Description
This slow cooker recipe delivers tender, pull-apart pulled pork coated in a smoky BBQ sauce. It’s perfect for easy weeknight dinners and crowd-pleasing sandwiches.
Ingredients
Scale
- 4-5 pound pork shoulder (Boston butt)
- 2 cups BBQ sauce
- 1/4 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Season the pork shoulder generously with salt and pepper.
- Place the pork shoulder in your slow cooker.
- In a medium bowl, whisk together the BBQ sauce, brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, and onion powder.
- Pour the BBQ sauce mixture over the pork shoulder, ensuring it’s well coated.
- Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is very tender and easily shreds with a fork.
- Remove the pork from the slow cooker and place it on a cutting board or in a large bowl.
- Shred the pork using two forks, discarding any excess fat.
- Return the shredded pork to the slow cooker and stir it into the remaining sauce.
- Serve hot on buns for sandwiches, or as a main dish.
Notes
- For an extra smoky flavor, you can add a tablespoon of liquid smoke to the sauce mixture.
- Adjust the sweetness and spice level of the BBQ sauce to your preference.
- Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: approx. 6 ounces
- Calories: 450
- Sugar: 25g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg