Description
This Crockpot BBQ Pulled Pork recipe delivers tender, flavorful pork shoulder slow-cooked to perfection with a BBQ rub and savory broth. Ideal for sandwiches, this dish is easy to prepare and lets the slow cooker do all the work for a melt-in-your-mouth result.
Ingredients
Scale
Meat
- 3 pounds boneless pork shoulder roast
Seasonings and Sauces
- 2 tablespoons BBQ rub seasoning
- salt to taste
- 1 (18-oz) bottle barbecue sauce
Vegetables and Broth
- 1 sweet onion, diced
- 1 (32-oz) container beef broth
Instructions
- Season the Pork: Rub the pork shoulder all over with the BBQ rub seasoning to ensure the meat is well-coated, which infuses it with savory flavor.
- Combine Ingredients in Slow Cooker: Place the seasoned pork, diced sweet onion, and beef broth into a large slow cooker in preparation for cooking.
- Cook the Pork: Cover and cook the mixture until the pork is very tender and falls apart easily with a fork. Cook on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours, depending on your schedule.
- Shred and Sauce the Pork: Carefully drain the hot liquid from the slow cooker, then shred the pork using two forks. Stir in your preferred amount of barbecue sauce to moisten and flavor the pulled pork.
- Heat Through and Serve: Return the shredded pork to the slow cooker and cook on LOW for an additional 30 minutes until heated through. Adjust salt to taste. Serve the pulled pork on buns with extra barbecue sauce if desired.
Notes
- For extra smoky flavor, consider adding a teaspoon of smoked paprika to the BBQ rub.
- Leftover pulled pork can be refrigerated up to 4 days or frozen for up to 3 months.
- Use any favorite BBQ sauce variety to customize the flavor profile.
- Serve with coleslaw or pickles for a classic BBQ pulled pork sandwich experience.
