Easy Slow Cooker Pulled Pork BBQ Recipe

I just made Easy Pulled Pork Slow Cooker that shreds into ridiculously saucy piles everyone will fight over.

I’m obsessed with Easy Pulled Pork Slow Cooker because it turns that bone-in pork shoulder or Boston butt into shreddable bliss without me babysitting it. I love how the sauce gets thick and sticky, clinging to every piece till the meat fights back.

Crockpot Pulled Pork is the kind of lazy-weekend magic that smells like actual dinner rather than disappointment. And yes, the charred edges and little bits of smoked paprika send you over the edge.

No fuss, just sloppy good sandwiches, pickles screaming in the background, and me tearing it apart with terrible manners. Worth every messy bite.

Always.

Ingredients

• Pork shoulder: the juicy, melt-apart protein that makes sandwiches ridiculously good.
• Brown sugar (rub): sweet crust builder, caramelizes on the outside.
• Smoked paprika: smoky warmth, no grill needed.
• Kosher salt: basic seasoning that brings everything to life.
• Black pepper: bright, slightly sharp kick throughout the meat.
• Garlic powder: cozy savory note, easy and consistent.
• Onion powder: adds depth without chopping fresh onions.
• Chili powder: gentle heat and earthy flavor background.
• Cumin: warm, slightly nutty undertone, pairs with chili.
• Cayenne (optional): basically pure heat if you like it spicy.
• Yellow onion: sweet, soft bed for the pork to sit on.
• Garlic cloves: smashed for aromatic bursts while it cooks.
• Ketchup: tangy base for that classic BBQ sauce.
• Apple cider vinegar: bright, tangy zip to cut richness.
• Brown sugar (sauce): sweetens and balances the vinegar.
• Worcestershire sauce: savory umami, a little saucy magic.
• Mustard: adds tang and a tiny sharp edge.
• Water or broth: thins the sauce, keeps meat moist.
• Liquid smoke (optional): Plus, fake-smoke punch without a smoker.
• Buns or rolls: soft vehicle for all that saucy meat.
• Coleslaw (optional): crunchy, cool counterpoint to hot pork.
• Pickles (optional): sharp, briny pop in every bite.

Ingredient Quantities

• 4 to 5 pound bone in pork shoulder or Boston butt, trimmed of excess fat but not all the fat
• 2 tablespoons brown sugar for the dry rub
• 2 tablespoons smoked paprika
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon cayenne pepper, optional if you like heat
• 1 large yellow onion, sliced
• 3 cloves garlic, smashed
• 1 1/2 cups ketchup
• 1/2 cup apple cider vinegar
• 1/3 cup brown sugar for the sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard or yellow mustard, your call
• 1/2 cup water or low sodium chicken broth to thin the sauce a bit
• 1 to 2 teaspoons liquid smoke, optional for extra smokey flavor
• Hamburger buns or slider rolls for serving, about 8 to 10
• Coleslaw, store bought or homemade, about 3 cups for topping (optional but tasty)
• Pickles for serving, optional

How to Make this

1. Pat the pork shoulder dry and trim excess fat but not all of it, sprinkle the meat all over with the dry rub made from 2 tbsp brown sugar, 2 tbsp smoked paprika, 1 tbsp kosher salt, 2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 1/2 tsp cumin and 1/4 to 1/2 tsp cayenne if you want heat; press the rub into the meat so it sticks.

2. If you want extra flavor, sear the pork in a hot skillet a few minutes per side until browned, it’s optional but worth it; then transfer the pork to the slow cooker.

3. Put the sliced large yellow onion and 3 smashed garlic cloves in the bottom of the slow cooker, set the pork on top.

4. In a bowl whisk together the sauce: 1 1/2 cups ketchup, 1/2 cup apple cider vinegar, 1/3 cup brown sugar, 2 tbsp Worcestershire, 1 tbsp Dijon or yellow mustard, 1/2 cup water or low sodium chicken broth, and 1 to 2 tsp liquid smoke if using; pour most of the sauce over the pork, reserve some for serving.

5. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours, until the pork shreds easily with two forks and internal temp is well above 190 F so the collagen melts and it’s tender.

6. Remove the pork to a cutting board or large bowl, skim or spoon off excess fat from the cooking liquid if needed, then shred the meat with two forks, pulling out any remaining fat chunks.

7. Strain or pick out the onion and garlic if you want, then stir some of the cooking juices into the reserved sauce to taste; mix the shredded pork with enough sauce so it’s saucy but not soupy.

8. Toast hamburger buns or slider rolls if you like, pile on the pulled pork, add about 3 cups coleslaw on top if using, and finish with pickles if you want that tangy kick.

9. Serve extra sauce on the side for dunking or drizzling and keep any leftovers refrigerated in an airtight container for up to 4 days or freeze for longer storage.

10. Reheat gently in a skillet with a splash of water or broth to loosen the sauce, or warm in the oven covered at 300 F until heated through; adjust seasoning before serving.

Equipment Needed

1. Slow cooker or crock pot, big enough for a 4–5 lb shoulder, you could also use an oval roaster if needed
2. Large heavy skillet or cast iron for optional searing
3. Cutting board and a sharp chef’s knife for trimming and slicing the onion
4. Measuring spoons and measuring cups for the rub and sauce
5. Large mixing bowl and a whisk or fork to mix the sauce
6. Instant-read meat thermometer to check that the pork is tender and safe
7. Two forks or meat claws for shredding the pork
8. Fine-mesh strainer or slotted spoon to remove onions/garlic and skim fat
9. Baking sheet or toaster and tongs for toasting buns, plus a serving spoon for sauce

FAQ

Easy Slow Cooker Pulled Pork BBQ Recipe Substitutions and Variations

• Pork shoulder: Use boneless pork shoulder if you want less mess and a bit less fat, or swap for bone in pork butt if thats what your store has. For a leaner, faster option try dark meat chicken thighs for “pulled chicken” though flavor and texture will be different.
• Brown sugar (rub or sauce): Substitute coconut sugar or light brown muscovado if you want a slightly different depth, or use honey or maple syrup in the sauce for a stickier, more complex sweet note (reduce other liquids a touch).
• Smoked paprika: If you dont have it, use regular sweet paprika plus 1 teaspoon liquid smoke or a pinch of chipotle powder for smokiness. Or use chipotle powder alone for heat and smoke but cut back on cayenne.
• Ketchup or apple cider vinegar: For ketchup try plain tomato sauce or crushed tomatoes plus 1 to 2 tablespoons brown sugar to mimic sweetness. For apple cider vinegar swap white wine vinegar or a squeeze of lemon juice plus a teaspoon of sugar if thats all you got.

Pro Tips

1. Let it rest after shredding for 5 to 10 minutes in a bowl with a little of the cooking liquid. The meat soaks up juices and firms up a bit so it doesn’t get gluey when you pile it on buns. Don’t drown it though, add sauce slowly till it looks right.

2. If you sear the shoulder first, dont skip drying it well and salt it 30 to 60 minutes ahead if you can. That simple dry brine helps the rub stick and gives better crust when you brown it. Searing isnt required but it adds real flavor.

3. Skim fat or chill the juices if you want a cleaner sauce. Spoon off big fat globs after cooking or refrigerate the pot for an hour so the fat firms and you can lift it off. Saves your sandwiches from being greasy and the sauce tastes brighter.

4. Add acid at the end to balance sweetness. Taste the finished pork and sauce before serving and brighten with a splash of extra cider vinegar or a squeeze of lemon if it feels too sweet or flat. Little hits of acid make the slaw and pickles sing with the pork.