Crockpot BBQ Pulled Pork Recipe
If low effort and maximum flavor had a love child, it would be Crockpot BBQ Pulled Pork. This fall-apart, smoky, saucy masterpiece requires zero babysitting and all the patience. The slow cooker does all the hard work, transforming a simple pork shoulder into juicy, barbecue-drenched perfection. Slap it on buns, stuff it in tacos, or just devour it straight from the pot. Whatever you do, prepare for messy hands and pure satisfaction. The hardest part? Waiting for it to finish cooking.
Crockpot BBQ Pulled Pork Recipe
A foolproof, ridiculously tender BBQ pulled pork made in a crockpot. Set it, forget it, then devour it.
Ingredients
- 4 lbs pork shoulder also called pork butt, but don’t overthink it
- 1 cup BBQ sauce homemade or store-bought, no judgment
- ½ cup chicken broth
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper optional, but live a little
Instructions
Step 1: Prep the Pork
- Rub pork shoulder with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Place pork into the crockpot like the star it is.
Step 2: The Flavor Bath
- Pour in chicken broth, apple cider vinegar, brown sugar, and Worcestershire sauce.
- Slather half of the BBQ sauce over the pork.
Step 3: Let the Magic Happen
- Cover and cook on LOW for 8-10 hours (or HIGH for 5-6 hours).
- Resist the urge to open the lid every five minutes.
Step 4: Shred & Sauce It Up
- Once cooked, remove pork and shred it using two forks.
- Return shredded meat to the crockpot and mix in remaining BBQ sauce.
- Step 5: Serve & Enjoy
- Pile it onto buns, tacos, or eat it straight from the pot.
- Try to share, but no promises.
Notes
Nutritional Information (Per Serving)
- Calories: ~400
- Total Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 35g
Vitamins & Minerals (Per Serving)
- Iron: 15%
- Vitamin B12: 20%
- Zinc: 12%
- Potassium: 10%
- Phosphorus: 14%
Pro Tips for the Best BBQ Pulled Pork
- Use a pork shoulder with some fat for extra juiciness.
- Don’t rush it—low and slow wins the game.
- Mix BBQ sauce into the meat, don’t just drizzle it on top.
- Serve with coleslaw for a perfect sweet-salty-crunchy combo.
- Leftovers? Toss them in quesadillas, nachos, or breakfast hash.
