An easy, set-and-forget recipe for tender, shredded pork shoulder coated in smoky barbecue sauce, perfect for sandwiches, sliders, or meal prep.
Author:Leo
Prep Time:15 min
Cook Time:8-10 hours
Total Time:8 hours 15 min
Yield:8-10 servings 1x
Category:Main Dish
Method:Slow Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3–4 lb boneless pork shoulder (Boston butt)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1 cup barbecue sauce
1/4 cup packed brown sugar
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp liquid smoke (optional)
Instructions
Pat the pork shoulder dry with paper towels.
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Rub the spice mixture all over the pork shoulder.
Place the seasoned pork shoulder in your slow cooker.
In a separate bowl, whisk together the barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and liquid smoke (if using).
Pour the barbecue sauce mixture over the pork shoulder in the slow cooker.
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is fork-tender and shreds easily.
Remove the pork from the slow cooker and place it on a cutting board or in a large bowl.
Using two forks, shred the pork.
Return the shredded pork to the slow cooker and stir it into the sauce. Let it cook for another 15-20 minutes on warm to allow the flavors to meld.
Serve hot on buns for sandwiches or sliders.
Notes
For extra flavor, you can sear the pork shoulder on all sides in a hot skillet before placing it in the slow cooker.
Adjust the amount of brown sugar and vinegar to your preference for sweetness and tang.
This pulled pork is excellent for meal prep and can be stored in the refrigerator for up to 4 days or frozen for longer storage.
Serve with your favorite coleslaw and pickles for a complete meal.