Crockpot BBQ Pulled Pork
This tender, fall-apart crockpot BBQ pulled pork is the ultimate set-it-and-forget-it recipe that delivers rich, smoky flavor with minimal effort. Perfect for feeding a crowd at potlucks, game days, or weeknight dinners, this slow-cooked pork shoulder becomes incredibly juicy and pairs beautifully with your favorite BBQ sauce.
Equipment
- 6-8 quart slow cooker Large capacity for pork shoulder
- Large mixing bowl For combining dry rub
- Two forks For shredding the pork
- Meat thermometer To check doneness
Ingredients
- 4 lb pork shoulder 1.8 kg, also called pork butt, boneless
For the Dry Rub
- 2 tablespoons brown sugar 30g, packed
- 1 tablespoon smoked paprika 7g
- 1 tablespoon chili powder 7g
- 1 tablespoon garlic powder 9g
- 1 tablespoon onion powder 7g
- 2 teaspoons kosher salt 12g
- 1 teaspoon black pepper 2g, freshly ground
- 1 teaspoon cumin 2g, ground
- 1/2 teaspoon cayenne pepper 1g, optional for heat
For Cooking
- 1 cup chicken broth 240ml, or apple cider
- 1/4 cup apple cider vinegar 60ml
- 1 medium yellow onion about 200g, sliced
For Serving
- 1 1/2 cups BBQ sauce 360ml, your favorite brand
- 12 hamburger buns toasted if desired
- coleslaw optional, for topping
- pickles optional, for topping
Instructions
- In a small bowl, combine brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, cumin, and cayenne pepper to create the dry rub.
- Pat the pork shoulder dry with paper towels and generously coat all sides with the dry rub, pressing it into the meat.
- Place sliced onions in the bottom of your slow cooker, then place the seasoned pork shoulder on top. Pour chicken broth and apple cider vinegar around the pork.
- Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the pork is fork-tender and reaches an internal temperature of 195-205°F (90-96°C).
- Remove the pork from the slow cooker and discard the liquid (or reserve for other uses). Use two forks to shred the pork into bite-sized pieces.
- Return shredded pork to the slow cooker, add BBQ sauce, and toss to coat evenly. Keep warm on LOW setting until ready to serve.
- Serve pulled pork on toasted buns with optional coleslaw and pickles. Enjoy immediately while hot and tender.
Notes
- For best results, choose a pork shoulder with good marbling and fat cap - this keeps the meat moist during long cooking.
- The pork can be seasoned with the dry rub up to 24 hours in advance and refrigerated for deeper flavor penetration.
- If you prefer a smokier flavor, add 1 teaspoon of liquid smoke to the cooking liquid.
- Don't skip the high internal temperature (195-205°F) - this is what makes the pork fall-apart tender.
- Leftover cooking liquid can be skimmed of fat and reduced for a flavorful au jus or soup base.
- Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- This recipe doubles easily for larger crowds - just use a larger slow cooker or cook in batches.
- For crispier edges, spread shredded pork on a baking sheet and broil for 3-5 minutes before adding BBQ sauce.
- Sauce options: Try Carolina mustard sauce, vinegar-based sauce, or your favorite regional BBQ style.
- Serving ideas: Use for sandwiches, tacos, nachos, pizza topping, or served over rice or baked potatoes.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 28gProtein: 28gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 780mgPotassium: 520mgFiber: 1gSugar: 18gVitamin A: 8IUVitamin C: 4mgCalcium: 6mgIron: 12mg
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