Slow Cooker BBQ Pulled Pork
With this Slow Cooker BBQ Pulled Pork recipe, you can enjoy tender and juicy pork seasoned with spices that are slowly simmered and cooked in your favorite bbq sauce! Perfect shredded for tacos, burritos, rice bowls, sandwiches, or just eating by itself.
Ingredients
- 3 lbs boneless pork shoulder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp Italian seasoning
- ⅔ cup bbq sauce
- ¼ cup apple cider vinegar
- ¼ cup chicken broth
Instructions
- Add onion powder, pepper, garlic, salt, and Italian seasoning in a small bowl. Whisk until well combined. Rub seasoning on pork shoulder and place in the slow cooker.
- Add bbq sauce, vinegar, and chicken broth in a medium bowl. Mix until well combined and pour into the slow cooker.
- Cover and cook on low for 7 - 8 hours or high for 3 - 4 or until pork reaches an internal temperature of 195 degrees.
- Remove pork from the slow cooker and shred. Drain juices except for ¾ cup and mix the shredded pork back into the juices.
- For extra flavor, add additional BBQ sauce if desired.
Notes
- Either bone-in or boneless pork shoulder, also known as pork butt, can be used. If there are any bones, make sure to remove them before shredding the pork.
- When the pork is fully cooked, it should be tender enough to shred easily. To achieve this, cook the pork until it reaches an internal temperature of 195 degrees Fahrenheit.
- I always keep an additional 18-ounce bottle of barbecue sauce on hand when preparing this shredded pork. This way, everyone can add more sauce according to their taste preferences.
Nutrition
Calories: 175kcalCarbohydrates: 7gProtein: 26gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 68mgSodium: 437mgPotassium: 479mgFiber: 0.3gSugar: 5gVitamin A: 39IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Tried this recipe?Let us know how it was!