Crock Pot BBQ Pulled Pork
Pork shoulder has the marbling to become tender during a long slow cook, but the thickest part must pull apart easily before it is ready. In this version, the BBQ sauce goes in after shredding, when you can control how much cooking liquid returns to the meat. That keeps the pork strands moist and coated without leaving a puddle on the bun.
Serve the warm pork in soft buns with a generous layer of pale cabbage coleslaw. Assemble the sandwiches just before eating so the slaw stays distinct and the buns hold their shape.
Ingredients for BBQ Pulled Pork Sandwiches
- 3 1/2 lb boneless pork shoulder or pork butt (about 1,600g)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/4 cup water
- 2 tablespoons apple cider vinegar
- 1 1/2 cups BBQ sauce, divided
- 8 soft hamburger or sandwich buns
- About 2 cups prepared shredded cabbage coleslaw, preferably lightly dressed
Optional: 1 to 2 tablespoons chopped fresh parsley or cilantro for serving.
How to Make Crock Pot BBQ Pulled Pork
Yield: About 8 generously filled sandwiches. Prep: 15 minutes. Cook: About 8 to 10 hours on LOW. Total: About 8 hours 25 minutes to 10 hours 25 minutes, depending on when the pork becomes tender.
- Season the pork: Pat the shoulder dry. Mix the salt, pepper, smoked paprika, and garlic powder, then rub the mixture over the pork.
- Slow-cook: Place the pork in an approximately 6-quart slow cooker, making sure the lid closes fully. Pour the water and vinegar around the meat; do not submerge it. Cover and cook on LOW for about 8 to 10 hours. If your appliance requires more starting liquid, follow its instructions.
- Check the center: Begin checking at about 8 hours. Pull at the thickest part with two forks. If the center resists, even though the outside shreds easily, cover and continue cooking on LOW. Check again every 30 to 60 minutes until the center pulls apart readily.
- Reserve the juices and shred: Transfer the pork to a tray and let it stand for about 10 minutes, until comfortable to handle. Reserve the slow-cooker liquid and skim off excess surface fat. Shred the pork with two forks, discarding large pieces of fat.
- Sauce the pork: Return the shredded meat to the slow cooker or a large bowl. Toss with 1 1/4 cups BBQ sauce and about 1/4 cup of the skimmed cooking liquid. Add more liquid a little at a time only if the pork looks dry. The strands should be coated, with no substantial pool underneath. Keep the remaining 1/4 cup BBQ sauce for serving, if desired.
- Build the sandwiches: Pile the warm pork generously onto the bottom buns. Add a visible layer of coleslaw and the optional chopped herb, if using. Set the top buns in place and serve promptly, with the remaining sauce on the side.
How to Tell When the Pork Is Ready to Shred
Test the thickest center of the roast, not just an edge. Two forks should pull the meat apart without leaving a firm core. An optional thermometer reading around 195°F to 205°F (90°C to 95°C) may accompany easy shredding, but tenderness is the deciding cue.
A thick roast or a different-sized slow cooker may need longer than the stated window. If you need to use HIGH, the pork may take roughly 5 to 6 hours; begin checking the center around 5 hours and continue cooking if it resists.
Keep the BBQ Pork Saucy, Not Watery
Shoulder releases plenty of liquid during cooking. Returning all of it to the shredded pork can thin the BBQ sauce and soak the buns. Start with the measured 1/4 cup of skimmed juices, then add small amounts only as needed. If liquid pools under the finished pork, lift the meat out of the excess before making sandwiches.
Pork loin is much leaner and is not a direct substitute for this long-cooked method. Bone-in shoulder can work, but allow for the bone when estimating the amount of meat and expect the cooking time to vary. Taste the sauced pork before adding more seasoning, since BBQ sauces differ in saltiness.
Serving the Pulled-Pork Sandwiches
Choose lightly dressed slaw rather than slaw dripping with dressing, and add it just before serving. For a hearty side, serve the sandwiches with creamy mac and cheese casserole.
How to Store and Reheat Leftover Pork
Refrigerate cooled pork in an airtight container for up to 3 to 4 days. Keep the buns and coleslaw separate, then assemble sandwiches when ready to eat. Reheat the pork gently in a covered pot or slow cooker, adding a splash of reserved cooking liquid or BBQ sauce if it looks dry.
For longer storage, freeze cooled pork in airtight portions for up to 3 months, with a little reserved juice if available. Thaw overnight in the refrigerator before reheating.
Nutrition
Approximate nutrition per sandwich, including one bun, coleslaw, and a share of all the BBQ sauce: 750 calories, 40g protein, 40g fat, and 53g carbohydrates. Approximate values per 100g of finished sandwich: 270 calories, 15g protein, 15g fat, and 19g carbohydrates. Values will vary with the pork’s fat content, discarded fat, bun size, coleslaw, and BBQ sauce.
Equipment
- 6-quart slow cooker
- Tray
- Two forks
Ingredients
For the Pork
- 3 1/2 lb boneless pork shoulder or pork butt (about 1,600 g)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/4 cup water
- 2 tablespoons apple cider vinegar
- 1 1/2 cups BBQ sauce, divided
For Serving
- 8 soft hamburger or sandwich buns
- About 2 cups prepared shredded cabbage coleslaw, preferably lightly dressed
- 1 to 2 tablespoons chopped fresh parsley or cilantro (optional)
Instructions
- Pat the pork shoulder dry. Mix the salt, pepper, smoked paprika, and garlic powder, then rub the mixture over the pork.
- Place the pork in an approximately 6-quart slow cooker. Pour the water and vinegar around the meat without submerging it.
- Cover and cook on LOW for about 8 to 10 hours. Begin checking the thickest part at about 8 hours; continue cooking and check every 30 to 60 minutes until it pulls apart readily.
- Transfer the pork to a tray and let it rest for about 10 minutes. Reserve the cooking liquid and skim off excess surface fat.
- Shred the pork with two forks, discarding large pieces of fat.
- Return the pork to the slow cooker or a large bowl. Toss with 1 1/4 cups BBQ sauce and about 1/4 cup skimmed cooking liquid. Add more cooking liquid a little at a time only if the pork looks dry.
- Pile the warm pork onto the bottom buns. Add coleslaw and optional chopped herbs, then top with the remaining buns.
- Serve promptly with the remaining BBQ sauce on the side, if desired.
Tips
- Check tenderness at the thickest center of the roast, not just the edges.
- The pork is ready when two forks pull it apart easily without a firm core.
- Add reserved cooking liquid gradually so the pork stays saucy without becoming watery.
- Use lightly dressed coleslaw and add it just before serving to help keep the buns from getting soggy.
- Taste the sauced pork before adding extra seasoning, since BBQ sauces vary in saltiness.
Variations
- HIGH slow-cooker setting: Cook for roughly 5 to 6 hours on HIGH, beginning to check the center around 5 hours and continuing until tender.
- Bone-in pork shoulder: Use bone-in shoulder, allowing for the bone when estimating the amount of meat and adjusting the cooking time as needed.