Crock Pot Pork Bbq with a Kick
Transform your weeknight dinner with this irresistible Crock Pot Pork BBQ with a Kick, featuring tender, slow-cooked pork shoulder infused with bold, smoky spices and a tangy-sweet barbecue sauce. Seasoned with a medley of smoked paprika, cayenne pepper, and brown sugar, this recipe delivers a robust blend of heat and flavor, perfectly balanced with a splash of apple cider vinegar and Worcestershire sauce. Cooked low and slow for hours, the pork becomes melt-in-your-mouth tender, shredding effortlessly to soak up every drop of the zesty sauce. Serve it piled high on soft burger buns, with a crunchy coleslaw topping for the ultimate BBQ experience. This set-it-and-forget-it recipe is ideal for busy days, family gatherings, or meal prep, making it a crowd-pleasing classic with an irresistible spicy twist. Perfect keywords: crock pot pork BBQ, spicy pulled pork, slow cooker pork recipe, BBQ pork sandwich.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (boneless preferred)
- 2 tbsp Smoked paprika
- 3 tbsp Brown sugar
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Cayenne pepper
- 2 tsp Salt
- 1 tsp Black pepper
- 1/3 cup Apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 cup Ketchup
- 2 tbsp Hot sauce (optional for extra heat)
- 1/2 cup Chicken or vegetable broth
- 8 pieces Burger buns (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 the smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Rub the spice mixture generously all over the pork shoulder, ensuring it is evenly coated.
Place the seasoned pork shoulder into the crock pot.
In a separate bowl, whisk together the apple cider vinegar, Worcestershire sauce, ketchup, hot sauce (if using), and chicken or vegetable broth.
Pour the liquid mixture over the pork shoulder in the crock pot.
Cover the crock pot with the lid and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the pork is tender and easily pulls apart with a fork.
Once the pork is cooked, remove it from the crock pot and shred it using two forks.
Return the shredded pork to the crock pot and mix it with the sauce to coat it evenly. Let it cook on LOW for an additional 30 minutes to absorb the flavors.
Serve the pork BBQ on burger buns, topped with coleslaw if desired.
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 22.6 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 893 mg | 19% | |
*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.
