This BBQ crock pot pulled pork recipe is one of Pete’s favorites, and it has saved us from slaying over a hot grill many time in the crazy heat this summer. It’s really easy to make, with very little prep, and has only 5 ingredients. I also love it because it’s quick to throw together in the morning, and then we don’t have to worry about dinner at all since it’s ready in the evening without an ounce more of effort. I can work late, or we can go for a run or bike ride, and no one has to cook.
Plus, I had a whole series of podcast episodes that included interviews with pit masters and some of the best barbecue experts in the country (you can listen to those here.) So, something as simple as crock pot pulled pork seemed like a no brainer for satisfying those podcast-induced barbecue cravings! Plus, it’s pretty versatile as there’s a variety of ways to serve it, so you can switch it up between pulled pork sandwiches, tacos, and one of our new favorites — over smoked rice. Yes, smoked rice is a thing and it’s life changing.
Crock Pot Pulled Pork Recipe
Try out the recipe below and let us know what you think! I also have a photo below of our leftovers to give you another idea on how to serve it, besides as an amazing pulled pork sandwich.
|BBQ Crock Pot Pulled Pork|| || |
- 2-3 pound pork shoulder
- 1 medium white onion
- ½ cup your favorite BBQ sauce
- 1 12 ounce bottle of hard cider
- salt and pepper
- Chop the onion into thick slices and set aside.
- Rinse the shoulder and pat dry.
- Generously season the pork with salt and pepper, being sure to coat all sides and rub it into the meat. If you have a favorite meat rub, you can use that too.
- Slowly pour the cider into the crock pot. Add the BBQ sauce next and stir together.
- Carefully place the pork shoulder to your crock pot or slow cooker and turn the temperature to low.
- Place the onion slices on top.
- Cover and cook for 8 hours.
- Once ready to serve, pull pork apart with a fork. If serving on sandwiches or tacos, use a slotted spoon to strain the juices. And if serving over rice,