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Easy Crockpot Pork Barbecue Recipe for Tender, Saucy Pulled Pork

Easy Crockpot Pork Barbecue Recipe

Slow-cooked pork shoulder becomes tender pulled pork in a sweet, tangy, smoky barbecue sauce. Serve it on hamburger buns with extra sauce and coleslaw.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pork and Aromatics
  • 3 to 4 pounds Boneless pork shoulder or Boston butt
  • 1 medium Medium yellow onion, thinly sliced
Seasoning
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Garlic powder
Barbecue Sauce
  • 1 cup, plus more for serving Barbecue sauce
  • 1/2 cup Ketchup
  • 1/4 cup Packed brown sugar
  • 1/4 cup Apple cider vinegar
  • 2 tablespoons Yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup Water or chicken broth
For Serving
  • As needed Hamburger buns and coleslaw

Method
 

Step-by-Step
  1. Trim only the thickest excess fat from the pork shoulder. Pat it dry, then season all sides with kosher salt, black pepper, smoked paprika, and garlic powder.
  2. Place the thinly sliced onion in the bottom of the crockpot. Set the seasoned pork shoulder on top of the onion.
  3. Whisk the barbecue sauce, ketchup, brown sugar, apple cider vinegar, yellow mustard, Worcestershire sauce, and water or chicken broth in a bowl until smooth. Pour the sauce over the pork.
  4. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours, until the pork is very tender and pulls apart easily with a fork. Pork should reach at least 145°F for food safety, while shoulder is usually cooked to approximately 195–205°F for easy shredding.
  5. Transfer the pork to a large bowl and remove excess fat. Shred the meat with two forks, discarding any large pieces of connective tissue.
  6. Return the shredded pork to the crockpot and stir it into the cooking juices. Cook uncovered for another 10 to 15 minutes if the sauce needs to thicken, then let the meat rest in the sauce for 10 to 15 minutes before serving.

Notes

Do not add too much liquid because pork shoulder releases substantial juices as it cooks. Browning the seasoned pork in a hot skillet before slow-cooking is optional, but it adds deeper roasted flavor. Store leftovers refrigerated in an airtight container and reheat gently with some of the sauce.