There’s something magical about the aroma of BBQ pulled pork wafting through your home as it slowly cooks to perfection. I’ve spent years perfecting this Slow Cooked BBQ Pulled Pork recipe, and I’m excited to share this foolproof method that delivers tender, juicy, and flavorful results every single time. Whether you’re planning a family gathering or meal prepping for the week, this recipe will become your go-to comfort food favorite.
Ingredients
- 4-5 pound pork shoulder (also known as Boston butt)
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon cumin
- 1 cup chicken broth
- 1½ cups quality BBQ sauce (plus extra for serving)
- 1 large onion, roughly chopped
Instructions
- Mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cumin in a small bowl to create your dry rub.
- Pat the pork shoulder dry with paper towels and generously coat all sides with the dry rub mixture.
- Place the chopped onions at the bottom of your slow cooker.
- Position the seasoned pork shoulder on top of the onions, fat cap facing up.
- Pour the chicken broth around the sides of the meat (not over it, to keep the rub intact).
- Cover and cook on low for 8-10 hours, or until the meat easily shreds with a fork.
- Remove the pork from the slow cooker and let it rest for 10 minutes.
- Shred the meat using two forks, discarding any large pieces of fat.
- Strain the liquid from the slow cooker, reserving about 1 cup.
- Return the shredded pork to the slow cooker, add the BBQ sauce and ½ cup of the reserved liquid. Mix well.
- Cook on low for an additional 30 minutes to let the flavors meld.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 8-10 hours
Additional Time: 30 minutes
Total Time: 9-11 hours
Servings: 8-10 portions
Recipe Notes
– For the best results, choose a well-marbled pork shoulder with a good fat cap.
– Don’t skip the resting period before shredding; it helps the meat retain its juices.
– If the mixture seems too dry after shredding, add more reserved cooking liquid or BBQ sauce until you reach your desired consistency.
– This recipe freezes beautifully for up to 3 months. Store in airtight containers or freezer bags.
– Try serving on brioche buns with coleslaw for a classic pulled pork sandwich, or over rice for a hearty bowl.
– The cooking time may vary depending on your slow cooker and the size of your pork shoulder. The meat is done when it reaches an internal temperature of 195°F and shreds easily with a fork.
Slow Cooked BBQ Pulled Pork
Ingredients
- 4-5 pound pork shoulder also known as Boston butt
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon cumin
- 1 cup chicken broth
- 1½ cups quality BBQ sauce plus extra for serving
- 1 large onion roughly chopped
Instructions
- Mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cumin in a small bowl to create your dry rub.
- Pat the pork shoulder dry with paper towels and generously coat all sides with the dry rub mixture.
- Place the chopped onions at the bottom of your slow cooker.
- Position the seasoned pork shoulder on top of the onions, fat cap facing up.
- Pour the chicken broth around the sides of the meat (not over it, to keep the rub intact).
- Cover and cook on low for 8-10 hours, or until the meat easily shreds with a fork.
- Remove the pork from the slow cooker and let it rest for 10 minutes.
- Shred the meat using two forks, discarding any large pieces of fat.
- Strain the liquid from the slow cooker, reserving about 1 cup.
- Return the shredded pork to the slow cooker, add the BBQ sauce and ½ cup of the reserved liquid. Mix well.
- Cook on low for an additional 30 minutes to let the flavors meld.
