Slow Cooker Bbqd Pork
Sink your teeth into tender, flavorful perfection with this Slow Cooker BBQ’d Pork recipe—a must-try for barbecue lovers craving ease and bold taste. Made with a succulent, boneless pork shoulder, this slow-cooked masterpiece is infused with a rich, homemade barbecue sauce crafted from pantry staples like ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. The addition of smoked paprika and chili powder delivers a smoky, savory kick, while minced garlic and chopped onion create layers of flavor as they slow simmer beneath the pork. With just 15 minutes of prep time, your slow cooker does all the heavy lifting, transforming this cut of meat into fork-tender, juicy brilliance over 8 hours. Perfect for pulled pork sandwiches, tacos, or even on its own, this dish makes an epic centerpiece for family dinners, game days, or summer cookouts.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless, trimmed of excess fat)
- 1 large Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 cup Ketchup
- 0.33 cup Brown sugar (packed)
- 0.25 cup Apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Water (optional, for thinning sauce)
Instructions
Trim any excess fat from the pork shoulder and pat it dry with paper towels. Set aside.
In a small bowl, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, salt, and black pepper. Stir well to form a smooth barbecue sauce mixture.
Add the chopped onion and minced garlic to the bottom of the slow cooker as a base layer.
Place the pork shoulder on top of the onions and garlic.
Pour the barbecue sauce mixture evenly over the pork, ensuring the meat is well-coated. If the sauce is too thick, add a small amount of water (up to 1/4 cup) to slightly thin it.
Cover the slow cooker with the lid and cook on LOW for 8 hours or HIGH for 4-5 hours, or until the pork is fork-tender and easily pulls apart.
Once cooked, remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the meat.
Return the shredded pork to the slow cooker and mix it into the barbecue sauce to ensure it's evenly coated.
Serve hot on sandwich buns, in tacos, or over a bed of rice. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
5234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.1 g | 427% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 5714 mg | 248% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 128.2 g | ||
| Protein | 401.9 g | 804% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 344 mg | 26% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 6712 mg | 143% | |
*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.
