Tender BBQ Pork Roast in the Slow Cooker

A juicy pork shoulder slow-cooked for hours in a bold, smoky-sweet BBQ sauce until it literally falls apart. This effortless crockpot masterpiece delivers melt-in-your-mouth pulled pork perfection every time.

Why You’ll Love This Recipe

This Tender BBQ Pork Roast is the definition of set-it-and-forget-it comfort food: a big, beautiful pork shoulder transforms into the most succulent, flavor-soaked pulled pork you’ve ever tasted while you go about your day. The homemade sauce clings to every shred, delivering that perfect balance of tangy, sweet, and smoky that makes everyone come running when they smell it. It feeds a crowd, reheats like a dream, and works for everything—sandwiches, tacos, nachos, bowls, or straight from the pot with a fork. With just 10 minutes of prep and pantry staples, you get restaurant-quality BBQ without firing up the grill. Make it once, and it will become your signature dish that friends and family beg for!

Recipe Tips and Tricks

• Choose pork butt/shoulder: The marbling keeps it ultra-juicy.
• Don’t trim all fat: Fat = flavor and moisture.
• Sear first (optional): 3-minute sear adds deeper flavor.
• Cook low and slow: 8-10 hours on low for the most tender results.
• Natural pressure release: Let it rest in the crockpot 30 minutes before shredding.
• Reduce the sauce: Simmer leftover juices for a thick, sticky glaze.
• Crisp it up: Broil shredded pork 3-5 minutes for caramelized edges.

Yield: 12 Servings

Tender BBQ Pork Roast in the Slow Cooker

Print

Fall-apart tender BBQ pork roast—effortless crockpot magic for epic sandwiches!

Prep Time 10 minutes

Cook Time 8 hours

Additional Time 20 minutes

Total Time 8 hours 30 minutes

Ingredients

• ⅓ cup brown sugar
• ½ cup apple cider vinegar
• ½ cup chicken broth
• 1 tbsp garlic powder
• 1 tbsp mustard powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1 tsp liquid smoke
• 2 cups BBQ sauce (divided)
• 2 tbsp smoked paprika
• 2 tsp salt
• 5 lb pork shoulder (Boston butt), boneless or bone-in

Instructions

1. Mix the epic rub: Combine brown sugar, smoked paprika, garlic powder, onion powder, mustard powder, salt, and pepper—your kitchen already smells like a BBQ joint!
2. Coat the roast: Pat pork dry, then massage the rub all over—get in every crevice!
3. Layer the base: Pour broth, vinegar, and 1 cup BBQ sauce into the slow cooker—flavor foundation activated.
4. Add the star: Place seasoned pork fat-side up on top—ready for its long, delicious nap.
5. Set it & forget it: Cook on low 8-10 hours or high 5-6 hours—until it reaches 195-205°F and shreds easily.
6. Rest like royalty: Remove pork, tent with foil, and let rest 20 minutes—juices redistribute for maximum tenderness.
7. Shred to perfection: Pull apart with two forks—it will literally fall apart in silky strands.
8. Reduce the sauce: Skim fat from crockpot juices, add remaining 1 cup BBQ sauce, and simmer on stovetop until thick.
9. Reunite & toss: Return shredded pork to the pot (or mix with reduced sauce)—coat every strand in sticky goodness.
10. Crisp it (optional): Spread on a sheet pan and broil 3-5 minutes—then pile on buns or serve straight up!

Notes

• Internal temp of 195-205°F = perfect pull-apart texture.
• Save the bone for incredible broth or beans.
• Leftover pork freezes beautifully and makes the best nachos, quesadillas, or baked potatoes.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 533Total Fat 29gSaturated Fat 10gUnsaturated Fat 19gCholesterol 177mgSodium 680mgCarbohydrates 14gFiber 2gSugar 10gProtein 53g

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 (Boston butt): 4-6 lb is ideal; bone-in or boneless both work.
• BBQ sauce: Use your favorite—Sweet Baby Ray’s, Stubbs, or homemade.
• Apple cider vinegar: Adds classic tang and helps tenderize.
• Brown sugar: Creates caramelized sweetness.
• Smoked paprika & liquid smoke: Instant smoky flavor without a smoker.
• Dry rub spices: Paprika, garlic powder, onion powder, mustard powder—classic BBQ profile.
• Chicken broth: Keeps everything moist and builds the sauce base.

Variations and Substitutions

• Carolina style: Use vinegar-mustard base instead of tomato BBQ.
• Dr Pepper or root beer: Replace broth with soda for extra sweetness.
• Spicy kick: Add cayenne, chipotle powder, or hot sauce.
• Coffee rub: Mix in instant coffee for deeper, richer flavor.
• Beer version: Swap broth for dark beer or stout.
• Lower sugar: Use sugar-free sauce + sugar substitute.
• Instant Pot: High pressure 75 minutes + natural release.
• Oven method: 300°F covered 5-6 hours, uncover last 30 minutes.
• Mexican twist: Add cumin, oregano, and lime for carnitas-style.

Storage Options

• Refrigerator: Store in sauce up to 5 days.
• Freezer: Freeze in portions with sauce up to 4 months. Thaw overnight, reheat gently.
• Meal prep: Perfect for a week of sandwiches, bowls, or freezer meals.

Dish Gallery

Please share this Tender BBQ Pork Roast in the Slow Cooker with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Tender Apricot Chicken with a Sweet Glaze