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Smoked Pulled Pork – Finish with Slow Cooker

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Dad will thoroughly enjoy this smoked pulled pork! It is so much more flavorful than just throwing the pork in the crockpot!

Best part? You don’t need a smoker to do it. You can even do it with same process in the oven, if it’s raining!

Smoked Pulled pork sandwiches on white plates, topped with cole slaw
Smoked Pulled Pork

It takes a bit of time to put this together but it is so well worth it!

I usually smoke the pork one day. Refrigerate it overnight.

Then remove the large layer of fat and pop it in the slow cooker on high for 4-5 hours the day you want to serve it.

The meat just falls apart! You will love it!

pulled pork sandwiches topped with cole slaw

This Smoked Pulled Pork is so delicious that we make it a few times per year!

Even in the dead of winter, we will do it in the oven! It makes you think of warmer times and summer BBQ’s!

chunk of pork with salt and pepper addedThe reason it takes 4-5 hours is that the slow cooker takes a while to get it up to temperature after being in the refrigerator overnight.

How to Cook Smoked Pulled Pork on the Grill

chunk of pork with salt and pepper added

  1. Salt & Pepper the roast on all sides.

    2. pork roast with dry rub added

  2. Apply dry rub to the outside of the roast on all sides.

    3. rubbed pork on grill protected by a piece of aluminum foil draped over the side

  3. Start grill on one side. Place soaked wood in a container or piece of tin foil. (I usually use apple or cherry, because that is what I have around. You can buy hickory or mesquite or oak at most home stores.)

    4. Add a separate metal container with water in it, above the fire. Place roast on grill on the side that is not lit, with a piece of tin foil protecting the side of the roast from burning.

    Spritz the roast with a mixture of vinegar and oil. Monitor the temperature of the grill with lid closed. You want the temperature to be at about 225°F.

    pork that has finished smoking

  4. Cook for about one hour per pound. Internal temperature of meat should be about 195°-205°F for the most tender pork.

    5. Pork roast in slow cooker with fork pulling the meat apart

  5. Cool. Cover and then refrigerate overnight. Remove the fat layer, if there is a large one. Put roast in the slow cooker with your favorite BBQ sauce, or like me, a few tablespoons of water, so that people can pick from a variety of BBQ sauces, like this Cherry BBQ Sauce, or the blueberry BBQ sauce coming soon to BCC.

Cook on high about 6-8 hours. Twist with a large fork to determine if it will pull easily. It should break aprat easily. If not, leave it a while longer.

Types of Smokers and Grills good for Pulled Pork

There are many types of appliances that you can use to smoke meats. The appliance that is the eaiest, less hands on time is an electric smoker! This is one of our favorite smokers.

We have also owned a charcoal smoker, like this one.

There are smokers that run on propane, which we find very handy

Combination smoker/ grills are money savers, as well as space savers, for smaller properties! This smoker/ grill is a charcoal burner.

Here is gas burning smoker/ grill combination. They even make a pellet combination, that would be fun to try.

Don’t forget though, you can even use your regular grill or the oven, if you don’t want to go out in the winter!

Pork roast pulled apart on bamboo cutting board.

This recipe makes the most tender juicy pulled pork on the planet!

This is not a quick recipe, but so well worth the time! The flavor that the smoking imparts is worth every second!

pulled pork sandwiches topped with cole slaw on white plate with blue trim on a barnwood base

Although this pulled pork takes a couple days to reach peak flavor, there is next to no hands on time!

Your grill, or the oven will do all of the smoking work and the slow cooker will finish it off to tender, juicy perfection!

pulled pork sandwiches topped with cole slaw on white plate with blue trim on a barnwood base

I hope you enjoyed the post for Smoked Pulled Pork! Don’t forget to sign up for my newsletter so that you don’t miss any new recipes. Happy Father’s Day to all the Dads out there!!

Enjoy! And have fun cooking!

Binky’s Signature

Tools I Use to Make Smoke Pulled Poek

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Recipe

4.91 from 11 votes
smoked pulled pork
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Smoked Pulled Pork - Finished with Slow Cooker
Prep Time
15 mins
Cook Time
16 hrs
Inactive time
15 hrs 40 mins
Total Time
16 hrs 15 mins
 

Dad will thoroughly enjoy this smoked pulled pork! It is so much more flavorful than just throwing the pork in the crockpot! Best part? You don't need a smoker to do it. You can even do it with same process in the oven, if it's raining!

Course: entree, Main Course
Cuisine: American
Keyword: pulled pork,, slow cooker pulled pork,, smoked pulled pork
Servings: 20 servings
Calories: 650 kcal
Author: Binky
Ingredients
  • 1 pork shoulder or pork butt roast, mine was 7 lbs.
  • salt & pepper
  • 1 recipe dry rub, or use your favorite store bought pork rub
  • spritzer bottle with a mixture of 75% apple cider vinegar and 25% oil
  • wood chips for smoking
  • your favorite BBQ sauce to finish
Instructions

  1. Rub roast with salt and pepper. Then rub in the dry rub.

  2. Set up grill. Add a metal container filled with water to the side of the grill that will be lit. In another metal container, place soaked pieces of wood. You can purchase hickory, mesquite and lots of other varieties. I use apple or cherry from my property.

  3. Get the grill temp set to about 225°F. Add pork roast to the side of the grill that is not lit. (indirect grilling) Protect the edge closer to the burners that are lit with a piece of tin foil.

  4. Spray with the spritzer well every hour, or so. Check temperature when it starts looking done. Internal temp should be 195° to 205°F. Let cool. Cover and refrigerate overnight.

  5. Place roast in slow cooker the next day. Trim of any large fat strips off. You can add BBQ sauce, or sauce the pork when it is pulled.

Recipe Video

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Reader Interactions

Comments


  1. This is very interesting that you warm it again in the slow cooker! That must really keep it nice and moist!

    Reply

  2. This is a brilliant idea! My dad loves smoked meats and a slow cooker finish would be great for me so I can have time for other recipes too

    Reply

    • They did. Of course the point of food photography is to draw the readers eye to the food! 🙂 I know they are distracting! I just couldn’t resist using them, they are so huge and gorgeous! Thanks, Catherine!

      Reply


  11. That sounds delicious, but I have to make this because I have an experiment to try with the skin. I want to save it, scrape off the fat and dehydrate it, then deep fry it to make puffed crackling 😀 An extra treat from yummy pulled pork 😀

    Reply


  12. I smoke mine for 2 hours early in the morning and then finish in slow cooker to have it done by dinner. Looks great, nice pictures!

    Reply

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