Description

Crockpot BBQ Pulled Pork is a mouthwatering, crowd-pleasing dish that’s perfect for busy weeknights, weekend gatherings, or any time you crave tender, flavorful shredded pork. This simple yet delectable recipe transforms an inexpensive pork shoulder into a succulent, fall-apart masterpiece infused with the smoky, tangy goodness of homemade BBQ sauce.

Ingredients

Scale

3–4 pound pork shoulder
1 cup BBQ sauce
1 medium onion, sliced
4 cloves garlic, minced
1 cup chicken or vegetable broth
2 tablespoon apple cider vinegar
1 tablespoon brown sugar (optional)
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Trim off any excess fat or silver skin from the pork shoulder.
Season the pork shoulder generously with salt, pepper, smoked paprika, and cumin.
(Optional) Sear the pork shoulder in a hot skillet for a few minutes per side.
Place the sliced onions in the bottom of the Crockpot, then add the minced garlic.
Nestle the seasoned pork shoulder on top, and pour in the chicken or vegetable broth, apple cider vinegar, and BBQ sauce.
Cover the Crockpot and cook on LOW for 8 hours or on HIGH for 4 hours until the meat is tender and shreds easily.
Once cooked, shred the pork directly in the Crockpot and mix it back into the sauce.

Notes

The brown sugar is optional but can help balance flavors.

You can use different types of BBQ sauce to customize the taste.

For a different cooking method, use an oven at 300°F for 3-4 hours.

Nutrition

Serving Size: 1/2 cup
Calories: 300
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 25g
Cholesterol: 80mg