There’s nothing better than a big, juicy pile of BBQ pulled pork, and this crockpot version makes it crazy easy. Just toss everything in, let it slow cook all day, and boom—you’ve got tender, fall-apart pork that tastes like you worked way harder than you actually did. Perfect for busy weeknights, game days, or whenever you just want a killer sandwich without the fuss. Let’s get cooking!
What You’ll Need
Ingredients:
- 3-4 lbs pork shoulder (or pork butt)
- 1 cup BBQ sauce (your favorite brand)
- ½ cup chicken broth
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
Pro Tips
✔ Choose the right cut – Pork shoulder (or butt) is the best because it’s marbled with fat, making it super tender.
✔ Don’t skip the vinegar – It balances out the sweetness of the BBQ sauce and gives the pork that classic tangy flavor.
✔ Low and slow is the way to go – Cooking on LOW for 8 hours gives you the most tender meat.
✔ Shred it right – Use two forks or even a hand mixer to make shredding effortless.
✔ Let it soak – After shredding, mix the pork back into the sauce for extra flavor.
Tools You’ll Need
- Slow cooker (Crockpot)
- Measuring cups & spoons
- Wooden spoon
- Forks (for shredding)
Substitutions & Variations
- No pork shoulder? Try boneless pork loin (leaner but still good).
- Want it spicy? Add ½ tsp cayenne pepper or a splash of hot sauce.
- Different sauce? Try a mustard-based BBQ sauce for a Southern twist.
- Low-carb? Serve over cauliflower rice or in lettuce wraps instead of a bun.
Make Ahead Tips
- Cook the pork the day before, then reheat it in the slow cooker on LOW for an hour before serving.
- You can freeze shredded pork for up to 3 months—just thaw overnight in the fridge and reheat with a little extra BBQ sauce.
How to Make It
1. Prep the Pork
Pat the pork dry with paper towels and rub with salt, pepper, smoked paprika, garlic powder, and onion powder.
2. Add Everything to the Crockpot
Place the seasoned pork in the slow cooker. Pour in the chicken broth, apple cider vinegar, Worcestershire sauce, brown sugar, and BBQ sauce.
3. Cook Low & Slow
Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours).
4. Shred the Pork
Once the pork is fork-tender, remove it from the crockpot and shred with two forks. Then, mix it back into the sauce.
5. Serve & Enjoy!
Pile the pulled pork onto toasted buns, drizzle with extra BBQ sauce, and enjoy!
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container or freezer bag for up to 3 months.
- Reheat: Warm in a pan with a splash of broth or BBQ sauce to keep it moist.
Time to Dig In!
That’s it—tender, saucy BBQ pulled pork with almost zero effort! Whether you serve it in a sandwich, over rice, or just eat it straight from the bowl (no judgment), this one’s a winner. Let me know in the comments how yours turned out or if you have any questions! 🙌🔥
