Crock Pot Pulled Pork BBQ (Printer-Friendly)
Slow cooked pork shoulder, shredded and topped with barbecue sauce. Tender, flavorful, and ideal for sharing.
# What You'll Need:
→ Pork and Seasoning
01 -
1 pork shoulder roast (bone-in, 1.8 to 2.7 kg), rinsed and patted dry
02 -
2 teaspoons salt
03 -
1 teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon paprika
06 -
1/2 teaspoon red pepper flakes
07 -
1 teaspoon mustard powder
08 -
3 teaspoons brown sugar
→ Cooking Liquids
09 -
355 ml Dr Pepper (or root beer, or cola)
10 -
1 teaspoon hickory liquid smoke
→ Finishing Sauce
11 -
350 ml barbecue sauce (store-bought or homemade)
# Steps to Follow:
01 -
Rinse the pork shoulder under cold running water and pat thoroughly dry with kitchen paper.
02 -
Combine salt, black pepper, garlic powder, paprika, red pepper flakes, mustard powder, and brown sugar in a small bowl. Evenly rub the spice mixture over the entire pork shoulder until fully coated.
03 -
Place the seasoned pork shoulder into a 6-8 litre oval slow cooker.
04 -
Pour the Dr Pepper and hickory liquid smoke around the sides of the pork. Avoid directly rinsing off the spice coating.
05 -
Cover and cook on low for 8 to 10 hours until the pork is extremely tender and easily pulls apart with forks.
06 -
Remove the pork shoulder from the slow cooker. Discard the cooking liquid or reserve a small portion to keep the meat moist. Separate and discard the bone and any excess fat. Using two forks, shred the pork into bite-sized pieces.
07 -
Return the shredded pork to the slow cooker and add barbecue sauce, stirring to coat. Cook on low for an additional 20–30 minutes until heated through, then switch to the warm setting for serving.
# Extra Suggestions:
01 -
For extra tenderness, allow the pork to rest for 10 minutes before shredding.
02 -
Adding a small amount of reserved cooking liquid when reheating leftovers will help maintain moisture.