Description
How to make tender slow cooker pulled pork with a smoky BBQ sauce, perfect for feeding a crowd effortlessly and with minimal prep.
Ingredients
Scale
- Main Components:
- 4–5 pounds boneless pork shoulder (Boston butt)
- 1 large yellow onion, chopped
- 4–6 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1 1/2 cups your favorite BBQ sauce
- Flavor Enhancers:
- 1/4 cup packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon liquid smoke (optional)
- Seasonings:
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Serving Suggestions:
- 12 hamburger buns
- 1 (14-ounce) bag coleslaw mix
Instructions
- Season Pork: Begin by patting the pork shoulder dry. Generously season all sides with kosher salt, black pepper, and cayenne pepper if using. This foundational seasoning is key for delicious slow cooker pulled pork. Chop the onion and mince the garlic next.
- Add Ingredients: Place the seasoned pork shoulder into your slow cooker. Scatter the chopped yellow onion and minced garlic around the pork. Pour in the chicken broth and apple cider vinegar, ensuring the liquids surround the meat.
- Create Sauce: In a separate bowl, whisk together your favorite BBQ sauce, brown sugar, Worcestershire sauce, smoked paprika, and liquid smoke. This creates the rich, smoky base for your slow cooker pulled pork. Stir until fully combined and smooth.
- Slow Cook: Pour the BBQ sauce mixture over the pork in the slow cooker. Cover and cook on low for 8-10 hours, or on high for 4-6 hours. The pork is done when it’s fork-tender and easily shreds apart.
- Shred Pork: Carefully remove the cooked pork from the slow cooker and place it on a large cutting board. Using two forks, shred the pork until it’s in bite-sized pieces. Discard any excess fat. Return the shredded slow cooker pulled pork to the sauce.
- Assemble Sandwiches: Stir the shredded pork thoroughly with the sauce in the slow cooker, allowing it to absorb all the flavors. Keep it warm on the “keep warm” setting. Lightly toast hamburger buns if desired for extra texture before serving.
- Serve Warm: Serve your incredible Slow cooker pulled pork warm on toasted hamburger buns, topped with a generous scoop of coleslaw for that perfect tangy crunch. Enjoy this crowd-pleasing dish with family and friends!
Notes
Cook until truly fork-tender to avoid dry, tough pork. Pat dry and season generously for a flavorful base.
Store leftover pulled pork in an airtight container in the refrigerator for 3-4 days; cool promptly.
Use only boneless pork shoulder (Boston butt) for tender, juicy results; leaner cuts will become dry and tough.
Serve warm on toasted hamburger buns with crisp coleslaw for a classic, crowd-pleasing meal.
For richer flavor, deeply sear the pork shoulder on all sides in a skillet before adding to the slow cooker.
**Allergy Information:** Dairy, Eggs, Gluten, Fish, Soy