why make this recipe

This slow cooker BBQ pulled pork is easy and tasty. It needs little work and gives big flavor. You can set it and forget it while you do other things. If you like simple pork slow-cooker ideas, try this 3-ingredient pork roast slow cooker for more simple inspiration.

introduction

This recipe makes tender pulled pork with a sweet and smoky BBQ taste. The slow cooker keeps the meat moist and lets flavors blend. You can use it for sandwiches, tacos, or plates with sides.

how to make Best EVER Slow Cooker BBQ Pulled Pork Recipe

This section shows step-by-step how to cook the pork in a slow cooker. Read all steps before you start.

Ingredients :

3 to 4 lb pork shoulder (also called pork butt)
1 cup BBQ sauce (your favorite)
1/2 cup chicken broth or water
2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 small onion, sliced (optional)
4 cloves garlic, smashed (optional)
Hamburger buns or slider rolls to serve

Directions :

Trim excess fat from the pork if you like. Leave some fat for flavor.
Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
Rub the spice mix all over the pork, covering all sides.
Place sliced onion and smashed garlic in the bottom of the slow cooker if using.
Put the pork on top of the onion. Pour chicken broth around the pork (not over the spice rub).
Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. The pork is done when it pulls apart easily with forks.
Remove pork to a cutting board and let rest 10 minutes. Use two forks to shred the meat.
Skim fat from the cooking liquid if you want. Mix in BBQ sauce, apple cider vinegar, and Worcestershire sauce. Return shredded pork to the slow cooker and stir to coat in the sauce.
Let the pork sit on LOW for 20 to 30 minutes to absorb the sauce before serving.

how to serve Best EVER Slow Cooker BBQ Pulled Pork Recipe

Serve warm on buns with extra BBQ sauce. Add coleslaw on top for crunch. You can also use it in tacos, over rice, or with mashed potatoes.

how to store Best EVER Slow Cooker BBQ Pulled Pork Recipe

Cool the pork to room temperature within two hours. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight and reheat gently in a pan or in the slow cooker on LOW.

tips to make Best EVER Slow Cooker BBQ Pulled Pork Recipe

Brown the pork in a hot pan for 2–3 minutes per side before slow cooking to add more flavor, but this step is optional.
Use a meat thermometer to check for an internal temperature of about 195–205°F (90–96°C) for easy shredding.
Save a cup of the cooking liquid before mixing with BBQ sauce to thin the sauce if it becomes too thick.
For more slow cooker ideas and tips, see this slow cooker recipes collection.

variation (if any)

Spicy: Add 1 tsp cayenne or a chopped jalapeño to the spice rub.
Sweet and smoky: Use a sweeter BBQ sauce and add 1 tbsp molasses.
Carolina-style: Mix in more apple cider vinegar and a little mustard for tangy pulled pork.

FAQs

Q: Can I use pork loin instead of pork shoulder?
A: Pork loin is leaner and can dry out. Pork shoulder works best for tender pulled pork.

Q: Do I need to add liquid to the slow cooker?
A: Yes. Add broth or water to keep the pork moist and create a sauce. About 1/2 to 1 cup is enough.

Q: How do I reheat leftovers without drying them?
A: Reheat slowly in a pan on low with a splash of broth or in the slow cooker on LOW until heated through.

Q: Can I make this in an Instant Pot?
A: Yes. Use the pressure cook setting for about 60 minutes with natural release, but times can vary by size and model.

Conclusion

For another take on slow cooker pulled pork techniques, you can read the detailed version at Slow Cooker BBQ Pulled Pork – Slow Cooker Gourmet. If you want a different slow-cooker BBQ pulled pork idea, see this guide at Slow Cooker BBQ Pulled Pork – Host The Toast.