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Slow Cooker Barbecue Pulled Pork

Slow Cooker Barbecue Pulled Pork tender & juicy! Season with brown sugar & spices, cook all day, shred & serve! Get ready for the most delicious BBQ ever - try it tonight!

Tender, juicy, and overflowing with flavor, this Slow Cooker Barbecue Pulled Pork is a crowd-pleasing masterpiece.

With a simple blend of spices and a rich beer-infused barbecue sauce, this slow-cooked pork shoulder comes together effortlessly, making it the perfect centerpiece for your next gathering or potluck.

Ready Time

9 hrs


10 servings


  • 2 pounds boneless pork shoulder
  • 1/4 cup barbecue sauce
  • 1/4 cup beer
  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cloves garlic, minced


Season the pork shoulder with brown sugar, smoked paprika, cumin, salt, black pepper, and cayenne pepper (if using). Rub the spices all over the pork, making sure to coat it evenly.

Place the garlic cloves at the bottom of a 6-quart slow cooker.

Put the seasoned pork shoulder on top of the garlic. In a small bowl, whisk together the barbecue sauce and beer.

Pour the sauce mixture over the pork shoulder, making sure it’s fully coated.

Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours. After 8 hours, check the pork’s tenderness by inserting a fork or knife.

If it falls apart easily, it’s ready.

If not, cover and cook for an additional 30 minutes to 1 hour. Once the pork is tender, remove it from the slow cooker and use two forks to shred it into bite-sized pieces.

Return the shredded pork to the slow cooker and toss it with the juices.

Serve hot, garnished with additional barbecue sauce if desired.


Use a 6-quart slow cooker to ensure the pork shoulder has enough room to cook evenly.

You can replace the beer with an equal amount of chicken broth or apple cider if you prefer.

If you like a little heat, don’t skip the cayenne pepper – it adds a nice kick.

If you’re short on time, cook the pork on high for 4-6 hours, but be careful not to overcook it.

For fall-apart tender pork, make sure to cook it on low for the full 8-10 hours.

You can make this recipe ahead of time and refrigerate or freeze the cooked pork for up to 3 days or 3 months, respectively.

Thaw frozen pork overnight in the fridge before reheating it in the slow cooker.

To serve, pile the pulled pork onto a bun and top with your favorite toppings, such as coleslaw, pickles, or diced onions.

Nutrional Value

  • Calories: 340
  • Total Fat: 18g
  • Saturated Fat: 6g
  • Cholesterol: 80mg
  • Sodium: 450mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 0g
  • Sugars: 16g
  • Protein: 25g
Slow Cooker Barbecue Pulled Pork
Slow Cooker Barbecue Pulled Pork

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