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Tender Crockpot Pulled Pork BBQ Recipe with Rich Sauce Easy and Perfect

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A flavorful and tender pulled pork BBQ recipe cooked low and slow in a crockpot, featuring a rich, smoky, and tangy homemade sauce. Perfect for easy weeknight dinners or gatherings.

Ingredients

Scale
  • 3–4 pounds pork shoulder (Boston butt), bone-in or boneless
  • 1 medium yellow onion, sliced
  • 3–4 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup apple cider vinegar (120 ml)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • ½ cup ketchup (120 ml)
  • 1 tablespoon yellow mustard
  • 1 teaspoon hot sauce (optional)
  • ½ cup chicken broth (120 ml)

Instructions

  1. Trim the pork shoulder, removing excess fat but leaving a thin layer for moisture. Pat dry with paper towels.
  2. In a small bowl, combine smoked paprika, brown sugar, chili powder, cumin, salt, and black pepper. Rub this mixture all over the pork shoulder, pressing it in well.
  3. Place sliced onions and minced garlic in the bottom of the crockpot.
  4. Set the seasoned pork shoulder on top of the onions and garlic, fat side up if possible.
  5. In a mixing bowl, whisk together apple cider vinegar, Worcestershire sauce, tomato paste, ketchup, yellow mustard, hot sauce, and chicken broth until smooth.
  6. Pour the sauce evenly over the pork in the crockpot, coating the meat and onions.
  7. Cover and cook on low for 8 to 9 hours, or on high for 4 to 5 hours, until the pork is fork-tender and easily shredded.
  8. Using tongs or forks, shred the pork directly in the crockpot, mixing gently with the onions and sauce. If the sauce is too thin, remove the pork and simmer the sauce on the stovetop to thicken before mixing back.
  9. Adjust seasoning with additional salt, pepper, or hot sauce as needed.
  10. Serve warm on buns, plates, or bowls.

Notes

For extra flavor, brown the pork shoulder in a hot skillet for 3-4 minutes per side before slow cooking. Let the pork rest for 10 minutes after cooking to lock in juices. Avoid lifting the crockpot lid during cooking to prevent drying out the meat. Save some cooking juices to mix back into shredded pork to keep it moist. Sauce can be made ahead and stored in the fridge.

Nutrition

Keywords: pulled pork, crockpot, BBQ, slow cooker, pork shoulder, barbecue sauce, easy dinner, comfort food

Find it online: https://wigglebite.com/tender-crockpot-pulled-pork-bbq-recipe-with-rich-sauce-easy-and-perfect/