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!
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.
Be careful not to add too much liquid back to the shredded pork or it will get soggy.Use a bone-in or boneless pork shoulder, pork butt or Boston Butt.Remove bones prior to shredding if using bone-in.If using a larger piece of pork (4-5), cut it in half before adding it to the slow cooker and double the seasoning ingredients. Remove all bones prior to shredding if using bone-in meat.If pork doesn’t shred easily, return to slow cooker and cook for additional time.Store in the refrigerator for 4-5 days or freeze for up to 2 months