Delicious Crockpot BBQ Pulled Pork

Making pulled pork in a crockpot is one of those low-effort, high-reward dishes that I go back to constantly. You basically drop a pork shoulder in with some seasonings and BBQ sauce, then let it do its thing for 8-10 hours while you’re at work or running errands. The meat comes out tender enough to shred with two forks, and it’s perfect for feeding a crowd or meal prepping for the week.

I especially love making this in winter when it’s too cold to fire up the grill, or during busy weeks when I need something that can feed us for multiple meals. The leftovers actually get better after a day or two in the fridge, and you can use them in sandwiches, tacos, or over rice.

What do you need for Crockpot BBQ Pulled Pork

How to make Crockpot BBQ Pulled Pork

I’ve made this recipe dozens of times, and the key is getting that spice rub really worked into the meat. Here’s how to make it turn out perfectly tender every time:

1. Start by patting your pork shoulder dry with paper towels – this helps the seasoning stick better. If there’s a thick fat cap on top, trim it down to about 1/4 inch thick, but don’t remove it completely since it adds flavor while cooking.

2. Mix your spice rub in a bowl: brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, and kosher salt. The brown sugar might be a little lumpy – just break it up with your fingers.

3. Slice your onion into thick rings (about 1/2 inch) and lay them on the bottom of your crockpot. This creates a flavor base and keeps the meat from sitting directly on the bottom where it can get too hot.

4. Now for the fun part – massage that spice rub all over your pork shoulder, really working it into every nook and cranny. Don’t be shy here – use every bit of the rub.

5. Place the seasoned pork on top of the onions. Pour in the chicken broth around the sides of the meat (not over the top, or you’ll wash off all that seasoning we just put on).

6. Cover and cook on LOW for 8-10 hours. You’ll know it’s ready when you can easily slide a fork into the meat and twist, and it falls apart without resistance. If it’s still tough after 8 hours, give it another hour or so – different crockpots can vary in temperature.

7. Once it’s tender, carefully transfer the pork to a large bowl (it might try to fall apart on you). Let it rest for about 10 minutes until it’s cool enough to handle.

8. While the meat rests, mix your BBQ sauce with the apple cider vinegar and Worcestershire sauce in a separate bowl. The vinegar brings a nice tang that cuts through the richness of the pork.

9. Using two forks, shred the pork. Remove any large pieces of fat you come across – they should be easy to spot now that it’s pulled apart.

10. Pour out most of the liquid from the crockpot, leaving just about 1/2 cup. Add the shredded pork back in and stir in your BBQ sauce mixture. Turn the heat to LOW and let it cook for another 30 minutes so the sauce can really work its way into the meat.

Your pork should be tender enough to eat with a spoon, with a perfect balance of smoky, sweet, and tangy flavors. If it seems a little dry, stir in some of the reserved cooking liquid until it’s just right.

Crockpot BBQ Pulled Pork

Crockpot BBQ Pulled Pork

This Crockpot BBQ Pulled Pork recipe makes tender, juicy, and flavorful shredded pork with minimal effort. Perfect for sandwiches, tacos, or meal prep, it's an easy slow-cooked classic!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Servings 8 people

Ingredients

  

• 4-5 pound pork shoulder Boston butt
• 1 large onion
• 3 tablespoons brown sugar
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 2 teaspoons black pepper
• 2 teaspoons kosher salt
• 1 cup chicken broth
• 2 cups BBQ sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce

Instructions

 

• Pat the pork shoulder dry with paper towels to help the seasoning stick. Trim the fat cap to about ¼ inch but don’t remove it completely.
• In a bowl, mix brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, and kosher salt, breaking up any lumps.
• Slice the onion into thick rings and place them at the bottom of the crockpot to add flavor and keep the meat from direct heat.
• Massage the spice rub all over the pork shoulder, making sure to coat every part evenly.
• Place the pork on top of the onions. Pour chicken broth around the sides (not over the meat) to maintain seasoning.
• Cover and cook on LOW for 8-10 hours until the meat is fork-tender and falls apart easily. If still tough, cook for another hour.
• Transfer the pork to a bowl and let it rest for 10 minutes.
• In a separate bowl, mix BBQ sauce, apple cider vinegar, and Worcestershire sauce for a tangy, rich flavor.
• Shred the pork with two forks, removing large pieces of fat.
• Drain most of the liquid from the crockpot, leaving about ½ cup. Add the shredded pork back in, mix in the BBQ sauce, and cook on LOW for 30 minutes to absorb the flavors.