Mouthwatering Slow Cooker Pulled Pork with BBQ Sauce

Tender, juicy pulled pork slow-cooked to perfection, infused with smoky BBQ flavors. This easy recipe delivers fall-apart meat, ideal for sandwiches, tacos, or platters. With minimal prep, the slow cooker does the work, creating a crowd-pleasing dish bursting with savory, tangy, and slightly sweet notes.

Why You’ll Love This Recipe

This slow cooker pulled pork recipe is a game-changer for busy home cooks who crave bold, comforting flavors without the fuss. The slow cooker transforms a simple pork shoulder into melt-in-your-mouth perfection, absorbing the rich, smoky BBQ sauce for a dish that’s versatile and universally loved. Whether you’re hosting a game day party, feeding a family, or meal-prepping for the week, this recipe delivers. It’s forgiving, budget-friendly, and customizable—perfect for beginners or seasoned cooks. Plus, the irresistible aroma filling your kitchen will have everyone eagerly awaiting dinner!

Recipe Tips and Tricks

• Choose the right cut: Pork shoulder or Boston butt works best for its fat content, ensuring tender results.
• Sear for flavor: Browning the pork before slow cooking adds a caramelized depth.
• Low and slow: Cook on low for 8-10 hours to maximize tenderness; avoid rushing on high.
• Skim the fat: After cooking, remove excess fat from the liquid for a cleaner sauce.
• Shred with ease: Use two forks or a hand mixer to shred the pork quickly.
• Taste and adjust: Add more BBQ sauce or vinegar post-cooking to balance flavors.
• Rest the meat: Let it sit in the sauce for 15 minutes after shredding to soak up flavor.

Yield: 10 people

Mouthwatering Slow Cooker Pulled Pork with BBQ Sauce

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Juicy, tender pulled pork slow-cooked with smoky BBQ sauce, perfect for sandwiches or tacos.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 15 minutes

Total Time 8 hours 30 minutes

Ingredients

• 1 cup chicken broth
• 1 large onion, sliced
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt
• 1/4 cup apple cider vinegar
• 2 cups BBQ sauce (divided)
• 2 tbsp brown sugar
• 4 cloves garlic, minced
• 5 lbs pork shoulder (Boston butt), trimmed of excess fat

Instructions

1. Prepare the pork: Pat the pork shoulder dry with paper towels. Season generously with salt, pepper, and smoked paprika, rubbing the spices into the meat for maximum flavor.
2. Sear the pork (optional): Heat a large skillet over medium-high heat with a drizzle of oil. Sear the pork on all sides for 2-3 minutes per side until golden brown for extra flavor.
3. Layer the slow cooker: Place sliced onions at the bottom of the slow cooker to create a flavorful bed for the pork.
4. Add liquids and seasonings: Pour chicken broth and apple cider vinegar over the onions. Sprinkle brown sugar and minced garlic on top.
5. Add the pork: Place the seasoned pork shoulder on the onion bed. Pour 1 cup of BBQ sauce over the pork, ensuring it’s well-coated.
6. Cook low and slow: Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is fork-tender and easily pulls apart.
7. Remove and shred: Carefully transfer the pork to a large bowl. Use two forks or a hand mixer to shred the meat into bite-sized pieces.
8. Skim the sauce: Skim excess fat from the liquid in the slow cooker. Mix the remaining liquid with the second cup of BBQ sauce.
9. Combine and flavor: Return the shredded pork to the slow cooker, stirring it into the sauce. Let it sit for 15 minutes to absorb the flavors.
10. Serve and enjoy: Pile the pulled pork onto buns with coleslaw, serve with baked beans, or use in tacos. Enjoy the smoky, tangy goodness!

Notes

• For crispier pork, spread shredded pork on a baking sheet, drizzle with sauce, and broil for 2-3 minutes.
• Adjust BBQ sauce to taste; some prefer a saucier pork, others a lighter coating.
• Leftovers make excellent nachos or stuffed baked potatoes.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 781Total Fat 49gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 26gCholesterol 205mgSodium 1061mgCarbohydrates 28gFiber 1gSugar 22gProtein 54g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Pork shoulder (4-5 lbs): The star of the dish, this cut is marbled with fat, ensuring juicy, tender results after slow cooking.
• BBQ sauce (2 cups): Choose a high-quality, smoky, or tangy sauce; homemade or store-bought works, but check for balanced sweetness.
• Apple cider vinegar (1/4 cup): Adds a bright, tangy kick to cut through the richness of the pork.
• Brown sugar (2 tbsp): Enhances the sweetness and helps caramelize the meat for deeper flavor.
• Onion (1 large, sliced): Adds savory depth and subtle sweetness as it melts into the sauce.
• Garlic (4 cloves, minced): Infuses the pork with aromatic warmth; fresh garlic is best.
• Smoked paprika (1 tbsp): Boosts the smoky flavor profile, complementing the BBQ sauce.
• Salt and pepper: Essential for seasoning; adjust to taste before and after cooking.
• Chicken broth (1 cup): Keeps the pork moist during cooking; low-sodium is ideal to control saltiness.

Variations and Substitutions

• Spicy kick: Add 1-2 tsp of cayenne pepper or hot sauce to the rub for heat lovers.
• Sweet twist: Swap brown sugar for honey or maple syrup for a different sweetness profile.
• Low-sugar option: Use a sugar-free BBQ sauce and omit brown sugar for a keto-friendly version.
• Different meat: Substitute pork with chicken thighs for a leaner option, adjusting cook time to 6-8 hours.
• Vinegar alternatives: Replace apple cider vinegar with red wine vinegar or balsamic for a unique tang.
• Vegetarian version: Use jackfruit instead of pork for a plant-based pulled “pork” with similar texture.
• Gluten-free: Ensure your BBQ sauce is gluten-free; most are, but always check labels.
• Smokier flavor: Add a few drops of liquid smoke for an extra smoky punch.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently in the microwave or stovetop with a splash of broth.
• Freezer: Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Meal prep: Portion into containers with sides like coleslaw or beans for easy lunches.
• Reheating tip: Add a little BBQ sauce or broth when reheating to maintain moisture.

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