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.