Name: Slow Cooker Smoky BBQ Pulled Pork
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Yield: 8
Cuisine: American
Ingredients: 3 1/2 to 4 pounds boneless pork shoulder, trimmed of excess surface fat; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon smoked paprika; 1 teaspoon onion powder; 4 cloves garlic, minced; 2 tablespoons light brown sugar; 2 tablespoons apple cider vinegar; 1 tablespoon Worcestershire sauce; 1 cup low-sodium chicken broth; 1 1/2 cups barbecue sauce, divided; 1 tablespoon olive oil, optional for searing; Soft sandwich rolls, optional for serving

Slow Cooker Smoky BBQ Pulled Pork

Tender, juicy pulled pork cooked low and slow with garlic, smoked paprika, apple cider vinegar, brown sugar, and a savory barbecue sauce. The pork shoulder becomes fall-apart tender while absorbing the sweet, smoky, and tangy cooking liquid, making this an easy family dinner that also works exceptionally well for meal prep and freezer meals. Serve it on sandwiches, baked potatoes, rice bowls, or alongside classic barbecue sides.

Prep

15 min

Cook

495 min

Total

510 min

Servings

Difficulty

easy

Cuisine

American

Instructions

Pat the pork shoulder dry with paper towels. Season all sides with the kosher salt, black pepper, smoked paprika, and onion powder.

For deeper flavor, heat the olive oil in a large skillet over medium-high heat. Sear the pork for 3 to 4 minutes per side until browned. This step is optional but recommended.

Transfer the pork to a 6-quart or larger slow cooker.

In a bowl, whisk together the garlic, brown sugar, apple cider vinegar, Worcestershire sauce, chicken broth, and 1 cup of the barbecue sauce.

Pour the mixture around and over the pork.

Cover and cook on LOW for 8 to 9 hours, until the pork is extremely tender and separates easily when pulled with two forks. For shreddable texture, pork shoulder commonly reaches approximately 195°F to 205°F internally.

Carefully transfer the pork to a large cutting board or shallow dish. Let it rest for 10 minutes.

Skim excess fat from the surface of the slow-cooker liquid.

Shred the pork with two forks, discarding any large pieces of excess fat.

Return the shredded pork to the slow cooker.

Add the remaining 1/2 cup barbecue sauce and approximately 1/2 cup of the cooking liquid. Toss until the pork is moist and evenly coated.

Add additional cooking liquid a few tablespoons at a time if you prefer a juicier texture.

Cover and cook on HIGH for another 10 to 15 minutes so the shredded pork absorbs the sauce.

Taste and adjust with additional barbecue sauce, salt, or pepper if needed.

Serve warm on sandwich rolls or use the pork in bowls, tacos, baked potatoes, or meal-prep containers.

Recipe Notes

Pork shoulder is ideal because its fat and connective tissue break down during long cooking and keep the shredded meat moist. Cooking on LOW produces the most consistently tender result. If the pork does not shred easily, continue cooking for another 30 to 60 minutes. Tough pork shoulder generally needs more cooking time. Barbecue sauces vary in sweetness and saltiness, so taste before adding additional seasoning. Store refrigerated leftovers in an airtight container with some of the cooking liquid for up to 4 days. Reheat the pork gently with a splash of cooking liquid or broth so it stays moist. The pulled pork freezes exceptionally well. Cool completely and freeze with some sauce and cooking liquid for up to 3 months. Thaw overnight in the refrigerator and reheat until steaming hot throughout.

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