Slow Cooker Pulled Pork

This slow cooker BBQ pulled pork transforms simple ingredients into tender, flavorful meat perfect for any casual gathering. The pork is slow cooked for hours soaking up a smoky, tangy sauce with just the right balance of sweet and spice. It’s an effortless crowd pleaser whether piled into buns for a game day or served alongside your favorite sides on a relaxed weekend.

I first made this recipe for a family gettogether and found that everyone kept coming back for seconds, it quickly became our goto BBQ staple.

Ingredients

• 3 pounds boneless pork shoulder butt roast: cut into large chunks because this cut is wellmarbled and becomes tender with slow cooking
• 1 tablespoon unsalted butter: used for browning the meat to add richness
• 1 cup beef broth: to provide a savory liquid base that infuses the pork with moisture and flavor
• 1 teaspoon granulated beef bouillon: enhances the meaty depth
• 1 cup barbecue sauce: choose a flavorful, balanced sauce that you enjoy for the main BBQ taste
• 2 tablespoons soy sauce: adds umami and saltiness
• 1 tablespoon Worcestershire sauce: contributes complexity and tang
• 2 tablespoons apple cider vinegar: provides acidity to balance the sweetness and cut through richness
• 2 tablespoons packed brown sugar: for a natural sweet counterpoint
• 1 teaspoon smoked paprika: delivers subtle smokiness without needing a smoker
• Half teaspoon ground cumin: adds earthiness and warmth
• Half teaspoon salt: for seasoning
• Half teaspoon black pepper: for a mild kick
• 1 large onion: finely chopped brings sweetness and body as it cooks down
• 4 cloves fresh garlic: minced gives aromatic depth and richness

Instructions

Prepare the Pork:

Cut the pork shoulder into large chunks which helps the heat penetrate evenly while cooking. Trim excess fat if you prefer but leaving some will keep the meat moist and flavorful.

Brown the Pork:

Melt butter in a skillet over mediumhigh heat and carefully sear each chunk of pork on all sides until a deep golden crust forms. This caramelization creates intense flavors and an appetizing color that elevates the dish.

Layer and Season:

Place the browned pork into your slow cooker and evenly sprinkle the minced garlic, chopped onion, smoked paprika, cumin, salt, black pepper, brown sugar, and beef bouillon powder over the meat. This seasoning blend will infuse your pork with layers of smoky, sweet, and savory notes.

Add Liquids and Cook:

In a bowl, mix together the beef broth, barbecue sauce, soy sauce, Worcestershire sauce, and apple cider vinegar until combined. Pour this flavorful liquid over the pork and cover the slow cooker. Cook on low setting for 7 to 8 hours or on high for 4 to 5 hours until the pork is tender enough to shred easily with forks.

Shred and Serve:

Carefully remove the pork chunks from the slow cooker and shred the meat using two forks until the pieces are uniform and tender. Return the shredded pork to the slow cooker and toss it in the sauce until well coated. Serve warm piled on buns or your favorite side dishes.

I have a soft spot for the smoked paprika in this recipe. It adds a smoky note that mimics the taste of outdoor barbecue without needing a grill. One time I brought this pulled pork to a family reunion, and it vanished so quickly that people kept asking for the recipe for weeks. It’s a crowd favorite that never disappoints.

Storage Tips

Store leftover pulled pork in an airtight container in the refrigerator for up to four days. Reheat gently on low heat or in the microwave with a splash of broth to maintain moisture. For longer storage, freeze in portioned containers for up to three months and thaw overnight in the fridge before reheating.

Ingredient Substitutions

If pork shoulder is unavailable try boneless chicken thighs which cook more quickly and still soak up the sauce beautifully. Substitute molasses for brown sugar for deeper sweetness. For a fun twist, replace half the beef broth with root beer, adding a subtle fizz and fruity undertones that enhance the barbecue character.

Serving Suggestions

Pulled pork shines on soft hamburger buns with tangy coleslaw and dill pickles. Serve it alongside buttery cornbread or roasted vegetables. For a creative spin, turn the pork into tacos topped with fresh cilantro, zesty lime crema, and pickled red onions for added brightness and crunch.

This slow cooker BBQ pulled pork is easy to make ahead and feeds a crowd. Small steps like browning the meat and reducing the sauce will noticeably boost the flavor.

Common Questions About Recipes

→ Why did my pork come out dry after slow cooking?

Dryness usually results from overcooking or too little moisture. Ensuring enough sauce or broth and monitoring cooking time helps keep the pork juicy.

→ Is searing the pork before slow cooking necessary?

Searing enhances flavor by caramelizing the meat surface, adding depth and a richer aroma to the final dish.

→ What type of BBQ sauce works best?

Choose a BBQ sauce that suits your taste; sweeter sauces balance well, while smoky or spicy ones offer delicious alternatives.

→ Can this be cooked faster at a higher temperature?

Low and slow is essential for tender pork; higher temps speed cooking but can result in tougher texture.

→ How can I adjust sauce thickness after cooking?

Simmer excess sauce on the stovetop to reduce liquid until desired consistency, then mix back with shredded pork.