Go Back
–+ servings

Easy Homemade Crockpot Pork BBQ

This tender, juicy pulled pork recipe transforms an affordable cut of meat into a flavor-packed meal that will have your family running to the dinner table. The slow cooker does all the heavy lifting, breaking down the tough muscle fibers until they're fork-tender and infused with smoky-sweet barbecue flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Southern
Calories: 528
Ingredients Method Nutrition

Ingredients
  

  • 4-5 pounds pork shoulder Boston butt
  • 1 tablespoon vegetable oil
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • 1 teaspoon mustard powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper optional, for heat
  • 1 large onion sliced
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 3/4 cup apple cider vinegar
  • 1 1/2 cups barbecue sauce store-bought or homemade
  • 8 hamburger buns for serving
  • Coleslaw for serving (optional)

Method
 

  1. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cumin, mustard powder, salt, pepper, and cayenne (if using) to create your spice rub.
  2. Pat the pork shoulder dry with paper towels. Trim excess fat if desired, but leave some for flavor. Rub the spice mixture all over the pork shoulder, pressing it into the meat.
  3. Heat vegetable oil in a large skillet over medium-high heat. Sear the seasoned pork on all sides until browned, about 2-3 minutes per side. This step is optional but adds tremendous flavor.
  4. Place sliced onions in the bottom of your crockpot. Add the minced garlic.
  5. Transfer the seared pork shoulder to the slow cooker, placing it on top of the onions.
  6. In a bowl, whisk together chicken broth, apple cider vinegar, and 1/2 cup of barbecue sauce. Pour this mixture around the sides of the pork (not directly on top to preserve the rub).
  7. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the pork is very tender and easily pulls apart with a fork. The internal temperature should reach at least 195°F for optimal tenderness.
  8. Once cooked, remove the pork from the slow cooker and place on a large cutting board or platter. Let rest for 10 minutes.
  9. Using two forks, shred the pork, discarding any large pieces of fat.
  10. Skim excess fat from the cooking liquid in the crockpot if desired.
  11. Return the shredded pork to the slow cooker. Add the remaining 1 cup of barbecue sauce and stir to combine. Cook on LOW for an additional 30 minutes to allow the flavors to meld.
  12. Serve warm on toasted hamburger buns with coleslaw on top if desired.

Nutrition

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