Go Back
–+ servings

BBQ Pulled Pork Slow Cooker Recipe

This irresistible slow cooker pulled pork bathes a pork shoulder in a sweet and tangy homemade barbecue sauce until it's fall-apart tender. Serve it piled high on soft buns with extra sauce and coleslaw for the ultimate comfort food experience everyone will rave about!
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American, Southwestern
Calories: 528
Ingredients Method Nutrition

Ingredients
  

  • 4- pound boneless pork shoulder also called pork butt or Boston butt
  • 2 tablespoons vegetable oil
  • 1 large onion finely diced
  • 4 cloves garlic minced
  • 1 cup barbecue sauce store-bought or homemade
  • ½ cup apple cider vinegar
  • ½ cup chicken broth
  • ¼ cup brown sugar packed
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons paprika smoked paprika adds extra flavor
  • 1 tablespoon chili powder
  • 2 teaspoons mustard powder
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 hamburger buns for serving
  • Coleslaw for serving (optional)
  • Pickles for serving (optional)

Method
 

  1. Trim excess fat from the pork shoulder, leaving some fat cap intact for flavor. Cut pork into 3-4 large chunks to ensure even cooking.
  2. In a large skillet, heat vegetable oil over medium-high heat. Brown pork pieces on all sides, about 3 minutes per side, working in batches if necessary. Transfer browned pork to the slow cooker.
  3. In the same skillet, reduce heat to medium and add diced onion. Sauté for 3-4 minutes until softened, then add garlic and cook for 30 seconds more until fragrant. Transfer to slow cooker.
  4. In a medium bowl, whisk together barbecue sauce, apple cider vinegar, chicken broth, brown sugar, Worcestershire sauce, and tomato paste until well combined.
  5. Add paprika, chili powder, mustard powder, onion powder, garlic powder, salt, and pepper to the sauce mixture. Stir to combine thoroughly.
  6. Pour sauce mixture over the pork in the slow cooker, ensuring meat is evenly coated.
  7. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until pork is extremely tender and shreds easily with a fork.
  8. Remove pork from the slow cooker and transfer to a large cutting board or bowl. Using two forks, shred the meat, removing any large pieces of fat.
  9. Skim excess fat from the surface of the sauce in the slow cooker. For a thicker sauce, transfer liquid to a saucepan and simmer over medium heat for 15-20 minutes until reduced.
  10. Return shredded pork to the slow cooker and mix with the sauce. Keep warm until ready to serve.
  11. Toast hamburger buns if desired. Pile pulled pork onto buns and top with coleslaw and pickles if using.

Nutrition

Calories: 528kcalCarbohydrates: 46gProtein: 32gFat: 23gSaturated Fat: 9gCholesterol: 98mgSodium: 803mgFiber: 3gSugar: 17g
Tried this recipe?Let us know how it was!