Easy Slow Cooker BBQ Pulled Pork
This easy Slow Cooker BBQ Pulled Pork is packed with BBQ flavor, tender and juicy, and beyond simple to prepare. Just add everything to the crockpot in about 5 minutes and after a few hours, it becomes the perfect hands-off meal for parties, weekend dinners, or entertaining. Serve it as a sandwich, by itself, on top of salad, or even nachos, it's a recipe that's extremely versatile.
Servings 8 servings
Equipment
- slow cooker
Ingredients
- 1 4–5 pound pork shoulder (pork butt)
- 1 ½ cups barbecue sauce
- ½ cup apple cider vinegar
- ½ cup chicken broth
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 onion sliced
Instructions
- Place the sliced onion in the bottom of a slow cooker and place the pork shoulder on top.
- In a medium bowl, whisk together the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, chili powder, salt, and pepper.
- Pour the sauce mixture over the pork.
- Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the pork is fall-apart tender.
- Remove the pork from the slow cooker and shred with two forks, discarding any excess fat.
- Return the shredded pork to the slow cooker and toss with the cooking juices until evenly coated.
- Serve immediately on buns, slider rolls, baked potatoes, or over rice.
Notes
Storage:
- Store leftovers in an airtight container or resealable bag in the fridge for 3-4 days. Reheat on the stovetop gently over medium-low heat with a splash of broth or extra BBQ sauce to loosen, if needed.
- Leftovers can be stored in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before serving, and reheat as instructed above.
- This is a great make-ahead recipe for meal prep. Prep in advance so it's ready later in the day, or make it ahead of time, portion out, and store in the fridge and freezer for a future meal.