Slow Cooker BBQ Pulled Pork

Elevate your next meal with the rich and smoky flavors of our Slow Cooker BBQ Pulled Pork! This easy-to-make recipe will have your taste buds dancing and everyone asking for seconds. Perfect for busy weeknights or weekend get-togethers, this recipe is a must-try for any home cook.

Welcome to our mouthwatering Slow Cooker BBQ Pulled Pork recipe that can be made in the slow cooker, instant pot or oven! We know how hectic life can be, which is why we’ve created an easy-to-follow recipe that doesn’t compromise on taste. With just a few basic ingredients and your preferred cooking vessel, you can whip up a tender and juicy pulled pork that’s sure to please. Whether you’re hosting a summer barbecue or looking for a cozy dinner, this recipe is perfect for any occasion. We guarantee that you and your family will be coming back for seconds – and thirds!

BBQ Pulled Pork Tips

Tips for Making Slow Cooker BBQ Pulled Pork: If you’re new to slow cooking, don’t worry – it’s a very forgiving cooking method! Here are a few tips to help you make the best Slow Cooker BBQ Pulled Pork possible:

Sauce the meat after it has cooked to create more dimensional flavors. Only sauce what you want so the leftovers are more versatile.
Use a pork butt roast for the most tender and flavorful pulled pork.
Make sure to shred the pork directly in the slow cooker and stir it in with the juices for maximum flavor and tenderness.

Frequently Asked Questions

Can I use a different type of pork for this recipe?

While we recommend using a pork butt roast for the most tender and flavorful pulled pork, you can use a different cut of pork if you prefer. Just keep in mind that it may not be as tender or flavorful as a pork butt.

Do I need to add extra liquid to the slow cooker?

No, you don’t need to add any extra liquid to the slow cooker. The pork will release its own juices as it cooks, which will keep it moist and tender.

Can I make this recipe in the oven instead of a slow cooker?

Yes, you can make pulled pork in the oven instead of a slow cooker. To do so, preheat your oven to 325°F and place the pork in a baking dish. Cover the dish with foil and bake for 3-4 hours or until the pork is tender and easily shredded with a fork.

Can I make the homemade BBQ sauce ahead of time?

Yes, you can make the homemade BBQ sauce ahead of time and store it in an airtight container in the refrigerator for up to 1 week.

Instant Pot Instructions

Rub the garlic, salt, and pepper all over the roast. Place the roast into an electric pressure cooker or Instant Pot and drizzle the liquid smoke over it.
Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position and remove the lid once the steam has stopped coming out. If the roast is larger than 5 pounds, add extra time.

Oven Instructions

Preheat the oven to 225 degrees Fahrenheit. Place the roast into a 5 to 7 quart oven-safe pot with a lid, or use a roasting pan and cover with aluminum foil later. Rub the garlic, salt, and pepper all over the pork roast to coat it, and drizzle the liquid smoke over it.
Cover the roast with a lid or aluminum foil tightly. Roast at 225 degrees for 8-9 hours or until the pork shreds easily with a fork. Shred the pork in the pan and mix it with the juices.

Storage & Reheating Instructions

Leftover pulled pork can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. We recommend storing the pulled pork and BBQ sauce separately, so you can customize the amount of sauce you use for each serving. To reheat the pulled pork, simply microwave it for 1-2 minutes or until heated through. You can also reheat it in a pan on the stove or in the oven.

If you like this recipe, you may be interested in these other delicious slow cooker recipes:

Prep Time 10 minutes

Total Time 8 hours 10 minutes

Ingredients

3 to 5 pound boneless pork butt roast
2 tablespoons garlic powder
2 tablespoons kosher salt
1 tablespoon black pepper
2 tablespoons hickory liquid smoke

Homemade Barbecue Sauce

1 cup ketchup
1/4 cup brown sugar
1/4 cup Worcestershire sauce
2 teaspoons liquid smoke
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon ground mustard

Instructions

Slow Cooker Instructions

Place the pork butt into the base of a 6 quart slow cooker. Rub the garlic,salt and pepper all over the pork and then drizzle the liquid smoke over the roast.
Place the lid on the slow cooker and cook on low for 8 to 9 hours until roast is easily shredded with a fork.
Shred pork directly in slow cooker and stir meat in with juices. Can serve as is or stir in 1 cup of barbecue sauce.

Notes

Instant Pot Instructions

Rub the garlic, salt, and pepper all over the roast. Place the roast into an electric pressure cooker or Instant Pot and drizzle the liquid smoke over it.
Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position and remove the lid once the steam has stopped coming out. If the roast is larger than 5 pounds, add extra time.

Oven Instructions

Preheat the oven to 225 degrees Fahrenheit. Place the roast into a 5 to 7 quart oven-safe pot with a lid, or use a roasting pan and cover with aluminum foil later. Rub the garlic, salt, and pepper all over the pork roast to coat it, and drizzle the liquid smoke over it.
Cover the roast with a lid or aluminum foil tightly. Roast at 225 degrees for 8-9 hours or until the pork shreds easily with a fork. Shred the pork in the pan and mix it with the juices.