Description
How to make melt-in-your-mouth slow cooker pulled pork with a smoky BBQ sauce that’s perfect for sandwiches and game day.
Ingredients
Scale
- Main Components:
- 3–4 pounds boneless pork shoulder (Boston Butt)
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup apple cider vinegar
- 2 cups BBQ sauce (your favorite brand)
- Flavor Builders:
- 1/4 cup packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- Seasonings & Spices:
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon chili powder
- Serving & Toppings:
- 8–10 hamburger buns
- 1 bag (10 ounces) coleslaw mix
Instructions
- Prep Pork & Veggies: Start your Slow Cooker Pulled Pork by chopping the onion and mincing garlic. Season the pork shoulder generously with kosher salt and black pepper all over. This creates a flavorful base for our delicious recipe, ensuring a great start.
- Load Slow Cooker: Place the seasoned pork shoulder into your slow cooker. Scatter the chopped onion and minced garlic around the pork. This layering ensures all components cook together, infusing the meat with aromatic flavors as it slowly cooks down.
- Whisk Sauce: In a separate bowl, whisk together chicken broth, apple cider vinegar, BBQ sauce, brown sugar, Worcestershire, smoked paprika, and chili powder until well combined. This creates a rich, tangy sauce for the pork.
- Cook Pork: Pour the sauce mixture evenly over the pork in the slow cooker. Cover and cook on LOW for 8 hours, or until the pork easily shreds with a fork. This low and slow method guarantees tender, juicy Slow Cooker Pulled Pork.
- Shred & Combine: Carefully remove the tender pork to a large bowl. Using two forks, shred the pork completely, discarding any excess fat. Return shredded pork to the slow cooker, stirring it into the flavorful cooking liquid to coat.
- Assemble & Serve: Serve your incredible Slow Cooker Pulled Pork warm on hamburger buns, topped generously with coleslaw. This makes for a perfect sandwich, ready for game day or a comforting family meal. Enjoy this delightful dish!
Notes
Cook low and slow for 8 hours to ensure melt-in-your-mouth tender pork; rushing results in tough, dry meat.
Store leftover pulled pork and its sauce in an airtight container in the refrigerator for 3-4 days.
For a different flavor profile, swap regular BBQ sauce for a spicy or tangy variety to suit your taste.
Serve warm on hamburger buns with coleslaw, or in warm corn tortillas for delicious pulled pork tacos.
Cook and shred pulled pork up to 3 days in advance, storing it in its cooking liquid for easy meal prep.
**Allergy Information:** Dairy, Eggs, Gluten, Fish, Soy