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Slow Cooker BBQ Pulled Pork

This recipe delivers a tender, flavorful BBQ pulled pork perfect for sandwiches or platters. A pork shoulder roast is seasoned and slow-cooked with a blend of spices, liquid smoke, and apple cider vinegar, then shredded and mixed with hickory BBQ sauce. The slow cooking process ensures the meat is incredibly moist and easy to pull, resulting in a robust, smoky, and sweet dish ideal for gatherings or make-ahead meals.
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Course lunch/dinner
Cuisine French
Servings 12 people
Calories 3026.9 kcal

Equipment

  • 1 Slow Cooker A 6-quart or larger slow cooker is ideal for a 2-3 lb pork shoulder.
  • 1 Large Skillet or Dutch Oven For searing the pork to develop a rich, flavorful crust before slow cooking.
  • 1 Tongs Essential for handling and searing the pork safely.
  • 2 Shredding Forks or Meat Claws For easily pulling the tender pork apart.
  • 1 Measuring Spoons and Cups For accurate measurement of spices and liquids.

Ingredients
  

Main

  • 2-3 lbs pork shoulder roast
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp dry mustard
  • 1/4 cup dark brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp vegetable oil
  • 2 tbsp liquid smoke
  • 2 tsp apple cider vinegar
  • 1 - 1 1/2 cup hickory BBQ sauce.

Instructions
 

  • Combine kosher salt, black pepper, dry mustard, dark brown sugar, and smoked paprika to create the dry rub.
  • Pat the pork shoulder roast dry with paper towels, then rub the spice mixture generously over all surfaces of the pork.
  • Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the seasoned pork roast for 3-5 minutes per side until deeply browned and a crust forms.
  • Transfer the seared pork to the slow cooker. Pour in the liquid smoke and apple cider vinegar.
  • Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fork-tender and easily shreds.
  • Carefully remove the pork from the slow cooker and place it on a large cutting board or in a shallow dish.
  • Using two forks or meat claws, shred the pork into desired pieces, discarding any large pieces of fat or connective tissue.
  • Drain most of the cooking liquid from the slow cooker, leaving about 1/2 cup for moisture.
  • Return the shredded pork to the slow cooker with the reserved liquid. Add the hickory BBQ sauce and stir well to coat the pork evenly.
  • Continue to cook on low for an additional 15-30 minutes to allow the flavors to meld and the pork to absorb the sauce. Serve warm.

Notes

For optimal flavor, sear the pork shoulder in a hot skillet until deeply browned on all sides before adding it to the slow cooker; this develops a rich crust through the Maillard reaction. A 'Boston butt' cut works best due to its marbling, which keeps the meat moist during the long cooking process. While liquid smoke is listed, adjust its quantity to taste, as it can be quite potent; a good quality hickory BBQ sauce often provides sufficient smoky notes. Add the bulk of the BBQ sauce *after* shredding the pork to prevent it from burning or reducing too much during slow cooking, ensuring a fresh, vibrant sauce component. Allow the shredded pork to rest briefly in the sauce for maximum absorption of flavors.