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Slow Cooker Pulled Pork

Prep Time20 minutes
Cook Time5 hours 15 minutes
Total Time5 hours 35 minutes
Servings: 6 Servings

Ingredients

For the Pulled Pork

For the Tangy BBQ Sauce

US Customary - Metric

Instructions

Prepare the Pulled Pork

  • Season the Pork: Pat the pork shoulder dry with paper towels. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Rub this spice mixture all over the pork.
    4 to 5 pounds pork shoulder, 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon ground black pepper
  • Sear the Pork (Optional): Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side.
    2 tablespoons olive oil
  • Set Up the Slow Cooker: Place the pork into the slow cooker. Add the chicken broth and barbecue sauce.
    1 cup barbecue sauce, ½ cup low-sodium chicken broth
  • Cook: Cover and cook on low for 8-10 hours or high for 5-6 hours, until the pork is fork-tender and reaches a safe internal temperature of 195-205°F (90-96°C) on an instant meat thermometer. While the pork cooks, make the BBQ sauce.

Make the Tangy BBQ Sauce (Optional)

  • Combine Ingredients: In a medium saucepan, whisk together ketchup, apple cider vinegar, mustard, Worcestershire sauce, brown sugar, molasses, smoked paprika, garlic powder, onion powder, cayenne (if using), and a pinch of salt and pepper.
    1 cup ketchup, ½ cup apple cider vinegar, ¼ cup yellow mustard, 3 tablespoons Worcestershire sauce, 3 tablespoons brown sugar, 1 tablespoon molasses, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, Salt and black pepper to taste
  • Cook: Heat the saucepan over medium heat. Bring the mixture to a simmer, then reduce the heat to low. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Taste, and add more salt if desired.
  • Cool and Store: Allow the sauce to cool a bit before using. Store in an airtight container in the refrigerator for up to 1 week.

Shred and Serve

  • Shred the Pork: Remove the pork from the slow cooker and transfer it to a large cutting board. Use two forks to shred the meat.
  • Mix Back Into the Juices: Return the shredded pork to the slow cooker and toss it with the juices. If desired, add more barbecue sauce for extra flavor.
  • Serve: Serve the pulled pork on buns with coleslaw, in tacos, over rice, or on its own. Drizzle with homemade or store-bought BBQ sauce if using.

Notes

  • The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ pound of pulled pork with BBQ sauce. Actual calories will vary.
  • We used a 7-quart slow cooker for this recipe.
  • Store any leftovers with their juices to keep the meat from drying out.
  • We used a 4 ½ pound bone-in, picnic roast (labeled as a pork shoulder picnic roast on the package) that had good marbling. It took right around 5 hours to cook on HIGH.
  • The tangy BBQ sauce listed above is optional. You can always use another BBQ sauce (homemade or store-bought) or none at all.
Nutrition Facts
Slow Cooker Pulled Pork
Serving Size
 
0.5 pound
Amount per Serving
Calories
516
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
5
g
25
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
124
mg
41
%
Sodium
 
1620
mg
68
%
Potassium
 
1090
mg
31
%
Carbohydrates
 
48
g
16
%
Fiber
 
2
g
8
%
Sugar
 
38
g
42
%
Protein
 
38
g
76
%
Vitamin A
 
1116
IU
22
%
Vitamin C
 
5
mg
6
%
Calcium
 
91
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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