Slow Cooker BBQ Pulled Pork
If you love my #1 post, The Best Slow Cooker Pulled Pork, then you’ll love this BBQ pulled pork version too! With simple seasoning, this recipe takes only minutes to prepare and cooks all day for fall apart tender, juicy pork oozing with tangy sweet sauce.
For all of you lovers of BBQ I’ve got a recipe for you! Perfect for a family dinner that you know your kids will devour and equally as perfect for taking along to a pot luck, this Slow Cooker BBQ Pulled Pork is quick and easy and comes out perfectly every time.
You only need 5 ingredients and less than 10 minutes to assemble this meal in your slow cooker. So much easier than smoking a grill all day and the results are just as amazing.
Cook on low for at least 8 hours until the pork becomes fall apart tender.
You can serve this up as sandwiches, wraps, salads and more for a versatile meal your family and friends will love.
Ingredients Needed
- pork shoulder, also known as pork butt – can be bone-in or boneless
- herb and garlic seasoning (check the ingredients, if yours does not contain salt, add 1/2 teaspoon to recipe)
- chicken broth or stock
- apple cider vinegar
- your favorite BBQ sauce (I love Sweet Baby Ray’s because it has great flavor and is nice and thick)
How to Make Pulled Pork in the Slow Cooker
- remove packaging and any netting from the pork – if there is a large amount of fat you can trim a little off if desired
- season well with herb and garlic seasoning
- Place in slow cooker
- Whisk together sauce ingredients
- Pour all of sauce over pork, cover and cook
Cooking Notes
This will produce a lot of liquid as it cooks, no need to add any extra other than the sauce
If you are cooking a very large piece of pork and need it to cook more quickly, you can cut it into 2-4 smaller chunks
If using a pork shoulder with bone, carefully remove all bone pieces before shredding
What temperature to cook pulled pork?
- pulled pork, whether made in the oven, on the grill, or in the slow cooker, is best cooked on a low and slow temperature
- somewhere in the range of 190 to 250 degrees F depending on the method used
- another important temperature to note is the internal temp of the pork shoulder
- to shred easily pork should reach an internal temperature of 205 degrees F (I use an Instant Read Thermometer)
How to Shred a Pork Shoulder
How to Shred a Pork ShoulderWhen the pork is done it should almost be falling apart. Use tongs to remove it to a separate bowl.
Use forks or meat claws to shred by starting in the middle and pulling apart until fully shredded.
Use a ladle to add back a little of the juice left over from cooking, but not too much or it will become soggy.
If the pork does not shred easily, it likely is not cooked enough. Return to slow cooker until it reaches an internal temp of 205 degrees F.
What can you make with pulled pork?
What can you make with pulled pork?So many things!!
- regular sandwiches like these (I love to top them with coleslaw!)
- Mac & Cheese
- tacos
- nachos
There are so many possibilities!
Do you let pork rest before pulling?
yes! It’s really best to let it rest for 15-20 minutes to let the juices redistribute before cutting or pulling the meat. You can cover loosely with butcher paper or foil.
Slow Cooker BBQ Pulled Pork
Ingredients
- 3 pound boneless pork shoulder
- 2 tablespoons herb and garlic seasoning
- 1/2 cup BBQ sauce
- 1/4 cup apple cider vinegar
- 1/4 cup chicken broth
Instructions
- Rub pork shoulder with seasoning and place in slow cooker
- Mix together bbq sauce, vinegar and broth and add to slow cooker
- Cover and cook on low for 8-10 hours or high for 4-5 until pork reaches internal temperature of 205 degrees
- Remove pork and shred
- Add about 1/4 - 1/2 cup of the juices back to pork and discard the rest
- Add additional BBQ sauce if desired
Notes
- you can use bone-in or boneless pork shoulder (pork butt)
- if the herb and garlic seasoning you use does not contain salt, add 1/2 teaspoon to recipe
- cook pork to an internal temp of 205 degrees F
- pork should shred easily when fully cooked
- remove all bones (if applicable) before shredding
Hi,
If I can’t find herb and garlic seasoning what should I use? I’m not sure what is all in it and how much of each ingredient to use.
I want to make it tomorrow.
Thanks,
Claire
An all purpose or an Italian seasoning would be great options. You can always throw in a teaspoon of garlic powder as well.
Would adding shiitake mushrooms be ok ?, and would I add them from the start.
