Crock Pot BBQ Pulled Pork

Savor the World.

Crock Pot BBQ Pulled Pork

I truly love slow cooking — the dishes turn out so tender they just melt in your mouth. And do you remember those family Sundays when the whole house filled with the aroma of something cooking low and slow in the kitchen? Well, our delicious Crock Pot BBQ Pulled Pork will take you right back to those moments, and trust me, everyone at home is going to love it. You’ll see!

Servings:10

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours and 15 minutes

Ingredients

4 lb (1.8 kg) boneless pork shoulder — this is the ideal cut because it stays juicy and shreds easily.
1 cup (240 ml) BBQ sauce of your choice — go for a sweet and smoky one for a classic flavor, or a spicy one for a bold kick.
1 cup (240 ml) chicken broth or water — broth adds more flavor, but water works fine too.
1 large onion, sliced — yellow onion is milder, while red onion adds a slightly sweeter touch.
2 tablespoons brown sugar
1 tablespoon paprika — if you use smoked paprika, it will give the dish a deeper flavor.
1 teaspoon garlic powder
1 teaspoon onion powder — this enhances the flavor of the sliced onion.
1 teaspoon salt — adjust depending on the BBQ sauce you use, some are already quite salty.
1/2 teaspoon black pepper — freshly ground is best for more aroma.
1/2 teaspoon ground cumin
1 tablespoon vegetable oil

Needed Equipment

Crock Pot or slow cooker
Small bowl for mixing spices
Measuring spoons
Large fork or tongs for shredding

See 5 variations of the recipe at the end.

You might also be interested in:

...

Did You Know?

Did you know that in some American BBQ competitions, pulled pork is treated almost like a sport? Judges score the tenderness, the flavor, and even the aroma. So if yours turns out mouthwatering… hey, you might just be ready for the big leagues!

Instructions

Let’s start! Pat the pork dry with paper towels. This helps the spices stick better and prevents excess moisture.
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cumin. Mix well until everything blends evenly and the seasoning has a uniform color.
Rub the spice mixture all over the pork, covering every side. Don’t forget to press it in lightly with your hands so the flavors stick to the meat and soak in during the slow cooking process.
Place the sliced onion at the bottom of the Crock Pot. This creates a flavorful base that also prevents the pork from sticking to the bottom — more flavor and easier cleanup!

Carefully pour the chicken broth (or water) around the pork, making sure not to wash off the seasoning on top. This liquid will keep the meat juicy as it cooks low and slow.
Cover and cook on LOW for 8 hours without opening the lid. Be patient — this slow process scientifically breaks down the collagen in the meat, giving you that extra tender, melt-in-your-mouth texture.
Once it’s ready, carefully remove the pork and place it on a large tray. With two forks, shred it into fine strips. Trust me, it’ll fall apart with no effort because it’s so tender. Remove any large pieces of fat if needed.
Almost done! Add the BBQ sauce to the shredded pork and mix until every strand is coated. If you’d like a thicker sauce, warm it up in a skillet before mixing it with the meat.
That’s it! Your patience is about to pay off. Serve it hot right away. There are so many ways to enjoy it — pile it on soft brioche buns, tuck it into corn tortillas for tacos, or pair it with sides like coleslaw, potatoes, or freshly baked bread. Go with whatever you love most!

Ingredient Substitutions

Meat cut: You can use pork loin instead of shoulder, though it’ll be a little less juicy.
Cooking liquid: If you don’t have chicken broth, just swap it with water or vegetable broth.
Sweetener: Instead of brown sugar, you can use honey or maple syrup — it’ll give a slightly different touch.
Spices: If you don’t have paprika, replace it with chili powder or a mix of cayenne and smoked chili.
Sauce: BBQ sauce can be homemade, or hey, you can even use ketchup mixed with a little honey and vinegar.

