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You’ve seen some recipes call for pork loin while others require pork shoulder, but you might be wondering what are the differences. Which cut is better and how do you cook your pork loin, pork shoulder and the other cuts of pork?
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Easy Barbeque Idea: Crockpot Pulled Pork Recipe

This is an easy “dump and go” recipe – a flavorful and fall-apart pork shoulder roast slow cooked to perfection with barbecue sauce and spices. Shred your pork after it’s cooked and make it into a delicious crock pot BBQ pulled pork recipe. Serve on sandwiches or tacos for a complete dinner, or take it to a picnic!
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 12 people

Ingredients

  • 3 pounds pork shoulder boneless or bone-in
  • ½ large onion sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion Powder
  • 1 teaspoon Paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup BBQ Sauce

Instructions

  • Remove the skin and trim off large chunks of fat from your pork shoulder if necessary. Rinse and then dry well with paper towels.
  • In a small-medium sized bowl, mix together garlic powder, onion powder, paprika, salt and pepper.
  • Rub the seasonings into the pork roast.
  • Add the sliced onion to the bottom of the crockpot.
  • Add seasoned pork shoulder roast on top.
  • Pour in your favorite BBQ sauce.
  • Cover with the lid and cook on LOW for 8 hours or until fork tender.
  • After the pork has cooked, remove it to a cutting board or plate and let it rest for 15 minutes.
  • Shred with 2 forks to pull the meat apart. Add more BBQ sauce if you prefer.
  • Serve warm with buns or tacos.

Notes

  • Leftover pork shoulder can be stored in an airtight container in the fridge for 5 days, and can be frozen for up to 2 months.
  • If your pork shoulder is frozen, you need to thaw it in the fridge completely before adding it to the slow cooker.