Slow Cooker Pulled Pork with Tangy Barbecue Sauce

If you’re craving an easy comfort meal that fills your home with mouthwatering aroma, this slow cooker pulled pork recipe is just what you need. A tender pork shoulder butt roast simmers for hours in a flavorful, tangy sauce made from barbecue sauce, apple cider vinegar, chicken broth, brown sugar, yellow mustard, Worcestershire sauce, and a perfect blend of spices like onion powder, cumin, paprika, and garlic powder. The result is melt-in-your-mouth pork that’s packed with sweet, smoky, and tangy flavor — perfect for piling high on soft sandwich buns.

I love a good slow cooker meal. There’s nothing better than the smell of something delicious simmering away and knowing that dinner is practically done! Just like my Slow Cooker Sloppy Joes or French Dip Sandwich, this recipe is another cozy favorite.

What You’ll Love About this Recipe

Easy to Make: Let your slow cooker do the work while you go about your day.

Tender & Juicy: The pork pulls apart easily after hours of slow cooking.

Flavor-Packed: A tangy, sweet, smoky sauce that’s full of spices and depth.

Versatile Serving Options: Perfect on sliders, full-sized buns, and topped with coleslaw and pickles.

Crowd-Pleaser: Great for family dinners, game day, or meal prep for the week.

Ingredients

For the Pork:

• 1 (4 lb.) pork shoulder butt roast – boneless and tied together by butcher’s netting or twine
• 1–2 Tbsp. oil (vegetable or olive oil)

For the Sauce:

• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 3/4 cup chicken broth
• 1/4 cup brown sugar
• 1 Tbsp. yellow mustard
• 1 Tbsp. Worcestershire sauce
• 1 tsp. onion powder
• 2 Tbsp. (or 1/8 cup) cumin
• 2 Tbsp. (or 1/8 cup) paprika
• 2 tsp. garlic powder

For Serving:

• Slider or hamburger buns
• Dill pickles
• Optional: coleslaw

How to Make Slow Cooker Pulled Pork

Prepare the Slow Cooker:
Pour oil into the bottom of your slow cooker.

Add the Pork:
Place the pork shoulder butt roast into the slow cooker.

Make the Sauce:
You can either combine the remaining ingredients in a bowl before adding them to the slow cooker, or add each ingredient individually, including barbecue sauce, apple cider vinegar, chicken broth, brown sugar, yellow mustard, Worcestershire sauce, onion powder, cumin, paprika, and garlic powder. Stir well.

Spoon the sauce over the pork, making sure it covers the meat nicely, then give it a little press with the spoon to really soak in all those tasty flavors

Cook the Pork:
Pour the sauce mixture over the pork. Cover and cook on High for 5–6 hours or on Low for 10–12 hours, until the pork is tender and pulls apart easily with a fork.

Shred the Pork:
About 30 minutes before the pork is done, remove it from the slow cooker, shred it using two forks or bear claws, and return it to the sauce. Continue cooking for another 30 minutes to allow the flavors to soak in.

Toast the Buns (Optional):
For buns that hold up to all that saucy goodness, butter each one and toast in a skillet until golden brown.

Serve:
Spoon the pulled pork onto slider or hamburger buns and top with dill pickles for a crisp, tangy bite. You can also add creamy coleslaw right on top or serve it on the side for a classic barbecue pairing.

Expert Tips and Variations

Netting: Try to find a roast with netting. Pork roasts tend to be fatty, and this will hold the fat together so it doesn’t disperse throughout the slow cooker, making it hard to separate out from the tender meat.

Make-Ahead Meal: Pulled pork tastes even better the next day. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Sweet & Spicy Option: Add a pinch of cayenne pepper or a few dashes of hot sauce to your sauce mixture for a little kick.

Feeding a Crowd: This recipe doubles easily — just use a larger slow cooker and extend the cooking time slightly if needed.

What to Serve With

On the Sandwich/Bun:

• Classic slider or hamburger buns (toasted for extra crunch)
• Dill pickles or Pickled Red Onions for tangy crunch
• Coleslaw either on top of the pork or as a side

Side Dishes:

• Creamy potato salad, baked potato, or potato wedges
• Corn on the cob or grilled veggies
• Macaroni and cheese or Macaroni Salad for a comforting meal
• Cowboy Baked Beans or Root Beer Baked Beans

Optional Extras:

• Serve over rice for a pulled pork bowl
• Use as a filling for tacos or quesadillas for a fun twist
• Add extra barbecue sauce on the side for dipping

FAQs

Can I use a different cut of pork?

Yes! While a pork shoulder (butt) roast is ideal for slow cooking, you can also use a pork butt or even a boneless pork loin. Just adjust cooking time if needed – the shoulder gives the best tenderness.

Can I make this ahead of time?

Absolutely! Pulled pork actually tastes even better the next day. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

How can I prevent soggy buns?

I can’t stand soggy buns. Try buttering the buns lightly and toasting them in a skillet until golden brown before adding the pork. This helps them stay crisp under the sauce.

Can I add extra flavor?

Sure! Try adding a pinch of cayenne pepper, smoked paprika, or a splash of hot sauce to the sauce for a spicy kick.

Serving Size

This recipe serves 10 servings if you use full-sized hamburger buns, and 20 sliders

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~Melissa – KidFriendlyThingsToDo.com