Preparation Tips

Sear the meat: Browning it in a skillet before putting it in the Crock Pot really helps lock in those flavors.
Don’t open the lid: Resist the temptation — every time you lift the lid, you lose heat and moisture, and trust me, your pork won’t be as good.
Reduce the sauce: If your sauce ends up too thin, simmer it in a skillet until it thickens, then mix it back into the meat.
Shred while hot: Believe me, shredding is way easier when the pork is still hot.
Taste and adjust: Always taste the sauce before mixing it in and adjust the salt or sweetness to your liking.

Common Mistakes (What NOT to Do)

Using lean meat: Don’t use lean cuts — the pork will be dry and sad, trust me.
Too much BBQ sauce: Don’t dump it all in at the start — it’ll burn or turn way too caramelized.
Lifting the lid: Don’t keep peeking! Every time you lift the lid, you set yourself back on cooking time.
Shredding cold: Big no — shredding cold pork is tough and messy. Always shred while it’s hot.
Skipping the rub: Never skip the spice rub. It’s absolutely key for the flavor.

Nutritional Information (per serving)

Calories: 320
Protein: 29 g
Fat: 15 g
Carbohydrates: 18 g
Sugars: 12 g
Fiber: 1 g
Sodium: 780 mg

History or Inspiration

Pulled pork is a true Southern classic in the U.S., born from family cookouts and outdoor BBQs. It started as a smart way to use big, affordable cuts of pork, slow-cooking them until they turned fall-apart tender. Today, it’s an all-time comfort food favorite that brings people together at the table.

Frequently Asked Questions (FAQ)

Can I cook it on HIGH? You can, but LOW is way better for tenderness. On HIGH it just won’t come out as soft.
Best cut: Pork shoulder is perfect, but pork loin or boneless ribs also work.
Make it a day ahead? Absolutely — the flavors get even deeper the next day.
Can I use chicken? Yes, and oh man, it’s delicious — especially with chicken thighs or breasts.
How do I know it’s ready? If it shreds easily with a fork, you’re golden.
Sugar-free BBQ sauce? Sure thing, great way to cut calories, though the taste will shift a little.
Too much fat? Skim it with a spoon, or chill it and scoop off the solid fat before reheating.
Oven method? Yep! Bake low and slow at 300°F (150°C), covered with foil for about 4–5 hours.
Kid-friendly? Of course — just avoid super spicy or heavy smoky sauces.
Can I serve it cold? Totally! It works great in sandwiches or cold salads.

Storing & Reheating

Refrigerate: Store pulled pork in an airtight container in the fridge for up to 4 days.
Freeze: You can also freeze it in zip bags for up to 3 months — super handy, right?
Reheat on the stove: Warm it over low heat with a splash of broth or water so it doesn’t dry out.
Reheat in the microwave: Stovetop is better, but if you use the microwave, do it in 1-minute intervals, stirring each time so it heats evenly.

Serving Suggestions

Soft brioche buns for the ultimate pulled pork sandwiches.
Classic creamy coleslaw to balance the sweet and savory.
Crispy roasted or fried potatoes.
Drink: a light craft beer or a fresh homemade lemonade.
Dessert: warm apple pie with a scoop of vanilla ice cream — oh, pure comfort!

Recipe Variations

Spicy style: Love heat? Add chipotle or jalapeños to the BBQ sauce for a bold, smoky kick.
Asian twist: Try swapping BBQ sauce for a mix of hoisin, soy, ginger, and garlic. Oh, what a flavor bomb!
Mexican style: Add ancho chili powder, extra cumin, and serve it in warm corn tortillas with cilantro and onion — oh, but what a treat, taco heaven!
Lighter version: Go with pork loin and sugar-free BBQ sauce for a leaner take that still hits the spot.
With chicken: Oh, what a delight! Swap pork for boneless chicken thighs and you’ll get something just as juicy and delicious.

And that’s it! Easy, right? We assure you that the rich flavor and tender, juicy meat will make this dish a favorite with your family and friends, because it is simply delicious not only to eat but also to prepare. So, happy cooking!

Tastes of La Paz.