This slow cooker BBQ pulled pork is an easy family dinner with tender, flavorful pork cooked low and slow in a rich barbecue sauce. Perfect for sandwiches, sliders, or an effortless weeknight meal everyone will love.
Pulled Pork Made Simple
- Flavor: This is smoky, savory, and slightly sweet with tender, juicy pork coated in rich barbecue sauce.
- Why Make It: This beginner friendly recipe skips the searing, smoking, and oven work, while budget friendly pork shoulder easily feeds a crowd.
- Technique: Cut the pork into pieces so it cooks evenly and shreds easily. Add the barbecue sauce after shredding to keep the pork juicy and full of flavor without the sauce burning.
- Serving Suggestions: Serve this pork on soft brioche buns topped with crunchy coleslaw, tangy pickles, and an extra drizzle of barbecue sauce. Use it for sliders, wraps, tacos or a topping for baked potatoes.
Ingredient Notes
- Pork: Pork shoulder, pork butt, or pork shoulder steaks work best because the marbling breaks down during cooking and keeps the meat tender and juicy.
- Broth: Chicken broth adds moisture and savory flavor while the pork cooks. Choose low sodium broth if your barbecue sauce is salty.
- Seasoning: Mix the following spices and rub the pork before cooking so the flavor is in the meat, not just the sauce.
- Kosher salt brings out the rich pork flavor.
- Black pepper adds mild heat and balances the sweet barbecue sauce flavor.
- Paprika gives a gentle smoky sweet flavor. Use smoked paprika for a deeper BBQ flavor.
- Garlic powder brings a well rounded, savory flavor plus it holds up well during the long cook time.
- Onion powder adds mild sweetness and savory depth.
- BBQ Sauce: Barbecue sauce is the main flavor in this recipe, so use one you already love! Sweet, smoky, spicy, honey BBQ, or tangy Carolina style are all delicious options.
- Variations:
- To spice things up add cayenne, chili powder, or chipotle powder. Even pickled jalapenos would kick it up a notch!
- For a sweeter flavor stir in a little brown sugar.
- Add a splash of apple cider vinegar for a tangier sauce.
- Use more, or less, barbecue sauce depending on how you like it!
How to Make Slow Cooker Puller Pork
- Season the pork in the slow cooker, then add the chicken broth.
- Cook. Remove the pork, shred it, and skim excess fat (full recipe below).
- Return the pork to the slow cooker, stir in BBQ sauce, and cook.
- Taste and add extra sauce or seasoning before serving.
Pro Pulled Pork Tips
- Do not drain all the juices after cooking to keep the shredded pork moist.
- Skim off excess fat from the top of the juice before adding BBQ sauce.
- Add BBQ sauce after you shred the pork so it does not become too concentrated.
- Pork is easier to shred while it’s warm, let it cool enough to handle safely.
Storage and Leftovers
- Refrigerate leftovers in an airtight container for up to 4 days and in the freezer for up to 2 months. Add a bit more sauce or liquid to keep it juicy.
- Reheat gently in the microwave, on the stovetop, or in the slow cooker with a splash of broth, water, or extra BBQ sauce. Stir occasionally so the pork warms evenly and does not dry out.
- Portion leftovers into containers for sandwiches, tacos, rice bowls, nachos, or baked potatoes. What a great way to meal prep for the week!
Backyard BBQ Favorites
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Slow Cooker BBQ Pulled Pork
This slow cooker BBQ pulled pork is tender, juicy, and full of sweet smoky barbecue flavor. Serve it on brioche buns with coleslaw for an easy family dinner.
Equipment
Ingredients
- 4 pounds pork shoulder cut into pieces, or pork shoulder steaks
- 1 cup chicken broth
- 1½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ cups barbecue sauce plus extra for serving
Instructions
- Place the pork shoulder steaks in the slow cooker, arranging them in an even layer.
- Sprinkle evenly with salt, black pepper, paprika, garlic powder, and onion powder and add chicken broth.
- Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, or until the pork is very tender and easily pulls apart.
- Remove the pork from the slow cooker and shred using two forks or shredding tongs. Skim and discard excess fat from the juices if desired.
- Return the shredded pork to the slow cooker and add the barbecue sauce. Stir until well combined.
- Cover and cook on low for an additional 20 to 30 minutes to allow the flavors to meld.
- Taste and add extra barbecue sauce if desired.
Notes
- Serve on brioche buns with coleslaw for classic BBQ pulled pork sandwiches
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.
Nutrition Information
Calories: 406 | Carbohydrates: 31g | Protein: 38g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 124mg | Sodium: 1471mg | Potassium: 848mg | Fiber: 1g | Sugar: 24g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 3mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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