There is just something so comforting about a big batch of BBQ pulled pork. It’s smoky, sweet, a little tangy, and so tender it falls apart with a fork. The best part? The crockpot does almost all the work. You toss everything in, let it cook low and slow, and come back to the most amazing smell in your kitchen.
This recipe makes about 8 servings and takes about 10 minutes to prep and 8–10 hours to cook on low (or 5–6 hours on high).
Right after it’s shredded and piled high on a plate, here’s the final dish image prompt:
Why I Love This Recipe
I started making this when I needed something easy but filling. I remember tossing everything into the crockpot in the morning, not thinking much about it. By dinner, the house smelled like a BBQ restaurant. When I lifted the lid and saw that pork falling apart, I was hooked.
Here’s why I keep coming back to this recipe:
- It’s almost impossible to mess up.
- The meat turns out super tender every time.
- You can use it for sandwiches, tacos, bowls, or even baked potatoes.
- It makes a big batch, which means leftovers.
- The flavor gets even better the next day.
Why This Recipe Works (Quick Science)
Pork shoulder has a lot of connective tissue and fat. That might sound bad, but it’s actually perfect for slow cooking.
When you cook it low and slow in the crockpot, the collagen breaks down into gelatin. That’s what makes the meat tender and juicy. The BBQ sauce and apple cider vinegar help balance the richness with sweetness and tang. Slow heat + time = melt-in-your-mouth pork.
What You’ll Need
- 3–4 pounds pork shoulder (also called pork butt)
- 1 ½ cups barbecue sauce
- ½ cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small onion, sliced
Serves: 8
Cook Time: 8–10 hours on low or 5–6 hours on high
Prep Time: 10 minutes
Tools You’ll Need
- Black oval crockpot (6-quart works great)
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Two forks (for shredding)
- Mixing bowl
- Tongs (optional)
The Recipe & Instructions
Step 1: Prep the Pork and Onion
Place 3–4 pounds raw pork shoulder into the black oval crockpot. Spread 1 small sliced onion evenly over and under the pork.
Ultra close-up shot of 3–4 pound raw pork shoulder in the center of a black oval crockpot, 1 small sliced onion layered underneath and on top of the pork, crockpot straight and centered, not cropped, onion slices fresh and raw, a straight 90-degree top-down shot with no tilt, captured directly overhead, with all-natural lighting
Step 2: Mix the Sauce
In a bowl, mix 1 ½ cups barbecue sauce, ½ cup chicken broth, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until smooth.
Step 3: Pour and Cook
Pour the mixed sauce evenly over the pork and onions in the crockpot. Cover with the lid. Cook on low for 8–10 hours or high for 5–6 hours, until the pork reaches at least 195–205°F and falls apart easily.
Step 4: Shred the Pork
After cooking, remove the lid. The pork should be very tender. Use two forks to shred the 3–4 pound cooked pork shoulder directly in the crockpot. Mix the shredded pork into the cooking juices and sauce.
Step 5: Let It Soak
Let the shredded pork sit in the sauce for 10–15 minutes on warm so it can soak up more flavor.
Pro Tips
- Don’t trim all the fat. A little fat keeps the pork juicy.
- Cook it low if you have time. Low heat gives the best texture.
- If it’s not shredding easily, it’s not ready yet. Give it more time.
- Taste before serving. Add a little more BBQ sauce or salt if needed.
Substitutions and Variations
- Use pork loin for a leaner option (it will be less juicy).
- Add ½ teaspoon cayenne pepper for heat.
- Swap apple cider vinegar for apple juice for a sweeter taste.
- Use red onion instead of onion for a slightly sharper flavor.
Make Ahead Tips
You can cook this a day ahead. Store it in the fridge and reheat gently in the crockpot or on the stove. The flavor gets even better overnight.
Macros Information (Per Serving, Approximate)
- Calories: 420
- Protein: 32g
- Fat: 24g
- Carbs: 18g
- Sugar: 14g
These numbers will vary based on the BBQ sauce you use.
Common Mistakes
- Cooking it too short. If it’s tough, it needs more time.
- Using too little sauce. The pork needs moisture to stay juicy.
- Lifting the lid too often. That lets heat out and slows cooking.
- Using a small crockpot. The pork needs space for even cooking.
What to Serve With
- Soft sandwich buns
- Coleslaw
- Cornbread
- Baked beans
- Roasted potatoes
- Pickles
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze it for up to 3 months. Reheat with a splash of broth or water to keep it moist.
FAQ
Can I cook it from frozen?
It’s best to thaw the pork first for even cooking and food safety.
Can I make it without broth?
Yes, but the broth helps keep it juicy. You can use water in a pinch.
How do I know it’s done?
It should shred easily with two forks and reach at least 195°F inside.
Final Thoughts
This crockpot BBQ pulled pork is one of those recipes you’ll come back to again and again. It’s simple, filling, and full of bold flavor. Once you see how easy it is, you’ll want to keep pork shoulder on your grocery list all the time. Give it a try and let me know how it turns out for you!