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Foolproof Crock Pot Pulled Pork for Easy Sandwiches

Close-up of tender, shredded crock pot pulled pork coated in a thick, dark BBQ sauce, served on a white plate.
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Make incredibly tender, juicy shredded pork using your slow cooker. This recipe uses a simple rub and low-and-slow cooking for perfect BBQ pulled pork every time.

Ingredients

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  • 4 lb pork shoulder (Boston butt)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1 cup low-sodium chicken broth or water
  • 1 cup your favorite BBQ sauce (for finishing)

Instructions

  1. Trim any large pieces of excess fat from the pork shoulder, leaving a thin layer for moisture.
  2. In a small bowl, combine the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, dry mustard, and cayenne pepper to create the dry rub.
  3. Rub the spice mixture evenly over the entire surface of the pork shoulder.
  4. Place the seasoned pork shoulder in the basin of your slow cooker.
  5. Pour the chicken broth or water around the pork, not over the top.
  6. Cover the slow cooker and cook on LOW for 8 to 10 hours, or until the pork is fork-tender and easily shreds. Do not lift the lid during cooking.
  7. Carefully remove the pork from the slow cooker and place it in a large bowl. Discard any large pieces of fat.
  8. Use two forks to shred the pork completely.
  9. Drain off any excess liquid remaining in the slow cooker, leaving about 1/2 cup of the cooking liquid.
  10. Return the shredded pork to the slow cooker. Pour your BBQ sauce over the meat and stir to coat.
  11. Set the slow cooker to HIGH for 20 to 30 minutes to allow the sauce to heat through and adhere to the meat.
  12. Serve hot on buns for the best BBQ pulled pork sandwiches or use for meal prep protein.

Notes

  • For the juiciest results, aim for an internal temperature between 195°F and 205°F before shredding. You can check this with a meat thermometer before removing it from the cooker.
  • If you prefer a thicker sauce coating, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce in the slow cooker during the final 20 minutes of cooking.
  • This set and forget dinner freezes well. Cool completely before storing in airtight containers for up to three months.

Nutrition

Find it online: https://tastytipster.com/crock-pot-pulled-pork-recipe-easy-tender/