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A close-up of a wooden serving board on a white marble cooktop, stacked with BBQ pulled pork sandwiches on toasted buns. The juicy, saucy pork spills over, paired with a fresh side of coleslaw, making for a mouthwatering, ready-to-serve meal.

Crockpot Pulled Pork Recipe

This Crockpot Pulled Pork is slow-cooked to tender perfection, infused with smoky BBQ flavors, and melts in your mouth. Perfect for sandwiches, tacos, or meal prep—effortless and absolutely delicious!
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 528
Ingredients Equipment Method

Ingredients
  

  • 1 teaspoon vegetable oil
  • 1 4 pound pork shoulder roast
  • 1 cup barbeque sauce
  • ½ cup apple cider vinegar
  • ½ cup chicken broth
  • ¼ cup light brown sugar
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 extra large onion chopped
  • 2 large cloves garlic crushed
  • 1 ½ teaspoons dried thyme
  • 8 hamburger buns split
  • 2 tablespoons butter or as needed

Equipment

  • Slow cooker (Crockpot)
  • Large skillet (for searing, optional)
  • Cutting board and knife
  • Measuring cups and spoons
  • Mixing bowl
  • Forks (for shredding)

Method
 

  1. Heat oil in a skillet over medium-high heat and sear the pork shoulder on all sides (optional but enhances flavor).
    A close-up of a black cast iron skillet sizzling on a white marble cooktop as a large pork shoulder roast sears to a deep golden brown. A pair of tongs lifts the meat, revealing a beautifully caramelized crust that locks in flavor before slow cooking.
  2. Place the pork in the slow cooker and add the chopped onions and crushed garlic.
    A close-up of a black slow cooker on a white marble cooktop, filled with a bed of freshly chopped onions and crushed garlic. The seared pork shoulder rests on top, ready to absorb the rich, aromatic flavors as it slow cooks.
  3. In a bowl, mix BBQ sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, and thyme.
  4. Pour the sauce mixture over the pork. Cover and cook on LOW for 8 hours or until the meat is tender and easily shredded.
    A close-up of a black slow cooker on the white marble cooktop, as a thick, tangy BBQ sauce is poured over the pork shoulder. The rich sauce coats the meat, ensuring deep flavor infusion as it slowly cooks to tender perfection.
  5. Remove the pork from the slow cooker and shred it using two forks.
    A close-up of a black slow cooker on the white marble cooktop, as a pair of forks shreds the tender, fall-apart pork. The juicy meat glistens in the flavorful BBQ sauce, soaking up every bit of smoky-sweet goodness.
  6. Return the shredded pork to the slow cooker and mix with the sauce for extra flavor.
  7. Toast the hamburger buns with butter in a pan until golden brown.
    A close-up of a black non-stick pan on the white marble cooktop, where soft hamburger buns are toasting in melted butter. The buns develop a crisp golden-brown crust, creating the perfect base for pulled pork sandwiches.
  8. Serve the pulled pork on buns with your favorite sides.
    A close-up of a wooden serving board on a white marble cooktop, stacked with BBQ pulled pork sandwiches on toasted buns. The juicy, saucy pork spills over, paired with a fresh side of coleslaw, making for a mouthwatering, ready-to-serve meal.