This slow cooker pulled pork is one of my family’s favorite meals! Made with a delicious homemade sauce and cooked slower all day, it’s flavorful, juicy, and so easy to make!
Amazing BBQ Recipe
Last week we shared our very favorite Pulled Pork recipe that is made in the instant pot. We got several comments from readers saying the recipe looked amazing (it really is!) but they didn’t own an instant pot. If you fall into this category, or if you prefer to use your crock pot instead, you’re in luck!
You can easily make the same pulled pork recipe in your crock pot. It will take a little longer (about 6-8 hours), but the pork will be just as tender, juicy, and delicious. As an added bonus, your house will be filled with the sweet aroma of pork cooking all day. You’re welcome.;)
How to Make Crock Pot Pulled Pork
Rub Me The Right Way – First you’ll want to make this amazing rub to cover your pork with. Whisk all of the ingredients together in a mixing bowl until it has all blended together.
Slice & Dice – Cut the pork shoulder into smaller pieces so fit in the crock pot and be mostly submerged with the sauce you’ll make. Coat each piece of pork with the rub and then place it into the slow cooker.
Heaven’s Sauce – You’ll make this delicious sauce by whisking together the barbecue sauce, beef broth, and apple cider vinegar. Pour the sauce over the top of the pork and then cover it. You’ll cook the pork on low heat for 6-8 hours, until the pork is tender and can easily be shredded.
Crisp It Up – Shred the pork pieces, discarding any chunks of fat, and place on a rimmed baking sheet. Drizzle 1 cup of the sauce over the top of the pork. Broil the pulled pork for about 5-10 minutes, or until the pork is just slightly crispy and browned. Serve hot.
Best Texture – Crisping the pulled pork in the oven isn’t a necessary step but I think it gives the meat the best texture. If you choose not to crisp it, return the meat to the crock pot after you’ve shredded it for about 15 minutes so that it can soak up more of the flavorful juices.
Faster Cooking – I think it turns out best if you cook it on low but if you don’t have the time, you can cook it on high for about 4-5 hours.
Quick Shredding – I always like to use a pair of kitchen claws to make shredding the pork a breeze.
Best Uses – You can do just about anything with this pulled pork. It’s delicious for enchiladas, or tacos, it’s a fabulous topping for homemade mac and cheese, and it’s great for nachos too! One of our favorite ways to eat it is in a simple sandwich. We like to pile it high on toasted hamburger buns, with some homemade coleslaw and a little drizzle of barbecue sauce on top. It is so delicious!
Other Tasty Pork Recipes
- Tender BBQ Ribs Recipe
- Hawaiian Ham Sandwiches
- BBQ Pork Quesadillas
- Hot Dogs Wrapped In Bacon
- Grilled Pork Chops
I guarantee you’re going to love this slow cooker pulled pork recipe. Leave us a comment below and me I was right;) or snap a picture of yourself eating a sandwich slathered in barbecue sauce and tag us on social media.
Crock Pot Pulled Pork Recipe
- 1 6-8 pound bone-in pork shoulder
FOR THE RUB:
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
FOR THE SAUCE:
- 3/4 cup barbecue sauce
- 1 cup beef broth
- 1/4 cup apple cider vinegar
In a small bowl, whisk together the brown sugar, paprika, garlic powder, cumin, chili powder, salt, and pepper. Cut the pork into 6-8 smaller pieces, and rub the spice mixture over all surfaces of the meat.
To make the sauce, whisk together the barbecue sauce, beef broth, and apple cider vinegar in a small bowl or measuring cup.
Add the pork pieces to the slow cooker. Pour the sauce over the top of the pork. Cover and cook on low heat for 6-8 hours, until the pork is tender and easy to shred.
Shred the pork pieces, discarding any chunks of fat, and place on a rimmed baking sheet. Drizzle 1 cup of the sauce over the top of the pork. Broil 5-10 minutes, or until the pork is just slightly crispy and browned. Serve hot.