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Easy Slow Cooker BBQ Pulled Pork: The Best Homemade Recipe

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This easy slow cooker BBQ pulled pork is incredibly tender and flavorful, made with a simple dry rub and a tangy finishing sauce. It’s perfect for feeding a crowd and requires just 10 minutes of active prep time.

Ingredients

Scale
  • 4–5 pounds (1.8–2.3 kg) pork shoulder (Boston butt)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons brown sugar, packed
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 cup (60 ml) apple cider vinegar
  • 1/2 cup (120 ml) low-sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups (360 ml) your favorite BBQ sauce
  • 2 tablespoons (30 ml) apple cider vinegar (for finishing sauce)
  • 1 tablespoon brown sugar (optional, for finishing sauce)
  • Brioche buns or soft hamburger buns (for serving)
  • Coleslaw (for serving)
  • Pickles (for serving)

Instructions

  1. Trim the pork shoulder: Place the pork shoulder on a cutting board. Using a sharp chef’s knife, trim off any thick, hard fat caps, leaving about 1/4 inch of fat on the surface. Pat the pork dry with paper towels.
  2. Make the dry rub: In a small mixing bowl, combine the smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper (if using). Whisk with a fork until evenly distributed.
  3. Apply the rub: Sprinkle the rub generously over all sides of the pork shoulder. Use your hands to massage it into the meat, making sure every surface is coated. If time allows, wrap the seasoned pork in plastic wrap and let it rest in the fridge for at least 30 minutes, or up to overnight.
  4. Prepare the slow cooker: Place the seasoned pork shoulder into the slow cooker, fat side up. In a liquid measuring cup or small bowl, whisk together the apple cider vinegar, chicken broth, and Worcestershire sauce. Pour this mixture around the pork, not directly over the top. The liquid should come about 1/4 to 1/2 inch up the side of the pork. If it doesn’t, add a splash more broth.
  5. Cook low and slow: Cover the slow cooker with the lid and set it to LOW. Cook for 8-10 hours, or until the pork is fall-apart tender. You’ll know it’s done when you can insert a fork into the meat and it twists with almost no resistance.
  6. Shred the pork: Once the pork is cooked, carefully transfer it to a large cutting board or a rimmed baking sheet. Let it rest for 5-10 minutes, just until it’s cool enough to handle. Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or bone (if you used a bone-in roast).
  7. Prepare the finishing sauce: While the pork rests, pour the cooking liquid from the slow cooker through a colander or fine-mesh strainer into a bowl or fat separator. Let it sit for a minute so the fat rises to the top. Skim off and discard as much fat as you can. In a small bowl, whisk together 1 cup of the defatted cooking liquid with your BBQ sauce and the extra 2 tablespoons of apple cider vinegar. Taste it and add the extra brown sugar if you want it sweeter.
  8. Combine and finish: Return the shredded pork to the slow cooker (or a large pot if you’re serving immediately). Pour the finishing sauce over the pork and toss to coat evenly. Let it cook on LOW for another 15-30 minutes, or until the sauce is heated through and the flavors have melded. If the pork seems dry, add a splash more of the reserved cooking liquid. If it seems too saucy, leave the lid off for the last 10 minutes to let some of the liquid evaporate.
  9. Serve: Pile the pulled pork high on toasted buns, top with coleslaw and pickles if you like, and serve immediately.

Notes

For extra flavor, sear the pork shoulder in a hot skillet with a little oil before adding it to the slow cooker. Do not overshred the pork; aim for chunky pieces. Adjust the finishing sauce to your taste by adding liquid smoke, hot sauce, or extra vinegar. The pulled pork can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker pulled pork, BBQ pulled pork, easy pulled pork, pork shoulder, crockpot pulled pork

Find it online: https://lenatable.com/easy-slow-cooker-bbq-pulled-pork-the-best-homemade-recipe/