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Slow Cooker BBQ Pulled Pork

Tender shredded pork shoulder seasoned with BBQ spices, slow cooked until fall-apart tender, then tossed with BBQ sauce for an easy, flavorful meal.

Prep Time15

Cook Time4 30

Total Time4 45

Course: Dinner, Main Course

Servings:

Calories: 288kcal

Author: Davinah

4 pounds Pork Shoulder or pork butt, boneless
½ cup BBQ Seasoning or about 2 tablespoons per pound of meat, click for my recipe
1 cup Chicken Broth
1 cup BBQ Sauce plus more for serving
1 tbsp Bourbon optional

Hamburger buns or slider buns
Southern Coleslaw click for my recipe or use Vinegar Coleslaw for a mayo-free option.

Season the pork shoulder with bbq seasoning: Pat the pork shoulder dry with paper towels. Sprinkle the BBQ Seasoning evenly over all sides of the pork, pressing it gently into the meat to help it adhere.
Add the pork, broth & some bbq sauce to the slow cooker: Place the seasoned pork into the slow cooker. Pour the chicken broth and ¼ cup of BBQ sauce around the sides of the meat, avoiding washing the seasoning off the top.
Slow Cook until Tender: Cover and cook on Low for 7-8 hours or High for 4-5 hours, until the pork is extremely tender and easily shreds with a fork. Turn the meat over once half-way of the cooking time.
Transfer the cooked pork to a large cutting board or baking sheet. Discard any large pieces of fat, then shred the meat using two forks.
Skim excess fat from the cooking liquid if desired, then reserve about ½ cup of the cooking juices.
Mix the bbq sauce with bourbon: Return the shredded pork to the slow cooker. Mix ¾ cup of BBQ sauce with 1 tbsp of bourbon.
Add the BBQ sauce along with the reserved cooking juices and toss until the pork is evenly coated and juicy.
Slow Cook again to let the flavors meld: Cover and cook on Low for an additional 15–20 minutes to allow the flavors to meld.
Serve warm on hamburger buns or slider buns topped with coleslaw, if desired. It is also delicious in tacos, nachos, baked potatoes, rice bowls, or as part of meal prep for the week.

Best cut: Pork shoulder or pork butt stays juicy and shreds easily after slow cooking.
Check tenderness: If the pork doesn’t shred easily, let it cook longer. Tenderness matters more than the exact cook time.
Add juices gradually: Stir in the reserved cooking juices a little at a time after shredding so you can control the final texture.
Bourbon is optional: Leave it out without replacing it.
Keep leftovers moist: Store the pork with some of the sauce and cooking juices.
Serving ideas: Use it for sandwiches, sliders, tacos, nachos, baked potatoes, or bowls.