Learn how to make the best BBQ pulled pork in your slow cooker – just 10 minutes of prep time will turn 5 simple ingredients into a delicious sandwich filling!
I love a dinner I can just throw together in 10 minutes and let the slow cooker do all the rest of the work! This pulled pork is one of our favorites for lazy summer days – quick to prep, easy, delicious and it doesn’t heat up the house!
This slow cooked pulled pork
- only uses 5 ingredients (plus salt as needed)
- is ready for the slow cooker after just 10 minutes of prep time
- can be doubled to serve a crowd
- is freezer-friendly so you can save leftovers for later
BBQ Pulled Pork ingredients
Here is an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Jump to Recipe for quantities.
- Pork: You may use pork loin if looking for a leaner pulled pork; but be warned: The pork may dry out significantly due to a lack of fat.
- BBQ rub: Can use a homemade rub or a combination of brown sugar, ground paprika, smoked paprika, garlic and onion powder and salt instead.
- Beef broth: Can use chicken broth instead if you have no beef broth on hand.
- BBQ sauce: Make sure to use a BBQ sauce you really enjoy the flavor of, because it’s a significant part of the dish. Can also use ketchup for a very mild version if your kids are averse to any kind of strong seasoning.
- Onion: Can leave the onion out if you don’t like it/don’t have it on hand, but I strongly recommend it for flavor.
Watch the recipe video
How to make pulled pork in the crockpot
- The exact cooking time depends on the size and thickness of your pork, so if it still feels a little tough once the cooking time is up, feel free to cook it for another hour
- If you want to double the recipe, you need to use a bigger slow cooker! I recommend a 6-8 quart cooker for 3-4 pounds of pork shoulder. Make sure to also use enough beef broth to just about cover the pork.
- I always pull apart the pork right in the crockpot, because that way any remaining juices don’t splatter around too much. Make sure you take care and don’t scratch the bottom of the crock with the forks.
This pulled pork easily freezes for up to 3 months.
Let the pork cool for 30 minutes, then pack it into freezer-friendly containers. Label with the name and date and refrigerate until cold. Then place in the freezer for up to 3 months.
Defrost in the fridge overnight. Remove the pork to a pot and gently reheat on the stove until steaming hot all the way through. You may need to add some extra BBQ sauce.
We always have this pulled pork on sandwich buns with coleslaw or potato salad and baked beans on the side. Chips are also great 😉
More easy sandwich recipes
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Crockpot BBQ Pulled Pork
- 3 pounds boneless pork shoulder roast
- 2 tablespoons BBQ rub seasoning
- 1 sweet onion diced
- 1 (32-oz) container beef broth
- 1 (18-oz) bottle barbecue sauce
- salt to taste
- Rub pork all over with BBQ rub seasoning.
- Place pork, onion and broth in a large slow cooker.
- Cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours.
- Drain liquid from slow cooker (hot!) and shred pork with 2 forks. Stir in as much barbecue sauce as you like.
- Cook on LOW for 30 minutes, until heated through. Add salt as neeed and serve on buns with additional sauce, if desired.