Slow Cooker Pulled Pork Barbecue

Pulled Pork Barbecue Slow Cooker
Pulled Pork Barbecue Slow Cooker. Diana Rattray
  • 9 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 9 hrs
  • Yield: 8 to 10 Servings
Ratings (70)

A pulled pork recipe made with pork roast and barbecue sauce, along with onions and other seasonings. This slow cooker recipe was shared on our forum.

This is a very simple pulled pork. I like it a little spicy, so I always add about 1 teaspoon of crushed red pepper flakes to the pork mixture. 

Serve with Carolina slaw on toasted soft buns.

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What You'll Need

  • 4 lb pork roast (boneless pork shoulder or Boston butt)
  • 2 onions, sliced, divided
  • 5 or 6 whole cloves, optional
  • salt and pepper
  • 2 cups water
  • 1 onion, chopped
  • 1 bottle (approximately 16 ounces) of your favorite barbecue sauce

How to Make It

  1. Place one sliced onion at the bottom of the slow cooker.
  2. Stud the pork roast with cloves, if using. Season with salt and pepper.
  3. Place the pork in slow cooker on top of the sliced onion. Cover with the second sliced onion and add 2 cups of water.
  4. Cover and cook on low 9 to 12 hours, or until the pork is very tender and falling apart.
  5. Remove the pork roast. Remove and discard cloves, bone, and fat as well as any excess liquids and onions remaining in pot.
  1. When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. If you make pulled pork often, you might want to buy shredder claws. (Buy Meat Shredding Claws from Amazon)
  2. Return the pulled pork to the crock pot. Add the chopped onion and barbecue sauce and cover. Heat on high for 1 to 2 hours or until the onions are tender.
  3. Serve on large, crusty buns with your favorite barbecue sauce. Garnish with dill pickles, thinly sliced raw onion and pickled pepperoncini (Italian banana peppers). Serve with crisp, homemade slaw, either piled on the pork sandwiches or on the side.

TD's Note: The above is the original recipe I was given. I have cooked the pork roast on high (4 to 6 hrs) instead of low when I was in a hurry and didn't have that long. I have also done the last past on low and left to heat while we were at church and then it was ready to eat when we got home. I used a BBQ sauce that was very thick the first time and it was pretty dry, so since then I add a little water to it and it turns out perfect.