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Easy Slow Cooker Pulled Pork for Sandwiches

A generous mound of saucy, shredded Slow Cooker Pulled Pork piled high on a white plate near a window.
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Make tender, flavorful pulled pork with minimal effort using your slow cooker. This set and forget recipe is perfect for easy weeknight dinners or meal prepping barbecue sandwiches.

Ingredients

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  • 4 lb pork shoulder (Boston butt), trimmed of excess fat
  • 1 cup water or chicken broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup packed brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 1/2 cups your favorite BBQ sauce

Instructions

  1. Pat the pork shoulder dry with paper towels.
  2. In a small bowl, mix together the brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper, if using. Rub this spice mixture evenly over the entire surface of the pork shoulder.
  3. Place the seasoned pork shoulder in the basin of your slow cooker.
  4. Pour the apple cider vinegar and water or broth around the pork. Do not pour directly over the spice rub.
  5. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender.
  6. Carefully remove the pork from the slow cooker and place it in a large bowl. Discard any accumulated liquid from the slow cooker.
  7. Use two forks to shred the pork completely. Discard any large pieces of fat.
  8. Pour 1 cup of your favorite BBQ sauce over the shredded pork and toss to coat.
  9. Return the sauced pork to the slow cooker. Cover and cook on the WARM setting for another 30 minutes to allow the flavors to combine.
  10. Serve the crockpot pulled pork on hamburger buns for BBQ pulled pork sandwiches. Reserve the remaining BBQ sauce for serving or freezing.

Notes

  • For the best texture, use a pork shoulder (Boston butt). Avoid using leaner cuts like loin for this recipe.
  • If you prefer a thicker sauce, mix the remaining 1/2 cup of BBQ sauce with 1 tablespoon of cornstarch dissolved in 2 tablespoons of water, then stir into the shredded pork during the final 30 minutes of cooking.
  • This recipe makes excellent freezer friendly dinners. Cool completely, then store portions in airtight containers for up to 3 months.

Nutrition

Find it online: https://kitchenican.com/slow-cooker-pulled-pork-recipe/