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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
Course Main Course
Cuisine American
Servings 8
Calories 528 kcal

Equipment

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

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

Instructions
 

  • 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.
  • 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.
  • In a bowl, mix BBQ sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, and thyme.
  • 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.
  • 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.
  • Return the shredded pork to the slow cooker and mix with the sauce for extra flavor.
  • 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.
  • 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.