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To create a truly unforgettable Sweet & Smoky Slow Cooker BBQ Pork, you'll need a handful of core ingredients that come together to deliver a depth of flavor that is hard to resist.

Slow Cooker BBQ Pork

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Ingredients
  

2 lbs pork shoulder (or pork butt), trimmed

1 cup barbecue sauce (store-bought or homemade)

1/2 cup apple cider vinegar

1/4 cup brown sugar

1 tablespoon Worcestershire sauce

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon red pepper flakes (optional, for heat)

1 onion, sliced

3 cloves garlic, minced

Optional: buns and coleslaw for serving

Instructions
 

Prep the Pork: Trim any excess fat off the pork shoulder. Cut the pork into large chunks to ensure even cooking and optimal flavor absorption.

    Make the Marinade: In a bowl, mix together the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cumin, black pepper, salt, and red pepper flakes for a customized blend.

      Layer the Ingredients: Place sliced onions and minced garlic at the bottom of the slow cooker. This will act as a flavorful base for the pork and ensure it doesn't stick to the bottom.

        Add the Pork: Place the chunks of pork on top of the onion and garlic layer. Pour the marinade over the pork, ensuring each piece is coated.

          Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily falls apart with a fork.

            Shred the Pork: Once cooked, remove the pork from the slow cooker and place it onto a large cutting board. Shred the meat using two forks.

              Combine with Sauce: Return the shredded pork to the slow cooker and stir to combine with the cooking juices. Allow to cook on low for an additional 30 minutes to absorb even more flavor.

                Serve: Serve the BBQ pork on buns, topped with coleslaw if desired, or on a plate with sides of your choice.

                  Prep Time: 15 minutes | Total Time: 8-10 hours | Servings: 6-8 servings