Delicious Crock Pot Barbecued Pulled Pork
Get ready to elevate your backyard barbecue flavors with this **Delicious Crock Pot Barbecued Pulled Pork** recipe—a tender, smoky-sweet masterpiece that practically cooks itself! Made with a perfectly seasoned pork shoulder slow-cooked to juicy perfection, this dish combines a bold homemade dry rub with the tangy kick of apple cider vinegar and the rich flavor of barbecue sauce. The result? Fork-tender pulled pork infused with layers of savory, sweet, and slightly spicy goodness. Whether served on buttery brioche buns with a crisp coleslaw topping or as a versatile filling for tacos, this crowd-pleasing comfort food will leave everyone coming back for seconds. With just 15 minutes of prep and the magic of your crock pot, this easy-to-make recipe is perfect for family dinners, game-day celebrations, or meal prepping for the week. Give your slow cooker a starring role and enjoy the unbeatable combination of convenience and irresistible flavor!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pounds Pork shoulder (also called pork butt)
- 0.25 cup Brown sugar
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 0.33 cup Apple cider vinegar
- 0.5 cup Chicken broth (or water)
- 1.5 cups Barbecue sauce
- 8 pieces Brioche buns (optional, for serving)
- 2 cups Coleslaw (optional, for serving)
Instructions
Trim any large pieces of excess fat from the pork shoulder, but leave some fat for flavor.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to create the barbecue rub.
Rub the spice mixture all over the pork shoulder, ensuring an even coating.
Place the pork shoulder into the slow cooker.
Pour the apple cider vinegar and chicken broth (or water) around the pork in the crock pot, being careful not to rinse off the spice rub.
Cover the crock pot and cook on LOW for 8 hours or until the pork is tender and easily pulls apart with a fork.
Once cooked, carefully transfer the pork to a large cutting board or bowl, leaving the cooking liquid in the crock pot.
Shred the pork using two forks, discarding any large pieces of fat.
Discard most of the liquid from the crock pot, leaving about 1/4 cup to help moisten the shredded pork.
Return the shredded pork to the slow cooker and stir in the barbecue sauce until well-coated.
Cover the crock pot and let the pork warm through on LOW for an additional 20-30 minutes.
Serve the pulled pork on brioche buns with coleslaw, if desired, or use as a filling for tacos or other dishes.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 37.7 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 968 mg | 21% | |
*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.
