Slow Cooker BBQ Pulled Pork

BBQ pulled pork on a bun with coleslaw on a grey plate with chips.

5 from 2 votes

Slow Cooker BBQ Pulled Pork is perfect for tacos, burritos, rice bowls, sandwiches, or by itself. The melt-in-your-mouth texture comes with minimal effort and doesn’t require hours of smoking or oven time.

Prep Time5

Cook Time8

Total Time8 5

Course: Main Course

Cuisine: American

Servings:

Calories: 175kcal

Author: Ryan Allen

Equipment

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

Only Cook on Low: Using the high heat setting of the Crock Pot isn’t ideal for this recipe. Cook the pork low and slow to get that melty, fork-tender texture.

Add More Sauce When Serving: You can decide how saucy you want the final result to be but I definitely recommend putting more barbecue sauce on if you’re making a sandwich, especially if you’re using crusty bread.

Storing: This dish keeps really well in the refrigerator for up to 4 days, or you can freeze it for up to 3 months. Reheat in the microwave on medium heat for 30-60 second intervals until it is heated through. You can also reheat it on the stove top too. If it seems a bit dry you can add some broth or water to rehydrate it a bit.

Nutrition