Slow Cooker Pulled Pork
Tender, flavorful pulled pork cooked low and slow in a crockpot with a homemade BBQ sauce.
15 mins
Prep Time
8 hours
Cook Time
8
Servings
Ingredients
- 4 lbs pork shoulder (bone-in or boneless)
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp mustard powder
- 1 tsp cayenne pepper (optional)
- 1 tsp salt
- 1 tsp black pepper
- 1 cup BBQ sauce (plus extra for serving)
- 8 hamburger buns (for serving)
Nutrition Facts
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Instructions
Prepare the pork: Trim excess fat from the pork shoulder, leaving some for flavor. Pat dry with paper towels.
Make the dry rub: In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, mustard powder, cayenne, salt, and black pepper.
Season the pork: Rub the spice mixture all over the pork shoulder, covering every surface. Let it sit for 10 minutes.
Prepare slow cooker: Place pork in slow cooker. Pour chicken broth and apple cider vinegar around (not over) the pork.
Cook: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until pork shreds easily with a fork.
Shred the pork: Remove pork from slow cooker. Shred with two forks, discarding any large fat pieces or bones.
Add sauce: Return shredded pork to slow cooker. Stir in 1 cup BBQ sauce. Cook on HIGH for 15-30 minutes.
Serve: Pile pulled pork on buns. Serve with extra BBQ sauce and coleslaw if desired.
Chef's Tips
- Browning first: For deeper flavor, brown the seasoned pork in a skillet before slow cooking.
- Fat cap up: Cook with fat cap facing up so fat renders down through meat.
- Don't peek: Resist opening the lid during cooking to maintain temperature.
- Shredding tip: For easiest shredding, use meat claws or two forks while pork is still warm.
- Make ahead: Cooked pulled pork freezes well for up to 3 months.
- Liquid gold: Save the cooking liquid to moisten leftovers or add to soups.
- Bun tip: Toast buns lightly to prevent sogginess from juicy pork.
