This BBQ Pulled Pork is a slow cooker triumph! Pork shoulder cooks low and slow in a tangy, smoky BBQ sauce until it’s fall-apart tender. Perfect for sandwiches, tacos, or bowls, it’s an effortless, mouthwatering meal that brings Southern comfort to your table with minimal hands-on time.
Recipe Tips and Tricks
- Trim Smart: Remove excess fat from the pork, but leave some for juiciness.
- Shred Easily: Use two forks or a hand mixer to pull the pork apart quickly.
- Sauce Balance: Drain excess liquid before adding more BBQ sauce to keep it thick.
- Low Heat Wins: Cooking on low ensures the most tender, succulent results.
- Rest It: Let the pork sit in the sauce after shredding for max flavor.
Why You’ll Love This Recipe
Get ready to fall head over heels for this BBQ Pulled Pork—it’s slow cooker perfection! You’ll love how the crockpot turns a humble pork shoulder into a pile of smoky, tender goodness with almost no effort on your part. The rich, tangy BBQ sauce seeps into every shred, creating a flavor explosion that’s pure Southern comfort in every bite. It’s the kind of dish that makes your house smell like a barbecue joint, drawing everyone to the kitchen before it’s even done. Whether you pile it onto buns, stuff it into tacos, or serve it over rice, this recipe is endlessly versatile and downright delicious. It’s perfect for feeding a crowd, meal prepping, or just treating yourself to something hearty and satisfying. Hands-off cooking, big-time payoff—this one’s a keeper!
Slow Cooker BBQ Pulled Pork
Tender, smoky BBQ pulled pork, slow-cooked to perfection—crockpot ease and flavor!
Ingredients
- 4 lbs pork shoulder (bone-in or boneless), trimmed of excess fat
- 1 ½ cups BBQ sauce (plus extra for serving)
- ½ cup apple cider vinegar
- 1 medium onion, sliced
- 1 teaspoon garlic powder
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- ½ cup low-sodium chicken broth
- Salt and pepper to taste (about 1 teaspoon each)
- Optional: buns, coleslaw, or pickles for serving
Instructions
- Hey there, let’s make some BBQ Pulled Pork that’ll have everyone drooling! Grab your slow cooker and plop that pork shoulder right in—give it a little pat like it’s ready for a cozy nap.
- Scatter the sliced onion over the top, then sprinkle on the garlic powder, brown sugar, smoked paprika, salt, and pepper. Pour in the apple cider vinegar and chicken broth, followed by 1 ½ cups of BBQ sauce—give it a gentle stir to coat that pork in smoky, tangy love. It’s already looking like a winner!
- Pop the lid on, set it to low for 8 hours (or high for 4 if you’re short on time), and let the crockpot work its slow-cooking magic. Go about your day—the smell wafting through your house will keep you smiling. When it’s done, the pork should be so tender it practically falls apart.
- Scoop it out onto a plate, then shred it with two forks—or use a hand mixer if you’re feeling speedy—until it’s a pile of juicy goodness. If there’s a lot of liquid left in the pot, drain most of it off, then stir the shredded pork back in with an extra squirt of BBQ sauce for that perfect sticky texture.
- Let it sit for a few minutes to soak up the flavor, then serve it up however you like—pile it on buns with coleslaw, stuff it into tacos, or spoon it over rice. Add pickles or extra sauce if you’re feeling fancy. Dig in—this is slow-cooked BBQ heaven, straight from your crockpot!
Notes
- Bone-in pork adds flavor; just remove the bone before shredding.
- Taste after shredding—adjust with more BBQ sauce or salt if needed.
- Great for parties—keep it warm in the crockpot on “keep warm” mode!
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 651Total Fat 41gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 22gCholesterol 164mgSodium 668mgCarbohydrates 25gFiber 1gSugar 18gProtein 44g
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: Also called pork butt, this cut is ideal—marbled for flavor and perfect for shredding.
- BBQ Sauce: Your favorite works—sweet, smoky, or spicy; store-bought or homemade both shine.
- Apple Cider Vinegar: Adds a tangy lift to cut the richness; white vinegar swaps in a pinch.
- Onion: Yellow or sweet onions melt into the mix, boosting savoriness.
- Garlic Powder: Brings a subtle depth; fresh garlic works too if you’ve got it.
- Brown Sugar: Enhances the sweetness—honey or molasses are tasty alternatives.
- Smoked Paprika: Adds that smoky vibe—regular paprika works if that’s what you have.
- Chicken Broth: Keeps it moist; low-sodium prevents over-salting.
Variations and Substitutions
This pulled pork loves a twist! Swap pork shoulder for pork loin if you want leaner meat—just watch it doesn’t dry out. No BBQ sauce? Mix ketchup, vinegar, and spices for a quick DIY version. Spice it up with cayenne or hot sauce, or go sweet with extra brown sugar or pineapple juice. Vegetarian? Try jackfruit—it mimics pulled pork and soaks up sauce like a champ. Gluten-free? Check your BBQ sauce and you’re set. Swap onions for shallots or skip them entirely, and trade chicken broth for veggie broth if you prefer. Serve it over baked potatoes, in lettuce wraps, or with coleslaw—this dish bends to whatever you’re craving!
Storage Options
- Refrigerator: Store pulled pork in an airtight container for up to 4 days—flavors deepen!
- Freezer: Freeze in portions for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm in a skillet with a splash of broth, or microwave in short bursts, stirring.
Dish Gallery
Please share this BBQ Pulled Pork with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Vegetarian Chili