Description
How to make melt-in-your-mouth slow cooker pulled pork with a tangy BBQ sauce and succulent pork shoulder that’s perfect for feeding a crowd with ease.
Ingredients
- The Pork & Fresh Aromatics:
- 3–4 pound boneless Pork Shoulder (Boston Butt), trimmed
- 1 large Yellow Onion, chopped
- 4–6 cloves Garlic, minced
- Liquid Base & Sauce Starters:
- 1 cup Chicken Broth (low sodium)
- 1/2 cup Apple Cider Vinegar
- 2 tablespoons Worcestershire Sauce
- 1 1/2 cups Ketchup
- 1 tablespoon Dijon Mustard
- Sweetener & Seasonings:
- 1/2 cup (packed) Light Brown Sugar
- 1 tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 1/2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper, freshly ground
Instructions
- Season Pork & Prep: Start by trimming your pork shoulder. Season it generously with kosher salt and freshly ground black pepper. Chop the yellow onion and mince the garlic. This foundational prep ensures maximum flavor for your slow cooker pulled pork, truly setting the stage for deliciousness.
- Whisk Sauce Base: In a medium bowl, whisk together the low sodium chicken broth, apple cider vinegar, Worcestershire sauce, ketchup, Dijon mustard, light brown sugar, smoked paprika, garlic powder, and onion powder until well combined. This creates your tangy, flavorful BBQ sauce base.
- Load & Combine: Carefully place the seasoned pork shoulder into your slow cooker. Scatter the chopped onion and minced garlic around and over the pork. Pour the prepared sauce mixture evenly over everything, ensuring the pork is well coated for cooking.
- Cook to Perfection: Cover your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is incredibly tender and easily shreds with a fork. This slow cooking process creates the melt-in-your-mouth texture for your slow cooker pulled pork.
- Shred & Integrate: Carefully remove the cooked pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker, stirring it into the delicious sauce. Let it simmer on warm for 15-30 minutes, allowing the flavors to truly meld.
- Serve Effortlessly: Your delicious The Best Slow Cooker Pulled Pork: Effortless Crowd-Pleaser! is ready! Serve it warm on buns, with coleslaw, or alongside your favorite comforting sides. Get ready for rave reviews on this ultimate slow cooker pulled pork!
Notes
Cook pork on low until it practically falls apart with a fork, never rush the process to avoid dry, tough results.
Store leftover pulled pork in an airtight container in the refrigerator for 3-4 days; freeze for up to 3 months.
Always use a boneless Boston Butt pork shoulder; leaner cuts like pork loin will result in dry, less tender pulled pork.
Serve warm on toasted buns with creamy coleslaw and pickle slices, or use for tacos and nachos.
Prep sauce ingredients and chop aromatics a day or two ahead, storing separately, then cook pork on serving day.
For enhanced flavor depth, sear the pork shoulder in a hot skillet before placing it in the slow cooker.
**Allergy Information:** Fish, Gluten, Soy