Go Back
–+ servings
Pulled pork that has had extra sauce added after it was shredded

BBQ Pulled Pork Shoulder Slow Cooker Recipe

Print Recipe
This BBQ pulled pork shoulder slow cooker recipe makes tender, juicy pork with rich BBQ flavor and hardly any hands-on work. The pork cooks low and slow until it shreds easily, then gets tossed back into the savory cooking juices for extra flavor. I like serving it on buns, sliders, or baked potatoes when I need an easy meal that can feed a crowd without a lot of last-minute work. It is simple enough for a regular weeknight but also great for casual gatherings and backyard dinners.
Course Dinner
Cuisine American
Keyword BBQ, party food, pulled pork, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
allow rub to rest on raw pork 30 minutes
Total Time 8 hours 40 minutes
Servings 12 servings
Author Gina Dickson

Equipment

Ingredients

  • 5 pound pork shoulder or pork butt
  • 1/3 cup Texas BBQ Dry Rub link to homemade Texas BBQ Dry Rub in notes or your favorite brand of rub
  • 1/2 cup onion yellow or white, finely chopped
  • 1 tablespoon garlic minced
  • 6 ounces tomato paste
  • 2 tablespoons apple cider vinegar
  • 1/3 cup honey
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon liquid smoke

Instructions

Trim and Season the Pork

  • Place the pork on a clean cutting board, fat side up.
  • Use a sharp knife to carefully trim away any large visible pieces of fat from the surface.
    A pork shoulder on a cutting board with a meat knife that has trimmed off excess fat setting beside it
  • Pat the pork dry with paper towels.
  • Generously coat the entire pork with the BBQ rub.
    Shoulder on a cutting board with barbecue dry rub all over it
  • Use your hands to massage the rub into all sides and crevices so the pork is fully covered.
  • Let the seasoned pork rest for at least 30 minutes.

Make the Cooking Sauce

  • Add the chopped onion and garlic to the slow cooker.
  • Pour in the tomato paste, apple cider vinegar, honey, Worcestershire sauce, and liquid smoke.
    Slow cooker with chopped onions garlic tomato paste Worcestershire vinegar and honey in the pan
  • Stir well until combined.

Cook the Pork

  • Place the seasoned pork in the slow cooker.
  • Turn the pork with your hands or a large spatula to coat it in the sauce. Kitchen gloves are helpful for this step.
    Slow cooker with the seasonings and tomato paste for pulled pork
  • Cover with the lid and cook on low heat for 8 to 10 hours, until the pork is very tender. Cooking time may vary based on the size of the roast and the slow cooker.

Shred and Serve

  • Carefully transfer the pork to a large cutting board.
  • Let it rest for about 10 minutes, until cool enough to handle.
  • Pour the cooking juices into a fat separator.
  • Shred the pork with your hands or two forks.
  • Drain off the separated fat from the cooking juices.
  • Place the pulled pork in a bowl and toss it with the cooking juices. You could also add extra BBQ sauce if you prefer.

Notes

Leftover Tips
  • Store leftover pulled pork in an airtight container in the refrigerator for up to 3 to 4 days.
  • To freeze, let the pork cool completely, then place it in freezer-safe bags or containers with a little cooking juice to help prevent it from drying out. Freeze for up to 2 to 3 months.
  • For reheating, thaw overnight in the refrigerator if frozen. Warm the pork gently in a saucepan or microwave with a splash of the cooking juices or extra BBQ sauce to keep it tender.

Nutrition

Serving: -6g
QR Code linking back to recipe