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You know what? Pulled pork with BBQ sauce is one of those things that just feels like home to me. Every time I make it, I’m instantly back at my grandma’s backyard in Illinois — where the grass was always a little too long, someone was yelling for more ice, and the picnic table was sagging under the weight of all that good food.
Back then, it wasn’t about fancy marinades or gadgets — it was about good pork, slow heat, and that unmistakable sweet, smoky smell drifting down the street. Folks would show up just because they caught a whiff. And they’d stay ‘til the fireflies came out.
Now, when life’s busy and we can’t always fire up the old smoker out back, I lean on my trusty slow cooker. It does the work while I chase grandkids around or finish that never-ending pile of laundry. And when it’s done? Heaven. Pure, saucy heaven piled high on a soft bun.
Why You’ll Love This Recipe
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No fuss. Seriously — the hardest part is waiting for it to be done.
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Tender, juicy pork that practically shreds itself.
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Feeds a crowd, or just you all week long (it only gets better).
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Customizable. Sweet, spicy, smoky — make it yours.
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Leftovers you’ll dream about (hello, pulled pork tacos).
What You’ll Need
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1 (4–5 pound) pork shoulder or pork butt — whichever the store calls it
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1 tablespoon smoked paprika — this makes it taste like you babysat a smoker all day
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 teaspoon salt
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1 teaspoon black pepper
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1 cup chicken broth — or a splash of apple cider if you wanna be fancy
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1 cup barbecue sauce, plus more for drizzling — your favorite brand works fine
A Few Little Notes
Don’t stress the details — this recipe forgives. Can’t find pork shoulder? Pork butt’s the same thing. No smoked paprika? Regular works. Want to make it sweeter? Toss a spoonful of brown sugar into the rub. I do that when I know the grandkids are coming — they love that sticky sweetness.
Directions — Slow and Simple
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Mix the good stuff: In a small bowl, stir together the smoked paprika, garlic powder, onion powder, salt, and pepper.
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Rub it down: Pat the pork dry (trust me, it helps). Then rub that spice mix all over like you mean it — don’t be shy, really get it into every nook and cranny.
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Let it swim: Place the pork in your slow cooker. Pour the chicken broth around it (not on top — you want the rub to stick).
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Set it and forget it: Cover and cook on LOW for 8–10 hours. Don’t peek too often — that steam’s working hard in there.
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Pull it apart: When it’s so tender you can barely poke it without it falling apart, it’s ready. Lift it out onto a big cutting board and shred with two forks. Or your fingers — I won’t tell.
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Get saucy: Pour off a bit of the cooking liquid if it’s super greasy. Then stir that shredded pork back in the slow cooker and add 1 cup of BBQ sauce. Mix it up ‘til it’s glossy and irresistible.
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Serve it up: Pile it on soft buns, drizzle more sauce, and maybe top with a scoop of coleslaw if you’re feeling proper Midwestern.
Serving It Up Right
This pork’s made for a paper plate and good company. I like mine with:
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Creamy coleslaw (some folks swear by putting it inside the sandwich — I agree).
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Cornbread, warm and slathered with butter.
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Baked beans, pickles, or potato salad if you’re going all out.
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And please, pour yourself a tall glass of lemonade or sweet tea — this is backyard food, after all.
Leftovers? Lucky You.
Stick any leftover pork in an airtight container — it’ll keep for about 4 days in the fridge. I swear it’s even tastier the next day, once all those flavors settle in together.
To reheat, pop a portion in a skillet over medium heat with a splash of broth or extra BBQ sauce. Or microwave it if you’re in a hurry — no shame in that game.
Leftover ideas? Tuck it into tacos, spoon it over nachos, or pile it onto baked potatoes. One time, I even stirred some into mac and cheese — don’t knock it ‘til you try it.
A Few Ways to Shake Things Up
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Spicy version: Add cayenne or your favorite hot sauce to the rub.
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Sweet & sticky: Stir brown sugar into the rub — kids love it.
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Regional twist: Try Carolina mustard sauce or a tangy vinegar BBQ sauce if you’re craving something different.
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Smoky hint: A few drops of liquid smoke in the broth. Just don’t overdo it — a little goes a long way.
From My Kitchen to Yours
If you make this pulled pork — and I truly hope you do — promise me you’ll let me know how it turned out. Did your neighbors follow the smell right up your porch steps? Did you have to fend off extra guests? That’s the mark of good BBQ, if you ask me.
Leave a note below, send me a picture, or just pop by and tell me what you served it with. I read every message, even if I’m elbow-deep in sauce and cornbread crumbs.
Until next time, may your slow cooker work hard, your plates stay full, and your backyard be full of laughter. Take care, friend.
Slow Cooker Pulled Pork
Ingredients
- 1 pork shoulder or pork butt 4–5 pounds
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup chicken broth
- 1 cup barbecue sauce plus more for serving
Instructions
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Rub the spice mixture all over the pork shoulder, coating it evenly.
- Place the seasoned pork shoulder in the slow cooker and pour the chicken broth around it.
- Cover and cook on LOW for 8–10 hours, or until the pork is tender and pulls apart easily with a fork.
- Remove the pork from the slow cooker and shred it with two forks.
- Stir in 1 cup of barbecue sauce and mix well to coat the pork.
- Serve the pulled pork on buns with extra barbecue sauce on the side.
Notes
Nutrition
