Slow Cooker Pulled Pork with Rich Homemade Sauce
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If you love pulled pork, but don’t love the overly sweet, ketchup-heavy sauces at the store, this recipe is for you. This recipe uses homemade BBQ sauce made from scratch; no ketchup, no high fructose corn syrup, just real flavor with sweet, smoky and tangy notes.
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Why This Isn’t Just Another Pulled Pork Recipe
- No ketchup needed – The sauce is built from pantry basics with no bottled shortcuts.
- Lower sugar, real flavor – Naturally sweetened with just a touch of maple syrup or brown sugar (your choice).
- One pot, hands off – Let the slow cooker do the work while you go about your day.
- Customizable sauce – Make it sweeter, smoky, tangy or spicy, it’s up to you.
- Better the next day – This is one of those tastes better the next day, so make extra an flip the leftovers into tacos, nachos or bowls.
Here’s What You Will Need
Ingredient List
- Boneless pork loin or shoulder
- Smoked paprika or regular paprika
- Onion
- Garlic powder
- Onion powder
- Chili powder
- Sea salt
- Coconut sugar or brown sugar
- Tomato paste
- Apple cider vinegar
- Fresh garlic
- Orange juice – freshly squeezed is best
- Maple syrup
- Worcestershire sauce
How to Make BBQ Shredded Pork in a Slow Cooker
- Prepare the ingredients: slice the onions, pat the pork roast dry with a paper towel.
- Place the sliced onions into a crockpot and rub the spice mixture over the pork then place on top of the onions.
- Cover and cook on low heat for 4 1/2 hours or 2 1/2 on high heat.
- Remove the pork from the slow cooker cover it with foil and skim off the fat from the juices in the slow cooker.
- Mix the sauce ingredients together and shred the pork with two forks.
- Return the shredded pork to the slow cooker and add the homemade sauce, stir to combine.
- Cover and cook for at least 30 minutes longer.
NOTE: Cook time can vary depending on the size of the pork roast and your slow cooker. The internal temperature of the pork should be at least 165 degrees f.
Tips
- Trim the fat – Removing excess fat from the pork shoulder before cooking helps the meat stay tender without being greasy.
- Use a meat thermometer – Cook until the internal temp reaches at least 190°F for ultra-tender, shreddable pork.
- Don’t rush the cook time – Low and slow is key. Resist the urge to crank it to high; the texture won’t be the same.
- Double the sauce – This sauce is gold. Make extra to drizzle over bowls, grain salads, or roasted veggies later in the week. You can use your favorite packaged barbecue sauce if you are pressed for time.
- Optional sear – For a caramelized texture and flavor, sear the meat for about 5 minutes on each side in a very hot cast iron skillet before adding it to the slow cooker.
How to Store Leftover Slow Cooker BBQ Pork
Pulled pork is perfect for meal prep. In fact, it actually tastes better the next day.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Once cooled to room temperature, transfer to a freezer-safe container and freeze for up to 3 months.
- To Reheat: Warm gently on the stovetop or in the oven at 300°F until heated through. Add a splash of broth or extra BBQ sauce to keep it moist.
Leftover Flips
- Nachos – Spread leftover pork on top of tortilla chips, black beans, cheese and bake until melted. Or stuff the pork into taco shells.
- Sweet Potato BBQ Boats – Stuff roasted sweet potatoes with pulled pork, top with a spoonful of slaw or Greek yogurt.
- Breakfast Hash – Saute pulled pork with diced potatoes, onions and peppers. Then top with a fried egg.
- Stuffed Peppers – Mix leftover pork with a little cooked rice, black beans and BBQ sauce then stuff into halved bell peppers and bake until heated through.
Serving Suggestions
A great way to serve this delicious recipe is as pulled pork sandwiches on your favorite roll with a side of coleslaw, potato salad, or a baked potato.
Pulled pork also tastes great in quesadillas, tacos, nachos, salads, or wraps.
Recipe Variations
Chicken – Replace pork with boneless, skinless chicken thighs. Reduce the cooking time to 2 1/2 to 3 hours.
Spicy – add a little bit of heat with a dash or two of cayenne pepper, hot sauce, or red pepper flakes for spicy sauce.
Do you want more Crockpot inspiration? Check out these recipes.
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Recipe FAQs
Yes, you can. Both the pork shoulder and pork butt come from the pig’s shoulder. The pork butt comes from higher up on the leg while the shoulder is located further down the leg.
Since there is a long cook time for pulled pork, the sauce will cook into the meat and the end result will not have as much bbq flavor. In addition, if you add the sauce after the pork has been cooked, you will have the opportunity to drain the excess fat.
It’s easy to make this recipe in the oven. Cover the meat with the dry rub and place it with the onions in a roasting pan, cover it with aluminum foil, or place it in a dutch oven and cover it. Cook at 325 for 4 to 5 hours. Remove the pork from the oven and shred it. Toss it in the sauce and heat it on top of the stove over low heat for at least 30 minutes and serve.
Typically it takes half the amount of time to cook in a slow cooker using the high heat setting. But I don’t recommend the high heat setting for slow cooker pulled pork. Pork shoulder is a tough cut of meat and tastes better when it’s cooked low and slow which will produce the best texture of meat that will be tender.
You Might Like These Recipes
- Slow-Cooked Chipotle Chicken Stew
- Slow Cooker Asian Pork
- Easy Peanut Butter Chicken Recipe
- Slow Cooker Mediterranean Chicken
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Slow Cooker Barbecue Pulled Pork With Homemade Sauce
Ingredients
- 3 pound pork shoulder
- 1 onion medium
- 1/4 cup water
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1 teaspoon coconut sugar
- 3 tablespoons organic low sodium tomato paste
- 1 tablespoon white vinegar
- 1 clove garlic crushed
- 2 tablespoons orange juice
- 1 1/2 teaspoons worcestershire sauce
- 1 teaspoon honey or maple syrup
Instructions
- Slice the onions and place them into the slow cooker.1 onion
- Mix the spice rub ingredients together and rub them into the meat.2 teaspoons smoked paprika, 1 1/2 teaspoons garlic powder, 1 teaspoon onion powder, 1/2 teaspoon chili powder, 1/2 teaspoon sea salt, 1 teaspoon coconut sugar
- Place the meat on top of the onions, pour in the water, cover and cook for 4 1/2 to 5 hours on low heat.3 pound pork shoulder, 1/4 cup water
- Remove the pork from the slow cooker cover it with foil and set it aside. Drain any extra fat from the juices in the slow cooker. Shred the meat with two forks and place it back into the slow cooker.
- Mix the ingredients for the sauce together in a small bowl and pour it over the pork in the slow cooker, gently stir.
- Cover and cook on low for at least 30 minutes longer.
Notes
- Trim the fat – Removing excess fat from the pork shoulder before cooking helps the meat stay tender without being greasy.
- Use a meat thermometer – Cook until the internal temp reaches at least 190°F for ultra-tender, shreddable pork.
- Don’t rush the cook time – Low and slow is key. Resist the urge to crank it to high; the texture won’t be the same.
- Double the sauce – This sauce is gold. Make extra to drizzle over bowls, grain salads, or roasted veggies later in the week. You can use your favorite packaged barbecue sauce if you are pressed for time.
- Optional sear – For a caramelized texture and flavor, sear the meat for about 5 minutes on each side in a very hot cast iron skillet before adding it to the slow cooker.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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