into mush.

Ingredients

• 2 lbs pork loin or shoulder, cut into 1-inch cubes
• 1 cup pineapple chunks (canned is fine, save the juice!)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, cut into chunks
• 1/2 cup ketchup
• 1/3 cup white vinegar
• 1/3 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp cornstarch + 2 tbsp water (slurry)

Instructions

1. Whisk the ketchup, vinegar, brown sugar, soy sauce, and 1/4 cup of the pineapple juice in a bowl.
2. Place the pork cubes in the crockpot.
3. Pour the sauce over the pork.
4. Cook on Low for 6 hours.
5. Add the bell peppers and pineapple chunks during the last 45 minutes of cooking (this keeps them crisp).
6. Mix the cornstarch and water, then stir it into the pot.
7. Cook on High for another 15 minutes until the sauce thickens and shines.

Ever notice how homemade sweet and sour sauce tastes fresher? It’s because you control the sugar. This version hits the spot without sending you into a sugar coma.

8. Balsamic Glazed Pork Loin

This recipe looks incredibly elegant on a platter, making it perfect for holidays or when you need to impress your in-laws. The balsamic vinegar reduces down into a sticky, sweet, and savory glaze that clings to the meat. It’s dark, rich, and intensely flavorful.

Ingredients

• 2-3 lb pork loin roast (not tenderloin)
• 1/2 cup balsamic vinegar
• 1/2 cup chicken broth
• 1/3 cup honey
• 1/4 cup soy sauce
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp rosemary
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp cornstarch (for thickening later)

Instructions

1. Mix the balsamic vinegar, broth, honey, soy sauce, garlic, thyme, rosemary, and red pepper flakes.
2. Place the pork roast in the slow cooker.
3. Pour the marinade over the roast.
4. Cook on Low for 6–7 hours.
5. Remove the roast and set it on a cutting board to rest.
6. Pour the liquid from the pot into a saucepan on the stove.
7. Whisk in the cornstarch and simmer over medium heat until it turns into a thick glaze.
8. Brush the glaze over the pork before slicing.

Why transfer the sauce to the stove? Crockpots are great at heating, but terrible at reducing sauces. Taking 5 minutes to boil it down makes a world of difference.

9. Creamy Ranch Pork Chops

We call this a “dump meal” because you literally just dump everything in and walk away. It uses ranch seasoning and cream of chicken soup to create a rich sauce that tastes great over rice or egg noodles. It’s not health food, but it is soul food.

Ingredients

• 4–6 boneless pork chops
• 1 can (10.5 oz) cream of chicken soup
• 1 packet dry ranch dressing mix
• 1/2 cup milk
• 1 tsp garlic powder
• Fresh parsley for garnish

Instructions

1. Place the pork chops at the bottom of the slow cooker.
2. Whisk the soup, milk, ranch packet, and garlic powder together in a bowl until smooth.
3. Pour the creamy mixture over the chops.
4. Cook on Low for 5–6 hours or High for 3 hours.
5. Stir the sauce gently to smooth it out before serving.
6. Sprinkle with parsley to make it look fancy.

Is there anything a ranch packet can’t fix? This dish proves that sometimes the simplest pantry staples make the best dinners.

10. Asian Sticky Pork Belly

Pork belly is rich, fatty, and decadent. When you slow cook it, the fat renders out, leaving behind meat that melts on your tongue. The glaze here is savory, sweet, and packed with ginger. I usually serve this with steamed bok choy to pretend I’m being healthy.

Ingredients

• 2 lbs pork belly strips, cut into 1.5-inch pieces
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp honey
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1 tbsp sesame oil
• 1 tsp sriracha (optional)
• Green onions and sesame seeds for garnish

Instructions

1. Whisk the soy sauce, sugar, honey, ginger, garlic, sesame oil, and sriracha.
2. Place the pork belly pieces in the crockpot.
3. Pour the sauce over the meat and toss to coat.
4. Cook on Low for 6–7 hours.
5. Remove the pork pieces and place them on a foil-lined baking sheet.
6. Pour the sauce into a saucepan and boil until thick and syrupy.
7. Brush the thickened sauce onto the pork.
8. Broil the pork for 3–5 minutes to caramelize the sugar.

Why broil pork belly? You want that sticky, candy-like exterior. If you skip this, the texture is just soft—which is okay, but crispy is better.

11. Apple Cider Pork Loin

Pork and apples are a classic combination for a reason. The tartness of the apples balances the savory pork perfectly. This recipe smells like autumn in a pot. The apples break down into a rustic applesauce that you serve right on top of the meat.

Ingredients

• 3 lb pork loin roast
• 3 apples (Granny Smith or Honeycrisp), peeled and sliced
• 1 onion, sliced
• 1 cup apple cider (not vinegar!)
• 1 tbsp cinnamon
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Layer the sliced onions and half of the apples at the bottom of the pot.
2. Rub the pork loin with the cinnamon, brown sugar, salt, and pepper.
3. Place the roast on top of the apple/onion mixture.
4. Top with the remaining apple slices.
5. Pour the apple cider around the sides of the roast.
6. Cook on Low for 7 hours.
7. Slice the pork and spoon the soft apple mixture over the top.

Does this taste like dessert? No, it’s definitely savory, but the hint of cinnamon makes it feel incredibly warm and cozy.

12. Slow Cooker Italian Pork Ragu

This is the pasta sauce to end all pasta sauces. Instead of ground beef, we use a pork shoulder that cooks in tomato sauce until it falls apart. It’s hearty, rustic, and sticks to your ribs. Serve this over wide noodles like pappardelle or rigatoni to catch all the sauce.

Ingredients

• 3 lb pork shoulder, boneless
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1/2 cup red wine (or beef broth)
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Season the pork shoulder generously with salt and pepper.
2. Add the onion, carrots, celery, and garlic to the crockpot.
3. Place the pork on top of the vegetables.
4. Mix the crushed tomatoes, tomato paste, wine, and herbs in a bowl.
5. Pour the tomato mixture over the pork.
6. Add the bay leaf.
7. Cook on Low for 8–9 hours.
8. Remove the pork, shred it, and stir it back into the rich red sauce.
9. Serve over your favorite pasta with parmesan cheese.

Why chop the veggies so small? They are meant to melt into the sauce, adding sweetness and depth without being chunky. This is a meat sauce, after all.

Conclusion

And there you have it—12 crockpot pork recipes that prove you don’t need to slave over a stove to eat like royalty. Whether you are craving the sticky sweetness of Asian pork belly or the comforting hug of a pot roast, the slow cooker handles the heavy lifting for you. FYI, getting a slow cooker liner makes the cleanup even easier, which is always a win in my book.

The beauty of these recipes lies in their simplicity. You prep, you dump, you wait, and you eat. So, go buy that pork shoulder that’s on sale. Pick a recipe from this list. Throw it in the pot tomorrow morning. Your future self—who walks into a house smelling like heaven after a long day of work—will thank you.

Now, if you’ll excuse me, I have some leftover Dr. Pepper Pulled Pork calling my name. Happy cooking!