BBQ Pulled Pork (Slow Cooker)

BBQ Pulled Pork (Slow Cooker)

• Author: kenzie
• Prep Time: 15 minutes
• Cook Time: 8–10 hours
• Total Time: about 8 hours 15 minutes

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Description

This BBQ Pulled Pork is incredibly tender, juicy, and packed with deep smoky-sweet flavor. Slow-cooked until fall-apart soft, then shredded and coated in a rich, glossy barbecue sauce, it’s perfect for sandwiches, wraps, or meal prep.

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Ingredients

Scale 1x2x3x

For the Pork:

• 3–4 lbs pork shoulder (pork butt)
• 1 tablespoon olive oil

Dry Rub:

• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 tablespoon brown sugar

For the Sauce:

 

• 1 ½ cups BBQ sauce (your favorite)
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 cup chicken broth

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Instructions

Step 1: Season the Pork

Pat the pork shoulder dry and rub it all over with the dry rub mixture, making sure it’s fully coated for maximum flavor.

Step 2: Sear the Meat

Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned. This step adds extra flavor and gives that rich color like in the image.

Step 3: Prepare the Sauce

In a bowl, mix BBQ sauce, apple cider vinegar, Worcestershire sauce, mustard, honey, and chicken broth until smooth.

Step 4: Slow Cook

Place the pork in the slow cooker and pour the sauce over it. Cover and cook on:

• LOW for 8–10 hours
  or
• HIGH for 5–6 hours
  until the meat is very tender and easy to shred.

Step 5: Shred the Pork

Remove the pork from the slow cooker and shred it using two forks. Discard excess fat if needed.

Step 6: Mix with Sauce

Return the shredded pork to the slow cooker and mix it with the cooking juices and sauce until fully coated and glossy.

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Notes

• Pork shoulder is best because it becomes super tender and juicy
• Searing adds deeper flavor but can be skipped if needed
• Cook low and slow for the best texture
• Let the pork rest a few minutes before shredding
• Mixing the meat back with sauce gives that rich, saucy look

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Nutrition

• Serving Size: Per serving
• Calories: 420

Serving Suggestions

• Serve in soft buns for classic pulled pork sandwiches
• Add coleslaw for crunch and freshness
• Use in wraps, tacos, or sliders
• Serve over rice or mashed potatoes
• Pair with grilled corn or potato salad

Prep Time / Cook Time / Total Time

Prep Time: 15 minutes
Cook Time: 8–10 hours
Total Time: about 8 hours 15 minutes

Nutritional Info (Approx.)

Calories: 420 per serving
Protein: 32g
Carbohydrates: 18g
Fat: 24g
Sugar: 12g

FAQs

Can I make this without searing the pork first?
Yes, you can skip searing if you want to save time. However, searing adds a deeper flavor and helps create a richer final taste. If you skip it, the recipe will still be delicious, just slightly less intense in flavor.

How do I know when the pork is ready?
The pork is ready when it easily falls apart with a fork. If it still feels firm or hard to shred, it needs more time. Properly cooked pulled pork should be very tender and juicy.

Can I use a different cut of meat?
Pork shoulder (or pork butt) is the best choice because of its fat content, which keeps the meat moist during long cooking. You can use pork loin, but it may turn out drier.

How do I store leftovers?
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat with a bit of extra sauce to keep it moist.

Can I make this in advance?
Yes, this recipe is perfect for making ahead. In fact, the flavor often gets better the next day as everything soaks together. Just reheat gently before serving.