Description
This slow cooker BBQ pulled pork is tender, juicy, and packed with smoky flavor. Perfect for a hands-off, crowd-pleasing meal that’s great for Father’s Day or any special occasion.
Ingredients
- 4–5 pounds pork shoulder (1.8–2.3 kg), trimmed of excess fat
- 1 large onion (about 150g), sliced
- 4 cloves garlic, minced
- 2 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- ½ cup apple cider vinegar (120 ml)
- 1 cup ketchup (240 ml)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon hot sauce (optional)
Instructions
- Trim any excessive fat from the pork shoulder, leaving some fat for flavor. Season the pork generously with salt, pepper, smoked paprika, chili powder, cumin, and brown sugar. Rub the seasoning all over the meat.
- Place the sliced onion and minced garlic at the bottom of the slow cooker to create a flavor base and prevent sticking.
- Set the seasoned pork shoulder on top of the onions and garlic in the slow cooker.
- In a mixing bowl, combine ketchup, apple cider vinegar, Worcestershire sauce, yellow mustard, and hot sauce if using. Pour the BBQ sauce evenly over the pork in the slow cooker.
- Cover and cook on low for about 8 hours, or until the pork is tender and falls apart easily with a fork. Alternatively, cook on high for 4-5 hours if short on time.
- Remove the pork from the slow cooker to a large platter or bowl. Use two forks to shred the meat, discarding any large chunks of fat.
- Return the shredded pork to the slow cooker and stir it into the cooking juices and sauce. Taste and adjust seasoning if needed.
- Optional: Spread the pulled pork on a baking sheet and broil for 3-5 minutes to crisp the edges, watching carefully to avoid burning.
- Serve the pulled pork on toasted buns with pickles and coleslaw, or use it in tacos, baked potatoes, or salads.
Notes
[‘Do not rush the cook time; slow and low heat ensures tender, juicy pork.’, ‘Use a meat thermometer to check for an internal temperature of about 195°F (90°C) for shredding.’, ‘Save the cooking juices to moisten the pulled pork when mixing back in.’, ‘Pulled pork tastes better the next day after flavors meld.’, ‘Adjust the sauce to your liking after shredding to avoid overpowering the meat.’, ‘Optional: Add a splash of coffee or cola to the sauce for extra depth and sweetness.’, ‘For a spicier version, add diced jalapeños or chipotle peppers in adobo.’, ‘You can broil the pulled pork briefly for crispy edges if desired.’]
- Prep Time: 17 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1/6th of the r
- Calories: 410
- Sugar: 10
- Sodium: 680
- Fat: 28
- Saturated Fat: 9
- Carbohydrates: 14
- Fiber: 1
- Protein: 28
Keywords: slow cooker pulled pork, BBQ pulled pork, slow cooker BBQ, pulled pork recipe, Father's Day recipe, easy pulled pork, tender pulled pork