Easy, Juicy Crockpot Pulled Pork

The last time I grabbed a pack of pork sirloin steaks on sale, I had this dreamy idea of pan-searing them like proper pork chops. Spoiler: that did not happen. They were hacked up like someone used a chainsaw, and there was no way they were going near a frying pan.

But honestly? That mess of meat turned into the best crockpot pulled pork I’ve made in a long time. Like, everyone-went-back-for-seconds kind of good.

And that’s the real secret of this recipe: it’s made for those not-so-pretty cuts of pork that don’t behave like the star of the show. It transforms the leftovers, the scraps, the cheap stuff — into something you’ll actually want to feed to your family, friends, or whoever’s lucky enough to be sitting at your table.

Why I Love This Crockpot Pulled Pork Recipe (and Why You Will Too)

Pork sirloin isn’t the prettiest cut at the best of times. It’s leaner, less forgiving, and often looks like someone lost their knife skills halfway through butchering it. But here’s the thing — it’s cheap, and when cooked low and slow in a crockpot, it turns tender, flavorful, and fall-apart perfect.

Most pulled pork recipes call for pork shoulder or pork butt. Those are great, sure, but they also tend to come in huge cuts and cost more per pound than you’d think — especially when they’re not on sale. Sirloin steaks, especially the ones you find in bulk or on markdown, are often half the price. And when you use this method, no one at the table will ever know (or care) that you started with the wonky pieces.

This version is also a little lighter than some of the ultra-fatty pork butt recipes floating around the internet. It’s juicy and rich, but not greasy. Perfect if you’re after something hearty but not too heavy. I may never use pork butt for pulled pork again!

The Time My Pork Sirloin Looked Like Roadkill (But Tasted Like a Win)

So here’s how this all came together. I had these pork sirloin steaks in the fridge — a last-minute buy because the price was right. I figured I’d maybe pan-fry them if I trimmed them just right. But once I opened the pack, I knew. It was a no-go. These things were not steak material. One was shaped like a boot. Another looked like it had been through a woodchipper.

But waste not, right?

I chopped them into large chunks, seasoned them, tossed them into the crockpot with some onion, broth, and sauce, and hoped for the best. A few hours later, the house smelled amazing, and when I pulled the lid off, it was magic. The pork fell apart with a fork, juicy and full of flavor. It was the kind of meal where you almost don’t need sides — you just grab a fork and go in.

It’s sheer bliss though with the right sides – I made it with my classic coleslaw and potato salad, plus homemade hamburger buns, and we had a meal worth writing home about!

The Recipe: How to Make Crockpot Pulled Pork with Budget Cuts

This recipe is super forgiving. You don’t need a fancy dry rub or anything complicated. You probably already have everything you need in your fridge and pantry.

Tender, juicy, and packed with flavor — perfect for sandwiches, tacos, rice bowls, or just eating with a fork.

🛒 Ingredients

• 2.5 to 3 lbs pork sirloin steaks (rough-chopped into large chunks for even cooking)
• 1 medium onion, sliced
• 4 cloves garlic, smashed
• ¾ cup BBQ sauce (your favorite kind)
• ½ cup chicken broth or water
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp mustard powder (or 1 tsp yellow/Dijon mustard)
• ½ tsp salt
• ½ tsp black pepper
• Optional: ¼ tsp cayenne or chili flakes for heat

🥣 Instructions:

1. Prep the base
   Place sliced onions and garlic in the bottom of your slow cooker.
2. Season the pork
   In a small bowl, mix the paprika, mustard powder, salt, pepper, and brown sugar. Rub all over the pork sirloin chunks.
3. Layer it in
   Put the pork on top of the onions. Pour over the broth, vinegar, Worcestershire, and about half of the BBQ sauce.
4. Slow cook
   Cook on Low for 7–8 hours or High for 4–5 hours, until the pork easily shreds with a fork.
5. Shred & sauce it up
   Remove the pork, shred it in a large bowl (discard any tough bits if needed). Skim off excess fat from the liquid if there’s any. Return the pork to the pot and stir in the remaining BBQ sauce. Let it sit on “warm” for another 10–15 minutes to soak up flavor.

That’s it. You don’t need to babysit it. You don’t even need to stir it. Just toss it in before lunch and by dinner, you’re the hero.

Tips, Tricks, and Real-Life Notes

• Cut It Big: Don’t dice the pork too small. Big chunks stay juicier and shred better.
• Use What You’ve Got: No apple cider vinegar? Use regular vinegar or lemon juice. Out of broth? Water works.
• BBQ Sauce Shortcut: Start with half in the cooker and finish with the other half after shredding. This keeps the flavor fresh and bold.
• No Fancy Rub Required: If you don’t have mustard powder, use yellow mustard. If you don’t have smoked paprika, regular paprika or even taco seasoning works.
• Freeze It: This freezes great. Cool the shredded pork, portion it, and stash it in the freezer for last-minute dinners.

How to Serve It (and Stretch It)

This recipe makes a good amount of food — easily 6 to 8 servings, depending on how you use it. You can stretch it even further if you get creative:

• Piled on toasted buns with slaw (classic)
• Rolled into tortillas for quick tacos
• Over rice with roasted veggies
• Stirred into mac and cheese (don’t knock it till you try it)
• In a baked potato or on nachos

And if you’re feeding a crowd? Just double it. The crockpot can handle it.

Final Thoughts (aka: Use That Weird Meat, Friend)

Those pork sirloin steaks – they weren’t pretty, they weren’t fancy. But they turned into a dinner that felt like a win — not just because it tasted good, but because I stretched a cheaper cut into something that fed my family and filled our bellies without breaking the bank.

If you’ve got mystery meat hanging out in your freezer or fridge, don’t overthink it. Make this crockpot pulled pork, serve it up however you like, and just enjoy the fact that dinner practically made itself.

And hey — if yours turns out shaped like a boot too? Even better. It’s part of the story now.