bbq pulled pork in crock pot recipe

Written ByJenny Smyth Posted on
bbq pulled pork in crock pot recipe
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The Best bbq pulled pork in crock pot recipe

I love this BBQ pulled pork in crock pot recipe because it’s easy to make and always a crowd-pleaser. My family and I have been enjoying it for years, and it’s perfect for any occasion whether we’re having a family gathering or just a weeknight dinner.

The slow-cooked pork is tender and flavorful, and the tangy BBQ sauce adds just the right amount of sweetness. I’ve experimented with different types of meat, but pork shoulder is my go-to choice for this recipe.

The key to this dish is using a crock pot, which allows the meat to cook low and slow, resulting in a fall-apart texture that’s impossible to resist. My kids love helping me shred the meat with two forks, and it’s become a fun family activity.

I’ve also tried using different types of BBQ sauce, but my favorite is still the classic Kansas City-style sauce. It’s sweet, smoky, and pairs perfectly with the pork.

This recipe is a staple in our house, and I’m sure it will be in yours too.

Classic BBQ Pulled Pork in Crock Pot

Classic BBQ Pulled Pork in Crock Pot

4.6 from 1757 votes

This slow cooker pulled pork is seasoned with a smoky spice rub and cooked low and slow until fork-tender. Shredded and tossed in your favorite barbecue sauce, it’s perfect for sandwiches or serving over rice.

Prep Time15 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 15 mins
Servings: 10Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pork

4 to 5 pounds boneless pork shoulder, trimmed of excess fat
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional)
1 cup chicken broth or apple juice

For the BBQ Sauce

1 1/2 cups ketchup
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon liquid smoke (optional)

👨‍🍳Directions

1In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
2Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the meat, pressing gently to adhere.
3Place the seasoned pork shoulder into the slow cooker and pour the chicken broth or apple juice around the meat (not over the top to keep the rub intact).
4Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the pork is fork-tender and shreds easily.
5While the pork cooks, prepare the barbecue sauce: In a medium bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, and liquid smoke if using.
6Cover and refrigerate until ready to use.
7When the pork is done, carefully transfer it to a cutting board.
8Let it rest for 5 to 10 minutes, then shred the meat using two forks or meat claws, discarding any large pieces of fat.
9Return the shredded pork to the slow cooker and pour the prepared barbecue sauce over the top.
10Stir to combine, then let it cook on LOW for an additional 20 to 30 minutes until heated through and the flavors meld.
11Serve the pulled pork on soft buns with coleslaw or pickles, or over rice with extra sauce.
12Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

🔧Equipment

Slow cooker (6-quart or larger)
Mixing bowl
Whisk
Two forks or meat claws
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 820mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 32g

📝Notes

For a tangier sauce, add an extra tablespoon of apple cider vinegar. If you prefer a thicker sauce, simmer it on the stovetop for 5 minutes before adding to the pork. The spice rub can be made up to a week in advance and stored in an airtight container.

Watch Video Of How Classic BBQ Pulled Pork in Crock Pot Works

This bbq pulled pork in the crock pot recipe is one I come back to again and again because it never fails. The meat is always tender, the flavor is always spot on, and it makes enough to feed a crowd or have leftovers for the week. I love that I can make it for a casual family dinner or bring it to a holiday potluck and everyone is happy.

For storage, let the pork cool completely, then keep it in a sealed container in the fridge for up to 4 days. To reheat, I warm it in a skillet with a splash of barbecue sauce or in the microwave. It also freezes well for up to 3 months.

I like to serve the pulled pork on toasted buns with pickles and extra sauce on the side. It also works great over rice, in tacos, or on top of a baked potato. This recipe is a keeper and I hope you enjoy it as much as my family does.

❓ Frequently Asked Questions About BBQ Pulled Pork in Crock Pot

1. Do I need to sear the pork before putting it in the crock pot?

Searing is optional but I recommend it for better flavor. Browning the meat in a hot pan adds a deeper savory taste. If you are short on time, you can skip it and the pork will still come out tender and delicious.

2. Can I use a different cut of pork for this recipe?

Pork shoulder or pork butt is the best choice because it has enough fat to stay moist during long cooking. You can use pork loin but it will be drier and less flavorful. Stick with shoulder for the best results.

3. How long should I cook the pork in the crock pot?

Cook on low for 8 to 10 hours or on high for 4 to 5 hours. The meat is done when it shreds easily with a fork. Low and slow gives the most tender texture.

4. Can I make this recipe ahead of time?

Yes, this pulled pork actually tastes even better the next day. Let the meat cool, then store it in the fridge in an airtight container for up to 4 days. Reheat in the microwave or on the stove with a little extra sauce.

5. What is the best way to shred the pork?

Use two forks to pull the meat apart while it is still warm. You can also use a hand mixer on low speed for a quicker method. Just be careful not to overmix or it will turn into mush.

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