Slow Cooker BBQ Pulled Pork

a bbq pulled pork sandwich on a serving dish

4.91 from 10 votes

The best BBQ pulled pork recipe that's easy, flavorful, super delicious. Cook in the oven or a slow cooker or instant pot and enjoy!

Prep Time30

Cook Time8

Total Time9

Course: Dinner, Lunch

Cuisine: American

Servings:

Calories: 439kcal

Author: Britney

Equipment

Slow Cooker
Lunch Crockpot optional
Skillet

Ingredients

6 lbs pork butt or pork shoulder
2 tbsps garlic powder
1 tbsp onion powder
1 tbsp chili powder
2 tsp red pepper flakes
2 tsp ground mustard
1 tsp ground coriander
1 tsp cayenne pepper
4 cloves garlic sliced
2 yellow onions sliced
1 ½ cups BBQ sauce
½ cup hot sauce
¼ cup whiskey bourbon
¼ cup apple cider vinegar
1 tbsp liquid smoke
½ cup honey

Instructions

Make the dry rub: Combine garlic powder, onion powder, chili powder, red pepper flakes, ground mustard, coriander, and cayenne in a small bowl and mix together.
Slice the pork butt into large chunks, about the size of a fist. Season with salt and pepper and coat with dry rub. Optional: allow meat to sit uncovered on a cooling rack in the refrigerator overnight.
Drizzle Olive oil and butter into a skillet over high heat. Once oil and butter mixture has warmed, add 6-7 chunks of pork to the skillet and sear on all sides, about 2-3 minutes per side. Repeat for all pieces of pork.
Add bbq sauce, hot sauce, whiskey bourbon, apple cider vinegar, liquid smoke, and honey to the slow cooker and mix together with a whisk. Add seared pork chunks, sliced onions, and garlic. Cover with the lid and cook on low for 8 hours.
Remove pork from slow cooker and shred with two forks. Add back to the slow cooker to sop up the juices. Serve as desired.

Video

Notes

Other cooking methods:

If using an instant pot or pressure cooker: Follow the recipe as is for steps 1-3 then add the bbq sauce, hot sauce, whiskey bourbon, apple cider vinegar, liquid smoke, and honey to the slow cooker and mix together with a whisk. Add seared pork and cover and seal the lid. Cook on manual for 1 hour then release the pressure completely before switching into the venting position. Shred the pork and then add back into the sauce and store as desired.

To oven braise: Preheat the oven to 350 degrees. Then follow the recipe for steps 1-3 and then add all of the ingredients for the braising liquid to a deep dutch oven or pot. Add seared pork and cover with a lid and place in the oven for 4-5 hours, until fork tender. Shred pork and place back in the sauce and store as desired.

To braise stove top: follow the recipe for steps 1-3 and then add all of the ingredients for the braising liquid to a deep dutch oven or pot. Add seared pork and cover with a lid. Bring the liquid to a boil and reduce the heat to low. Cover with a lid and allow to simmer for 4-5 hours, until fork tender. Shred pork and place back in the sauce and store as desired.

Nutrition