I’ve never tried pulled pork with mushrooms, but I’m all for giving it a try! I would add them with about 1-2 hours left of cooking time so they don’t get mushy.
The BEST I’ve made/had! Slow-cooked a 5-lb pork butt for 10 hours, let it rest for 20-30 minutes and then shred. I don’t go overboard too much on the shredding. I think leaving the small chunks enhances the texture and taste, as well as not adding too much sauce at the end. You don’t want it soggy! Guests can always add more sauce if they’d like. Thank you! Made it exactly as written. My wife who isn’t a pulled pork fan, loved it. She immediately packed some up for her lunch at work tomorrow.
This is amazing to head, Michael! So happy to hear you and your wife enjoyed it.
I would suggest not adding back much of the juices after shredding. You can always add more broth later if it gets a little too dry.
Hi! I was wondering how many you served with the 5LB’s, I’m having a Super Bowl party here Sunday (Go Niners!) and I wanna make sure there’s enough for everyone to have seconds if they want it! Thanks!
If you want to make sure to have plenty, I like to plan for about 1/3 pound per person.
My boyfriend loves pork (as do I, being from Iowa) but most everything I try turns our very dry. Not this recipe! My pork shoulder was a petite (just a little over 1.5 pounds). I thought about halving all ingredients, but did not — made it just as printed. It was delicious! We both loved it and it will be my go-to recipe from here on out. Thank you for sharing — it’s not only delicious, but so easy!!!
I am so happy to hear this! Thank you for your comment.
I have a question! Im bringing this to a party and wanted to leave it in the slow cooker to stay warm, what should I do so that the pork doesn’t get soggy?
Remove more of the juices and add a little back at serving time.
Hello! I want to try this recipe, but I’m a little confused. In the long description, it says “Pour half of sauce over pork, cover and cook,” but in the shorthand recipe card it says “Mix together bbq sauce, vinegar and broth and add to slow cooker.” Am I adding all the sauce to the slow cooker or only half, and if it’s half, what do I do with the rest? Thanks for your time.
I was wondering this as well.
Hi Mandy, use all of the sauce and not half the sauce. This has been updated in the post, thank you for bringing this to our attention!
I cannot believe some of these comments I’m reading . I m sure you take them with a grain of salt lol 😂 I luv your recipes and want tothx you for sharing . They are all very easy to follow and sure help when I don’t know what to cook everyday . Cooking Pulled pork today . Sure smells great! !❤️🙏
Thank you so much for your comment, Brenda! We appreciate you.
Jennifer, I’ve tried sooo many different BBQPP recipes searching for the best , they either came up too much liquid, tough even , and this recipe my family and friends I’ve shared leftovers with are crazy about it! College kids asking for it tomorrow ( with left overs to bring to school and freeze ) before they had back . Thank you ! YUMMY , is what we all say ! Serve with homemade slaw, and sweet potato fries ! Thank you !
Thank you so much for your comment, Dawn!
I haven’t made it yet, but of all the recipes I’ve read, this seems to be straight forward, not over seasoned, and it make sense. I’ll make it today for tomorrow’s lunch; same. Thing with the coleslaw. Yum and thank you
Thank you, Rose!
Help others if you are able to replicate the recipe. For me it’s ok. It would be better if it’s in other measurements such as grams. People have different size cups.
A cup is 8 oz no matter the size.
Stephen, there are 250 grams in 1 cup, 125 grams in 1/2 cup, 63 grams in 1/4 cup. Although you know, I’m sure that the BBQ sauce weighs more than vinegar and broth, so I use more bbq sauce. You would use approx 14 grams for 1 tablespoon. Hope this helps!
Thank you for your comment, Donna
this turned out super well! i didnt have the herb and garlic seasoning but looked up the ingredient list on it and mixed what i hoped would resemble it the best i could. the fact that you give a temperature to look for i think is also what sets you apart from most other recipes i’ve tried before. my pork shoulder had a bone and the meat just fell off as i was shredding! i’m someone who LOVES shredded meats but hates shredding, so idk, something about it was just so rewarding. anyways, we all enjoyed this dinner tonight, looking forward to the leftovers. thanks for sharing!
Awesome! Thank you for your comment.
unfortunately there’s one in every crowd. I’m making this today and I can’t wait to see how it turns out!
Awesome! Let us know how it turns out!
Best recipe for bbq pulled pork! I usually serve on a pretzel roll with slice of melted cheddar. Amazing!