Name: Crockpot Pulled Pork Roast with Tangy Barbecue Sauce
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 10
Cuisine: American
Ingredients: ⅓ cup apple cider vinegar; 1 cup low-sodium chicken broth; 1 tbsp smoked paprika; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 1.5 cups BBQ sauce; 2 tbsp olive oil; 3 tbsp brown sugar; 4 lbs pork shoulder, trimmed of excess fat

This Crockpot Pulled Pork Roast with Tangy Barbecue Sauce delivers tender pork infused with a zesty, smoky sauce. Perfect for a cozy dinner, meal, it’s an easy, hands-off recipe ideal for sandwiches or dinners with rich, flavorful results.

Why You’ll Love This Recipe

This crockpot pulled pork roast with tangy barbecue sauce is a crowd-pleasing, melt-in-your-mouth dish that’s perfect for a relaxing Sunday. The slow cooker transforms a humble pork roast into juicy, tender perfection, coated in a bold, smoky sauce with a tangy kick—ideal for sandwiches, tacos, or served with sides. It’s effortless to prepare, budget-friendly, and great for feeding family or friends, with the added bonus of filling your home with irresistible aromas. Leftovers reheat beautifully, making it a versatile option for meal prep or a stress-free dinner tonight.

Recipe Tips and Tricks

Choose Pork Shoulder: Opt for pork shoulder or butt for the juiciest, most tender results.

Sear for Flavor: Browning the pork adds a rich, caramelized crust.
Trim Fat Moderately: Remove excess fat but leave some for moisture and taste.
Don’t Overcrowd: Ensure pork fits comfortably in the slow cooker for even cooking.

Shred Warm: Pull pork while warm for easier shredding with two forks.
Skim Fat: Remove excess fat from the sauce after cooking for a cleaner finish.
Adjust Tanginess: Taste and tweak vinegar or sauce for your preferred zing.

Rest Before Serving: Let pork rest in sauce for 10-15 minutes to absorb flavors.

Yield: 10 servings

Crockpot Pulled Pork Roast with Tangy Barbecue Sauce

Easy crockpot pulled pork roast with tangy BBQ sauce, juicy for meals or sandwiches.

Prep Time 15 minutes

Cook Time 10 hours

Additional Time 15 minutes

Total Time 10 hours 30 minutes

Ingredients

⅓ cup apple cider vinegar

1 cup low-sodium chicken broth
1 tbsp smoked paprika
1 tsp black pepper

1 tsp garlic powder
1 tsp onion powder
1 tsp salt

1.5 cups BBQ sauce
2 tbsp olive oil
3 tbsp brown sugar

4 lbs pork shoulder, trimmed of excess fat

Instructions

Prep the Pork: Pat pork shoulder dry with paper towels. Rub with salt, pepper, smoked paprika, garlic powder, and onion powder.
Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Sear pork on all sides for 6-8 minutes until browned. Transfer to the slow cooker.

Mix the Base: In a bowl, combine chicken broth, apple cider vinegar, and brown sugar, stirring until dissolved.
Add to Slow Cooker: Pour the broth mixture over the pork, ensuring it pools around the meat.
Cook Low and Slow: Cover and cook on low for 8-10 hours, until pork is fork-tender and pulls apart easily.

Add BBQ Sauce: About 1 hour before finishing, stir in BBQ sauce to coat the pork evenly.
Skim Fat: Transfer pork to a large bowl. Skim excess fat from the sauce in the slow cooker.
Shred the Pork: Shred warm pork using two forks, breaking it into bite-sized pieces.

Combine with Sauce: Return shredded pork to the slow cooker, stirring to coat with sauce. Let rest for 10-15 minutes.
Serve and Enjoy: Pile onto buns for sandwiches, serve with sides, or stuff into tacos—perfect for night’s dinner.

Notes

Pork shoulder or butt is ideal for shredding; avoid lean cuts for best results.

Adjust BBQ sauce tanginess or sweetness to your liking before serving.
Sear in batches if needed to avoid overcrowding the skillet.
Store leftovers promptly to maintain freshness.

This recipe can be adapted for gluten-free or low-sugar diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 649Total Fat 42gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 23gCholesterol 163mgSodium 801mgCarbohydrates 22gFiber 1gSugar 17gProtein 43g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Pork Shoulder (3-4 lbs): Also called pork butt, this marbled cut becomes tender and shreddable.
BBQ Sauce (1.5 cups): A tangy, smoky sauce forms the flavor base; choose a bold variety.
Apple Cider Vinegar (⅓ cup): Adds a sharp tang to balance the sweetness.

Brown Sugar (3 tbsp): Enhances sweetness and creates a sticky glaze.
Smoked Paprika (1 tbsp): Adds smoky depth; regular paprika is a milder substitute.
Garlic Powder (1 tsp): Provides savory warmth that complements the pork.

Onion Powder (1 tsp): Adds subtle sweetness and depth to the seasoning.
Olive Oil (2 tbsp): Used for searing, adding richness and aiding browning.
Chicken Broth (1 cup): Keeps pork moist; low-sodium prevents over-salting.

Salt and Pepper (1 tsp each): Seasons the pork; adjust to taste after cooking.

Variations and Substitutions

Meat Swap: Use pork loin for a leaner option, though it may be less juicy.
Sauce Variations: Try a spicy BBQ sauce or a mustard-based sauce for a twist.

Sweetener Swap: Replace brown sugar with honey or maple syrup for a different note.
Spice It Up: Add cayenne or chili flakes for extra heat, adjusting to taste.
Broth Options: Substitute chicken broth with vegetable broth or apple juice.

Gluten-Free: Ensure BBQ sauce and broth are gluten-free for a fully gluten-free dish.
Low-Sugar: Reduce brown sugar or use a sugar-free BBQ sauce for a healthier version.
Herb Boost: Add a pinch of dried thyme or rosemary for an herbal note.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.
Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
Reheating: Warm on the stovetop or in the microwave, adding extra sauce to maintain moisture.