Crockpot Barbeque Pork Shoulder
Crockpot barbeque pork is the easiest way to get pulled pork without a smoker. A pork shoulder gets a quick spice rub, a bath of tangy sauce and eight hours on LOW, then pulls apart with a fork.
12
servings15
minutes9
hoursA pork shoulder with a smoky rub, cooked low until it pulls apart, then tossed in barbecue sauce.
Ingredients
1 bone-in or boneless pork shoulder (4 to 5 lb)
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 yellow onion, sliced
1/2 cup apple cider vinegar
1/2 cup chicken broth
1 1/2 cups barbecue sauce, divided
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
12 hamburger buns, toasted
Directions
- Mix the brown sugar, paprika, chili powder, salt, garlic powder, onion powder and pepper in a small bowl.
- Pat the pork dry and cut it into 3 or 4 large pieces so it cooks evenly. Rub the spice mixture over every side.
- Put the sliced onion in the bottom of a 6-quart slow cooker.
- Place the pork on top, then pour in the vinegar, broth and Worcestershire.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours.
- The pork is done when it reads at least 195°F inside and a fork twists easily through the meat.
- Lift the pork onto a board and remove any bone and big pieces of fat.
- Shred the meat with two forks.
- Skim the fat from the juices. Stir 1 cup of barbecue sauce, the mustard and 1/2 cup of the juices into the crock, add the pork and toss.
- Warm for 20 minutes on HIGH, then pile onto toasted buns with extra sauce.
Notes
- Boneless shoulder cooks about an hour faster. Use cola or beer in place of the broth if you like. Leftovers keep 4 days in the fridge and freeze well in portions with some juice.
Why this version works
Pork shoulder is a tough, well-marbled cut, full of connective tissue. That is a problem in a hot pan, but ideal in a slow cooker, where long, moist heat breaks the collagen into gelatin and leaves meat that shreds under a fork. A rub on the outside seasons the meat and builds a flavorful crust as the juices reduce around it. By the time the meat is done, the whole house smells like a barbecue joint.
The slow cooker also keeps the meat from drying out. It simmers in its own juices with vinegar and broth, so every shred stays moist. A smoker takes 12 hours of tending, but here the effort is ten minutes in the morning and a quick toss with sauce at the end. Tossing the shredded pork with the sauce at the end keeps the glaze bright, and every bite is coated.
Ingredient notes
Pork shoulder: Also called Boston butt. Look for a piece with a solid layer of fat on top and white marbling inside, which keeps the meat moist. A cut that is about 5 pounds feeds 12 sandwiches with leftovers.
Barbecue sauce: Pick one you enjoy straight from the bottle. Add it at the end, since sugar in the sauce can burn over a long cook. Warm the sauce a bit before pouring so it blends.
Smoked paprika: It gives the meat a smoky taste without a smoker, so do not swap it for sweet paprika. A splash of vinegar gives a cleaner, brighter finish.
Apple cider vinegar: It adds tang and helps break down the meat. It will not taste sharp after hours of cooking. Strain the onion out later if you want a smooth pile of meat.
Onion: Sliced onion makes a rack for the pork to sit on and melts into the juices.
Tips for the best result
Cook it until it shreds: This is the most common mistake. Pork is safe at 145 degrees, but it will be tough. Go to 195 for pulled pork, when the collagen has melted. Probing in two spots will confirm it is done through.
Skim before saucing: The juices are fatty. Spoon off the top before mixing it into the meat, or the pork turns greasy. A fat separator makes this quick, but a spoon works as well.
Cut it into chunks: Smaller pieces cook faster and take on more rub, so the flavor goes all the way through. If you have time, rub the pork the night before and chill it.
Swaps and variations
Use a Carolina style with a thin vinegar sauce and a pinch of red pepper, or a sweeter Kansas City sauce with extra brown sugar. Swap the broth for root beer to add sweetness. A chipotle in adobo gives a smoky heat. Add a little hot sauce to the juices for a spicy version.
Do not use a lean pork loin or tenderloin. It dries out and turns stringy with this cooking time, and it never shreds.
What to serve with it
Pile it on toasted buns with coleslaw and pickles. Corn on the cob, baked beans and mac and cheese make a classic cookout table. Put out extra sauce in bowls so everyone can add their own. A cold slaw on top of the sandwich adds crunch and tang.
Storing, freezing and reheating
Refrigerate the pork in some of its juices for up to 4 days. Reheat in a covered pan over medium-low heat, adding a splash of broth so it stays moist. Store the juices with the meat so it stays moist.
Freeze in zip bags with a little juice for up to 3 months, pressing out the air. Thaw overnight in the fridge before warming. Reheat gently until it is hot all the way through, at least 165 degrees.
Crockpot Barbeque Pork Shoulder at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 12 servings
- Ingredients: 15, led by bone-in or boneless pork shoulder (4 to 5 lb), brown sugar, smoked paprika, chili powder
Tips for Crockpot Barbeque Pork Shoulder
Boneless shoulder cooks about an hour faster. Use cola or beer in place of the broth if you like. Leftovers keep 4 days in the fridge and freeze well in portions with some juice.
Crockpot Barbeque Pork Shoulder FAQ
How long does Crockpot Barbeque Pork Shoulder take?
Crockpot Barbeque Pork Shoulder takes 9 hours of cooking after 15 minutes of prep.
How many people does Crockpot Barbeque Pork Shoulder serve?
This recipe makes 12 servings.
What do I need to make Crockpot Barbeque Pork Shoulder?
15 ingredients, led by bone-in or boneless pork shoulder (4 to 5 lb), brown sugar, smoked paprika, chili powder. Amounts are in the recipe card above.
