Savory Slow Cooker BBQ Pulled Pork
This Savory Slow Cooker BBQ Pulled Pork is a must-have for your next tailgating party or family gathering! With just a bit of prep, you can set it and forget it as this easy recipe transforms a simple pork shoulder into tender, flavorful BBQ perfection. Featuring a rich blend of ketchup, cider vinegar, and spices, this dish infuses the pork with a tangy and sweet flavor profile that everyone will love. Serve it piled high on fresh sandwich buns for irresistible sliders that are sure to delight guests of all ages!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Onion
1 medium (chopped)
Ketchup
1/2 cup
Cider Vinegar
1/3 cup
Brown Sugar
1/4 cup (packed)
Tomato Paste
1/4 cup
Paprika
2 tablespoons
Worcestershire Sauce
2 tablespoons
Yellow Mustard
2 tablespoons
Salt
1 1/2 teaspoons
Ground Black Pepper
1 1/4 teaspoons
Boneless Pork Shoulder
4 lbs
Sandwich Buns
12
Instructions
1
In a 4 1/2 to 6 quart slow cooker, combine the chopped onion, ketchup, cider vinegar, brown sugar, tomato paste, paprika, Worcestershire sauce, yellow mustard, salt, and black pepper. Stir until well mixed.
2
Cut the pork shoulder into four large chunks and place them in the slow cooker, coating them thoroughly with the sauce mixture.
3
Cover the slow cooker with a lid and set it to low heat. Allow the pork to cook for 8 to 10 hours, or until it is fall-apart tender.
4
Once the cooking time is up, use tongs to carefully transfer the pork to a large bowl or cutting board. Set the slow cooker to high heat, cover, and allow the sauce to come to a boil to thicken slightly, about 10-15 minutes.
5
While the sauce is boiling, shred the pork into bite-sized pieces using two forks.
6
Return the pulled pork to the slow cooker, stirring it well to coat with the sauce.
7
Serve the pulled pork on sandwich buns, and enjoy the sweet and savory flavors with your favorite sides!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the best type of meat for this BBQ pulled pork recipe?
The recipe calls for 4 lbs of boneless pork shoulder, which becomes fall-apart tender when slow-cooked.
What size slow cooker is recommended for this recipe?
A 4 1/2 to 6 quart slow cooker is the ideal size for this amount of pork and sauce.
How long does the pork need to cook in the slow cooker?
The pork should be cooked on low heat for 8 to 10 hours until it is fall-apart tender.
Do I need to sear the pork shoulder before putting it in the slow cooker?
No searing is required; simply cut the pork into four large chunks and place them directly into the sauce mixture.
How do I make the BBQ sauce for this recipe?
Combine onion, ketchup, cider vinegar, brown sugar, tomato paste, paprika, Worcestershire sauce, yellow mustard, salt, and pepper directly in the slow cooker.
How do I thicken the BBQ sauce after cooking?
Once the pork is removed, set the slow cooker to high heat and allow the sauce to boil uncovered for 10-15 minutes.
What is the best way to shred the cooked pork?
Use two forks to pull the meat apart into bite-sized pieces on a large bowl or cutting board.
Is this recipe suitable for a party?
Yes, it is excellent for tailgating, family gatherings, or weekend cooking as it yields about 12 servings.
Can I use bone-in pork shoulder instead?
Yes, though you may need to adjust the weight to account for the bone and remove the bone before shredding.
What kind of vinegar is used in the sauce?
This recipe uses 1/3 cup of cider vinegar for a tangy flavor profile.
Do I need to add water or broth to the slow cooker?
No, the moisture from the meat and the ingredients in the sauce provide plenty of liquid for cooking.
What type of mustard is best for this BBQ sauce?
The recipe specifies 2 tablespoons of yellow mustard for a classic tangy taste.
How many ingredients are in this recipe?
There are 12 total ingredients, including the pork and the buns.
Can I prepare the sauce in advance?
Yes, you can mix the sauce ingredients together ahead of time and store them in the refrigerator until ready to cook.
Should I cook the pork on low or high heat?
It is highly recommended to cook on low heat for 8-10 hours to ensure the pork becomes tender and doesn't dry out.
How should I serve the pulled pork?
Serve the pulled pork piled high on fresh sandwich buns, or as sliders for a party.
What can I do if the sauce is too thin?
Boiling the sauce on high for 10-15 minutes after removing the meat helps it thicken slightly before adding the pork back in.
Can I use honey instead of brown sugar?
Yes, you can substitute honey, though brown sugar provides a specific molasses-like depth to the sauce.
Is this recipe spicy?
This recipe is savory and tangy rather than spicy, using paprika and black pepper for mild seasoning.
Can I make this recipe gluten-free?
To make it gluten-free, ensure your Worcestershire sauce is a gluten-free brand and serve the pork on gluten-free buns or over rice.
How much pork shoulder do I need?
The recipe requires 4 lbs of boneless pork shoulder.
Do I need to chop the onion?
Yes, use one medium onion, finely chopped, to mix into the sauce.
How much ketchup is in the sauce?
The sauce uses 1/2 cup of ketchup as a primary base.
What gives the pork its 'savory' flavor?
The combination of Worcestershire sauce, tomato paste, and yellow mustard creates a deep, savory profile.
Can I freeze leftovers?
Yes, BBQ pulled pork freezes very well. Store it in an airtight container or freezer bag for up to 3 months.
How do I reheat the pulled pork?
Reheat in the microwave or in a saucepan over low heat, adding a splash of water or extra BBQ sauce if it looks dry.
Can I use a pork loin instead of shoulder?
Pork loin is much leaner than shoulder and may result in a drier finished product; shoulder is preferred for shredding.
What side dishes go well with BBQ pulled pork?
Coleslaw, potato salad, baked beans, or corn on the cob are traditional pairings for this dish.
Should the slow cooker be covered while the sauce thickens?
The instructions suggest covering the slow cooker while heating the sauce to high to bring it to a boil quickly.
How many buns should I have ready?
The recipe suggests having 12 sandwich buns ready for the 4 lbs of pork.