Easy Slow-Cooker BBQ Pulled Pork Recipe
This easy slow-cooker BBQ pulled pork recipe is one of those recipes that feels like it took a lot more effort. But making this slow-simmered pork shoulder with its homemade sauce is so easy.
It’s the kind of meal that works just as well for a backyard party as it does for a weeknight dinner, especially when paired with the Easy Spicy Mango Slaw recipe. You can pile it on a toasted bun, stuff it in a taco, or even spoon it over rice or roasted sweet potatoes. It’s versatile, freezer-friendly, and packed with flavor.
Ingredients You’ll Need To Make Slow-Cooker BBQ Pulled Pork
- Pork shoulder – Also called pork butt, this cut is ideal for slow cooking. It has enough fat to stay juicy during the long cooking time and shreds easily when done.
- Spices – A bold mix of brown sugar, chili powder, paprika, kosher salt, black pepper, ground cumin, dry mustard, allspice, and cayenne pepper adds a sweet, smoky, slightly spicy flavor. The brown sugar helps caramelize, while the allspice and cayenne add warmth and depth.
- Olive oil – Used to sear the pork before it goes into the slow cooker, adding another layer of flavor through browning.
- Onion and garlic – These two aromatics form the base of the sauce, adding richness and a little bite.
- Tomato paste – Adds body and concentrated flavor to the sauce.
- Chicken stock – Provides moisture while helping to tenderize the meat. It also balances out the acidity of the vinegar and the sweetness of the ketchup.
- Ketchup – Classic BBQ flavor! Ketchup brings both sweetness and tang, giving the sauce that familiar base.
- Apple cider vinegar – Adds a bit of acidity to cut through the richness of the pork and brighten the overall flavor.
Step-By-Step Instructions
- Step 1: Make the spice rub. Combine the brown sugar, chili powder, paprika, salt, pepper, cumin, mustard, allspice, and cayenne in a small bowl. Rub half of this mixture onto the pork pieces. Place in a resealable bag and marinate in the fridge for at least 1 hour or up to 3 hours.
- Step 2: Heat olive oil in a large skillet or Dutch oven over medium heat. Sear the pork on all sides until browned, about 8–10 minutes total. Transfer the pork to the slow cooker.
- Step 3: In the same pan, add chopped onion and garlic. Cook for about 5 minutes, until softened. Stir in tomato paste and the remaining spice rub. Cook for another 2 minutes, stirring frequently. Add the chicken stock, ketchup, and apple cider vinegar. Stir to combine and scrape up any brown bits from the pan.
- Step 4: Pour the sauce mixture over the pork in the slow cooker. Cover and cook on low for about 7 hours or until the pork is fall-apart tender.
- Step 5: Remove the pork and transfer the liquid to a medium saucepan. Simmer over medium heat for 15–20 minutes until the sauce has reduced by at least half.
- Step 6: While the sauce reduces, shred the pork using two forks. Return the shredded pork to the slow cooker. Once the sauce is thickened, stir it back in and keep everything warm until ready to serve.
Serving Suggestions For BBQ Pulled Pork
This pulled pork is delicious served:
- On grilled sandwich buns (the grilled bun holds up better to the saucy meat)
- Tucked into warm tortillas with Mango Slaw
- Over rice bowls or mashed sweet potatoes
- With a side of baked beans and cornbread for a full BBQ-style dinner
Tips
- Make ahead: Store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully.
- Freeze it: This freezes well! Just let it cool completely before transferring to a freezer-safe bag or container.
- Entertaining shortcut: Make a double batch and keep it warm in the slow cooker on low for a party or game day spread.
Slow Cooker BBQ Pulled Pork is an easy and versatile recipe. It’s great for summer picnics, graduation parties, or even weeknight meals. It takes time but hardly any work. So give it a try!
Looking for more slow cooker recipes? Try this Easy Slow Cooker Spaghetti Bolognese Sauce Recipe.
Slow Cooker BBQ Pulled Pork
Easy and flavorful are the two things that come to mind to descrive this slow cooker BBQ pulled pork recipe. Perfect for summer parties and picnics or easy weeknight meals.
Ingredients
- 1/2 cup packed brown sugar
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground mustard
- 1/2 teaspoon allspice
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 lbs boneless pork shoulder trimmed and cut into 6 pieces
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 2 cups chicken stock
Instructions
- Combine the brown sugar, chili powder, paprika, salt, pepper, cumin, mustard, allspice, and cayenne in a small bowl. Rub half of this mixture onto the pork pieces. Place in a resealable bag and marinate in the fridge for at least 1 hour or up to 3 hours.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Sear the pork on all sides until browned, about 8–10 minutes total. Transfer the pork to the slow cooker.
- In the same pan, add chopped onion and garlic. Cook for about 5 minutes, until softened. Stir in tomato paste and the remaining spice rub. Cook for another 2 minutes, stirring frequently. Add the chicken stock, ketchup, and apple cider vinegar. Stir to combine and scrape up any brown bits from the pan.
- Pour the sauce mixture over the pork in the slow cooker. Cover and cook on low for about 7 hours or until the pork is fall-apart tender.
- Remove the pork and transfer the liquid to a medium saucepan. Simmer over medium heat for 15–20 minutes until the sauce has reduced by at least half.
- While the sauce reduces, shred the pork using two forks. Return the shredded pork to the slow cooker. Once the sauce is thickened, pour it back into the slow cooker and stir. Keep everything warm until ready to serve.
Nutrition
Calories: 332kcal
Tried this recipe?Let us know how it was!
Love when I can freeze leftovers!