Slow Cooker BBQ Pulled Pork

5 from 7 votes

Tender, fall-apart BBQ pulled pork made easy in the slow cooker. Complete with a recipe for our delicious homemade barbecue sauce.

Prep Time10

Total Time8 10

Course: Main Dish

Cuisine: American

Keyword: Slow Cooker BBQ Pulled Pork

Servings: servings

Place the 3 to 5 pounds boneless pork butt roast into the base of a 6-quart slow cooker. Rub 2 tablespoons garlic powder, 2 tablespoons kosher salt, and 1 tablespoon black pepper all over the pork, then drizzle with 2 tablespoons hickory liquid smoke.
Cover and cook on low for 8 to 9 hours, until the roast is tender and easily shreds with a fork.
Shred the pork directly in the slow cooker, mixing it with the juices. Serve as is or stir in 1 cup of barbecue sauce.

Combine 1 cup ketchup, 1/4 cup brown sugar, 1/4 cup Worcestershire sauce, 2 teaspoons liquid smoke, 2 teaspoons salt, 2 teaspoons black pepper, 2 teaspoons garlic powder, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon ground mustard in a bowl. Stir until well mixed.
Serve pulled pork with additional barbecue sauce, if desired.

Rub the garlic, salt, and pepper all over the roast. Place the roast into an electric pressure cooker or Instant Pot and drizzle the liquid smoke over it.
Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position and remove the lid once the steam has stopped coming out. If the roast is larger than 5 pounds, add extra time.

Preheat the oven to 225 degrees Fahrenheit. Place the roast into a 5 to 7 quart oven-safe pot with a lid, or use a roasting pan and cover with aluminum foil later. Rub the garlic, salt, and pepper all over the pork roast to coat it, and drizzle the liquid smoke over it.
Cover the roast with a lid or aluminum foil tightly. Roast at 225 degrees for 8-9 hours or until the pork shreds easily with a fork. Shred the pork in the pan and mix it with the juices.