BBQ Slow Cooker Pulled Pork (Printer-Friendly)
Slow-cooked pork shoulder dressed with bold spices and BBQ sauce, served with creamy coleslaw and tangy pickles.
# The Ingredients You'll Need:
→ Pulled Pork
01 -
5-6 lb boneless pork shoulder
02 -
1 tbsp chili powder
03 -
1 tbsp smoked paprika
04 -
1 tbsp garlic powder
05 -
1 tsp onion powder
06 -
1 tsp ground cumin
07 -
½ tsp cayenne pepper
08 -
1 tsp salt
09 -
2 onions, quartered
10 -
1 liter root beer (regular)
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2 tbsp Worcestershire sauce
12 -
16 oz barbecue sauce
→ To Serve
13 -
Horseradish dill coleslaw (1 batch)
14 -
Sliced pickles
15 -
Potato roll sliders or gluten-free buns
# Step-by-Step Instructions:
01 -
Rub pork shoulder thoroughly with chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, and salt.
02 -
Place quartered onions in the crockpot base. Set the seasoned pork shoulder on top and pour root beer to cover about half the pork.
03 -
Cook on high for 5 hours or low for 8–9 hours until meat easily shreds with a fork.
04 -
Drain liquids from the crockpot. Use a stand mixer with paddle attachment or forks to shred the pork into pieces.
05 -
Return shredded pork to crockpot. Add 1 cup of reserved root beer, Worcestershire sauce, and 12 oz barbecue sauce. Stir to combine and cook on high for 30 minutes, stirring before serving.
06 -
Serve pulled pork on potato rolls or gluten-free buns topped with horseradish dill coleslaw, sliced pickles, and extra barbecue sauce as desired.
# Extra Tips:
01 -
Shredding pork in a stand mixer saves time and ensures even texture.