Dinner · Lunch · Pork

Slow Cooker BBQ Pulled Pork

Pork shoulder cooked low and slow, shredded and tossed with barbecue sauce. Feeds a crowd or a week of lunches.

⏱ 8 hr 15 min (15 min prep, 8 hr cooking) 🍽 Serves 10 · about 1/2 cup meat freezer friendlymake aheadleftoversbudget dairy free
📅 Add to my plan

ContainsWheat. Check the labels on what you buy; brands differ.

Ingredients

Make 10 servings

  • Rub

  • 1 tbsp Brown sugar
  • 2 tsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Chili powder
  • 2 tsp Table salt
  • ½ tsp Ground black pepper

  • Pork

  • 4 lb Pork shoulder (Boston butt), boneless, trimmed
  • 1 Yellow onion, sliced
  • ½ cup Chicken broth
  • 2 tbsp Apple cider vinegar
  • 1½ cup Barbecue sauce

  • To serve

  • 10 Hamburger buns
  • 3 cup Coleslaw mix (bagged) (optional)

Make it yourself

Out of brown sugar? Make it → Make the chicken stock yourself → Make the soft buns and dinner rolls yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: slow cooker (6-quart), two forks.

  1. Mix the rub ingredients and rub all over the pork.
  2. Lay the onion in the slow cooker, set the pork on top, and pour the broth and vinegar around it.
  3. Cover and cook on low 8 to 10 hours (or high 5 to 6), until the pork pulls apart easily with a fork. It is safe at 145°F, but shoulder needs long cooking to become tender enough to shred.
  4. Lift out the pork, shred it with two forks and discard any large pieces of fat. Skim the fat from the juices.
  5. Return the meat to the cooker with 1 cup of the juices and the barbecue sauce. Stir and keep warm. Serve on buns with coleslaw.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadCook up to 4 days ahead; reheat to 165°F with a splash of the juices.
❄️ FreezerFreeze shredded pork with some juices for 2 to 3 months for best quality.
↺ LeftoversUse in quesadillas, over baked potatoes, or on rice bowls; reheat to 165°F.
🧒 With kidsToss a portion with less sauce for kids who like it mild.
Gluten-free swapCheck the barbecue sauce and broth labels; serve on gluten-free buns or over rice.

Goes well with

🥬 Creamy Coleslaw🌽 Buttered Corn on the Cob

Good to know

Table salt vs. kosher salt vs. sea salt Stock vs. broth Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub