Description
This Crockpot BBQ Pulled Pork recipe offers tender, flavorful pulled pork slow-cooked to perfection with a blend of spices and enhanced by apple juice and onions. Served on toasted brioche buns with tangy coleslaw and optional pickles, it’s a classic comfort food perfect for casual gatherings or family dinners.
Ingredients
Scale
Main Ingredients
- 2 medium yellow onions, very thinly sliced
- 2 teaspoons minced garlic
- 1 cup apple juice (or chicken broth)
- 4.5 to 6.5 pounds bone-in pork shoulder butt roast
Spice Rub
- 2 tablespoons light brown sugar, firmly packed
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground mustard
- 1 teaspoon ground cumin
- Salt and pepper (about 1 tablespoon salt and 1 heaping teaspoon pepper, adjust to taste)
Additional Ingredients
- BBQ Sauce (your preferred variety)
- Brioche buns
- Softened butter (for toasting buns)
- Coleslaw (for topping)
- Pickles (optional, for serving)
Instructions
- Prepare Crockpot: Spray a large 6-quart slow cooker with cooking spray. Layer the bottom with the thinly sliced onions. Pour in the apple juice and add the minced garlic evenly over the onions.
- Prepare Spices: In a small bowl, combine the brown sugar, chili powder, paprika, garlic powder, onion powder, ground mustard, ground cumin, salt, and pepper. Mix thoroughly to form the spice rub.
- Season Pork: Remove the pork shoulder from packaging and pat dry with paper towels. Rub the prepared spice blend evenly all over the pork on every side to ensure deep flavor.
- Add Pork to Crockpot: Place the seasoned pork on top of the onions inside the crockpot. Position the pork so that any white layer of fat is facing upward; this fat will render during cooking and keep the meat moist and tender.
- Cook Pork: Cover the crockpot and cook on the low setting for 8 to 11 hours. For a 5.5-pound roast, approximately 9 hours is ideal, but this timing may vary based on your slow cooker.
- Shred Pork: Once the pork is tender and easily pulls apart, remove it carefully from the crockpot to a large platter or cutting board. Drain the cooking liquid from the crockpot. Allow the pork to cool slightly, then remove and discard the top fat layer and the bone. Using two forks, shred the pork into bite-sized pieces, removing any additional large fat pieces you encounter.
- Mix with BBQ Sauce: Return the shredded pork to the slow cooker and use tongs to mix in your desired amount of BBQ sauce until all the pork is evenly coated and flavorful.
- Toast Buns: Spread softened butter on the inside of each brioche bun half. Heat a skillet or griddle to medium and lightly toast the buns until golden brown and slightly crisp.
- Assemble Sandwiches: Place a generous portion of the BBQ pulled pork on the bottom half of each toasted bun. Top with a large spoonful of coleslaw and add pickles if desired. Finish with the top bun and serve immediately for the best flavor and texture.
Notes
- Apple juice helps tenderize the meat and adds a slight sweetness; chicken broth is a good substitute if preferred.
- Adjust the amount of salt and pepper in the spice mix to your taste preferences for balanced seasoning.
- Use your favorite BBQ sauce style to customize the flavor profile of the pulled pork.
- Coleslaw adds a fresh, crunchy contrast that complements the rich pulled pork perfectly.
- For best results, cook the pork low and slow to render fat and develop tender, shreddable meat.
