Make tender, flavorful pulled pork in your slow cooker with minimal effort. This set-and-forget recipe is perfect for BBQ sandwiches or meal prepping.
Author:jaxriley
Prep Time:15 min
Cook Time:9 hours
Total Time:9 hours 15 min
Yield:8 servings 1x
Category:Main Dish
Method:Slow Cooking
Cuisine:American
Diet:Low Lactose
Ingredients
Scale
3–4 lb pork shoulder (Boston butt)
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 cup low-sodium chicken broth or water
1 cup your favorite BBQ sauce (for serving)
Instructions
Pat the pork shoulder dry with paper towels.
In a small bowl, mix the salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Rub this spice mixture evenly over the entire surface of the pork shoulder.
Place the seasoned pork shoulder in the basin of your slow cooker.
Pour the chicken broth or water around the pork, not over the top.
Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily shreds with a fork.
Carefully remove the pork from the slow cooker and place it on a large cutting board or baking sheet. Discard any large pieces of visible fat.
Use two forks to shred the pork completely.
Return the shredded pork to the slow cooker. Pour about 1/2 cup of the cooking liquid (if desired for moisture) and 1 cup of your favorite BBQ sauce over the meat. Stir to coat.
Cook on the WARM setting for another 30 minutes to let the flavors combine.
Serve hot on hamburger buns for BBQ pulled pork sandwiches.
Notes
For extra flavor, you can sear the pork shoulder in a hot skillet with a little oil for 2-3 minutes per side before placing it in the slow cooker.
This pulled pork freezes well. Cool completely, then store in airtight containers for up to 3 months.
If you prefer a thicker sauce, drain off most of the cooking liquid before adding the BBQ sauce in the final step.