Print

Easy Slow Cooker BBQ Pulled Pork for Game Day Best

bbq pulled pork - featured image
Print Recipe

This easy slow cooker BBQ pulled pork is perfect for game day. With minimal prep and a set-it-and-forget-it approach, you get tender, flavorful pork that’s always a crowd-pleaser.

Ingredients

Scale
  • 3–4 pounds boneless pork shoulder or pork butt
  • 1 tablespoon olive oil
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth or beef broth (low sodium)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon molasses
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 8–10 soft hamburger buns or brioche buns
  • Optional toppings: coleslaw, pickles, sliced red onion, extra BBQ sauce

Instructions

  1. Prep the Pork (5 minutes): Take your pork shoulder out of the fridge about 20 minutes before you start so it comes up slightly in temperature. Pat it dry with paper towels. Trim off any large chunks of excess fat, but leave some on.
  2. Make the Dry Rub (2 minutes): In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne if using. Mix together.
  3. Season the Pork (3 minutes): Rub the dry rub all over the pork shoulder. Let it sit for about 10 minutes while you get the pan hot.
  4. Sear the Pork (8-10 minutes): Heat your skillet over medium-high heat with the olive oil. When the oil is shimmering, carefully place the pork shoulder in the pan. Sear for about 3-4 minutes per side, until you get a nice deep brown crust.
  5. Prepare the Slow Cooker (2 minutes): While the pork is searing, pour the chicken broth, apple cider vinegar, and Worcestershire sauce into the bottom of your slow cooker. Give it a quick stir.
  6. Cook the Pork (6-8 hours on LOW or 4-5 hours on HIGH): Transfer the seared pork shoulder to the slow cooker. Place it fat-side up. Put the lid on and set it to LOW for 6-8 hours or HIGH for 4-5 hours.
  7. Make the BBQ Sauce (5 minutes): About 30 minutes before the pork is done, make the sauce. In a small saucepan, combine all the sauce ingredients. Bring to a gentle simmer over medium heat, then reduce heat to low and let it cook for about 10 minutes, stirring occasionally. Taste and adjust.
  8. Shred the Pork (5 minutes): When the pork is done, carefully transfer it to a large mixing bowl or cutting board. Use two forks to shred the meat, pulling it apart in the direction of the grain. Discard any large pieces of fat.
  9. Combine with Sauce (2 minutes): Pour about half the BBQ sauce over the shredded pork and toss to coat evenly. Add more sauce a little at a time until it’s as saucy as you like.
  10. Serve (2 minutes): Pile the pulled pork onto toasted buns and add your favorite toppings. Serve immediately.

Notes

Don’t skip the sear for best flavor. Low and slow is recommended for maximum tenderness. Toast buns to prevent sogginess. Let pork rest before shredding. Leftovers keep for up to 4 days in the fridge or freeze for up to 3 months.

Nutrition

Keywords: slow cooker, pulled pork, BBQ, game day, pork shoulder, easy, crowd-pleaser

Find it online: https://cravemila.com/easy-slow-cooker-bbq-pulled-pork-for-game-day-best/