Classic Slow Cooker Pulled Pork A Crowd Favorite
This Classic Slow Cooker Pulled Pork is a mouthwatering, tender dish that’s perfect for gatherings. Slow-cooked to perfection, the pork absorbs a smoky, tangy BBQ sauce, creating a flavorful, juicy meal that’s easy to prepare and loved by all.
Why You’ll Love This Recipe
This pulled pork recipe is a game-changer for busy cooks and BBQ enthusiasts alike. The slow cooker does all the heavy lifting, transforming a simple pork shoulder into a melt-in-your-mouth masterpiece. It’s versatile—serve it on buns, in tacos, or over rice—and feeds a crowd with minimal effort. The rich, smoky flavors paired with a customizable BBQ sauce make it a hit for family dinners, potlucks, or game-day parties. Plus, it’s budget-friendly and perfect for meal prep, as leftovers taste even better the next day!
Recipe Tips and Tricks
- Choose the Right Cut: Pork shoulder or Boston butt works best for its fat content, ensuring juicy results.
- Sear for Flavor: Browning the pork before slow cooking adds depth to the flavor.
- Low and Slow: Cook on low for 8-10 hours to achieve the most tender texture.
- Shred with Ease: Use two forks or a stand mixer to shred the pork quickly.
- Sauce It Up: Add BBQ sauce after shredding to control the flavor intensity.
- Skim the Fat: Remove excess fat from the cooking liquid for a cleaner sauce.
- Rest Before Shredding: Let the pork rest for 15 minutes to retain juices.
- Taste and Adjust: Taste the sauce before serving and adjust seasoning as needed.
Classic Slow Cooker Pulled Pork A Crowd Favorite
Tender, juicy pulled pork slow-cooked in smoky BBQ sauce, perfect for sandwiches or tacos.
Ingredients
- 1 cup chicken broth
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 cups BBQ sauce (store-bought or homemade)
- 4 lbs pork shoulder (Boston butt)
Instructions
- Prepare the Pork: Pat the pork shoulder dry with paper towels. This helps the seasoning stick and promotes browning.
- Season Generously: In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture all over the pork for maximum flavor.
- Sear for Extra Flavor: Heat a large skillet over medium-high heat. Sear the pork on all sides for 2-3 minutes per side until golden brown. This step is optional but adds depth.
- Set Up the Slow Cooker: Place the pork in a 6-quart slow cooker. Pour chicken broth and apple cider vinegar around the pork to keep it moist.
- Add Sweetness: Sprinkle brown sugar over the pork. This will melt into the cooking liquid, balancing the tangy and savory notes.
- Cook Low and Slow: Cover and cook on low for 8-10 hours, or until the pork is fork-tender and easily pulls apart.
- Rest the Meat: Remove the pork to a cutting board and let it rest for 15 minutes. This locks in the juices.
- Shred with Ease: Using two forks or a stand mixer, shred the pork into bite-sized pieces. Discard any large pieces of fat.
- Mix with Sauce: Return the shredded pork to the slow cooker. Stir in 1-2 cups of BBQ sauce, depending on how saucy you like it. Warm through for 10 minutes.
- Serve and Enjoy: Serve on buns, in tacos, or over rice. Garnish with coleslaw or pickles for extra crunch and flavor!
Notes
- For a crispier texture, spread shredded pork on a baking sheet, toss with BBQ sauce, and broil for 2-3 minutes.
- Adjust BBQ sauce quantity to taste; some prefer it saucier, others lighter.
- Leftovers make excellent nachos or quesadillas for a quick meal.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 819Total Fat 49gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 26gCholesterol 205mgSodium 1290mgCarbohydrates 37gFiber 1gSugar 29gProtein 54g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pork Shoulder (4-5 lbs): The star of the dish, this cut is marbled with fat, making it ideal for slow cooking as it becomes tender and flavorful.
- BBQ Sauce (2 cups): Use your favorite store-bought or homemade sauce. A mix of tangy, sweet, and smoky works best.
- Brown Sugar (1/4 cup): Adds a subtle sweetness to balance the savory and tangy flavors.
- Apple Cider Vinegar (1/4 cup): Provides a bright, tangy kick to enhance the sauce.
- Garlic and Onion Powder (1 tbsp each): These add depth and umami to the seasoning rub.
- Smoked Paprika (1 tbsp): Infuses a smoky flavor without needing a smoker.
- Salt and Pepper (to taste): Essential for seasoning the pork and enhancing overall flavor.
- Chicken Broth (1 cup): Keeps the pork moist during cooking and adds savory richness.
Variations and Substitutions
- Spicy Kick: Add cayenne pepper or hot sauce to the rub or BBQ sauce for heat.
- Sweet Twist: Swap brown sugar for honey or maple syrup for a different sweetness profile.
- Low-Carb Option: Serve over cauliflower rice or lettuce wraps instead of buns.
- Gluten-Free: Ensure your BBQ sauce is gluten-free for dietary needs.
- Smokier Flavor: Add a teaspoon of liquid smoke to mimic a smoked BBQ taste.
- Different Meats: Try pork loin for a leaner option or beef brisket for a twist.
- Vegan Alternative: Substitute pork with jackfruit for a plant-based pulled “pork” dish. -之事: Replace chicken broth with vegetable broth for a vegetarian-friendly cooking liquid.
Storage Options
- Refrigerator: Store pulled pork in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.
- Freezer: Freeze in portioned freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating Tip: Add a bit of BBQ sauce or broth when reheating to restore moisture.
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