24 Hour Crock Pot Barbecue
Indulge in slow-cooked perfection with this 24 Hour Crock Pot Barbecue recipe—a true labor of love that yields tender, melt-in-your-mouth pulled pork infused with bold, smoky flavors. Perfectly seasoned with a blend of smoked paprika, cumin, and garlic, the pork shoulder is bathed in a tangy barbecue sauce spiked with apple cider vinegar, brown sugar, and a hint of chicken broth for extra depth. After 24 hours in the slow cooker, this meticulously cooked barbecue is shredded to juicy perfection and served atop fluffy brioche buns with creamy coleslaw for the ultimate sandwich or alongside your favorite sides for a hearty meal. Ideal for gatherings or meal prep, this easy slow-cooker recipe is a must-try for barbecue lovers seeking a hands-off, crowd-pleasing dish.
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Recipe Information
Ingredients
- 4 pounds boneless pork shoulder (or pork butt)
- 1 large yellow onion
- 4 whole garlic cloves
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup apple cider vinegar
- 2 cups barbecue sauce (your favorite style)
- 1 tablespoon brown sugar
- 1 cup chicken broth
- 8 whole brioche buns (optional, for serving)
- 2 cups coleslaw (optional, for topping)
Instructions
Trim excess fat from the pork shoulder and pat it dry with paper towels.
In a small bowl, mix together smoked paprika, ground cumin, kosher salt, and black pepper.
Rub the spice mixture evenly over the pork shoulder, ensuring all sides are coated.
Peel and thinly slice the yellow onion, placing it at the bottom of the crock pot.
Peel and lightly crush the garlic cloves and scatter them over the onion layer.
Place the seasoned pork shoulder on top of the onion and garlic layers inside the crock pot.
In a separate bowl, whisk together apple cider vinegar, barbecue sauce, brown sugar, and chicken broth until fully combined.
Pour the liquid mixture evenly over the pork shoulder in the crock pot.
Cover and set the crock pot to low heat. Cook for 24 hours, basting occasionally if possible.
After 24 hours, remove the pork from the crock pot and place it on a cutting board. Shred the meat using two forks, discarding any large pieces of fat.
Strain the cooking liquid from the crock pot and skim off excess fat. Reserve about 1 cup of the liquid.
Add the shredded pork back to the crock pot and mix it with the reserved cooking liquid to keep the meat moist.
Serve the barbecue pork on brioche buns with coleslaw as a topping if desired, or use it as a main dish alongside your favorite sides.
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 40.3 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 962 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
