Easy Crockpot Pulled Pork for a Big Crowd

This is the pulled pork you make when you need to feed a crowd without breaking a sweat. A pork shoulder, a simple spice rub, and a bottle of BBQ sauce go into the slow cooker in the morning. By dinner, you have tender, shreddable meat that tastes like it smoked all day.

The trick is the rub. Paprika, garlic, onion, salt, and pepper do the heavy lifting. The BBQ sauce and broth keep everything moist while the pork cooks low and slow. You don't even need to sear the meat first, though you can if you want extra flavor.

Serve it on buns with coleslaw, pile it over rice, or stuff it into tacos. The leftovers are just as good, and they freeze beautifully. This is the recipe you'll come back to again and again.

About the Ingredients

3-4 lbs (1.4-1.8 kg) pork shoulder (also called pork butt)

Look for a well-marbled roast. If you can only find a larger one, that's fine, just increase the cooking time.

1 tbsp paprika

Smoked paprika adds extra depth, but regular works too. If you like heat, swap half for chipotle powder.

1 tsp garlic powder

Not garlic salt, or you'll oversalt the rub. If you only have granulated garlic, use the same amount.

1 tsp onion powder

Adds a savory note. You can skip it if you're out, but it rounds out the rub.

1 tsp salt

Use kosher salt if you have it. If you use table salt, cut it to 3/4 teaspoon.

1/2 tsp black pepper

Freshly ground is better, but pre-ground works in a pinch.

1 cup (240 ml) BBQ sauce

Use your favorite store-bought or homemade. A sweet and smoky sauce works best. If you like it spicier, add a teaspoon of hot sauce.

1/2 cup (120 ml) chicken broth

Keeps the pork moist during the long cook. You can use water or apple juice instead for a sweeter note.

1 tbsp Worcestershire sauce

Adds umami. Soy sauce or liquid smoke (a few drops) can stand in, but Worcestershire is classic.

Step-by-Step Instructions

1. Mix the rub

In a small bowl, stir together the paprika, garlic powder, onion powder, salt, and pepper. Pat the pork dry with paper towels, then rub the spice mixture all over the meat. Don't be shy, cover every side.

2. Make the sauce

In another bowl, whisk together the BBQ sauce, chicken broth, and Worcestershire sauce. This is your braising liquid and the base for the final sauce.

3. Add to crockpot

Place the seasoned pork in the slow cooker. Pour the sauce mixture over and around the meat. If the pork isn't fully submerged, that's okay, just turn it once halfway through cooking.

4. Cook low and slow

Cover and cook on LOW for 8 hours, or on HIGH for 5-6 hours. The pork is done when it pulls apart easily with a fork. If it's still tough, cook another hour.

5. Shred the pork

Carefully transfer the pork to a large cutting board. Let it rest for 10 minutes, then shred using two forks. Discard any large chunks of fat or bone.

6. Mix with sauce

Return the shredded pork to the crockpot and stir it into the juices. If you like a thicker sauce, simmer it on the stovetop for a few minutes to reduce. Taste and add more salt or pepper if needed.

7. Serve

Pile the pork onto buns with coleslaw, or serve over rice. It's also great in tacos or burrito bowls. Enjoy!

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Tips & Tricks

• If you have time, sear the pork in a hot skillet with a little oil before adding to the crockpot. It adds a nice crust and deeper flavor, but it's optional.
• Don't lift the lid during cooking. Each time you do, you lose heat and add 20 minutes of cook time. Trust the process.
• The pork is done when it shreds easily with a fork. If it's still tough, cook another hour and check again.

Frequently Asked Questions

It's a lifesaver for busy days. If you try it, let me know how it turns out. ¡Buen provecho, Carlos!

Facebook Recipe – Easy and Ready in Minutes

Make tender, smoky pulled pork in your slow cooker with just 10 minutes of prep. Perfect for feeding a crowd or meal prep.

10 minPrep time480 minCook time12Servings285 kcalCalories

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🧂 Ingredients

• 3-4 lbs (1.4-1.8 kg) pork shoulder (also called pork butt)
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup (240 ml) BBQ sauce
• 1/2 cup (120 ml) chicken broth
• 1 tbsp Worcestershire sauce

📋 Instructions

1. 1Mix the rub — In a small bowl, stir together the paprika, garlic powder, onion powder, salt, and pepper. Pat the pork dry with paper towels, then rub the spice mixture all over the meat. Don't be shy, cover every side.
2. 2Make the sauce — In another bowl, whisk together the BBQ sauce, chicken broth, and Worcestershire sauce. This is your braising liquid and the base for the final sauce.
3. 3Add to crockpot — Place the seasoned pork in the slow cooker. Pour the sauce mixture over and around the meat. If the pork isn't fully submerged, that's okay, just turn it once halfway through cooking.
4. 4Cook low and slow — Cover and cook on LOW for 8 hours, or on HIGH for 5-6 hours. The pork is done when it pulls apart easily with a fork. If it's still tough, cook another hour.
5. 5Shred the pork — Carefully transfer the pork to a large cutting board. Let it rest for 10 minutes, then shred using two forks. Discard any large chunks of fat or bone.
6. 6Mix with sauce — Return the shredded pork to the crockpot and stir it into the juices. If you like a thicker sauce, simmer it on the stovetop for a few minutes to reduce. Taste and add more salt or pepper if needed.
7. 7Serve — Pile the pork onto buns with coleslaw, or serve over rice. It's also great in tacos or burrito bowls. Enjoy!

👨🍳 Chef's Note: This recipe is perfect for a crowd. Scale it up easily by using a larger roast and adding more time.

Servings: 12

Cuisine: American

Course: Dinner

RecipesCooker10 minutes480 minutes500 minutes

Nutrition (per serving): 285 kcal · 24g protein · 12g carbs · 15g fat