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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.

bbq pulled pork on bun topped with coleslaw on gray plate

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)

3 step collage of pork, sauce and adding to slow cooker

How to Make Pulled Pork in the Slow Cooker

  1. remove packaging and any netting from the pork – if there is a large amount of fat you can trim a little off if desired
  2. season well with herb and garlic seasoning
  3. Place in slow cooker
  4. Whisk together sauce ingredients
  5. Pour all of sauce over pork, cover and cook

cooked pork shoulder with juices in round slow cooker

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

shredded pork with tongs in round slow cooker

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)

slow cooker with shredded pork and drizzle of bbq sauceHow to Shred a Pork Shoulder

When 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.

side view of bun filled with pulled pork and coleslawWhat can you make with pulled pork?

So many things!!

There are so many possibilities!

overhead view of bbq pork sandwich with coleslaw on a gray plate

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.

bbq pulled pork on bun topped with coleslaw on gray plate

Slow Cooker BBQ Pulled Pork

Jennifer Draper
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.
4.98 from 144 votes
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
Servings 12
Calories 172 kcal



  • 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


  • 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


Calories: 172kcalCarbohydrates: 6gProtein: 25gFat: 4gSaturated Fat: 1gCholesterol: 68mgSodium: 185mgPotassium: 495mgFiber: 1gSugar: 4gVitamin A: 70IUVitamin C: 0.1mgCalcium: 51mgIron: 2mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer


  1. 5 stars
    This turned out delicious. I used a pork loin roast as I don’t like all the fat generated by a shoulder roast. Followed the recipe as stated and it came out delicious. Served it with a vinager based cole slaw. Will make it again.

    1. SO happy to hear you enjoyed this recipe. Thank you so much for taking the time to leave a comment.

  2. 5 stars
    Making this now. I put onions on the bottom of the crock pot for extra flavor. Question, does it make a difference in the meat if I cook on high 5 hours? I’ve lost time today and need dinner ready sooner….

    1. I’ve started it on high for the first few hours then switched to low. You can cook it on high the whole time, just beware it may not turn out quite as tender.

    2. I made this yesterday for the first time and was limited with time and it came out perfect and tender after cooking in high for 4.5hrs. My pork was 2.5 lbs bone-in. Hope that helps.
      My family loved it! Delicious and easy!! Definitely a keeper and making it again soon.

  3. 5 stars
    I plan to make this for a luncheon, therefore I’m wondering how to make this a day ahead as far as the juices and reheating?? Thanks!

    1. I would save the juice separate from the meat then reheat in the slow cooker adding back just as much liquid as you’d like.

  4. This looks great, planning to make it this weekend. Can I add vegetables? Do you reccomend searing it before cooking?

    Thank you!

    1. I would add any veggies to the recipe afterwords. I don’t think they would cook up well with the recipe. No need to sear, it turns out perfectly without.

  5. I made this couple weeks ago, best ive had yet. I used pork blade roast last time, im making it again today but im trying country style pork ribs , hope it turns out well, fingers crossed. Thank you so much. 👍

    1. Yes, your results may vary a bit as this is a more lean cut of meat and will not have as much flavor and may not shred quite as easily but I’ve gotten plenty of feedback from others who have made this substitution and been happy with the results.

  6. Made this lastnight and it was the best! How would you freeze? I made more than what was needed and want to save it for an easy lunch or dinner on a busy day! Thank you!

    1. I love to portion it out and freeze it individually in air tight containers. You can just use zippered freezer bags, or I really love using Souper cubes (can be used for meat too, not just for soup).

4.98 from 144 votes (126 ratings without comment)

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