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Crockpot BBQ Pulled Pork – Tender, Saucy, and Effortless

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 4–5 pounds pork shoulder (pork butt), boneless or bone-in, excess fat trimmed
  • 1 large onion, sliced
  • 4 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 cup BBQ sauce, plus more for serving (choose your favorite)
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth (or water)
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika (regular paprika works too)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard powder (optional but nice)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons yellow mustard (or Dijon)
  • Buns, coleslaw, and pickles for serving (optional)

Method
 

  1. Mix the rub. In a small bowl, combine brown sugar, smoked paprika, chili powder, cumin, mustard powder, salt, and pepper.
  2. Prep the pork. Pat the pork shoulder dry with paper towels. Rub the spice mix all over, pressing it into the meat.
  3. Layer the slow cooker. Scatter the sliced onion in the bottom. Add garlic. Place the seasoned pork on top, fat side up if there is a fat cap.
  4. Whisk the sauce. In a separate bowl, whisk BBQ sauce, apple cider vinegar, chicken broth, Worcestershire, and yellow mustard until smooth.
  5. Add and cook. Pour the sauce mixture around (not over) the pork to keep the rub intact. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the pork shreds easily with a fork.
  6. Shred the meat. Transfer the pork to a large bowl. Skim excess fat from the cooking liquid if needed. Shred the pork with two forks, discarding large chunks of fat and any bones.
  7. Moisten and season. Add 1/2 to 1 cup of the cooking liquid to the shredded pork for moisture. Stir in additional BBQ sauce to taste. Adjust salt and pepper if needed.
  8. Serve. Pile onto toasted buns with coleslaw and pickles, or spoon over rice, baked potatoes, or tacos.