Slow Cooker BBQ Pulled Pork
This is a true set-it-and-forget-it simple BBQ pulled pork slow cooker recipe that delivers tender, flavorful pork with barely any hands-on time. It’s perfect for feeding a crowd at potlucks, game day, or family gatherings, and just as great for easy weeknight dinners.
Why You’ll Love My Recipe
- Easy recipe you can prep in 10 minutes or less.
- Feeds a crowd, without breaking the bank.
- Cleanup is a breeze since you’ll only have the crockpot to wash!
I love master protein recipes I can make with virtually no effort, like my Slow Cooker Shredded Chicken, which I use to make casseroles and sandwiches and to throw on top of salads. If you like my Classic Pulled Pork, then this Crockpot BBQ Pulled Pork Recipe is for you!
Once you make this recipe and see how easy it is, you’ll be adding it to your weekly dinner rotation, without worrying about your family being sick of the same old dinner. This pulled pork is easy and delicious, and it can be used for nearly endless meals, plus it freezes well. It’s cozy, crowd-friendly, and one of those recipes every busy home cook should have ready to go.
Turn it into crockpot pulled pork BBQ sandwiches one night, tacos the next, and salads or stuffed baked potatoes after that. Scroll down for loads more ideas!
Ingredients
Here’s what you’ll need to make BBQ crockpot pulled pork:
- Boneless Pork Shoulder: This is the go-to cut for perfect pulled pork because it has enough fat to stay tender during long cooking. You can also substitute pork butt, pork picnic roast, or even boneless country-style ribs if needed.
- BBQ Sauce: Use your favorite store-bought BBQ sauce or a homemade version. Choose one you already love since it sets the flavor tone for the whole dish.
- Worcestershire Sauce: Its acidity helps tenderize the meat and deepens the dish’s flavors.
- Brown Sugar: Adds a little bit of sweetness.
- Apple Cider Vinegar: Adds a little tanginess and balances the sweetness. This also helps break down the pork shoulder, making the meat more tender.
- Chicken Broth: Helps keep the meat moist and prevents the sauce from burning or getting too thick early on.
- Seasonings: Salt and pepper are essential for bringing everything together and ensuring the pork is well-seasoned. Smoked paprika, garlic powder, and onion powder help build flavor without overpowering the BBQ sauce.
Out of something you need? Check out our free ingredient substitutions printable!
Serving Suggestions
How you plan to serve your pulled pork with BBQ sauce depends on what you serve with it, of course. This collection of pulled pork side dishes has tons of amazing ideas, so be sure to check it out.
Of course, you can’t go wrong with skillet cornbread, loaded baked potato salad, or cheesy tater tots.
How to Use Leftovers
I’m all about having ‘master’ protein recipes to stock my freezer. There’s nothing like being able to grab pre-cooked and shredded meat from the freezer. It makes weeknight cooking SO easy. I highly recommend doubling this recipe and freezing half for a future meal. Here are some great ways to use barbecue pulled pork:
- Meal prep lunches by pairing pulled pork with rice, roasted veggies, or salad greens.
- Make a hearty and veggie-forward BBQ pulled pork salad or zucchini boats with pulled pork.
- Use it to make protein-packed stuffed sweet potatoes and add black beans or cheddar cheese.
- Whip up a batch of pulled pork mac and cheese.
- Use it for tacos, taquitos, quesadillas, or flatbread pizzas.
- Pile it onto buns for easy crockpot pulled pork BBQ sandwiches or sliders (awesome for potlucks and parties!)
- Use our recipe for leftover turkey chili or Southwest chicken soup and substitute BBQ pork.
Want more ideas? Don’t worry, there are so many ways to use leftover pulled pork. Hop on over and check out all the ways to use pulled pork to make delicious weeknight meals like puff pastry pulled pork pockets, burrito bowls, stuffed peppers, and so much more.
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Slow Cooker BBQ Pulled Pork
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Ingredients
- 1 (2–2½ lbs) pork shoulder
- 1½ cup barbecue sauce plus more for serving
- 1/2 cup chicken broth or water
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt to taste
- black pepper to taste
Instructions
- Trim any excess fat or silver skin off the pork, then pat it dry with a paper towel.1 (2–2½ lbs) pork shoulder
- Liberally season the pork with salt and pepper on all sides.black pepper, salt
- In a small bowl, combine the rest of the seasonings and then rub evenly over the pork.1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder
- Into the slow cooker, add the remaining ingredients and stir to combine.1½ cup barbecue sauce, 1/2 cup chicken broth , 1 tablespoon apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar
- Place the pork into the sauce mixture.
- Cover and cook for 6 hours on LOW until the pork is fork-tender.
- Remove the pork and set it on a cutting board. Use two forks to shred the meat. Return it to the slow cooker and toss with the cooking liquid. Add additional BBQ sauce as desired.
Equipment
Notes
Ang’s Recipe Tips
- To avoid dried-out meat, be sure to cook low and slow and include the right amount of liquid.
- Perfect pulled pork should be fork-tender, so if your pork isn’t shredding easily, it’s likely it needs more time to cook.
- As the pork cooks, it will release moisture, which dilutes the BBQ sauce. You can fix this by adding a little additional sauce. Another solution is to transfer the liquid to a pan and reduce the mixture over medium-high heat to concentrate the flavors.
- Trim the pork before adding it to the slow cooker to avoid it being too greasy.
Storage
To Store: Leftover pulled pork with barbecue sauce should be stored in an airtight container in the fridge, where it will last up to 4 days. (These are my favorite airtight containers.) To Reheat: To reheat, warm gently in a skillet over medium-low heat with a little extra BBQ sauce to keep it from drying out. You can also reheat it in the microwave, loosely covered, stirring halfway through. To Freeze: Allow the meat to cool to room temperature, then package it in airtight containers or freezer bags (don’t forget to label it!). Properly stored, it will last 2-3 months. To Thaw: Allow the frozen pork to thaw in the fridge overnight. If you’re in a rush, place the bag or container into lukewarm water.
Nutrition
Similar Recipes
Want more easy recipes you can double and freeze for quick weeknight meals? Try one of these simple crockpot recipes:
