Slow Cooker Pulled Pork Recipe

Dive into a delightful pulled pork experience with this slow-cooked pork shoulder. A perfect harmony of sweet, smoky, and tangy flavors emerges from the vibrant spice rub and homemade BBQ sauce, creating a flavor-packed feast. Ideal for a Crock Pot Pulled Pork Recipe and Slow Cooker Pulled Pork perfection. Absolutely.

I recently made a Slow Cooker Pulled Pork with Homemade BBQ Sauce thats both filling and surprisingly balanced nutritionally. I used a 3 to 4 lb pork shoulder that was trimmed and ready to go.

The recipe calls for a mix of spices such as 2 tbsp brown sugar to add a sweet kick, 1 tbsp smoked paprika for a classic smoky flavor, 2 tsp chili powder for a mild heat, 1 tsp garlic powder and 1 tsp onion powder for extra savoriness, along with 1 tsp salt, 1/2 tsp ground black pepper and 1/2 tsp cumin. I also added 1/2 cup apple cider vinegar and 1/2 cup chicken broth so the pork stays moist when slow cooking.

For the BBQ sauce, I combined 1 cup ketchup, 1/3 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp honey, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp smoked paprika and 1/4 tsp salt. This classic recipe is hearty and perfect for any casual meal.

Why I Like this Recipe

I love this recipe because the pork comes out so tender that it literally falls apart and makes shredding it a breeze.

I really appreciate the mix of spices they use; it gives the pork a sweet, smoky, and kinda spicy kick that makes every bite interesting.

The homemade BBQ sauce is my absolute favorite part. It ties everything together with its tangy and sweet flavor that complements the meat so well.

Plus, it’s super easy and doesn’t take much effort, which is perfect when I’m craving a hearty meal but don’t want to stress over a complicated recipe.

Ingredients

• Pork Shoulder is a main source of protein and healthy fats for a rich flavor.
• Brown Sugar gives that sweet kick while adding carbohydrates that fuel your meal.
• Smoked Paprika delivers a deep smoky taste and is low in calories.
• Chili Powder adds a bit of heat and delivers antioxidants to your diet.
• Apple Cider Vinegar brings a tangy punch that boosts flavor and aids digestion.
• Ketchup forms the heart of the BBQ sauce and supplies a sweet savory mix.
• Chicken Broth keeps the pork moist and infuses a subtle savory flavor to perfection.

Ingredient Quantities

• 3 to 4 lb pork shoulder, trimmed and ready to go
• 2 tbsp brown sugar for that sweet kick
• 1 tbsp smoked paprika to give it a nice smoky flavor
• 2 tsp chili powder – adds a bit of heat
• 1 tsp garlic powder, because garlic makes everything better
• 1 tsp onion powder for extra savoriness
• 1 tsp salt to season it well
• 1/2 tsp ground black pepper for a slight bite
• 1/2 tsp cumin to deepen the flavor
• 1/2 cup apple cider vinegar for that tangy marinade
• 1/2 cup chicken broth to help keep it moist during cooking
• 1 cup ketchup as the base for the BBQ sauce
• 1/3 cup apple cider vinegar (for the BBQ sauce mix)
• 1/4 cup brown sugar (for the BBQ sauce) to balance the tang
• 2 tbsp honey to add a slight sweetness
• 1 tsp Worcestershire sauce for a bit of umami
• 1/2 tsp garlic powder (for the sauce) to amp up the flavor
• 1/2 tsp smoked paprika (for the sauce) to keep that smokiness
• 1/4 tsp salt (for the BBQ sauce) to finish it off

How to Make this

1. In a small bowl, mix the 2 tbsp brown sugar, 1 tbsp smoked paprika, 2 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp cumin. Rub that all over the 3 to 4 lb pork shoulder.

2. Place the pork in the slow cooker and pour in 1/2 cup apple cider vinegar and 1/2 cup chicken broth over it to keep it moist.

3. Cover the slow cooker and cook on low for about 8 hours until the pork is tender and easy to shred.

4. While the pork is cooking, make the BBQ sauce. In a saucepan, combine 1 cup ketchup, 1/3 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp honey, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt.

5. Heat the sauce over medium heat, stirring often until the sugar dissolves and the sauce slightly thickens.

6. Once the pork is cooked, take it out of the slow cooker and use two forks to shred it into bite-sized pieces.

7. If there is too much fat, you can remove some of it, but leave enough for the juiciness.

8. Pour the homemade BBQ sauce over the shredded pork and mix it well so that every bite gets a good coating.

9. For extra flavor, you can put the pork and sauce back in the slow cooker on low for another 15 minutes.

10. Serve your pulled pork on buns or with your favorite sides, and enjoy the tasty, tangy goodness.

Equipment Needed

1. Small bowl for mixing all the spices
2. Measuring spoons and cups to accurately measure the sugar, spices, and liquids
3. Slow cooker to cook the pork shoulder over low heat
4. Saucepan for making the homemade BBQ sauce
5. Two forks to shred the pork once it’s fully cooked
6. Wooden spoon (or spatula) for stirring the sauce as it heats up

FAQ

Slow Cooker Pulled Pork Recipe Substitutions and Variations

• If you dont have brown sugar handy for that sweet kick, try using honey or a bit of maple syrup instead. Just keep in mind the overall liquid balance.
• If you cant find smoked paprika, you can mix regular paprika with just a pinch of cumin to maintain that smoky vibe.
• If chicken broth is missing from your cupboard, vegetable broth works just fine to keep the pork moist as it cooks.
• If apple cider vinegar is not available, white vinegar or even a squirt of lemon juice can substitute, though you might want to use a little less.
• If Worcestershire sauce is out, a splash of soy sauce with a tiny bit of sugar can help mimic that deep, umami flavor.

Pro Tips

1. If you got some extra time, try searing the pork in a hot pan before tossing it in the slow cooker. It gives the meat a deeper flavor that really makes a difference.
2. Let the meat rest a bit after cooking before you shred it. This helps the juices settle so that your pork stays moist instead of drying out as you shred it.
3. When you cook the BBQ sauce, keep an eye on it and stir often. Sometimes it can start sticking or burning if you get distracted, so just be sure you adjust the heat if it gets too thick.
4. Taste the sauce before mixing it with the pork. You might want to tweak a bit more salt or sugar based on your taste and the tang level, its totally fine to adjust as you go.