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This slow cooker BBQ pulled pork is the kind of recipe that turns any casual get together into a deliciously relaxed occasion. Imagine tender pork slow cooked for hours with a flavorful BBQ sauce, tangy apple cider vinegar, and just the right blend of sweet spices. It's perfect for piling onto buns at your next game day gathering or lazy Sunday hangout with friends and family.
I first made this recipe for a family reunion, and since then it has become our go to crowd pleaser because everyone raves about that melt in your mouth texture.
Ingredients
- Pork: 3 pounds boneless pork shoulder butt roast cut into big chunks for slow cooking that breaks down connective tissue resulting in juicy pulled pork.
- Unsalted butter: for browning and adding a silky base flavor.
- Beef broth: adds savory richness and keeps the meat moist while cooking.
- Granulated beef bouillon: intensifies the meaty flavor without overpowering.
- Barbecue sauce: use your favorite variety for personalized sweetness and tang.
- Soy sauce: contributes umami depth and balances flavors.
- Worcestershire sauce: offers complexity with a tangy, mild spicy background.
- Apple cider vinegar: cuts through richness adding brightness and slight acidity.
- Packed brown sugar: sweetens and caramelizes during cooking enhancing flavor layers.
- Smoked paprika: crucial for smoky aroma and warmth.
- Ground cumin: introduces earthiness lending authentic BBQ character.
- Salt and black pepper: season and bring out subtle ingredient highlights.
- One large onion: finely chopped to infuse sweetness and soften during slow cooking.
- Four cloves of fresh garlic: minced for irresistible aromatic base.
Instructions
- Prepare the Pork:
- Cut the pork butt into large portions for easier cooking and better exposure to flavors. Trim excess fat if needed but leave some intact for moisture and flavor.
- Brown the Pork:
- Heat butter in a skillet over medium high heat and sear pork chunks until browned on all sides. This browning stage intensifies the final flavor and color.
- Layer and Season:
- Place browned pork in your slow cooker and top evenly with minced garlic, finely chopped onion, smoked paprika, cumin, salt, black pepper, brown sugar, and beef bouillon powder. This layering ensures spices infuse deeply during slow cooking.
- Add Liquids and Cook:
- Mix beef broth, barbecue sauce, soy sauce, Worcestershire sauce, and apple cider vinegar. Pour the mixture over pork in the slow cooker. Cover and cook on low for approximately seven to eight hours or on high for four to five hours until the pork is fork tender. Slow low heat breaks down connective tissue turning the meat buttery soft.
- Shred and Serve:
- Remove pork from the slow cooker and shred using two forks. Return shredded pork to the slow cooker to toss in the sauce thoroughly before serving which helps coat every bite in flavor and juicy sauce.
Years ago, my family gathered around a football game with this pulled pork, and it brought instant joy and plenty of second helpings.
Storage tips
Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, do so gently in a covered pan over low heat or microwave with a splash of broth to keep pork moist. This recipe also freezes beautifully in portions for up to three months. Defrost in the fridge overnight before reheating.
Ingredient substitutions
Chicken thighs can replace pork butt for a leaner, faster cooking alternative that still absorbs bold BBQ flavors wonderfully. Brown sugar can be swapped with molasses for deeper sweetness and complexity. Swap half the beef broth for root beer to add a subtle fruity sweetness and unique twist to the sauce.
Serving suggestions
Pulled pork shines on buttered hamburger buns or rolls accompanied by classic tangy coleslaw or pickles. For an adventurous option, turn it into pulled pork tacos topped with lime crema and pickled onions, adding brightness and contrast to the smoky meat.
Make the pork a day ahead to let flavors meld and gently reheat before serving. It is an easy crowd pleaser for game day or family gatherings.
Your Recipe Questions Answered
- → Why did my pork come out dry after slow cooking?
Dryness usually happens from overcooking or insufficient liquid. Ensure adequate sauce or broth and monitor cooking time for juicy results.
- → Can I skip searing the pork before slow cooking?
Searing is recommended as it caramelizes the meat surface, adding richer flavors and a deeper color to the final dish.
- → What type of BBQ sauce pairs best with this pork?
Choose a BBQ sauce you enjoy. Sweeter sauces complement well, but smoky or spicy versions offer delicious variations.
- → Can I cook this dish faster at a higher temperature?
Slow cooking low and slow breaks down fat and collagen for tender meat; higher heat risks a tougher texture.
- → How can I adjust the sauce consistency after cooking?
If the sauce is too thin, simmer it on the stovetop to reduce and thicken before mixing back with shredded pork.
- → Are there alternatives to pork for this preparation?
Chicken thighs can replace pork shoulder for a leaner option that still absorbs bold BBQ flavors well.