Slow Cooker BBQ Pulled Pork
8 h 20 min
|
easy
Recipe by Eunice
Introduction
This slow cooker BBQ pulled pork turns out fall-apart tender with a smoky-sweet tang, seasoned like I mean it with garlic, onion, smoked paprika, soy, Worcestershire, beef bouillon, and a bright splash of apple cider vinegar.
It is a low-effort, big-payoff crowd-pleaser for game day, potlucks, or meal prep, perfect piled on toasted buns with pickles or tucked into tacos, and the saucy juices are liquid gold for drizzling or saving for tomorrow's soup.
Ingredients (8 servings)
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Ingredients
- 3 lb boneless pork shoulder butt roast, cut into big chunks boneless pork shoulder butt roast 48 oz
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
- 1 cup beef broth beef broth 8 oz
- 1 tsp granulated beef bouillon beef bouillon powder 0.14 oz
- 1 cup barbecue sauce barbecue sauce 9.58 oz
- 2 Tbsp soy sauce soy sauce 1 fl oz
- 1 Tbsp Worcestershire sauce Worcestershire sauce 0.5 fl oz
- 2 Tbsp apple cider vinegar apple cider vinegar 1 fl oz
- 2 Tbsp brown sugar, packed brown sugar 0.86 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- ½ tsp ground cumin ground cumin 0.04 oz
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- 1 large onion, finely chopped onion 1 ct large
- 4 cloves of fresh garlic, minced garlic 0.36 head (for fresh garlic)
How to Make Slow Cooker BBQ Pulled Pork
-
Season the pork
Pat the pork dry, then season it evenly with the salt, black pepper, smoked paprika, and cumin.
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Sear for deep flavor
Heat the butter in a large skillet over medium high until sizzling, then sear the pork in batches until well browned on at least two sides.
Do not crowd the pan or you will steam instead of brown, and that browned fond is your money maker.
-
Sweat the aromatics
Add the chopped onion to the same skillet with a splash of the beef broth and cook 2 to 3 minutes to loosen the fond, then stir in the garlic for 30 seconds until fragrant.
Scrape everything into the slow cooker so you do not waste a drop of flavor.
-
Whisk the braising sauce
In a bowl whisk together the remaining beef broth, beef bouillon powder, BBQ sauce, soy sauce, Worcestershire, apple cider vinegar, and brown sugar until smooth.
Taste the mixture and make sure it is balanced, keeping in mind it will concentrate slightly as it cooks.
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Slow cook until shreddable
Nestle the browned pork over the onions in the slow cooker and pour the sauce all over.
Cook on Low for 8 to 10 hours or on High for 4 to 6 hours until a probe slides in with no resistance and the internal temp is about 195 to 205 F.
-
Defat and shred
Transfer the pork to a board and let it rest 10 minutes, then skim excess fat from the cooking liquid.
Shred the pork with two forks or claws into chunky strands so it holds some texture.
-
Reduce the sauce
Pour the cooking liquid into a saucepan and simmer 10 to 15 minutes until slightly thick and glossy, or leave the slow cooker uncovered on High for 30 minutes to reduce.
If you like a thicker glaze, whisk in a teaspoon of cornstarch mixed with a teaspoon of cold water and simmer 1 minute.
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Combine and adjust
Toss the shredded pork with enough reduced sauce to coat luxuriously and save a little for drizzling at the table.
Taste and adjust with a pinch of salt, a splash of vinegar for brightness, or a spoon of BBQ sauce for sweetness as needed.
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Serve it right
Pile onto butter toasted potato rolls with slaw and pickles, or spoon over rice, baked sweet potatoes, or creamy grits.
For crispy bits, spread the sauced pork on a sheet pan and broil 2 to 3 minutes, watching closely.
Substitutions
- Soy sauce -> tamari or coconut aminos
- Tamari keeps the same savory depth with a cleaner finish and is typically gluten free, while coconut aminos add gentle sweetness and lower sodium so the sauce tastes round without reading salty.
- Beef broth -> apple cider or cola
- Apple cider gives bright fruity acidity that plays beautifully with the vinegar and smoky spices, while cola adds caramel notes and body; if using cola, cut the brown sugar by half to keep it balanced.
- Pork butt -> boneless pork shoulder or country style ribs
- Shoulder and country style ribs have similar fat and collagen so you still get tender, juicy shreds with rich pork flavor, though ribs finish slightly faster and yield more surface browning.
Tips
- Brown like you mean it
- A deep, even sear builds the Maillard base that makes the sauce taste layered instead of flat, so take the time to get real color before the slow cook.
- Onions on the bottom, always
- Laying onions under the meat keeps the pork from boiling, sweetens the sauce, and prevents scorching where the crock gets hottest.
- Control the salt stack
- You have bouillon, soy, and BBQ sauce in play, so keep the initial salt modest and fine tune at the end after reduction concentrates flavors.
- Reduce separately for glossy sauce
- Pull the liquid and reduce it in a saucepan for better evaporation and sheen, then add it back gradually so the pork is saucy but not soggy.
- Build smoke two ways
- Smoked paprika is a start, and if you want backyard vibes add 1 teaspoon liquid smoke to the sauce or finish the shredded pork under the broiler for edges that mimic bark.
- Make ahead like a pro
- Chill the pork in its sauce overnight, lift the solid fat easily, then reheat gently with a splash of water or broth for even juicier results and cleaner flavor.
Nutrition Facts *
| Energy | 391 | kcal |
|---|---|---|
| Protein | 32 | g |
| Total Fat | 20 | g |
| Carbohydrates | 20 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce is too thin, what now?
- Reduce it in a saucepan until it lightly coats a spoon or whisk in a small cornstarch slurry to nudge it thicker, then toss only as much as you need with the pork so you do not drown it.
- The pork will not shred, what did I do wrong?
- It needs more time or a higher internal temperature, so keep cooking until it hits about 195 to 205 F and a fork twist turns the fibers into strands with no resistance.
- It tastes too salty, can I fix it?
- Stir in unsalted stock or a splash of apple cider and a touch of brown sugar to rebalance, then add more plain shredded pork if you held any back to dilute the salt.
- Can I skip searing the meat?
- You can, but you will lose depth and that roasty backbone, so at least blast the finished pork under the broiler for a few minutes to get some browning and texture.
- Can I cook this from frozen?
- Do not put frozen pork straight into a slow cooker because it lingers in the danger zone; thaw in the fridge overnight, then proceed with searing and cooking.
- What style of BBQ sauce works best here?
- Use a thick, tangy sauce with some molasses backbone so it stands up to the broth and soy; if using a very sweet sauce, reduce the brown sugar by half.
Serving Suggestions
This pork loves crunchy vinegar slaw, butter toasted potato rolls, and a side of dill pickles, and it will also sit pretty over cheesy grits with scallions for a no nonsense weeknight bowl.
If you are feeling extra, fold in a spoon of chipotle in adobo for gentle heat or finish with a splash of bourbon while reducing the sauce for vanilla caramel depth that makes the whole kitchen smell like you meant business.
More pairings:
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