AI-generated serving inspiration; not a photograph of a tested recipe.
Shoulder is the useful cut here: its connective tissue needs time to become tender. Shred the meat after cooking, remove visible fat, and add back only enough cooking liquid to keep the pork juicy without watering down the sauce.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
A small ingredient list makes a generous batch.
You control how much sauce goes into the finished pork.
Ingredient notes
Five main ingredients; water, salt, and pepper are pantry basics excluded from the count.
Cook until pull-apart tender; shoulder usually needs well beyond the minimum safe temperature.
Equipment you’ll need
6-quart slow cooker
Cutting board
Two forks
Helpful cooking tips
Trim the thick fat cap but leave some marbling.
Choose a barbecue sauce you like before adding it to the whole batch.
Make it your own
Variations
Add a pinch of chili flakes with the paprika for heat; it adds an ingredient.
Substitutions
Use an equal weight of boneless pork butt, another shoulder cut.
What to serve with it
Serve with coleslaw and baked potatoes, or use as a sandwich filling.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use pork tenderloin?
It is too lean for the long cooking time in this recipe. Use shoulder for meat that shreds comfortably.
Let’s get cooking
Slow Cooker BBQ Pulled Pork
Pork shoulder slowly softens with onion and a tangy barbecue sauce.
Prep time
10 min
Cook time
8 hrs 15 min
Total time
8 hrs 25 min
Servings
8
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
6-quart slow cooker · Cutting board · Two forks
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Place onion in a 6-quart slow cooker. Add pork, water, vinegar, paprika, salt, pepper, and 1/2 cup barbecue sauce.
Cover and cook on LOW for about 8 hours, until the pork pulls apart easily with a fork.
Move pork to a board. Skim fat from the cooking liquid and discard any large pieces of fat from the meat.
Shred pork, return to the pot with remaining 1/2 cup sauce, and add cooking liquid a little at a time until moist.
Heat on HIGH for 10–15 minutes until hot throughout.
Cook’s notes
Trim the thick fat cap but leave some marbling.
Choose a barbecue sauce you like before adding it to the whole batch.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/slow-cooker-bbq-pulled-pork.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
