Slow Cooker BBQ Pulled Pork
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!
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 1/2 cups BBQ sauce
- 1/2 cup hot sauce
- 1/4 cup whiskey bourbon
- 1/4 cup apple cider vinegar
- 1 tbsp liquid smoke
- 1/2 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
Calories: 439kcal, Carbohydrates: 31g, Protein: 44g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 136mg, Sodium: 802mg, Potassium: 957mg, Fiber: 1g, Sugar: 25g, Vitamin A: 463IU, Vitamin C: 10mg, Calcium: 60mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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