Slow Cooker Sticky BBQ Pulled Pork Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, you can sear the seasoned pork shoulder in a hot skillet with a tablespoon of oil before placing it in the slow cooker.

Searing caramelizes the surface and creates a deeply flavorful crust that locks in the juices. While this step is entirely optional and not strictly necessary for a delicious result, it adds a wonderful depth of flavor to the finished dish.

If you find that your pulled pork is a bit too greasy after cooking, you can easily skim the fat from the cooking liquid. Pour the liquid from the slow cooker into a fat separator or a glass measuring cup and let it sit for a few minutes.

The fat will rise to the top, allowing you to easily skim it off before mixing the flavorful juices back in with the shredded meat.

Variations

• Spicy BBQ Pulled Pork: Add half a teaspoon of cayenne pepper to the dry rub and mix in a few dashes of your favorite hot sauce with the BBQ glaze.
• Apple Cider Pulled Pork: Pour half a cup of apple cider into the bottom of the slow cooker before cooking to add a bright, fruity acidity that cuts through the rich pork.

Storage and make-ahead

Fridge

Store in an airtight container with its juices in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat, adding a splash of water or extra BBQ sauce to keep it moist.

Allow the pulled pork to cool down to room temperature for no more than two hours before storing. Place the leftovers in an airtight container, making sure to include some of the extra sauce and juices to keep the meat from drying out. Store the container in the refrigerator for up to four days.

This recipe is incredibly make-ahead friendly and actually tastes even better the next day as the flavors continue to meld. You can cook and shred the pork a day in advance, store it in the refrigerator, and then reheat it gently in the slow cooker or in a covered baking dish in the oven when ready to serve.

Serving ideas

This sticky BBQ pulled pork is incredibly versatile and can be served in a variety of delicious ways. The classic preparation is piled high on toasted brioche buns, topped with a cool, crunchy coleslaw to contrast the warm, sweet meat.

It also makes an excellent topping for loaded baked potatoes, nachos, or even folded into warm flour tortillas for a fun twist on tacos.

For a comforting plate, serve the pulled pork alongside traditional Southern sides like baked mac and cheese, cornbread, and collard greens.

The sweet and savory glaze pairs beautifully with starchy and buttery sides. If you have leftovers, try using them to make a gourmet BBQ pulled pork pizza or stir them into a morning hash with crispy potatoes.

Frequently asked questions

Recipe card

Slow Cooker Sticky BBQ Pulled Pork

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 8

Ingredients

• 4 lb boneless pork shoulder, excess fat trimmed
• 2 tbsp pork seasoning
• 1 1/2 cups BBQ sauce, divided

Instructions

1. Place the boneless pork shoulder on a clean cutting board and pat it dry with paper towels. Generously sprinkle the pork seasoning over all sides of the meat, pressing it firmly into the surface so the spices adhere well and coat the entire shoulder evenly.
2. Transfer the seasoned pork shoulder into the slow cooker insert, ensuring it fits comfortably. Pour half of the BBQ sauce directly over the top of the seasoned meat, letting it cascade down the sides to start building a rich, flavorful base.
3. Cover the slow cooker with its lid and cook on low for 8 hours, or until the meat is tender enough to fall apart easily. Ensure the pork reaches a safe internal temperature of at least 145°F (63°C) and let it rest for at least 3 minutes before shredding.
4. Transfer the cooked pork to a shallow dish. Using two forks, shred the warm meat into bite-sized pieces, discarding any large pieces of excess fat. Return the shredded pork to the slow cooker, pour the remaining BBQ sauce over the top, and toss gently to coat the meat in the warm, sticky glaze.

Contains: fish, mustard

Estimated nutrition per serving

Calories

410

Protein

32 g

Carbohydrates

22 g

Fat

21 g

Fiber

0.5 g

Sugar

18 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.