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Tender Slow Cooker Pulled Pork Recipe Easy Homemade BBQ Sauce Included

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A simple and flavorful slow cooker pulled pork recipe with a rich, tangy homemade BBQ sauce that yields tender, fall-apart meat perfect for any occasion.

Ingredients

Scale
  • 4 to 5 lbs pork shoulder (also called pork butt), trimmed of excess fat
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper (optional)
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup (240 ml) chicken broth or water
  • 1 cup (240 ml) ketchup
  • 1/4 cup (60 ml) apple cider vinegar
  • 1/4 cup (85 g) brown sugar, packed
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • Optional: a few dashes of hot sauce

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, cayenne pepper (if using), kosher salt, and black pepper in a small bowl. Rub the spice blend all over the pork shoulder.
  2. Pour 1 cup chicken broth or water into the slow cooker. Place the seasoned pork shoulder in the slow cooker, fat side up.
  3. Cover and cook on low for 8 to 10 hours or until pork is fork-tender. Alternatively, cook on high for 5 to 6 hours if short on time.
  4. While pork cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and hot sauce (if using) in a saucepan over medium heat. Stir and simmer for 10 to 15 minutes until slightly thickened. Remove from heat.
  5. Transfer cooked pork to a large bowl or cutting board. Shred the meat using two forks or hands, discarding large chunks of fat.
  6. Pour most of the BBQ sauce over the shredded pork and toss gently to coat. Reserve some sauce for serving.
  7. Taste and adjust seasoning if needed. Serve warm on buns, over rice, or with your favorite sides.

Notes

Do not trim all the fat off the pork shoulder; leave a thin fat cap to keep the meat juicy. Resist opening the slow cooker lid frequently to maintain heat. Shred pork while warm for best texture. The BBQ sauce tastes better after sitting overnight. Use gluten-free Worcestershire sauce for a gluten-free version. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker pulled pork, pulled pork recipe, homemade BBQ sauce, easy pulled pork, slow cooker recipes, BBQ pork, comfort food

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