Classic Slow-Cooker BBQ Pulled Pork
Equipment
- Slow cooker 6-quart or larger
- Mixing bowls
- Forks (or meat claws) for shredding
- Knife and Cutting Board
Ingredients
For the Pork
- 4 lbs pork shoulder boneless or bone-in
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp chili powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup chicken broth
For the Sauce
- 1 ½ cups BBQ sauce your favorite store-bought or homemade
- ¼ cup apple cider vinegar
- 2 tbsp brown sugar optional, for added sweetness
Instructions
Prepare the Pork
- Pat the pork shoulder dry with paper towels. In a small bowl, mix smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub the spice mixture evenly over the pork.
Set Up the Slow Cooker
- Place the pork shoulder in the slow cooker. Pour chicken broth around the pork (not over it, to preserve the rub). Cover and cook on low for 8 hours, or until the meat is tender and easily pulls apart.
Shred the Pork
- Remove the pork from the slow cooker and place it on a cutting board. Use two forks (or meat claws) to shred the pork into bite-sized pieces, discarding any large chunks of fat.
Mix in the Sauce
- Drain most of the liquid from the slow cooker, leaving about ½ cup. Return the shredded pork to the slow cooker. In a separate bowl, mix the BBQ sauce, apple cider vinegar, and brown sugar. Pour this mixture over the pork and stir until evenly coated.
Heat and Serve
- Turn the slow cooker to warm or low heat, allowing the pork to absorb the sauce for 15–20 minutes. Serve on toasted buns, over rice, or with your favorite sides.