Fall-Apart Slow Cooker BBQ Pulled Pork (Easy & Tender Every Time)

Slow Cooker BBQ Pulled Pork is the ultimate set-it-and-forget-it dinner.

It’s quick to prep, incredibly easy, and perfect for busy families, beginner cooks, and anyone who wants tender pulled pork without standing over the stove.

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Slow Cooker BBQ Pork

This easy slow cooker pulled pork recipe makes juicy shredded pork, classic BBQ pulled pork sandwiches, and the best crockpot pulled pork for meal prep or parties.

I’ve made this more times than I can count, especially on busy weekdays when I need something hearty that feeds everyone.

Julia's Why-You'll-Love-It List

♥ This slow cooker BBQ pulled pork works because of low, steady heat and simple seasoning.

♥ The pork shoulder steaks have enough fat to stay juicy. The chicken broth keeps the meat moist while it cooks low and slow. The spice blend builds flavor early so the pork isn’t bland underneath the sauce.

♥ Texture matters here. When it’s done right, the pork should be fork-tender, moist, and shred easily into soft strands. Not mushy. Not dry.

♥ Compared to some store-bought BBQ pulled pork that tastes overly sweet or watery, this version gives you balanced flavor. Smoky from paprika. Savory from garlic and onion powder. Sweet and tangy from the BBQ finish.

♥ It tastes like something you’d order at a casual BBQ restaurant. But easier.

Ingredients

Pork shoulder steaks - These are ideal for crockpot pulled pork because they cook faster than a whole roast and shred beautifully. If you can find well-marbled cuts, it’s worth it. That fat equals flavor.
Chicken broth - Keeps everything moist. You can swap with water in a pinch, but broth adds depth.
Paprika + garlic powder + onion powder - Simple, balanced seasoning. If you have smoked paprika, it adds a subtle BBQ-style boost.
BBQ sauce - Use your favorite. Sweet, smoky, spicy — it changes the personality of the dish. If you’re feeding kids, a milder sauce works best.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Pulled Pork

Place the 4 lb pork shoulder steaks in the slow cooker in an even layer so they cook evenly.
Sprinkle with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Make sure the top surface is well coated.
Pour 1 cup chicken broth around the pork, not directly on top, so you don’t wash off the seasoning.

Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours. The pork is ready when it easily pulls apart with a fork and reaches a very tender texture.
Remove the pork and shred with two forks. You should see juicy strands forming. Discard excess fat if desired.
Return the shredded pork to the slow cooker. Stir in 1½ cups BBQ sauce until evenly coated.
Cook on LOW for another 20–30 minutes so the sauce absorbs into the meat. Taste and add extra BBQ sauce if needed before serving.

My Favorite Tools

Crock-Pot 7 Quart Oval Manual Slow Cooker

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Measuring Set

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Julia's Tip

This is where people go wrong: cooking too short. If it doesn’t shred easily, it’s not done.

Tips

Don’t rush it. Low heat gives the most tender pulled pork.
Another common mistake: too much liquid. Stick to 1 cup broth.
For deeper flavor, use smoked paprika instead of regular.
For better texture, shred while it’s still warm. Cold pork doesn’t pull as nicely.
Shortcut tip: use pre-seasoned BBQ sauce you already love.
Restaurant-style tip: toast brioche buns before serving for contrast.
Julia's note: I always reserve a few tablespoons of cooking liquid to mix back in if it looks dry.

What to Serve With

Pair with my creamy coleslaw or easy potato salad for a full BBQ-style dinner

Brioche buns with coleslaw for classic BBQ pulled pork sandwiches
Over baked potatoes
In tacos with fresh cilantro
With corn on the cob

Don’t Make These Mistakes

Don’t lift the lid repeatedly. It slows down cooking.
Don’t skip seasoning before cooking. Sauce alone isn’t enough.
Don’t drown it in sauce at first. Add gradually and taste.

Storing Leftovers

To Store. Keep in an airtight container in the fridge up to 4 days.
To Freeze. Freeze in portions for up to 2 months. Add a little sauce before freezing to prevent dryness.
To Make Ahead. Cook fully, cool, and refrigerate. Reheat gently the next day.
To Reheat. Warm on the stove or microwave with a splash of broth or sauce to keep it moist.

Bonus: Upgrade Variations

Bold Ffavor twist: Add a splash of apple cider vinegar or a pinch of cayenne for tang.
Lighter option: Drain more fat after shredding and use a lower-sugar BBQ sauce.
Restaurant-inspired version: Mix in a spoonful of Dijon mustard with the BBQ sauce for Carolina-style flavor.
Family-friendly adjustment: Keep half plain before adding sauce so picky eaters can customize.

More Slow Cooker Favorite Dinners

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Recipe Card

Slow Cooker BBQ Pulled Pork

Julia

Slow Cooker BBQ Pulled Pork is an easy, tender crockpot pulled pork recipe perfect for sandwiches, meal prep, and busy weeknight dinners.

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Prep Time 10

Cook Time 9

Total Time 19

Course Main Course

Servings servings

Calories 305 kcal

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INGREDIENTS

Pulled Pork

▢ 4 pounds pork shoulder steaks, also sold as barbecue pork shoulder steaks
▢ 1 cup chicken broth
▢ 1 teaspoon salt
▢ ½ teaspoon black pepper
▢ 1 teaspoon paprika
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder

BBQ Finish

▢ 1½ cups BBQ sauce, plus extra for serving

INSTRUCTIONS

Place the pork shoulder steaks in the slow cooker, arranging them in an even layer.
Sprinkle evenly with salt, black pepper, paprika, garlic powder, and onion powder.
Pour the chicken broth around the pork. Cover and cook on LOW for 8–9 hours or on HIGH for 5–6 hours, until the pork is very tender and easily pulls apart.
Remove the pork from the slow cooker and shred using two forks. Discard excess fat if desired. Return the shredded pork to the slow cooker.
Stir in the BBQ sauce until evenly coated. Cover and cook on LOW for an additional 20–30 minutes to allow the flavors to meld.
Taste and add extra BBQ sauce if needed before serving.
Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!

NOTES

Pork should shred easily with no resistance
Don’t add too much liquid
Add sauce gradually and taste as you go

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NUTRITION

Calories: 305kcalCarbohydrates: 23gProtein: 28gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 93mgSodium: 958mgPotassium: 636mgFiber: 1gSugar: 18gVitamin A: 252IUVitamin C: 1mgCalcium: 41mgIron: 2mg

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Cooking more pork this week? Try my Pork Ribs.

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.