Slow Cooker Pulled Pork

This slow cooker BBQ pulled pork turns any casual gettogether into a deliciously relaxed occasion. Tender pork slowcooked for hours with a flavorful BBQ sauce, tangy apple cider vinegar, and just the right blend of sweet spices comes out juicy and packed with flavor. It’s perfect for piling onto buns at your next game day gathering or lazy Sunday hangout with friends and family.

I first made this during a family game night and everyone went back for seconds. Now it’s my goto for easy entertaining because it’s fuss free but impressive.

Ingredients

• Pork shoulder butt roast (3 lb): cut into big chunks for optimal marbling and tenderness
• Unsalted butter (1 tablespoon): to brown the meat and add richness
• Beef broth (1 cup): to keep the pork moist and build a savory base
• Granulated beef bouillon (1 teaspoon): for a concentrated meaty flavor
• Barbecue sauce (1 cup): for that sticky, smoky sweet profile everyone loves
• Soy sauce (2 tablespoons): adds umami and depth to the sauce
• Worcestershire sauce (1 tablespoon): introduces a tangy complexity
• Apple cider vinegar (2 tablespoons): gives brightness and balances the sweet elements
• Brown sugar (2 tablespoons, packed): to sweeten and caramelize during cooking
• Smoked paprika (1 teaspoon): adds smoky warmth, key to BBQ flavor
• Ground cumin (1/2 teaspoon): for a subtle earthy note
• Salt (1/2 teaspoon): to season the meat and sauce
• Black pepper (1/2 teaspoon): for mild heat and seasoning
• Onion (1 large): finely chopped for sweetness and aromatic base
• Garlic (4 cloves): fresh and minced to infuse flavor throughout
• Note: Select fresh and highquality pork shoulder with enough fat for flavor and moisture. Use a BBQ sauce you enjoy, whether smoky or sweet, since it greatly influences the final taste.

Instructions

Prepare the Pork:

Cut the pork butt into large portions. Trimming excess fat is optional but leaving some ensures juicy, tender meat after slow cooking.

Brown the Pork:

Heat the unsalted butter in a skillet over mediumhigh heat. Sear the pork chunks on all sides until browned and caramelized. This step is crucial for developing deep, rich flavors and an appealing color.

Layer and Season:

Place the browned pork into the slow cooker. Evenly sprinkle the minced garlic, chopped onion, smoked paprika, cumin, salt, pepper, brown sugar, and beef bouillon powder over the meat.

Add Liquids and Cook:

Mix the beef broth, barbecue sauce, soy sauce, Worcestershire sauce, and apple cider vinegar in a bowl until combined. Pour this mixture evenly over the pork and seasonings. Cover and cook on low for about 7 to 8 hours or high for 4 to 5 hours until the pork is forktender and falling apart.

Shred and Serve:

Remove the pork from the slow cooker onto a large bowl or platter. Using two forks, shred the meat finely or into bite sized pieces. Return the shredded pork to the slow cooker and toss well to soak it thoroughly in the sauce before serving.

My favorite ingredient here is smoked paprika. It really seals the BBQ profile in every bite without overpowering the dish, and one family memory I cherish is bringing this pulled pork to a summer picnic where everyone enjoyed it so much that no one wanted to stop eating, kids and adults alike.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or microwave to maintain moisture. You can also freeze portions in freezer safe bags for up to three months and thaw overnight in the fridge before reheating.

Ingredient Substitutions

Swap the pork shoulder with bonein chicken thighs for a leaner option that still absorbs the BBQ flavors beautifully. For brown sugar, molasses works well if you prefer a deeper, richer sweetness. For an adventurous twist, try replacing half the beef broth with root beer to add a sweet complexity and tang to the sauce.

Serving Suggestions

Serve the pulled pork piled on toasted buns with creamy coleslaw and pickles for crunch. Cornbread or buttered rolls are also great for soaking up extra sauce. For a fresh twist, use the pulled pork in tacos topped with zesty lime crema and pickled red onions to add brightness and zing.

This slow cooker BBQ pulled pork is an easy, crowd pleasing meal that stores and reheats well. Serve it piled high on buns for best results.

Common Questions About Recipes

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

Dryness usually results from overcooking or lacking enough sauce or broth during cooking. Ensuring sufficient moisture and monitoring cooking time helps maintain juicy, tender pork.

→ Can I skip searing the pork before slow cooking?

Searing is recommended because it caramelizes the meat surface, enhancing flavor and color. Skipping this step may lead to less depth in taste.

→ What type of BBQ sauce works best for this dish?

Choose a BBQ sauce that matches your taste preference. Sweeter sauces complement the pork well, while smoky or spicy variations add appealing layers.

→ Is it possible to cook this dish faster at higher temperatures?

Cooking low and slow is essential for tender pork, allowing connective tissues to break down. Higher temperatures speed cooking but can lead to tougher texture.

→ Can I substitute other meats in this preparation?

Chicken thighs can replace pork for a leaner option, absorbing BBQ flavors while cooking more quickly, making an excellent alternative.