Slow Cooker BBQ Pulled Pork is what you want waiting for you at the end of a long day. Juicy, tender pieces of seasoned shredded pork simmering in a sweet and tangy BBQ sauce. It’s a delicious and easy, set-it-and-forget-it recipe that is perfect for sandwiches, wraps, tacos, and nachos! The smell alone is worth it!
Meat in the slow cooker is one of the best and most convenient ways to make a meal. If you are looking for more slow cooker meat recipes, try Barbacoa Beef and Balsamic Roast Beef. They are two of my family’s favorites. So easy and so good!
The best pulled pork is tender, juicy, and seasoned to perfection. The idea of it is quite simple yet the flavors are so intense. The combination of garlic powder, chili, and brown sugar creates a wonderful balance of sweet and spicy which helps elevate the already naturally flavorful meat that pork is.
Having a slow cooker is one of those easy conveniences in life that once you try it you don’t know how you survived without it! Setting the cook time on low and slow gives the dry rub seasoning time to absorb into the meat while marrying with the sauce and resulting in the most tender meat.
And all this is happening while you go about your day!
This is a great game day recipe that is super easy and filling. It is also a no-fuss dish to bring to a potluck and allows everyone to make their own sandwiches. Pulled BBQ pork in a slow cooker is hands down one of my favorite ways to serve a crowd.
Serve it on a soft bun alongside some coleslaw as a classic pulled pork sandwich. Have it in a wrap or as a topping on nachos. Have it ready for taco Tuesday and save the leftovers for lunch the next day. This recipe is inexpensive, easy, and mouthwateringly delicious!
How to make Slow Cooker BBQ Pulled Pork
Place a 2-3 pound boneless pork shoulder into the slow cooker.
In a small bowl, combine brown sugar, garlic powder, and chili powder and sprinkle over the pork.
Combine BBQ sauce, chicken broth, apple cider vinegar, Worcestershire sauce, and mustard together in a bowl and pour around the pork shoulder.
Place lid on the slow cooker and cook on low until meat is falling apart tender. Should be an internal temperature of 205 degrees F.
Once done, place meat in a bowl and use two forks to shred the pork into small pieces. Add a bit of liquid from the slow cooker to help moisten the meat. You can always add more BBQ sauce if you’d like, depending on your tastes.
Pro Tips: Be careful not to add too much liquid back to the shredded pork or it will get soggy. There’s nothing worse than a soggy sandwich on even soggier bread!
If pork doesn’t shred easily, return it to the slow cooker and continue cooking for a little while longer.
The best cuts of pork to use are boneless or bone-in pork shoulder, pork butt, or Boston butt. Remembering to remove the bones prior to shredding if not using boneless.
If using a bigger piece of pork, cut it in half before adding it to the slow cooker and double the seasoning amount.
If you have extra time, consider rubbing the dry spices on the pork ahead of time and letting it sit covered in plastic wrap in the fridge overnight.
What to serve it with
As mentioned above, BBQ pulled pork is so versatile not only in the way that it’s made but also how to serve it. You really can play around with the seasonings, such as adding a bit of smoked paprika or cinnamon to the mix. Some people go so far as to add a can of pop to their sauce or even some maple syrup.
Along with sandwiches, wraps, and nachos, you can serve pulled pork on its own with a light side salad like this simple kale salad, a side of coleslaw, rice, baked potatoes, potato salad, mac n cheese, you name it!
How to store & freeze
Store BBQ pulled pork in the fridge in an airtight container for 4-5 days and can be stored in the freezer for up to 2 months. Thaw at room temperature before reheating. You might need to add a bit more sauce back to it.
Slow Cooker BBQ Pulled Pork
- Slow Cooker
- 2-3 pound boneless pork shoulder
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ cup barbecue sauce
- ⅓ cup chicken broth
- ¼ cup apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ½ tbsp. mustard
- hamburger buns
- Place the pork shoulder in the slow cooker.
- In a small bowl, combine the brown sugar, garlic powder, and chili powder.
- Sprinkle the seasonings all over top of the pork.
- In another bowl, combine the barbecue sauce, chicken broth, apple cider sauce, Worcestershire sauce and mustard together and pour around the sides and over the pork shoulder.
- Place the lid on the slow cooker and cook on low for 7-8 hours. (or until the internal temperature reads 205 degrees F.
- When the pork has finished cooking, remove it from the slow cooker with tongs and place it in a medium sized bowl.
- Using two forks shred the pork into small pieces.
- Add 2-4 tablespoons of the liquid form the slow cooker to the pork to moisten it a little.
- Add more barbecue sauce if you would like.
- Serve on hamburger buns if desired.