Why You’ll Love this Slow Cooker BBQ Pulled Pork Recipe
If you’re looking for a dish that’s not only delicious but also easy to prepare, you’ll love this Slow Cooker BBQ Pulled Pork recipe. It’s perfect for busy days when I want to set it and forget it.
The flavors meld beautifully, creating a mouth-watering experience that’s hard to resist. Plus, it’s incredibly versatile—I can serve it on buns, over rice, or with homemade bread.
The best part? It feeds a crowd, making it great for gatherings or meal prep. Trust me, once you try this, you’ll find yourself making it again and again. Enjoy the comfort of home-cooked goodness!
Ingredients of Slow Cooker BBQ Pulled Pork
When it comes to making Slow Cooker BBQ Pulled Pork, the ingredients really set the stage for a finger-licking good meal. You’ll need a mix of savory spices, sweet notes, and some tangy elements to create that perfect balance. The beauty of this recipe is that it doesn’t require anything too fancy; most of the ingredients are probably already in your pantry.
Plus, the simplicity of just tossing everything into your slow cooker is a game-changer, especially on those hectic days. So, let’s gather what we need and get ready to indulge in some deliciousness.
Here’s what you’ll need for this mouthwatering dish:
- 8 – 9 lbs pork shoulder
- 3 tablespoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- Nonstick cooking spray
- 48 ounces spaghetti sauce (like basic Ragu)
- 2 cups brown sugar, firmly packed
- 1 1/2 cups white vinegar
- 3 medium yellow onions, coarsely chopped
- 6 garlic cloves, chopped (optional, if you can tolerate garlic)
- 1 apple, peeled and coarsely chopped
- 6 tablespoons Dijon mustard
Now, let’s talk about a few things to keep in mind when gathering your ingredients. First off, if you’re not a garlic fan like me (garlic and I’ve a love-hate relationship), just skip it—this dish will still be fantastic without it.
The apple adds a nice touch of sweetness and a bit of moisture, so don’t overlook it. And when it comes to the pork shoulder, you want a good cut that has a bit of fat for flavor; trust me, the juicy bits are where the magic happens.
Finally, don’t hesitate to experiment a little—maybe a different sauce or an extra splash of vinegar for tang? Cooking is all about making it your own, after all. So gather those ingredients and get ready for a flavor explosion!
How to Make Slow Cooker BBQ Pulled Pork
Alright, let’s embark on making that delicious Slow Cooker BBQ Pulled Pork that’s sure to be the star of your next meal. First things first, grab that hefty 8 to 9 lbs pork shoulder and give it a good rinse under cold water. Pat it dry with some paper towels—nobody wants a soggy pork shoulder, right?
Now, mix together 3 tablespoons of chili powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground pepper in a small bowl. This is your spice blend; rub it all over the pork, making sure to cover every nook and cranny. If you can, do this the night before and let it sit in the fridge overnight. Trust me, those flavors will soak in and make your pork even more mouthwatering.
In the morning, spray your 6 1/2-quart slow cooker with some nonstick cooking spray. Place your seasoned pork shoulder right in there, like a cozy little bed.
Now, let’s get saucy. In a mixing bowl, combine 48 ounces of spaghetti sauce with 2 cups of firmly packed brown sugar, 1 1/2 cups of white vinegar, and the coarsely chopped 3 medium yellow onions. If you’re feeling adventurous (or just really hungry), toss in those 6 garlic cloves too. Finally, add the peeled and chopped apple and 6 tablespoons of Dijon mustard to the mix. Stir it all together and pour this sweet and tangy mixture over the pork.
Cover it and set your slow cooker to low, letting it work its magic for 8 to 10 hours. Seriously, just walk away for a while. You have better things to do, like binge-watching your favorite show or contemplating life’s mysteries.
After the cooking time is up, you’ll want to check that the internal temperature of the pork has reached at least 195 degrees F. This is the sweet spot where the meat is tender and practically falling off the bone.
Once it’s done, transfer the pork and sauce into a large bowl, cover it, and let it chill in the fridge overnight (if you can resist). This is where the real magic happens: the next day, you’ll skim off the fat that has settled on top of the sauce and discard it.
Strain the sauce back into the slow cooker, shred the pork with your fingers (it should fall apart easily), and mix it all back together. Let it simmer on low for about 4 more hours to really soak up that sauce.
Serve it on sandwich buns, or go wild with homemade bread, egg noodles, or rice. Whatever you choose, you’re in for a treat. Enjoy!
Slow Cooker BBQ Pulled Pork Substitutions & Variations
While I love the classic flavors of the Slow Cooker BBQ Pulled Pork, experimenting with substitutions and variations can take this dish to new heights.
For a spicier kick, I sometimes add chipotle powder or swap in a spicy barbecue sauce. If I’m aiming for a sweeter profile, honey or maple syrup works beautifully instead of brown sugar.
You can also try different types of vinegar like apple cider for a fruity twist. For a unique flavor, I’ve used root beer or cola as a braising liquid.
Don’t hesitate to customize the onions or add bell peppers for extra depth!
What to Serve with Slow Cooker BBQ Pulled Pork
If you’re wondering what to serve with Slow Cooker BBQ Pulled Pork, you’re in for a treat, as there are plenty of delicious options that can complement the rich flavors of the pork.
I love serving it on soft sandwich buns, topped with a crunchy coleslaw for that perfect balance. You can also pair it with thick slices of homemade bread or even serve it over egg noodles or rice for a hearty meal.
For a revitalizing side, consider a simple cucumber salad or baked beans, which enhance the barbecue experience and make it even more satisfying.
Enjoy!
Additional Tips & Notes
To guarantee your Slow Cooker BBQ Pulled Pork turns out perfectly, I recommend paying attention to the marinating process.
Letting the pork sit overnight with the spice rub enhances its flavor greatly. If you’re short on time, even a few hours will help.
Don’t skip the fat-skimming step after refrigerating; it makes a big difference in the sauce’s taste and texture.
For a twist, try adding a splash of apple cider vinegar for tanginess.
Remember, the longer you let the pork soak in the sauce after shredding, the better the flavor will be.
Enjoy your delicious creation!