Ingredients
3-4 lb pork shoulder (pork butt), boneless or bone-in
1 cup BBQ sauce (plus more to taste)
1 small onion, sliced
3 cloves garlic, minced
1/2 cup chicken broth
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
Instructions
Place sliced onion and garlic in the bottom of the slow cooker.
Season the pork with salt, pepper, smoked paprika, and chili powder.
Place pork on top of the onions.
In a bowl, whisk together BBQ sauce, broth, brown sugar, vinegar, and Worcestershire sauce. Pour over pork.
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until fork-tender.
Remove pork, shred with two forks, and return to the slow cooker.
Stir into the sauce and cook an additional 15–20 minutes before serving.
Notes
Cooking Tips
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For extra flavor: Sear the pork in a skillet before slow cooking.
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Too saucy? Remove pork, blend or simmer sauce to thicken, then mix back in.
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Less fat: Chill shredded pork briefly and skim excess fat from the top.
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Meal prep win: Flavors get even better the next day.
Variations
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Spicy BBQ Pork: Add 1–2 tsp hot sauce or chipotle powder.
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Honey BBQ: Swap brown sugar for honey.
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Carolina-Style: Use mustard-based BBQ sauce and extra vinegar.
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Root Beer BBQ Pork: Replace broth with root beer for sweet depth.
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Low-Carb Option: Serve over cauliflower mash or lettuce wraps instead of buns.
- Prep Time: 10 minutes
- Cook Time: 8 hours (low) or 4–5 hours (high)
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 14g
- Sodium: 720mg
- Fat: 22g
- Carbohydrates: 18g
- Protein: 32g