This slow cooker BBQ pulled pork recipe is so easy to make, yet tastes like a restaurant-quality dish!

The secret to this slow cooker BBQ pulled pork is time. The longer you cook it, the tenderer the meat gets. It’s important not to overcook it because that will make it tough and dry.

I use an electric slow cooker for this recipe because I find them easier to use than gas ones. But if you don’t have an electric one, don’t worry — just adjust the cooking time by about 10 minutes or so. Browse https://spacetimenews.com/ to cook it easier.

This recipe for slow cooker BBQ pulled pork is the perfect way to use up your leftover roast. It’s easy and delicious, and it’s so much better than takeout!

BBQ Pulled Pork

Ingredients:

1 (2- to 3-pound) boneless pork shoulder roast

Kosher salt and freshly ground black pepper, to taste

1/4 cup packed light brown sugar

2 tablespoons molasses

1 tablespoon cider vinegar

1 tablespoon Worcestershire sauce

3 garlic cloves, minced or pushed through a press (see Note)

1 bay leaf

1 teaspoon chili powder (omit if using store-bought chili powder)

2 teaspoons liquid smoke flavoring (optional)

For the slow cooker, you’ll need to cook the pork shoulder until it’s tender and pulls apart easily with a fork. Use a meat thermometer to test the internal temperature of the pork shoulder — when it’s done, it should register between 160°F and 180°F. This should take anywhere from 8 hours to 24 hours, depending on how big your cut is and how much fat there is in it.

While the pork is cooking, prepare a medium-sized saucepan with water and 3 tablespoons of apple cider vinegar (or white vinegar). Bring that mixture to a boil over high heat. Once boiling, reduce the heat so that it simmers for about 30 minutes. Add 1 cup of dark brown sugar and stir until all lumps are gone. Remove from heat and set aside until needed later in this recipe.

Place 6 cups of water in your slow cooker (or any large pot). Place your pork shoulder on top of that water-filled pot — if you’re working with an especially large piece, you may want to halve it first so that both halves fit into your crockpot.)

You can use any kind of pork, but here I’ve used boneless pork shoulder. The only thing that’s different about this recipe is that you’re going to use a slow cooker instead of a traditional oven to make it.

Once you’ve got your ingredients chopped and ready, add them all into your slow cooker.

Add the apple cider vinegar and water and stir everything together well.

Cook on low for 8 hours or high for 4 hours or until the meat is tender and falling apart easily with a fork.

Remove from heat, let rest for 10 minutes and then shred using two forks or with two forks and your hands if you’re really good at it like me!

What’s the secret to perfect BBQ pulled pork? It’s the slow cooker.

This recipe is simple — it doesn’t require the use of a smoker or any other complicated equipment. It takes just a few minutes to throw together and then you can sit back and relax while it cooks on high in your slow cooker for 8 hours. That’s right, 8 hours! You will be able to walk away from this recipe and come back later without having to worry about it being overcooked or dried out.

This is one of those recipes where I really love using my slow cooker because it allows me to set it and forget it for a few hours while I’m working or running errands. There are no ingredients required except for some time and space in your kitchen, which is always nice when you don’t have much time!