Easy Tender Slow Cooker BBQ Pulled Pork Recipe for Perfect Pulled Pork Sandwiches
This easy slow cooker BBQ pulled pork recipe delivers tender, juicy pork with a smoky-sweet sauce, perfect for sandwiches and gatherings. It requires minimal prep and lets the slow cooker do all the work.
- Prep Time: 15 minutes
- Cook Time: 8 to 9 hours (low) or 4 to 5 hours (high)
- Total Time: 8 hours 15 minutes (low) or 4 hours 20 minutes (high)
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 to 4 pounds pork shoulder (pork butt)
- 1 cup BBQ sauce (store-bought or homemade)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 cup water or broth
- Buns or bread rolls for serving
Instructions
- Pat the pork shoulder dry and trim excess fat, leaving some for flavor. Mix brown sugar, smoked paprika, cumin, chili powder, salt, and black pepper in a bowl. Rub the spice blend all over the pork, pressing it in well (about 10 minutes).
- Place sliced onion and minced garlic at the bottom of the slow cooker.
- Place the seasoned pork shoulder on top of the onions and garlic. Pour apple cider vinegar, Worcestershire sauce, BBQ sauce, and water or broth evenly over the meat.
- Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until pork easily pulls apart and reaches an internal temperature of 195°F to 205°F.
- Remove pork from slow cooker and shred using two forks or fingers, discarding large fat chunks.
- Skim excess fat from cooking liquid, return shredded pork to slow cooker, and stir into remaining sauce. Keep warm on low until serving.
- Assemble sandwiches by piling pork on toasted buns or rolls. Add optional toppings like coleslaw, pickles, or extra BBQ sauce.
Notes
Avoid opening the slow cooker lid during cooking to maintain heat. If sauce is too thin, thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook on high for 15 minutes. Rest pork before shredding to keep juices locked in. For gluten-free, verify BBQ and Worcestershire sauces. Instant Pot option: cook on high pressure for 60 minutes with natural release.
Nutrition
- Serving Size: About 4 oz (115 g) c
- Calories: 280
- Fat: 15
- Carbohydrates: 10
- Protein: 18
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