Slow Cooker BBQ Pulled Pork

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Close up of a Slow Cooker BBQ Pulled Pork sandwich on a sandwich roll with added sauce.

Slow Cooker BBQ Pulled Pork is an easy crockpot recipe that turns out tender, juicy, and perfectly fork-shredded every time. Made with simple spices, it’s a flavorful, set-it-and-forget-it meal for sandwiches, potlucks, or freezer-friendly dinners.

Tips for Slow Cooker BBQ Pulled Pork

  • No bottled BBQ sauce needed: This recipe develops its own rich, barbecue-style flavor, but extra sauce can always be served on the side for those who prefer it saucier.
  • Serving ideas: Serve on toasted buns or rolls — alongside mashed potatoes, fries, baked beans, or coleslaw. Add jalapeños or hot sauce for extra heat.
  • Freezing: Cool completely before storing in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Slow Cooker BBQ Pulled Pork

Course

Main Dish

Prep Time

25 min.

Cook/bake time

8 hrs.

Servings

8-10

Here's What You'll Need

Crock-Pot slow cooker
Large skillet

INGREDIENTS

4 to 6 pounds boneless pork but (I used 6 lbs. of boneless pork shoulder butt here)
2 (10.75 oz.) cans of tomato soup
1 large onion chopped
1/2 cup vinegar
1/4 cup Worcestershire sauce
1/4 cup sugar
2 tablespoons of celery salt
2 cups of water

Directions

1. Brown the meat on all sides in a large skillet with oil. This step adds depth of flavor to the finished dish.
2. After browning place the meat in the Crock-Pot and add the chopped onions over top.
Slow Cooker BBQ Pulled Pork prep in crockpot
3. In a bowl, whisk together the tomato soup, vinegar, Worcestershire sauce, sugar, celery salt, and water. Pour the mixture over the meat.
4. Cover and cook on low for about 8 hours, or until the meat is tender and easy to shred with a fork. The meat should pull apart easily if not cook a bit longer.
5. Serve immediately. Leftovers can be refrigerated for up to 4 days or frozen for longer storage (see freezing notes above).

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