There is nothing quite like coming home to the smell of Slow Cooker Honey BBQ Pulled Pork. A well-seasoned pork shoulder spends hours getting meltingly tender in the slow cooker, then gets shredded and tossed in a sticky-sweet honey BBQ glaze that clings to every strand. Pile it high on toasted buns with crunchy slaw, spoon it over mac and cheese, or stuff it into tacos. This is the kind of set-it-and-forget-it recipe that feeds a crowd and disappears fast, and the leftovers might be even better the next day.
Ingredients
- 4 lbs pork shoulder (Boston butt)
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup chicken broth
- 1 1/2 cups BBQ sauce, divided
- 1/3 cup honey
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- Toasted buns and coleslaw, for serving
Instructions
- Pat the pork shoulder dry and rub all over with the salt, pepper, smoked paprika, garlic powder, and onion powder.
- Place the pork in the slow cooker and pour the chicken broth around, not over, the meat.
- Cover and cook on LOW for 8 to 9 hours, or on HIGH for 4 1/2 to 5 hours, until the pork shreds easily with a fork.
- Transfer the pork to a large bowl, reserving 1/2 cup of the cooking juices. Shred with two forks, discarding any large pieces of fat.
- In a saucepan, whisk 1 cup of the BBQ sauce with the honey, vinegar, Worcestershire sauce, and reserved juices. Simmer 5 minutes until glossy and slightly thickened.
- Toss the shredded pork with the honey BBQ glaze until every strand is coated.
- For caramelized edges, spread the pork on a sheet pan and broil 3 to 4 minutes. This step is optional but highly recommended.
- Pile high on toasted buns with coleslaw and the remaining BBQ sauce on the side.
