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Crockpot BBQ Pulled Pork

Tender, juicy slow-cooked pork shoulder that transforms into fall-apart delicious pulled pork with aromatic barbecue flavors
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3-4 lb pork shoulder or pork butt roast
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 cup barbecue sauce (plus extra for serving)
  • 1/4 cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)

Method
 

  1. Pat your pork shoulder completely dry with paper towels. Mix together smoked paprika, garlic powder, onion powder, salt, pepper, and chili powder in a small bowl. Rub this spice blend all over the pork, pressing gently so it adheres.
  2. Place sliced onions in the bottom of your crockpot, creating a flavorful bed for the pork. Nestle the seasoned pork shoulder on top of the onions, fat side up if there's a clear fat cap.
  3. Whisk together barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and minced garlic in a medium bowl. Pour this sauce over and around the pork, ensuring some gets underneath too.
  4. Cover and cook on low for 8 hours or high for 4 hours. The pork is ready when it shreds easily with a fork and the internal temperature reaches 200°F.
  5. Carefully remove the pork from the crockpot and place on a cutting board. Let it cool for 5 minutes, then shred using two forks, pulling in opposite directions. Remove any large pieces of fat. Strain the cooking liquid, discarding solids, then stir some of this flavorful juice back into the shredded meat for extra moisture and taste.

Notes

Season the pork the night before for meal prep. Don't lift the lid during cooking as each peek adds 15-20 minutes. Let meat rest 5 minutes before shredding. Save some cooking liquid to mix back into shredded meat for moisture. Refrigerate leftovers up to 4 days or freeze up to 3 months.