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A vertical, extreme close-up of slow cooker BBQ pulled pork being shredded with a fork. The meat is glistening with a dark, sticky mahogany glaze and showing tender, succulent fibers. Bubbling sauce and wisps of steam are visible in the dark slow cooker pot.

Slow Cooker BBQ Pulled Pork

This classic BBQ pulled pork is the definition of "set it and forget it." Roasted slowly until it reaches fall-apart perfection, the pork shoulder is infused with a smoky dry rub and finished with a sweet, tangy barbecue glaze that is perfect for sandwiches, tacos, or sliders.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Method

Ingredients
  

  • 4 lbs pork shoulder Boston butt, trimmed of excess fat
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup chicken broth or apple juice
  • 1.5 cups your favorite BBQ sauce
  • 1 tbsp apple cider vinegar

Method
 

  1. In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, salt, and pepper to create a dry rub.
  2. Rub the spice mixture over all sides of the pork shoulder.
  3. Place the seasoned pork into a 6-quart slow cooker.
  4. Pour the chicken broth (or apple juice) around the base of the pork.
  5. Cover and cook on the LOW setting for 8 to 10 hours (or HIGH for 5 to 6 hours) until the meat is fork-tender.
  6. Remove the pork from the slow cooker and transfer to a large bowl or cutting board.
  7. Shred the meat using two forks, removing any large pieces of fat.
  8. Drain the excess liquid from the slow cooker, leaving about 1/4 cup.
  9. Return the shredded pork to the pot and stir in the BBQ sauce and apple cider vinegar.
  10. Toss to coat evenly and cook on LOW for another 20 minutes to let the flavors meld.