Melt-in-Your-Mouth BBQ Pork Roast in the Slow Cooker

This Melt-in-Your-Mouth BBQ Pork Roast in the Slow Cooker features tender pork with smoky BBQ sauce. Perfect for a hearty dinner, it’s a simple recipe that blends rich, savory flavors into a juicy, melt-in-your-mouth meal with minimal effort.

Why You’ll Love This Recipe

This slow cooker BBQ pork roast is a nutritious, hearty dinner option that transforms tender pork into a melt-in-your-mouth delight with smoky BBQ sauce, perfect for a satisfying meal. Easy to prepare with hands-off cooking, it’s packed with protein and flavor. Versatile—serve with sides or shred for sandwiches—this recipe offers a guilt-free indulgence that’s both delicious and satisfying.

Recipe Tips and Tricks

• Sear the Roast: Enhances flavor and texture.
• Use Quality BBQ Sauce: Boosts overall taste.
• Cook on Low: Ensures melt-in-your-mouth tenderness.
• Stir Occasionally: Ensures even sauce distribution.
• Check Doneness: Meat should shred easily.
• Avoid Overfilling: Leaves room for juices to blend.
• Serve Warm: Maximizes the juicy appeal.
• Thicken Sauce if Desired: Simmer uncovered if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak salt to preference.

Yield: 8 servings

Melt-in-Your-Mouth BBQ Pork Roast in the Slow Cooker

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Tender BBQ pork roast, juicy slow cooker dinner.

Prep Time 15 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 25 minutes

Ingredients

• ½ tsp black pepper
• 1 cup low-sodium chicken broth
• 1 large onion
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp salt
• 2 cups BBQ sauce
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 3 lbs pork shoulder roast

Instructions

1. Prep the Roast: Season pork shoulder roast with salt and pepper.
2. Sear the Roast: Heat olive oil in a skillet over medium-high heat. Sear roast for 4-5 minutes per side until browned. Transfer to slow cooker.
3. Slice the Veggies: Slice onion and mince garlic.
4. Combine Ingredients: Place onion and garlic around the roast in the slow cooker. Add chicken broth, BBQ sauce, brown sugar, and apple cider vinegar.
5. Season the Dish: Stir to mix the sauce ingredients evenly around the roast.
6. Set the Slow Cooker: Cover and cook on low for 8-10 hours or on high for 4-6 hours until meat is tender.
7. Check Doneness: Ensure the roast shreds easily with a fork.
8. Shred the Meat: Remove roast, shred with two forks, and return to the slow cooker. Stir to coat with sauce.
9. Rest the Roast: Let the mixture sit for 10 minutes with the lid off to thicken slightly.
10. Serve and Enjoy: Serve warm with your favorite sides, and savor the smoky, melt-in-your-mouth goodness!

Notes

• Sear roast first for flavor; use quality BBQ sauce for taste.
• Stir occasionally for even cooking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 658Total Fat 39gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 21gCholesterol 153mgSodium 1142mgCarbohydrates 34gFiber 1gSugar 27gProtein 41g

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 Roast (3 lbs): For tender, juicy texture.
• BBQ Sauce (2 cups): Smoky or sweet, for flavor.
• Chicken Broth (1 cup): Low-sodium for base.
• Onion (1 large): Sliced for aroma.
• Garlic (3 cloves): Minced for depth.
• Olive Oil (1 tbsp): For searing roast.
• Brown Sugar (2 tbsp): For added sweetness.
• Apple Cider Vinegar (1 tbsp): For tangy kick.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Black Pepper (½ tsp): Ground for a subtle kick.

Variations and Substitutions

• Meat Swap: Use pork loin or tenderloin.
• Sauce Swap: Replace BBQ with honey BBQ sauce.
• Broth Swap: Use vegetable broth for variety.
• Veggie Swap: Add carrots or bell peppers.
• Sweetener Swap: Use honey instead of brown sugar.
• Vinegar Swap: Use balsamic vinegar for depth.
• Oil Swap: Use avocado oil or omit.
• Low-Sodium: Reduce or skip salt based on broth.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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Until you can read, Juicy Slow Cooker Beef Arm Roast with Red Wine Sauce