Slow Cooker Barbecue Pulled Pork that delivers fall-apart tenderness and deep, smoky-sweet flavor with barely any effort.
This is the ultimate set-it-and-forget-it meal: richly seasoned pork slowly cooks until melt-in-your-mouth soft, then gets coated in sticky BBQ sauce for that classic finish.
Perfect for feeding a crowd, meal prep, or building easy, satisfying meals all week long. If you loved this recipe, try my Pork Tenderloin with Peaches, my Maple Bacon Pork Tenderloin, and this Slow Cooker Mississippi Pork next!
Ingredients
- Pork shoulder steaks: Well-marbled cut that becomes tender and juicy when slow-cooked
- Chicken broth: Adds moisture and enhances savory depth
- Salt and pepper: Seasoning is key in this recipe
- Paprika: Mild smokiness and color
- Garlic and onion powder: Deep, savory backbone
- BBQ sauce: Rich, tangy-sweet coating that defines the final flavor
See recipe card for quantities
Instructions
- Step 1: Load the slow cooker: Arrange the pork shoulder steaks in an even layer inside the slow cooker.
- Step 2: Sprinkle over the salt, pepper, paprika, garlic powder and onion powder, coating the meat evenly.
- Step 3: Pour the chicken broth around the pork to keep it moist while cooking. Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours, until the pork is very tender and easily shreds.
- Step 4: Remove the pork and shred using two forks, discarding excess fat if needed. Return the shredded pork to the slow cooker and stir through the BBQ sauce until well coated. Cover and cook on LOW for a further 20-30 minutes to let the flavors meld. Serve!
Make it Gluten Free
The pork and spices are gluten free on their own. Check the BBQ sauce. Some brands use malt vinegar or wheat-based thickeners, so read the label. Check the chicken broth label too.
Serve it on gluten free buns or over a baked potato.
Substitutions
- Chicken broth: Beef broth or water with a splash of apple cider vinegar
- BBQ sauce: Homemade sauce or a mustard-based alternative
- Pork shoulder: Pork butt or boneless pork roast
Variations
- Add a splash of apple cider vinegar for a tangier pulled pork
- Stir in a little honey or brown sugar for extra sweetness
- Mix in chili flakes or hot sauce for a spicy kick
Ways to Serve Pulled Pork
One batch makes 8 servings, so plan on leftovers. Trust me, you'll want them.
- Sandwiches - Pile it on brioche buns and top with coleslaw.
- Sliders - Use Hawaiian rolls for a party.
- Baked potatoes - Top with pork, cheddar, and green onions.
- Nachos - Tortilla chips topped with pulled pork, cheese, and jalapeños.
- Quesadillas - Pork and pepper Jack in a flour tortilla.
- Rice bowls - Pork over rice with corn and pickled onions.
On the side, try my Classic American Potato Salad or Oven Roasted Corn.
Equipment
You'll need a 6-quart slow cooker and two forks for shredding.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze portions for up to 2 months for easy future meals.
Reheat gently with a splash of liquid or extra BBQ sauce to keep it moist.
Tips for the Best Pulled Pork
Shred the Pork. Shred the pork while it's still warm; it pulls apart much more easily and absorbs sauce better.
Skim the fat. After cooking, spoon off the fat before adding the shredded pork back in.
Save some cooking liquid. Keep ½ cup in a jar. A splash brings leftovers back to life.
Don't drown it in sauce. Start with 1½ cups and put extra BBQ sauce on the table.
Cook on low if you can. Low and slow gives you the best texture. High works when you're short on time.
Serve from the slow cooker. Switch to warm once the pork is sauced and set out buns and slaw so everyone builds their own.
FAQ
It's surprisingly forgiving, but yes, if left too long on HIGH, it can become mushy. LOW and slow is your safest bet for perfect texture.
Yes. A whole boneless shoulder may need the full 9 hours on low. It's ready when it shreds easily with two forks.
No. It goes straight into the slow cooker.
Sure. Cook and shred it the day before, then reheat on the stove or in the slow cooker with a splash of broth or extra sauce.
Beef broth works, or water with a splash of apple cider vinegar.
About ⅓ pound of cooked pork per sandwich is a good starting point for a crowd.
Related
Looking for other recipes like this? Try these:
Slow Cooker Barbecue Pulled Pork
Ingredients
Pulled Pork
- 4 lb pork shoulder steaks
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
BBQ Finish
- 1½ cups BBQ sauce plus extra for serving
Instructions
- Place the pork shoulder steaks in the slow cooker in an even layer.
- Season evenly with salt, pepper, paprika, garlic powder, and onion powder.
- Pour the chicken broth around the pork.
- Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours, until the pork is very tender and shreds easily.
- Remove the pork and shred using two forks, discarding excess fat if desired.
- Return the shredded pork to the slow cooker and stir in the BBQ sauce.
- Cover and cook on LOW for 20-30 minutes to let the flavours meld.
- Taste, adjust with extra BBQ sauce if needed, and serve warm.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Tell Us What You Think