Slow Cooker BBQ Pulled Pork
Can't babysit a grill for a whole day? This easy slow cooker bbq pulled pork gives you the irresistible smoke and tangy goodness of a full-on smokehouse operation right from your kitchen.
Servings: 8
Calories: 396kcal
Equipment
- Slow Cooker
Ingredients
- 4 lb pork shoulder or butt skinless, boneless (I used a boneless boston pork butt roast)
- 1 cup BBQ sauce
- ½ cup Apple cider vinegar
- ½ cup Chicken broth
Dry Rub:
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Rinse and dry the pork shoulder. To do this, take the pork out of the packaging and use paper towels to soak up all the excess liquid.
- Combine the rub ingredients into a small bowl. Use your hands to add the rub all over the pork.
- Place the pork in the slow cooker (fat cap up).
- In a small bowl, mix together the bbq sauce, vinegar and broth. Pour over the pork in the slow cooker.
- Cover and cook on low 8-10 hours or high 4-5 hours (until the pork reaches an internal temperature of 205 degrees).
- Remove the pork from the slow cooker. Discard the excess juices from the slow cooker, except ¼-1/2 cup.
- Shred using two forks.
- Add extra BBQ sauce to the pork after pulling.
- Serve with buns and coleslaw, potatoes, nachos, or however you want to enjoy!
- Store in the fridge in an airtight container.
Notes
- Nutrition is for the shredded pork only
Nutrition
Calories: 396kcal | Carbohydrates: 15g | Protein: 30g | Fat: 24g