Enjoy this delicious slow cooker BBQ Pulled Pork by Drew Maresco from his 3-Step Slow Cooker Cookbook, made easily using pork shoulder roast, BBQ sauce, apple cider vinegar, chicken broth, light brown sugar, and prepared yellow mustard.

To make BBQ Pulled Pork in your slow cooker or crockpot, place the pork shoulder roast in the slow cooker, pour the sauce mixture over it, and cook on low for 8 hours. Shred the pork and mix it with the juices before serving.

I love how the slow cooker does all the work, filling my home with the rich aroma of BBQ Pulled Pork. It’s perfect for busy days when you want a hearty, home-cooked meal with minimal effort.

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Slow Cooker BBQ Pulled Pork Ingredients

• 3 lbs (1.4 kg) pork shoulder roast
• 1 cup (240 ml) BBQ sauce of choice
• ¼ cup (60 ml) apple cider vinegar
• ½ cup (120 ml) chicken broth
• ¼ cup (55 g) light brown sugar
• 1 tbsp (15 ml) prepared yellow mustard
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tbsp (8 g) chili powder
• 1 large onion, diced
• 2 cloves garlic, crushed
• 1½ tsp (2 g) dried thyme

How To Make Slow Cooker BBQ Pulled Pork

1. Prepare the pork: Place the pork shoulder roast into your 6-quart (6-L) slow cooker, ensuring it fits comfortably.
2. Prepare the sauce base: In a medium bowl, mix the BBQ sauce, apple cider vinegar, and chicken broth until well blended.
3. Add seasonings: Stir the light brown sugar, prepared yellow mustard, Worcestershire sauce, and chili powder into the sauce base until fully dissolved.
4. Incorporate aromatics: Add the diced onion, crushed garlic, and dried thyme to the sauce mixture, stirring until evenly combined.
5. Pour the sauce: Pour the prepared sauce mixture over the pork shoulder roast in the slow cooker, covering the meat completely.
6. Cook the pork: Cover the slow cooker and cook on high for 4 hours or on low for 8 hours, ensuring the pork becomes tender and easily shreddable.
7. Remove the pork: Carefully take the pork roast out of the slow cooker and place it on a large plate or cutting board.
8. Shred the meat: Using two forks, shred the pork into bite-sized pieces, ensuring all the meat is evenly pulled apart.
9. Combine and soak: Return the shredded pork to the slow cooker, stirring it into the sauce and juices until well combined.
10. Serve: Let the shredded pork sit in the slow cooker for a few minutes to absorb the flavors, then serve on buns, over rice, or with your favorite sides.

How do I prevent my BBQ Pulled Pork from drying out?

To prevent the pork from drying out, ensure there is enough liquid in the slow cooker while it cooks. After shredding, mix the pork well with the cooking juices. You can also add a bit more BBQ sauce if needed.

Recipe Tips

• Use a meat thermometer: Ensure your pork is cooked to an internal temperature of 190°F (88°C) for the best texture and flavor, making sure it’s tender enough to shred easily.
• Skim the fat: Before shredding the pork, I like to skim the excess fat from the cooking liquid. This step makes the final dish less greasy and more flavorful.
• Add more sauce: If you prefer your pulled pork saucier, I suggest adding an extra half cup of BBQ sauce after shredding the pork and stirring it in well.
• Keep it warm: After cooking, set your slow cooker to the “keep warm” setting. This will keep your BBQ Pulled Pork warm and ready to serve without overcooking it.
• Use leftover juices: When reheating leftovers, use the reserved cooking juices to keep the meat moist and flavorful. I always find this helps to enhance the taste of the reheated pork.

Recipe Variations

• Spicy BBQ Pulled Pork: Add a tablespoon of hot sauce and an extra teaspoon of chili powder to the sauce mixture for a spicier version.
• Honey BBQ Pulled Pork: Substitute the light brown sugar with a quarter cup of honey for a natural sweetness that pairs well with the BBQ sauce.
• Smoky BBQ Pulled Pork: Add a teaspoon of smoked paprika and a few drops of liquid smoke to the sauce mixture for a delicious smoky flavor.
• Asian-Style Pulled Pork: Replace the BBQ sauce with hoisin sauce and add two tablespoons of soy sauce and a teaspoon of ginger for an Asian twist.
• Tropical BBQ Pulled Pork: Mix in a cup of crushed pineapple and its juice into the sauce for a sweet and tangy flavor.

What To Serve With BBQ Pulled Pork

Serve your BBQ Pulled Pork with tangy and refreshing sides like coleslaw, pickled red onions, and roasted corn on the cob for a balanced meal.

You can also pair it with creamy mac and cheese, potato fries, or a crisp cucumber salad to add variety and flavor.

How To Store Leftover BBQ Pulled Pork

In The Fridge:

To store leftover BBQ Pulled Pork in the fridge, place it in an airtight container to keep it fresh. Store the container in the fridge for up to 3 days to ensure the best flavor and texture. I always make sure to label the container with the date, so I know how long it has been in there.

In The Freezer:

You can store leftover BBQ Pulled Pork in the freezer by placing it in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn, then label it with the date. Frozen BBQ Pulled Pork can be kept for up to 3 months.

How To Reheat Leftover BBQ Pulled Pork

Reheat your leftover BBQ Pulled Pork in a covered oven-safe dish at 325°F (160°C) for about 20 minutes, stirring occasionally to ensure even heating.

Alternatively, reheat it in a skillet over medium heat, adding a splash of water or broth to keep it moist, and stir frequently. If you prefer, use the microwave on medium power, heating in short intervals and stirring between each to avoid overcooking.

Check out More Slow Cooker Recipes:

• 5 Ingredient Slow Cooker Pork Chops
• Slow Cooker Pork Chops and Apple Slices
• Slow Cooker Pork Belly Slices