BBQ Slow Cooker Pulled Pork: A Truly Irresistible Delight
This BBQ Slow Cooker Pulled Pork recipe delivers an irresistible, tender, and juicy delight. Perfect for any meal, it's easy to make and incredibly flavorful, featuring a smoky, sweet, and tangy profile that will satisfy everyone.
Equipment
- 6-quart slow cooker
Ingredients
- 3–4 pounds pork shoulder (pork butt)
- 1 large onion, sliced
- 3–4 cloves garlic, minced
- 1 cup barbecue sauce (plus more for serving)
- ½ cup chicken broth or water
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 tablespoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons apple cider vinegar
- red pepper flakes Optional
Instructions
- Place sliced onions in the bottom of your slow cooker.
- Rub the pork shoulder with a mixture of brown sugar, smoked paprika, chili powder, cumin, salt, and black pepper.
- Place the seasoned pork on top of the onions in the slow cooker.
- Add minced garlic, barbecue sauce, chicken broth or water, and apple cider vinegar to the slow cooker.
- Cover and cook on low for 8–10 hours until the pork is fork-tender and easily shreds.
- Remove the pork from the slow cooker and shred it into bite-sized pieces using two forks or meat shredding claws.
- Return the shredded pork to the cooking juices in the slow cooker and stir.
- Stir in additional barbecue sauce if desired, then serve on buns, rice, or with other sides.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a slow cooker, skillet, or microwave. Adjust flavor profiles with different sauces or spices, and use slow cooker liners for easier cleanup.
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheating: Reheat gently in a slow cooker on low, in a skillet with a splash of sauce or broth, or in a microwave covered with a damp paper towel to prevent drying. Variations: Adjust flavor profiles using vinegar-based sauces, honey barbecue sauce, brown sugar glaze, or chipotle powder for heat. Cleanup: Use slow cooker liners for easier cleanup.