Slow Cooker BBQ Pulled Pork is the kind of comfort food that never disappoints. From the first bite, you’ll enjoy tender, juicy pork that falls apart easily and soaks up a smoky-sweet barbecue sauce. This recipe is packed with flavor yet wonderfully simple, making it perfect for busy weeknights, casual family dinners, or weekend gatherings.
What makes this pulled pork stand out is the slow cooking method. By letting pork shoulder cook low and slow, the meat turns incredibly tender while soaking in every layer of seasoning. Smoky paprika, tangy apple cider vinegar, and sweet brown sugar blend together to create a true BBQ classic in your own kitchen.
Pulled pork has long been a staple of American barbecue, especially in the South where low and slow cooking is a tradition. This version brings authentic flavor with minimal effort. Serve it on toasted buns, over rice, or with roasted vegetables—you simply can’t go wrong.
Recipe Yield: 8 servings
INGREDIENTS
3 lb pork shoulder (boneless, trimmed of excess fat)
1 cup chicken broth
1/2 cup apple cider vinegar
1/2 cup ketchup
1/4 cup brown sugar, packed
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp chili powder
1 tsp sea salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper (optional, for heat)
INSTRUCTIONS
1. Prepare the pork:
Pat pork shoulder dry with paper towels. Rub evenly with smoked paprika, garlic powder, onion powder, chili powder, salt, pepper, and cayenne (if using).
2. Make the sauce:
In a bowl, whisk together chicken broth, apple cider vinegar, ketchup, brown sugar, Worcestershire, and Dijon mustard until smooth.
3. Slow cook:
Place seasoned pork into the slow cooker. Pour sauce mixture over the top. Cover and cook on LOW for 8–9 hours or on HIGH for 5–6 hours, until pork is fork-tender.
4. Shred and finish:
Transfer pork to a large dish. Using two forks, shred into bite-sized pieces. Skim fat from the cooking liquid, then return shredded pork to the slow cooker. Stir to coat with sauce, cover, and cook on LOW for an additional 30 minutes.
5. Serve and enjoy:
Serve warm on toasted buns, with coleslaw, over rice, or alongside roasted vegetables.
Helpful Tips to Perfect This Recipe
- Choose the right cut: Pork shoulder (also called pork butt) has the ideal fat-to-meat ratio, making it perfect for juicy pulled pork.
- Layer flavor deeply: Rubbing spices on the pork first ensures the BBQ flavor penetrates before it even meets the sauce.
- Rest before shredding: Letting the pork sit for 5–10 minutes keeps juices in the meat, giving you moist, flavorful pulled pork every time.
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