Slow Cooker BBQ Pulled Pork

This slow cooker BBQ pulled pork is an easy way to make tender, juicy shredded pork with plenty of sweet and smoky barbecue flavor. I season pork shoulder with BBQ seasoning, cook it until it falls apart, then toss the shredded meat with BBQ sauce for a rich, flavorful finish.

I make this BBQ pulled pork in a slow cooker for easy family dinners, cookouts, and game day. Use it to make Pulled Pork Sliders with Hawaiian rolls or serve the pork in sandwiches, tacos, nachos, baked potatoes, and bowls. When I need pulled pork faster, I use the pressure cooker, but I prefer the slow cooker when I want a mostly hands-off meal.

Why You’ll Love This Recipe

• Tender with very little hands-on work: Pork shoulder becomes fall-apart tender while the slow cooker does most of the work.
• BBQ flavor throughout: Seasoning the pork before cooking and adding BBQ sauce after shredding gives you plenty of flavor in every bite.
• Easy to get the texture just right: Add the reserved cooking juices a little at a time so the pork stays tender and saucy.

Ingredients You’ll Need

Grab the exact amounts from the recipe card at the bottom of the post.

• Boneless pork shoulder or pork butt: The fat and connective tissue break down as the pork cooks, leaving it tender and easy to shred.
• BBQ Seasoning: I use my homemade BBQ Seasoning for sweet and smoky flavor.
• Chicken broth: You only need a little since the pork releases its own juices as it cooks.
• BBQ sauce: A small amount cooks with the pork, while the rest goes in after shredding for more barbecue flavor.
• Bourbon: Optional. I mix a tablespoon into the finishing sauce for a little extra depth.
• Hamburger buns or slider buns: Use your favorite buns for sandwiches or my Hawaiian Dinner Rolls for sliders.
• Coleslaw: I especially like Vinegar Coleslaw or Southern Coleslaw for a tangy contrast to the rich BBQ pork.

How to Make Slow Cooker BBQ Pulled Pork

The photos below show what to look for as you go.

Season the Pork

Pat the pork dry and coat it generously on all sides with BBQ Seasoning. Press the seasoning onto the meat so it has an even coating.

Add It to the Slow Cooker

Place the pork in the slow cooker, then pour the broth and BBQ sauce around the sides. Avoid pouring directly over the top so more of the seasoning stays on the pork.

Cook Until Fall-Apart Tender

Let the pork slow cook until completely tender. It’s ready when a fork slides in easily and the meat starts pulling apart with very little pressure.

Shred the Pork

Transfer the pork to a board or baking sheet, remove any large pieces of fat, and shred it while warm. It should pull apart easily with two forks.

Add the BBQ Sauce

Return the shredded pork to the slow cooker and toss it with the BBQ sauce and bourbon, if using. Add some of the reserved cooking juices as needed. The pork should look juicy and evenly coated with sauce.

Finish the Pulled Pork

Let the sauced pork cook a little longer so everything comes together. The sauce should cling to the shredded meat while the pork stays juicy.

Pro Tips

• Don’t rely only on the clock: Pork shoulders vary in size and shape. If the meat doesn’t shred easily, give it more time.
• Shred it while it’s warm: Warm pork pulls apart much more easily than cooled pork.
• Add the cooking juices gradually: Toss the pork with BBQ sauce first, then add reserved juices as needed. This keeps it moist without thinning out the sauce.

Slow Cooker BBQ Pulled Pork Swaps & Variations

• Skip the bourbon: Just leave it out. You don’t need to replace the tablespoon of liquid.
• Switch up the BBQ sauce: Sweet, smoky, spicy, or tangy barbecue sauce will all work. Use one you already love.
• Use store-bought seasoning: Your favorite BBQ dry rub works if you don’t have homemade seasoning ready. Just keep an eye on how salty the blend is.

What to Serve With BBQ Pulled Pork

• Make Pulled Pork Sliders: Layer this pork onto Hawaiian Dinner Rolls with melty cheese and Vinegar Coleslaw. My Pulled Pork Sliders bake everything together for an easy cheesy, pull-apart appetizer or game-day meal.
• Make a BBQ plate: Add Baked Macaroni and Cheese, Homemade Cornbread, and coleslaw.
• Turn the leftovers into another meal: Use the pork for tacos, nachos, loaded baked potatoes, or bowls.

FAQs

Storage & Reheating

• Store: Keep leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Add some of the sauce and juices to help it stay moist.
• Freeze: Let the pork cool, then freeze it with some of the sauce in an airtight freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator.
• Reheat: Warm it gently in a covered saucepan over medium-low heat. Add a little BBQ sauce or reserved juice if it needs more moisture. You can also microwave individual portions.