Crockpot BBQ Pulled Pork
Some dishes are just made for the crockpot, and BBQ pulled pork is absolutely one of them! So today we’re taking pork shoulder steaks (super cheap and readily available!), seasoning them with simple spices, cooking them low and slow before shredding, and finishing off with your favorite BBQ sauce. So good for piling into buns, serving over baked potatoes, or setting up your meal prep for the week.
Why This Recipe Works:
- Slow cooking is absolutely key for this kind of meat – Cooking the pork low and slow breaks down the connective tissue and fat, making the meat melt-in-your-mouth tender. Not chewy, not fatty, seriously just the best imaginable kind of texture.
- Simple seasoning, big flavor – A handful of pantry spices lets the natural pork flavor shine while building a savory base for the BBQ sauce. No big ingredient list or extra trips to the grocery store.
- Dump & go – What we need for busy nights! Minimal prep, no searing required, and the slow cooker does all the work while you go about your day.
- Flexible serving options – Perfect on buns, baked potatoes, tacos, sliders, rice, etc. Make it once and have extra meals sorted for the week ahead.
What You’ll Need
- Pork shoulder steaks – The best cut for tender, juicy pulled pork because the fat slowly breaks down as it cooks. They’re sometimes labeled as barbecue pork shoulder steaks.
- Chicken broth – Helps keep the pork moist while it slow cooks and creates extra flavor in the bottom of the slow cooker.
- Salt & black pepper – Simple seasonings that help bring out the flavor of the pork.
- Paprika – Adds smoky warmth and gives the pork a deeper BBQ flavor.
- Garlic powder & onion powder – Classic BBQ seasoning staples that add savory flavor throughout the meat.
- BBQ sauce – Tossed with the shredded pork at the end for that sticky, saucy pulled pork finish. Use your favorite BBQ sauce here since the flavor really comes through!
How To Make Crockpot BBQ Pulled Pork
- Place the pork shoulder steaks into the slow cooker in an even layer.
- Season the pork with the salt, pepper, paprika, garlic powder, and onion powder, making sure everything is coated well.
- Pour the chicken broth around the pork to help keep everything tender while it cooks.
- Cover and cook on low for 8–9 hours or high for 5–6 hours, until the pork is fall-apart tender and shreds easily with a fork.
- Transfer the pork to a cutting board or large bowl and shred it using two forks. Discard any large pieces of fat if needed.
- Return the shredded pork to the slow cooker and stir in the BBQ sauce until everything is evenly coated.
- Cover again and cook on low for another 20–30 minutes so the sauce can soak into the pork.
- Give it a taste before serving and add extra BBQ sauce if you like things a little saucier.
Storage & Freezing
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the pulled pork in freezer-safe containers or bags for up to 2 months. I like freezing it in smaller portions so it’s easier to thaw for quick dinners later on. Don’t forget to label them!
Recipe Notes
- Pork shoulder steaks work especially well here because they cook down faster than a whole pork shoulder while still getting tender enough to shred easily.
- You don’t need to sear the pork first, which keeps this recipe very low effort. That said, you absolutely can sear it beforehand if you want a little extra flavor and you have the time.
- If you’d rather keep the pork plain, skip the BBQ sauce at the end and use the shredded pork for tacos, rice bowls, sandwiches, or other flavor variations later on.
- Don’t rush the cooking time. Pulled pork really needs those longer slow cooker hours for the connective tissue to break down properly.
- Different BBQ sauces can completely change the flavor of this recipe, so use one you actually enjoy eating.
- If the pork seems too saucy after shredding, let it cook uncovered for a few minutes to thicken slightly.
- Save a little extra BBQ sauce for serving. People almost always want to pile on more at the table.
Serving Ideas
Pile the pulled pork onto soft brioche buns with coleslaw for classic BBQ pulled pork sandwiches.
It’s also really good in sliders, wraps, tacos, quesadillas, or spooned over baked potatoes for easy dinners throughout the week.
For parties and casual gatherings, keep the pulled pork warm right in the slow cooker and let everyone build their own sandwiches and plates. I’ve done this a few times and it’s always a huge crowd pleaser!
If you’re into meal prepping, the leftovers are incredibly useful to have in the fridge for quick lunches and low-effort dinners later in the week.
Crockpot BBQ Pulled Pork
Ingredients
- 4 lb pork shoulder steaks also sold as barbecue pork shoulder steaks
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ cups BBQ sauce plus extra for serving
Instructions
- Place the pork shoulder steaks into the slow cooker in an even layer.
- Season the pork with the salt, pepper, paprika, garlic powder, and onion powder, making sure everything is coated well.
- Pour the chicken broth around the pork to help keep everything tender while it cooks.
- Cover and cook on low for 8–9 hours or high for 5–6 hours, until the pork is fall-apart tender and shreds easily with a fork.
- Transfer the pork to a cutting board or large bowl and shred it using two forks. Discard any large pieces of fat if needed.
- Return the shredded pork to the slow cooker and stir in the BBQ sauce until everything is evenly coated.
- Cover again and cook on low for another 20–30 minutes so the sauce can soak into the pork.
- Give it a taste before serving and add extra BBQ sauce if you like things a little saucier.
Tried this one? I’d love to hear how it turned out for you, and how you served it! Leave a review and rating below.