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–+ servings

BBQ Pork Roast Crock Pot Recipe

This slow cooker BBQ pork roast recipe combines savory pork shoulder with a tangy, smoky barbecue sauce that infuses the meat as it cooks low and slow. The result is fall-apart tender meat perfect for sandwiches, tacos, or alongside your favorite sides.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American, Southwestern
Calories: 528
Ingredients Method Nutrition

Ingredients
  

  • 4-5 pound pork shoulder roast
  • 2 tablespoons vegetable oil
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup barbecue sauce plus extra for serving
  • ¼ cup apple cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper optional, for heat

Method
 

  1. Trim excess fat from the pork shoulder (but leave some for flavor) and pat dry with paper towels.
  2. In a small bowl, mix together the smoked paprika, chili powder, cumin, oregano, salt, black pepper, and cayenne (if using) to create a dry rub.
  3. Rub the spice mixture all over the pork shoulder, pressing it into the meat.
  4. Heat vegetable oil in a large skillet over medium-high heat. Once hot, sear the pork roast on all sides until browned (about 2-3 minutes per side).
  5. Place the sliced onions in the bottom of your slow cooker.
  6. Transfer the seared pork roast to your crock pot, placing it on top of the onions.
  7. In a medium bowl, whisk together the chicken broth, barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and minced garlic.
  8. Pour the liquid mixture over the pork in the slow cooker.
  9. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is extremely tender and easily shreds with a fork.
  10. Once cooked, carefully transfer the pork to a large bowl or cutting board (it may fall apart).
  11. Shred the meat using two forks, removing any remaining fat pieces.
  12. Skim excess fat from the cooking liquid in the slow cooker.
  13. Return the shredded pork to the crock pot and mix with the cooking liquid. For more intense flavor, add an additional ½ cup of barbecue sauce.
  14. Cover and cook on LOW for an additional 30 minutes to allow the meat to absorb the flavors.

Nutrition

Calories: 528kcalCarbohydrates: 46gProtein: 32gFat: 23gSaturated Fat: 9gCholesterol: 98mgSodium: 803mgFiber: 3gSugar: 17g
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