Slow Cooker Pulled Pork with BBQ Sauce: Set It, Forget It, and Savor It

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HomeSlow Cooker Pulled Pork with BBQ Sauce: Set It, Forget It, and Savor It

There’s nothing quite like the smell of slow-cooked pulled pork wafting through your home—a savory, sweet, and smoky aroma that promises a meal worth waiting for. The best part? This Slow Cooker Pulled Pork with BBQ Sauce is incredibly simple to make. You can literally “set it, forget it, and savor it” when it’s time to eat. With a few pantry staples and some patience, you’ll have tender, juicy pork that practically melts in your mouth.

🛒 Ingredients You’ll Need

For the Pork:

4–5 pounds (1.8–2.2 kg) pork shoulder (also called pork butt)
1 large onion, sliced
3 cloves garlic, minced
1 tablespoon smoked paprika
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper (optional, for a bit of heat)
1 cup chicken broth or water
1 tablespoon apple cider vinegar

For the BBQ Sauce:

1 ½ cups ketchup
½ cup apple cider vinegar
½ cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper to taste

🔪 Step-by-Step Method

Step 1: Prepare the Pork

Start by trimming any excess fat from the pork shoulder. You don’t need to remove it all—some fat helps keep the meat moist and flavorful.
In a small bowl, mix together the smoked paprika, brown sugar, cumin, chili powder, salt, pepper, and cayenne. Rub this spice blend generously all over the pork, coating every surface. This dry rub is what gives the meat its deep flavor and rich color.

Step 2: Layer the Base in the Slow Cooker

Place the sliced onions and minced garlic at the bottom of your slow cooker. These will act as a flavorful bed for the pork, infusing it with aroma and moisture as it cooks. Lay the seasoned pork shoulder on top.

Pour in the chicken broth (or water) and apple cider vinegar around the pork, not directly on top—this helps retain the spice rub on the surface.

Step 3: Slow Cook to Perfection

Cover and cook the pork on low heat for 8–10 hours or high heat for 4–6 hours.
Low and slow is best—it allows the connective tissues in the pork to break down, resulting in fall-apart tenderness.

You’ll know it’s done when the meat easily shreds apart with a fork and the internal temperature reaches at least 195°F (90°C).