Slow Cooker BBQ Pulled Pork

Jump to Recipe

For this recipe no complaints about the early start - good pulled pork takes time. Start it in the morning, let it cook low and slow, trust me it will be worth the wait. By dinnertime, your kitchen will be filled with the rich, smokey scent of slow cooked barbecue - the kind that has everyone asking, "When are we eating?" Pile it high on soft buns and service it with coleslaw and a scoop of potato salad and watch it disappear. 

This is the kind of recipe that feeds a crowd, welcomes company to the table, and leaves everyone with a smile on their face and asking for the recipe. 

And here's a recent discovery from our kitchen - pulled pork Ceasar wraps. Everyone knows the classic chicken Ceasar wrap, but swap in tender barbecue pulled pork and it might just take first place. It's hearty enough for an easy next day lunch and portable enough to take along to the barn while you work. Simple, filling and the flavor combination will surprise you in the best way. 

Recipe - Slow Cooker BBQ Pulled Pork

Ingredients

• 1 (5-8 lb) pork butt (pork shoulder) roast
• 1 tbsp black pepper
• 1 tbsp chili powder
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1/2 tsp ground thyme
• 1/4 tsp crushed chipotle peppers 
• 2 cups chicken stock
• 2 tbsp maple syrup
• 1/4 cup yellow mustard
• 1 tbsp apple cider vinegar
• 1 cup Bullseye barbecue sauce
• 4 cloves of minced garlic

Instructions

1. Pat the pork butt dry with paper towel and place it on a large plate or cutting board. 
2. In a small bowl, combine all dry seasoning ingredients and mix well. 
3. Rub the seasoning mixture evenly over the pork, pressing it onto all sides and crevices.
4. Transfer the pork roast to the slow cooker. 
5. In a medium bowl whisk together the barbecue sauce and the remaining ingredients to create a rich, smokey sweet sauce packed with flavor. 
6. Pour the sauce evenly over the seasoned pork in the slow cooker. 
7. Cover and cook on low for 10-12 hours, or until the pork is fork tender and shreds easily. 
8. Transfer the cooked pork to a large plate or cutting board. Using two forks, shred the meat to your desired texture.
9. Return the shredded pork to the slow cooker and stir it into the sauce. Let it sit for 10-15 minutes to soak up the juice before serving. 

Notes

If you are nearby, flip the pork halfway through cooking to coat the other side in the sauce. It's totally optional, but I like to do it for more even cooking and moisture. 

Larger roasts will require additional cooking time for the meat to become fully tender. I test mine with two forks - if it starts to shred easily right in the slow cooker, it's ready. 

Crushed chipotle peppers can add noticeable heat and can be sometimes hard to find in stores. If you don't have access to them or prefer a milder flavor, simply leave them out. 

I personally love using Bullseye barbecue sauce for it's thick, bold, smoky flavor. That said, this recipe works beautifully with whatever barbecue sauce you have on hand. Use your favorite or clean out what's in the fridge. 

Store leftovers in an airtight container in the refrigerator for up to 4 days. Pulled pork freezes beautifully. Portion into freezer safe bags and label with the name and date and freeze.