Slow Cooker BBQ Pulled Pork
- 15m Prep Time
- 6h Cook Time
- 6h Ready In
This slow cooker pulled pork is incredibly easy and delivers tender, smoky flavor without a grill. Perfect for sandwiches with coleslaw.
Ingredients
- pork shoulder roast
- 14.8 ml vegetable oil
- 29.6 ml liquid smoke
- 9.86 ml apple cider vinegar
- 59.1 ml dark brown sugar
- 29.6 ml smoked paprika
- 9.86 ml kosher salt
- 4.93 ml ground black pepper
- 4.93 ml mustard powder
- hickory BBQ sauce
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 24.4 mg
- Iron: 0.82 mg
- Magnesium: 27.9 mg
- Phosphorus: 180 mg
- Potassium: 382 mg
- Zinc: 1.44 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- pork shoulder roast
- 14.8 ml vegetable oil
- 29.6 ml liquid smoke
- 9.86 ml apple cider vinegar
- 59.1 ml dark brown sugar
- 29.6 ml smoked paprika
- 9.86 ml kosher salt
- 4.93 ml ground black pepper
- 4.93 ml mustard powder
- hickory BBQ sauce
Let's Cook
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Step 1.
Place the 2 to 3 pound pork shoulder roast on a large baking sheet. Drizzle 1 tablespoon vegetable oil all over the roast, followed by 2 tablespoons liquid smoke and 2 teaspoons apple cider vinegar.
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Step 2.
In a small bowl, combine ¼ cup dark brown sugar, 2 tablespoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, and 1 teaspoon mustard powder. Coat the roast evenly with the spice mix.
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Step 3.
Transfer the seasoned roast to a 6-quart slow cooker. Cover with the lid and cook on low for 4 hours.
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Step 4.
After 4 hours, shred the meat using two forks directly in the slow cooker. Pour in 1 to 1½ cups hickory BBQ sauce, stir to combine, then continue cooking on low for an additional 2 hours. Serve the pulled pork on hamburger buns with coleslaw if desired.