Description
This Crockpot BBQ Pulled Pork recipe features a tender and flavorful pork shoulder slow-cooked with onions, apple juice, and a custom blend of spices. Finished with a tangy BBQ sauce and served on toasted brioche buns with crisp coleslaw, it makes for a perfect easy-to-make comfort meal.
Ingredients
Scale
Meat
- 4.5 to 6.5 pounds bone-in pork shoulder butt roast
Vegetables and Aromatics
- 2 medium yellow onions, very thinly sliced
- 2 teaspoons minced garlic
Liquids
- 1 cup apple juice (or chicken broth as an alternative)
Spices and Sugar
- 2 tablespoons light brown sugar, firmly packed
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground mustard
- 1 teaspoon ground cumin
- 1 tablespoon salt (adjust to taste)
- 1 heaping teaspoon black pepper (adjust to taste)
Additional
- BBQ Sauce (amount as desired, see notes)
- Brioche buns (with softened butter for toasting)
- Coleslaw (for serving)
- Pickles (optional, for serving)
Instructions
- Prepare Crockpot: Spray a large 6-quart slow cooker with cooking spray. Lay the thinly sliced onions evenly on the bottom. Pour in the apple juice and add minced garlic to the onions.
- Prepare Spices: In a small bowl, whisk together brown sugar, chili powder, paprika, garlic powder, onion powder, ground mustard, ground cumin, salt, and pepper. This spice blend will infuse the pork with rich flavor.
- Season Pork: Remove the pork shoulder from packaging and pat dry with paper towels. Rub the spice mixture thoroughly over all sides of the pork shoulder to coat evenly.
- Add Pork to Crockpot: Place the seasoned pork on top of the onion layer in the slow cooker, positioning the layer of white fat facing up to allow fat to render and keep the meat tender.
- Cook Pork: Cover the crockpot and cook on the low setting for 8 to 11 hours, depending on the size of the roast. A 5.5-pound pork roast usually takes about 9 hours. Avoid cooking on high to prevent drying out the meat.
- Shred Pork: When the pork is fully cooked and easily shreds with forks, remove it from the slow cooker and place on a cutting board. Carefully drain and discard the cooking liquid from the crockpot. Let the pork cool slightly, then remove the top layer of fat and discard. Remove the bone and discard it. Shred the pork with two forks, discarding any large bits of fat.
- Toss with BBQ Sauce: Return the shredded pork to the slow cooker and mix with your desired amount of BBQ sauce using tongs until the pork is evenly coated and flavorful.
- Toast Buns: Spread softened butter on the inside of brioche buns. Toast them on a skillet or griddle over medium heat until lightly browned and warm.
- Assemble Sandwiches: Spoon a generous helping of the BBQ pulled pork onto the bottom bun, add a large spoonful of coleslaw, and if desired, top with pickles. Place the top bun over and serve immediately.
Notes
- Note 1: For best flavor and tenderness, use a bone-in pork shoulder butt roast. The bone and fat contribute to juiciness.
- Note 2: Use your favorite brand of BBQ sauce or homemade sauce for mixing with the shredded pork. Adjust quantity to taste.
- Note 3: Classic coleslaw with a tangy dressing pairs perfectly with the rich BBQ pork, adding freshness and crunch.
- Cooking times may vary slightly based on slow cooker brand and roast size; always check that pork shreds easily.
- For a lower-fat option, remove excess fat from the shredded pork before adding BBQ sauce.
