Description
This Crockpot BBQ Pulled Pork recipe delivers tender, flavorful pork shoulder slow-cooked to perfection. Infused with a savory BBQ rub and cooked low and slow with onions and beef broth, the pork easily shreds and blends beautifully with rich barbecue sauce. Ideal for easy entertaining or family dinners, this pulled pork is juicy, satisfying, and perfect served on buns with extra sauce for a classic BBQ experience.
Ingredients
Scale
Meat
- 3 pounds boneless pork shoulder roast
Seasoning
- 2 tablespoons BBQ rub seasoning
- salt, to taste
Vegetables
- 1 sweet onion, diced
Liquids
- 1 (32-oz) container beef broth
- 1 (18-oz) bottle barbecue sauce
Instructions
- Prepare the pork: Rub the pork shoulder roast all over with the BBQ rub seasoning, ensuring an even coating to infuse the meat with flavor.
- Combine ingredients in slow cooker: Place the seasoned pork, diced sweet onion, and beef broth into a large slow cooker, spreading them evenly.
- Cook the pork low and slow: Cover the slow cooker and cook the pork until it becomes very tender and shreds easily with a fork. Use the HIGH setting for 5 to 6 hours or the LOW setting for 8 to 10 hours.
- Shred the pork: Carefully drain the hot liquid from the slow cooker. Using two forks, shred the pork into bite-sized pieces, mixing in as much barbecue sauce as desired for flavor.
- Finish and serve: Return the shredded pork to the slow cooker and cook on LOW for an additional 30 minutes to heat through. Adjust salt to taste. Serve the pulled pork on buns, with extra barbecue sauce if preferred.
Notes
- For a spicier kick, consider adding a pinch of cayenne pepper to the BBQ rub.
- Leftover pulled pork can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with coleslaw or pickles on buns for a traditional BBQ sandwich experience.
- Using beef broth adds depth of flavor, but chicken or vegetable broth can be substituted.
