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BBQ Pulled Pork in Crock Pot

Slow-cooked pork shoulder, shredded and tossed with BBQ sauce.

Serves
8
Calories / serving
Not available
Prep
10 min
Cook
540 min
Total
560 min
Active prep
20 min
Difficulty
easy

Ingredients

Spice rub

Slow cooker liquid

Method

  1. 1

    Mix the garlic powder, onion powder, paprika, oregano, thyme, pepper, salt, and brown sugar.

  2. 2

    Rub the pork all over with the spice mix. Put it in the slow cooker.

  3. 3

    Mix the BBQ sauce, vinegar, and broth. Pour it over the pork.

  4. 4

    Cover. Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the pork reaches 205°F (96°C).

    Timer 9 h 205°F
  5. 5

    Take out the pork and shred it.

  6. 6

    Add 1/4 to 1/2 cup of the cooking juices back to the pork. Discard the rest.

  7. 7

    Add more BBQ sauce if you like.

Serving notes

For 5 kg Boston butt (a party, about 28 sandwiches): multiply every amount by 3.7. Buy 3 bottles of Sweet Baby Ray's (510 g each): about 1 for the slow cooker and 2 for the table. For 3 kg, 2 bottles was enough.

Presentation

One 6-quart slow cooker holds about 3 to 3.5 kg of pork. For 5 kg, use 2 slow cookers and split the pork, rub, and liquid between them.