Description
This Crockpot BBQ Pulled Pork recipe features tender, slow-cooked pork shoulder infused with a blend of smoky and sweet spices. Cooked low and slow in a slow cooker with apple juice and onions, the pork becomes juicy and flavorful, perfect for piling high on toasted brioche buns with tangy coleslaw and optional pickles for a classic Southern-style sandwich.
Ingredients
Scale
Meat and Vegetables
- 2 medium yellow onions, very thinly sliced
- 4.5 to 6.5 pounds bone-in pork shoulder butt roast
- 2 teaspoons minced garlic
Liquids
- 1 cup apple juice (or chicken broth)
Spice Rub
- 2 tablespoons light brown sugar, firmly packed
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground mustard
- 1 teaspoon ground cumin
- Salt (about 1 tablespoon or to taste)
- Black pepper (about 1 heaping teaspoon or to taste)
Additional Ingredients
- BBQ Sauce (quantity as desired for mixing in)
- Brioche buns (and softened butter for toasting)
- Coleslaw (for topping)
- Pickles (optional, for serving)
Instructions
- Prepare Crockpot: Coat a large 6-quart slow cooker with cooking spray. Line the bottom with the thinly sliced onions. Pour in the apple juice and minced garlic to create a flavorful base for the pork.
- Prepare Spices: In a small bowl, whisk together the brown sugar, chili powder, paprika, garlic powder, onion powder, ground mustard, ground cumin, salt, and pepper until well combined. Remove the pork from packaging and pat dry with paper towels.
- Rub Pork: Generously rub the spice mixture all over the pork shoulder on all sides to ensure the flavors penetrate the meat.
- Add Pork: Place the pork shoulder on top of the onions in the slow cooker, positioning any white fat layer facing upwards so it will render down and keep the meat moist and tender.
- Cook Pork: Cover and cook on the low setting for 8 to 11 hours. For a 5.5-pound roast, about 9 hours is ideal, but times may vary based on your slow cooker. Avoid cooking on high to prevent drying out.
- Shred Pork: Once fully cooked and tender, remove the pork from the slow cooker and transfer to a large platter or cutting board. Carefully drain the cooking liquid from the slow cooker. Let the pork cool slightly, then peel off the top layer of fat and remove the bone. Use two forks to shred the pork, removing any big pieces of fat. Return the shredded meat to the slow cooker.
- Mix with BBQ Sauce: Use tongs to mix the shredded pork evenly with your desired amount of BBQ sauce until fully coated.
- Toast Buns: Spread softened butter on the insides of the brioche buns. Toast them on a skillet or griddle over medium heat until lightly browned.
- Assemble Sandwiches: Pile a generous amount of BBQ pulled pork onto the bottom bun, top with a big spoonful of coleslaw, and add pickles if desired. Place the top bun and serve immediately for a delicious sandwich experience.
Notes
- If you prefer, chicken broth can substitute for apple juice for a less sweet flavor.
- Use your favorite BBQ sauce or prepare homemade sauce for the best taste.
- Coleslaw can be homemade or store-bought to add a crunchy, creamy contrast to the pulled pork.
- Cooking times may vary by slow cooker; check for tenderness accordingly.
- Leaving the fat cap facing up during cooking allows the fat to render down and add moisture to the pork.
