Slow-Cooker Pulled Pork BBQ

Name: Slow-Cooker Pulled Pork BBQ
Total time: 8 h
Yield: 8 servings
Cuisine: American
Ingredients: 4 lb Pork shoulder (boneless); ½ cup BBQ sauce; ¼ each Yellow onion; ¼ cup Chicken broth; 1 tbsp Brown sugar; ½ tsp Paprika; 8 buns Hamburger buns; 3 cups Coleslaw mix

A few minutes in the morning, and dinner is waiting at six. A pork shoulder goes into the slow cooker on a bed of onion with a brown-sugar and paprika rub. Eight hours on low later, two forks pull it apart. Stir in the barbecue sauce, set out the buns and coleslaw mix, and everyone piles their own sandwich.

8 hrServes 8 as writtenSlow CookerAmericanContains Wheat

Slow-Cooker Pulled Pork BBQ, as the finished dish — The photo is an illustration of the finished dish, not a photograph of this recipe as written.

Ingredients — serves 8

Pork shoulder (boneless)4 lb
BBQ sauce½ cup
Yellow onion¼ each
Chicken broth¼ cup
Brown sugar1 tbsp
Paprika½ tsp
Hamburger buns8 buns
Coleslaw mix3 cups

How much to make for 2, 4, 6 or 8

Ingredient	For 2	For 4	For 6	For 8
Pork shoulder (boneless)	1 lb	2 lb	3 lb	4 lb
BBQ sauce	2 tbsp	¼ cup	½ cup	½ cup
Yellow onion	¼ each	¼ each	¼ each	¼ each
Chicken broth	1 tbsp	2 tbsp	3 tbsp	¼ cup
Brown sugar	¾ tsp	1½ tsp	2¼ tsp	1 tbsp
Paprika	¼ tsp	¼ tsp	½ tsp	½ tsp
Hamburger buns	2 buns	4 buns	6 buns	8 buns
Coleslaw mix	¾ cup	1½ cups	2¼ cups	3 cups
The pan	Written for 8 adult-size portions; you are cooking for about 2 — roughly 0.3× the recipe. This cooks as one piece — buy a smaller cut rather than cooking less of a big one; the time follows the piece, not the portions.	Written for 8 adult-size portions; you are cooking for about 4 — roughly 0.5× the recipe. Less than the recipe assumes — use a 3-quart slow cooker and start checking an hour or two early; a small load in a big cooker cooks faster and dries out.	—	—

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Steps

Thaw the pork completely before it goes in — a slow cooker cannot safely cook meat from frozen.
Slice the onion and lay it in the bottom of the slow cooker. Rub the pork shoulder all over with the paprika and the brown sugar, and set it on top of the onion.
Pour the broth around the sides of the pork, not over the top, so the rub stays put. Cover and cook on LOW for 8 hours. Check that the meat pulls apart easily with a fork and reads at least 145°F inside — by then it will be far past that, and the extra time is what makes it shred.
Shred the pork with two forks right in its juices and stir in the BBQ sauce. Taste, and stir in more sauce a spoonful at a time until it is as saucy as you like — the amount listed only coats it lightly, so keep the bottle handy. Let it sit on the WARM setting for 10 minutes so it drinks the sauce in.
Set out the buns and the coleslaw mix so everyone piles their own sandwich.

Good to know

Contains Wheat — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.
🌡 Pork shoulder — cook to 145°F at the thickest part , the USDA minimum for whole cuts of beef, pork or lamb. A thermometer is the test; color is not. Let it rest 3 minutes before serving.