Description
This Crockpot BBQ Pulled Pork recipe delivers tender, flavorful pulled pork cooked low and slow in a slow cooker with a blend of spices, apple juice, and onions. Perfect for a comforting meal, served on toasted brioche buns with coleslaw and optional pickles, this dish is easy to prepare and ideal for feeding a crowd.
Ingredients
Scale
Main Ingredients
- 2 medium yellow onions, very thinly sliced
- 2 teaspoons minced garlic
- 1 cup apple juice (or chicken broth as an alternative)
- 4.5 to 6.5 pounds bone-in pork shoulder butt roast
Spice Rub
- 2 tablespoons light brown sugar, firmly packed
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground mustard
- 1 teaspoon ground cumin
- Salt and pepper (about 1 tablespoon salt and 1 heaping teaspoon pepper, adjust to preference)
To Serve
- BBQ sauce (homemade or store-bought, see notes)
- Brioche buns, softened butter for toasting
- Coleslaw (see notes)
- Pickles (optional)
Instructions
- Prepare Crockpot: Coat a large 6-quart slow cooker with cooking spray. Line the bottom with the thinly sliced onions. Pour in the apple juice and minced garlic, creating a flavorful base for the pork to cook in.
- Prepare Spices: In a small bowl, whisk together the brown sugar, chili powder, paprika, garlic powder, onion powder, ground mustard, ground cumin, salt, and pepper thoroughly. Remove the pork from packaging and pat it dry with paper towels. Rub the spice mixture evenly over all sides of the pork roast.
- Add Pork: Place the coated pork shoulder on top of the onions in the slow cooker. If the roast has a white layer of fat, position this fat layer facing upwards to allow it to render down and tenderize the meat during cooking.
- Cook Pork: Cover the slow cooker and cook on the low setting for 8 to 11 hours. For a 5.5-pound roast, about 9 hours is ideal, but timing may vary slightly depending on your slow cooker.
- Shred Pork: Once the pork is fully cooked and easily shreds, remove it from the slow cooker to a large platter or cutting board. Carefully drain and discard the cooking liquids. After cooling slightly, remove and discard the top layer of fat and the bone. Use two forks to shred the pork, removing any remaining large pieces of fat. Return the shredded pork to the slow cooker.
- Mix with BBQ Sauce: Add your desired amount of BBQ sauce to the shredded pork in the slow cooker. Use tongs to mix thoroughly until the pork is evenly coated with the sauce.
- Toast Buns: Spread softened butter on the insides of the brioche buns. Toast them in a skillet or on a griddle over medium heat until lightly browned and warm.
- Assemble: On the bottom halves of the toasted buns, pile a generous amount of BBQ pulled pork and top with a spoonful of coleslaw. Add pickles if desired, then cover with the top bun. Serve immediately for a delicious sandwich.
Notes
- Note 1: For the pork shoulder, bone-in cuts provide additional flavor and moisture, but boneless can be used if preferred.
- Note 2: Use your favorite BBQ sauce—store-bought or homemade. Adjust the amount to balance flavor with moisture in the pulled pork.
- Note 3: Coleslaw adds a refreshing crunch and creaminess; you can use prepared coleslaw or make your own with shredded cabbage, carrots, and a vinegar or mayo-based dressing.
- Cooking times may vary depending on the size of the roast and slow cooker model—check for doneness by ensuring the pork is tender and shreds easily.
- For a less sweet option, adjust the brown sugar quantity in the spice rub.
