Slow Cooker BBQ Pulled Pork
BBQ Crockpot Pulled Pork is a master recipe every home cook needs and this easy recipe requires minimal effort. This easy slow cooker protein is ideal for making endless meals and feeding a crowd at gatherings and potlucks.
Servings 6
Calories 138kcal
Equipment
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.
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
Calories: 138kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 847mg | Potassium: 212mg | Fiber: 1g | Sugar: 26g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
