Slow Cooker BBQ Pulled Pork
You’ll gush over how easy this pulled pork recipe is to put together. It’s the perfect BBQ recipe for those who don’t own a grill and don’t want to heat up their homes for the summer. It’s packed full of great flavors. You’ll think it just came out of the smoker, but really the slow-cooker did all the work!
Slow-Cooker BBQ Pulled Pork
Yield
21Author
Joe the Blue WizardPrep time
20 MinTotal time
20 MinYou’ll gush over how easy this pulled pork recipe is to put together. It’s the perfect BBQ recipe for those who don’t own a grill and don’t want to heat up their homes for the summer. It’s packed full of great flavors. You’ll think it just came out of the smoker, but really the slow-cooker did all the work!
Ingredients
- 3 tbsp. (21 g) Smoked Paprika
- 2 tbsp. (19 g) Garlic Powder
- 1 tbsp. (12.5 g) Brown Sugar
- 1 tbsp. (7 g) Onion Powder
- 1 tbsp. (18 g) Kosher Salt
- 1 tbsp. (8 g) Celery Salt
- 1 tbsp. (6.5 g) Ground Mustard
- 2 tsp. (3.5 g) Cayenne
- 7 lb. (a little over 3 kg) Pork Shoulder or Pork Butt
- 1 1/2 cups (360 mL) Beer, Apple Cider or Water
- 18 oz. (510 g) or to taste of Your Favorite BBQ Sauce (I use Sweet Baby Ray's Brand Sweet Vidalia Onion)
- Your favorite toasted buns for serving
- Your favorite toppings for serving (I use my zippy cole slaw recipe)
Instructions
- In a small bowl mix together smoked paprika, garlic powder, brown sugar, onion powder, salt, celery salt, mustard and cayenne until evenly combined.
- Rub spice rub all over pork shoulder. Make sure to cover the entire roast and get in any nooks and crannies.
- Optional: leave to sit in the fridge covered overnight to develop flavor.
- Place roast into the slow cooker and pour beer (or other liquid) in by pouring around the edges of the slow cooker so as not to wash off any rub.
- Close the slow cooker and cook on high for 6-8 hours. Pork is done when it easily shreds
- Remove pork from the slow cooker and allow the juices to settle in the crock and the fat to rise to the top.
- Shred the pork with two forks and remove to a separate bowl. Be sure to remove any large pieces of fat.
- Toss pork in desired BBQ sauce to coat.
- Skim fat from the surface of the juices in the slow cooker (there will be considerable amount of fat)
- Add a cup or so of the defatted juices back into the pork and toss to loosen to desired consistency.
- Serve as desired.
Notes:
This can be made a day ahead of a party. When the recipe is finished, add the pork back into the slow cooker crock with an extra cup or so of the juices. Refrigerate until 2 hours before you need the pork and then reheat in the slow cooker until warm.
