Slow Cooker BBQ Pulled Pork
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 hrs
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Total Time
8 hrs 5 mins
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Servings
8
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Calories
191 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker BBQ Pulled Pork
Description
This recipe utilizes a 2-3 pound pork shoulder seasoned with brown sugar, garlic powder, and chili powder, which is then slow-cooked in barbecue sauce combined with chicken broth, apple cider vinegar, Worcestershire sauce, and mustard. The low and slow cooking process breaks down the meat fibers until the pork reaches an internal temperature of 2056F, ensuring it is tender and juicy. After cooking, the pork is removed, shredded with forks, and moistened with some of the cooking liquid to enhance flavor and prevent drying.
The shredded pork, rich with the tangy and smoky barbecue sauce, is ideal for serving on hamburger buns, creating a classic pulled pork sandwich. Adjusting barbecue sauce and liquid added back to the meat helps control the final texture and moisture level.
Using bone-in or boneless pork shoulder variations is acceptable, provided bones are removed before shredding. Larger pork cuts can be halved and seasoning amounts doubled to maintain flavor balance. Careful not to overly moisten the shredded pork to avoid sogginess. The cooked pork stores well refrigerated for several days and freezes up to two months for future meals.
Ingredients
- 2-3 pound pork shoulder boneless
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ cup barbecue sauce
- ⅓ cup chicken broth
- ¼ cup apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ½ tbsp. mustard
- Hamburger Bun
Instructions
- Place the pork shoulder in the slow cooker.
- In a small bowl, combine the brown sugar, garlic powder, and chili powder.
- Sprinkle the seasonings all over top of the pork.
- In another bowl, combine the barbecue sauce, chicken broth, apple cider sauce, Worcestershire sauce and mustard together and pour around the sides and over the pork shoulder.
- Place the lid on the slow cooker and cook on low for 7-8 hours. (or until the internal temperature reads 205 degrees F.
- When the pork has finished cooking, remove it from the slow cooker with tongs and place it in a medium sized bowl.
- Using two forks shred the pork into small pieces.
- Add 2-4 tablespoons of the liquid form the slow cooker to the pork to moisten it a little.
- Add more barbecue sauce if you would like.
- Serve on hamburger buns if desired.
Notes
- Use either bone-in or boneless pork shoulder; bone-in requires bone removal prior to shredding.
- If using a larger cut (4-5 pounds), cut in half and double the seasoning.
- Avoid adding too much liquid back to shredded pork to prevent sogginess.
- If pork isnt shredding well, continue cooking in slow cooker until tender.
- Store the cooked pulled pork refrigerated for 4-5 days or frozen for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 304mg | 13% |
| Potassium | 499mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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