Slow Cooker Barbecue Pulled Pork

Slow cooker BBQ pulled pork that delivers fall-apart tenderness and deep, smoky-sweet flavour 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 sauce and broth for slow cooker barbecue pulled pork

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 colour
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!

slow cooker barbecue pulled pork on a plate

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

Equipment

I used a slow cooker for low and two forks for easy 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.

Top tip

Shred the pork while it's still warm, it pulls apart much more easily and absorbs sauce better.

FAQ

Can I overcook pulled pork in a slow cooker?

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.

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