This Sweet & Smoky Slow Cooker Pulled Pork Recipe yields tender, juicy pork infused with a rich, smoky-sweet BBQ sauce. Perfect for sandwiches, tacos, or bowls, it’s an easy, hands-off dish that delivers bold flavors for any occasion.
Why You’ll Love This Recipe
This slow cooker pulled pork is a flavor-packed delight that’s sure to become a family favorite. The combination of sweet brown sugar, smoky paprika, and tangy BBQ sauce creates a melt-in-your-mouth dish that’s perfect for piling onto buns, wrapping in tortillas, or serving over mashed potatoes. The slow cooker makes it effortless, letting you set it and forget it while the pork becomes irresistibly tender. Ideal for gatherings, meal prep, or cozy dinners, this budget-friendly recipe yields plenty of servings, ensuring everyone gets a taste of its sweet, smoky goodness.
Recipe Tips and Tricks
- Choose the Right Cut: Pork shoulder or butt is best for shredding due to its fat content and tenderness.
- Sear for Flavor: Browning the pork before slow cooking adds a rich, caramelized depth to the dish.
- Trim Fat Moderately: Remove excess fat but keep some for juiciness and flavor during cooking.
- Use a Liner: A slow cooker liner makes cleanup easier, especially with sticky BBQ sauce.
- Shred While Warm: Shred pork while warm using two forks or a stand mixer for quick results.
- Skim Excess Fat: After cooking, skim fat from the sauce for a cleaner, less greasy finish.
- Adjust Sweetness: Taste the sauce before serving and tweak with extra sugar or vinegar as needed.
- Rest in Sauce: Let shredded pork sit in sauce for 10-15 minutes to soak up flavors.
Sweet & Smoky Slow Cooker Pulled Pork Recipe
Sweet and smoky slow cooker pulled pork, tender and flavorful, perfect for sandwiches or tacos.
Ingredients
- ¼ cup apple cider vinegar
- ⅓ cup brown sugar
- 1 cup low-sodium chicken broth
- 1 medium yellow onion, diced
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1.5 cups BBQ sauce
- 2 tbsp olive oil
- 4 lbs pork shoulder (or pork butt), trimmed of excess fat
Instructions
- Prep the Pork: Pat the pork shoulder dry with paper towels. Season generously with smoked paprika, chili powder, garlic powder, salt, and pepper.
- Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Sear pork on all sides for 6-8 minutes until golden brown. Transfer to the slow cooker.
- Sauté Onion: In the same skillet, sauté diced onion for 5 minutes until soft. Add to the slow cooker.
- Mix the Sauce: In a bowl, combine BBQ sauce, brown sugar, apple cider vinegar, and chicken broth. Stir until well-blended.
- Add Sauce: Pour the sauce mixture over the pork and onions, ensuring the pork is fully coated.
- Cook Low and Slow: Cover and cook on low for 8-10 hours, until pork is tender and easily pulls apart.
- Remove and Skim: 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 or a stand mixer for quick, even shredding.
- 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, stuff into tacos, or serve over rice with your favorite sides!
Notes
- Pork shoulder or butt is ideal for shredding; avoid leaner cuts for best results.
- Adjust BBQ sauce sweetness or tanginess to your preference 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
10Serving Size
1Amount Per Serving Calories 662Total Fat 42gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 23gCholesterol 163mgSodium 576mgCarbohydrates 25gFiber 1gSugar 21gProtein 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): This marbled cut becomes tender and shreddable; trim excess fat for less greasiness.
- BBQ Sauce (1.5 cups): A smoky, sweet store-bought or homemade sauce sets the flavor foundation; choose your favorite.
- Brown Sugar (⅓ cup): Adds a warm, caramel-like sweetness that balances the smoky and tangy elements.
- Apple Cider Vinegar (¼ cup): Provides tangy brightness to cut through the richness of the pork.
- Smoked Paprika (1 tbsp): Enhances the smoky flavor profile; regular paprika works but is less intense.
- Chili Powder (1 tsp): Adds a mild, smoky heat to complement the sweetness; adjust for spice preference.
- Garlic Powder (1 tsp): Brings savory depth that pairs well with the pork’s richness.
- Onion (1 medium): Diced onion adds subtle sweetness and depth; yellow or white works best.
- Chicken Broth (1 cup): Keeps pork moist during cooking; low-sodium prevents over-salting.
- Olive Oil (2 tbsp): Used for searing pork, adding richness and aiding in browning.
Variations and Substitutions
- Meat Swap: Use pork loin for a leaner option, though it may be less juicy; adjust cooking time.
- Sauce Variations: Try a honey BBQ sauce or a spicy chipotle version for a different flavor profile.
- Sweetener Swap: Replace brown sugar with maple syrup or molasses for a unique sweetness.
- Spicy Kick: Add cayenne pepper or hot sauce for extra heat, adjusting to taste.
- Broth Options: Substitute chicken broth with vegetable broth or apple juice for a sweeter note.
- Gluten-Free: Ensure BBQ sauce and broth are gluten-free for a fully gluten-free dish.
- Low-Sugar: Use a sugar-free BBQ sauce or reduce brown sugar for a healthier version.
- Vegetarian Twist: Swap pork for jackfruit for a plant-based version with similar texture.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with extra sauce to maintain moisture.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave, adding a splash of broth or sauce.
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