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BBQ pulled pork sandwiches topped with creamy coleslaw on soft buns, served with pickles on the side.
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5 from 1 vote

Slow Cooker BBQ Pulled Pork

Slow Cooker BBQ Pulled Pork is tender, smoky, and saucy with barely any effort. A reliable, crowd pleasing recipe perfect for sandwiches, bowls, and leftovers all week long.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Lunch, Main Course
Cuisine: American
Keyword: bbq pulled pork, pulled pork, slow cooker bbq pulled pork, slow cooker pulled pork
Servings: 8
Calories: 296kcal
Author: Joanna Cismaru

Ingredients

  • 4 pounds pork shoulder also called pork butt, boneless or bone-in
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground mustard
  • 1 cup BBQ sauce plus more for serving
  • ½ cup apple cider vinegar
  • ½ cup water
  • coleslaw, buns, pickles optional for serving
US Customary - Metric

Instructions

  • Mix the rub. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, pepper, and ground mustard.
    process shots showing how to make slow cooker bbq pulled pork.
  • Pat the pork shoulder dry with paper towels. Rub it all over with olive oil, then coat with the spice mixture.
    process shots showing how to make slow cooker bbq pulled pork.
  • Place the pork in the slow cooker. Pour in the apple cider vinegar, water, and BBQ sauce.
    process shots showing how to make slow cooker bbq pulled pork.
  • Cover and cook on low for 8 hours or until the pork is fall-apart tender. If you’re in a hurry, high for 5 to 6 hours works too.
    process shots showing how to make slow cooker bbq pulled pork.
  • Remove the pork and shred it using two forks. Discard any large chunks of fat. Return the meat to the slow cooker and stir to coat with the juices.
    process shots showing how to make slow cooker bbq pulled pork.
  • Pile onto toasted buns with more BBQ sauce and coleslaw if you like. Pickles on the side? Yes, please.

Notes

  1. Pork shoulder and pork butt are the same cut. Bone-in adds flavor, boneless is easier to shred. Both work.
  2. Use a BBQ sauce you actually enjoy. The flavor comes through, so choose wisely.
  3. Cooking on low for the full 8 hours gives the most tender, fall-apart results.
  4. If the pork isn’t shredding easily, it needs more time. Give it another 30 to 60 minutes.
  5. Save the cooking juices. Stirring them back into the shredded pork keeps everything moist and flavorful.
  6. Leftovers reheat beautifully and taste even better the next day.

Nutrition

Serving: 1serving | Calories: 296kcal | Carbohydrates: 17g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 767mg | Potassium: 597mg | Fiber: 1g | Sugar: 14g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
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