Easy slow cooker BBQ pulled pork
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 hrs
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Servings
12 - 20
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Calories
41601 kcal
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Course
Main Course
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Cuisine
American, International
Easy slow cooker BBQ pulled pork
Description
The recipe calls for a 3.5 to 4.5-pound bone-in pork butt or shoulder, which is seasoned with a rub of brown sugar, paprika, garlic and onion powders, mustard powder, cumin, salt, and pepper. The pork is slow cooked for about 10 hours in a base of beer or apple cider/apple juice to keep it moist and impart flavor. After slow cooking, the pork is optionally transferred to the oven to roast for up to 35 minutes, developing a flavorful crust while discarding excess fat.
The pork is then shredded with forks, mixed gently with a tangy barbecue sauce made from apple cider vinegar, ketchup, molasses, brown sugar, mustard powder, garlic powder, Worcestershire sauce, salt, pepper, and optional heat from Tabasco or cayenne. This creates a balance of sweet, acidic, and smoky flavors with moist, tender meat.
The pulled pork can be served in slider buns with coleslaw or as part of a Southern-style dinner plate including mac and cheese, cornbread, and vegetables. The recipe makes a large batch suitable for feeding a crowd, and leftovers freeze well.
Practical notes emphasize the importance of using fatty cuts like pork butt for best texture, explain suitable liquids for braising, recommend removing excess fat after roasting, and give alternative cooking methods and serving suggestions.
Ingredients
- 3.5-4.5kg/ 5-7lb pork butt bone in, fat cap on (Note 1, or pork shoulder
- 1 cup beer , apple cider or apple juice (Note 2)
RUB:
- 3 tbsp brown sugar
- 1 tbsp paprika powder
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2 tsp mustard powder
- 1 tsp cumin powder
- 1 tbsp salt
- 1 tsp black pepper
BBQ Sauce:
- 1 cup apple cider vinegar (Note 3)
- 3 cups tomato ketchup (or Aussie tomato sauce)
- 1 cup water (or use remaining beer!)
- 3 tbsp molasses , orginal (not blackstrap, Note 4)
- 2/3 cup brown sugar
- 4 tsp mustard powder
- 3 tsp garlic powder
- 4 tsp Worcestershire sauce
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp Tabasco sauce or cayenne pepper (optional, for spiciness
Instructions
- Mix the Rub together, then rub all over the pork.
- Place in a slow cooker, pour over beer. Slow cook on low for 10 hours. Pork should be tender enough to easily shred.
Browning in oven (optional, recommended):
- Preheat oven to 180°C / 350°F.
- Transfer from slow cooker into a roasting pan (reserve liquid).
- Scoop fat off surface of juices in slow cooker and drizzle over pork (about 1/3 cup), then roast pork for 20 minutes.
- Remove from oven, cut thick layer of fat off top and discard. Spoon over 1/4 cup fat from slow cooker juices, then roast 15 minutes.
Shredding:
- Shred pork using 2 forks. Pour over BBQ sauce, toss gently.
- Serve stuffed in sliders with Coleslaw, or make a Southern dinner plate with Coleslaw, Mac and Cheese, Corn bread, steamed corn & green beans tossed in butter, with Margaritas to quench your thirst!
Barbecue Sauce:
- Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
- Add 3/4 - 1 cup of juices from slow cooker until sauce is syrup consistency.
- Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use per recipe.
Notes
- Use well-marbled pork butt or pork shoulder with the fat cap on for tenderness and flavor.
- Bone-in cuts are preferred; removing skin is optional but can help spices penetrate better.
- Smaller pork roasts require adjusting cook time; the recipe can be scaled accordingly.
- Suitable braising liquids include beer (avoid dark stouts), hard or non-alcoholic cider, or apple juice; water can be a fallback.
- Apple cider vinegar can be substituted with white wine or champagne vinegar; adjust quantities if using plain white vinegar.
- Molasses enriches the barbecue sauce's color and depth; avoid blackstrap molasses.
- The recipe yields a large quantity, enough to feed 12 or more depending on serving style.
- Pulled pork stores well in the fridge for 4 days or freezes well after mixing with sauce; reheat gently to retain moisture.
- Pressure cooker and oven cooking methods are alternatives to slow cooking with adjusted times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12- 20
Amount Per Serving
Calories 41601 kcal
% Daily Value*
| Calories | 416.01cal | 21% |
| Carbohydrates | 37.65g | 13% |
| Protein | 36.87g | 74% |
| Fat | 11.34g | 17% |
| Saturated Fat | 3.84g | 19% |
| Cholesterol | 113.4mg | 38% |
| Sodium | 1666.14mg | 69% |
| Potassium | 991.51mg | 21% |
| Fiber | 0.61g | 2% |
| Sugar | 31.94g | 64% |
| Vitamin A | 307.8IU | 6% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 69.45mg | 7% |
| Iron | 3.34mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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