Slow Cooker BBQ Pulled Pork
8 h 20 min
|
easy
|
high-protein
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 8 h | 8 h 20 min |
Introduction
This slow cooker BBQ pulled pork comes out unbelievably tender, juicy, and packed with sweet-smoky flavor.
It is a great make-ahead option for game day, potlucks, or easy weeknight sandwiches that everyone can customize.
A simple mix of pantry sauces, spices, and broth does all the work, while your slow cooker keeps the pork melt-in-your-mouth.
Ingredients (8 servings)
Ingredients
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How to Make Slow Cooker BBQ Pulled Pork
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Prep the pork and aromatics
Trim any very thick fat caps from the pork butt, leaving a thin layer for flavor.
Cut the pork into large chunks about the size of your fist so they fit easily in the slow cooker.
Finely chop the onion and mince the garlic so they melt into the sauce while cooking.
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Build the sauce in the slow cooker
Pour the beef broth into the slow cooker and whisk in the beef bouillon powder until mostly dissolved.
Add the BBQ sauce, soy sauce, Worcestershire sauce, and apple cider vinegar, and whisk until the mixture looks smooth.
Stir in the brown sugar, smoked paprika, ground cumin, salt, and black pepper until fully combined.
Scatter the chopped onion and minced garlic into the sauce and gently stir to distribute them evenly.
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Add the pork and slow cook
Nestle the pork chunks into the sauce, turning them so every piece is coated on all sides.
Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours.
Do not lift the lid during cooking unless needed because heat loss can add significant time.
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Shred the pork and finish the sauce
Transfer the cooked pork to a large bowl, leaving the cooking liquid and onions in the slow cooker.
Use two forks to shred the pork into bite-size pieces, discarding large pieces of fat as you go.
Skim excess fat from the surface of the cooking liquid, then taste and adjust salt, pepper, or vinegar if needed.
Stir the butter into the hot sauce until melted for a silky, glossy finish.
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Combine and serve
Return the shredded pork to the slow cooker and stir until every strand is coated in the sauce.
Let the pork sit on warm for 15 to 20 minutes so it absorbs more of the sauce.
Serve piled onto toasted buns, over rice, in tacos, or with roasted vegetables and a crunchy slaw.
Substitutions
- Use boneless pork shoulder instead of pork butt
- Boneless pork shoulder cooks the same way and still shreds beautifully for pulled pork. It has slightly less fat, so the sauce tastes a bit lighter. If it seems dry, reserve extra cooking liquid and stir in a splash at the end.
- Swap soy sauce with tamari for a gluten-free version
- Tamari gives the same deep savory flavor without the wheat found in many soy sauces. The pulled pork will taste just as rich, and the sauce may even seem a touch smoother.
- Use apple juice instead of beef broth for a sweeter, fruitier twist
- Apple juice boosts the tangy apple cider vinegar notes and makes the sauce a bit sweeter. The pork will still shred well, and the flavor leans more toward classic fair style pulled pork.
Tips
- Optional browning for deeper flavor
- For deeper flavor, sear the pork chunks in a hot skillet until browned on several sides before slow cooking. The brown bits add a rich, smoky taste to the finished sauce without extra work later.
- Chill to remove excess fat easily
- If you are making this ahead, chill the cooking liquid separately so the fat firms on top. You can lift it off in one layer, giving the sauce a cleaner, less greasy taste.
- Cook to the right internal temperature
- For the most tender results, cook the pork until it reaches about 195 to 205°F and shreds easily. If it feels tough when you pull it, keep cooking and check again after 30 minutes.
- Toast whatever you are serving it on
- Always toast buns, tortillas, or sliders before piling on the pork so they stay sturdy. The slight crunch also contrasts with the soft, saucy meat for a nicer bite.
- Freeze in flat portions for quick future meals
- Portion leftover pork with some sauce into freezer bags and lay them flat to freeze quickly. Thaw overnight in the fridge, then reheat gently on the stove with a splash of water.
Nutrition Facts *
| Energy | 392 | kcal |
|---|---|---|
| Protein | 32 | g |
| Total Fat | 20 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I stop the pulled pork from turning out dry?
- Choose a well marbled pork butt or shoulder, because lean cuts dry out in the slow cooker. Cook low and slow until it shreds with almost no resistance, then stir it back into plenty of sauce. If it still seems dry, mix in a spoonful of butter or neutral oil.
- Can I use frozen pork in the slow cooker?
- For food safety, always thaw pork completely before slow cooking, because frozen meat spends too long in the danger zone. Thaw it in the fridge overnight or in a sealed bag in cold water, then proceed with the recipe.
- What can I do if the sauce is too thin?
- Transfer some cooking liquid to a saucepan and simmer it uncovered until it reduces and thickens, then stir it back. You can also turn the slow cooker to high with the lid off for 20 to 30 minutes, stirring occasionally.
- Can I make this recipe in the oven instead?
- Yes, place everything in a Dutch oven, cover tightly, and bake at 300°F until the pork shreds easily. Plan on about 3 to 4 hours, checking after 3 hours and adding a splash of broth if it looks dry.
- How long will leftovers keep and how should I store them?
- Store leftover pulled pork in an airtight container in the fridge for up to 4 days. For longer storage, freeze it with some sauce for up to 3 months so it stays moist.
Serving Suggestions
This cozy slow cooker BBQ pulled pork shines with simple sides like cornbread, coleslaw, and dill pickles.
Try folding leftovers into mac and cheese, stuffing baked sweet potatoes, or topping nachos for an easy second-night dinner.
A splash of hot sauce or pickled jalapenos on top adds brightness and a little kick.
Reviews
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Sarah, Milwaukee, WI: This slow cooker BBQ pulled pork turned out ridiculously good. Super tender, easy to shred, and the sauce had that perfect sweet, smoky, tangy thing going on without tasting flat or overly sugary. I made it for sandwiches one night and then used the leftovers for tacos and loaded sweet potatoes, and it stayed juicy every time. A few changes I made that I think really helped: - I browned the pork chunks first in a hot skillet with a little oil (instead of going straight into the slow cooker). Totally optional, but it added a deeper, roasted flavor that made the final pork taste less “slow cooker soft” and more like it had some real BBQ character. - I cut the broth down to 1/2 cup because my BBQ sauce was on the thinner side and I did not want a soupy finished sauce. It still cooked perfectly and there was plenty of liquid to keep everything moist. - I used low sodium soy sauce and skipped the added 1/2 tsp salt until the end. Between the bouillon, BBQ sauce, soy sauce, and Worcestershire, it can get salty fast depending on brands. Waiting to salt at the end let me dial it in exactly right. - I added a pinch of chipotle powder with the smoked paprika because I like a little heat and it gave the sauce a subtle smoky kick without turning it into spicy pulled pork. - After shredding, I skimmed the fat and then left the sauce on high with the lid cracked for about 20 minutes to reduce a bit before adding the butter. That made the sauce cling to the meat instead of pooling at the bottom. Final result was fall apart tender, saucy in the best way, and the onions and garlic basically melted into the sauce like the recipe promises. This one is 100 percent going into the regular rotation.
: Happy it’s going into the regular rotation, Sarah! Browning first and reducing the sauce a bit at the end are great moves for deeper BBQ flavor and a clingier finish, and I love the tip to hold salt until the end since BBQ sauce and bouillon brands vary.
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