Slow Cooker BBQ Pulled Pork
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Pulled pork sandwiches are the ultimate low-effort, high-reward crowd-pleaser. A seasoned pork shoulder spends the day in the slow cooker, emerging fall-apart tender and ready to shred into smoky, saucy pulled pork. All you have to do is mix a dry rub and flip the slow cooker on in the morning — dinner practically makes itself. Piled high on a toasted bun with creamy coleslaw and pickles, these sandwiches are better than any BBQ joint. Perfect for feeding a crowd or game days.
Ingredients
Pork
- 3 lbs pork shoulder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup apple cider vinegar
- 1 cup BBQ sauce, divided
For Serving
- 6-8 hamburger buns, toasted
- Coleslaw (store-bought or homemade)
- Dill pickles
Instructions
- Mix garlic powder, onion powder, smoked paprika, cumin, chili powder, brown sugar, salt, and pepper
- Rub spice mixture all over pork shoulder
- Place pork in slow cooker; add apple cider vinegar and 1/4 cup BBQ sauce
- Cook on LOW 8 hours or HIGH 4-5 hours until fork-tender
- Remove pork and shred with two forks, discarding any large fat pieces
- Mix shredded pork with remaining BBQ sauce to taste
- Pile onto toasted buns and top with coleslaw and pickles
Notes
Short on time? Use an Instant Pot on HIGH pressure for 70 minutes with a 15-minute natural release. Store leftovers up to 4 days — great on nachos, pizza, or baked potatoes too.
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