Pork Shoulder BBQ
This Slow Cooker Pork Shoulder BBQ is a tender, flavorful, and easy-to-make dish perfect for sandwiches, sliders, or serving with your favorite sides. Cooked low and slow in tangy cider vinegar and finished with smoky barbecue sauce, it’s a crowd-pleaser with minimal effort.
Ingredients
1 (3-pound) boneless pork shoulder (Boston Butt) roast
¾ cup apple cider vinegar
Salt and ground black pepper, to taste
1 cup barbecue sauce (or to taste)
Instructions
Prepare the Pork
Place the pork shoulder into the slow cooker. Pour the cider vinegar over the pork to coat all sides evenly. Season generously with salt and black pepper.Slow Cook
Cover and cook on LOW for 10 to 12 hours, until the pork is very tender and shreds easily with a fork.Shred the Pork
Transfer the cooked pork to a platter or cutting board. Discard the liquid from the slow cooker. Shred the pork using two forks, removing any excess fat.Add Barbecue Sauce
Return the shredded pork to the slow cooker. Add the barbecue sauce and stir to coat evenly. Cover and cook on LOW for an additional 30 minutes to allow the flavors to meld.Serve
Serve hot on buns, over rice, or alongside coleslaw and cornbread.
- Pro Tip
For added depth of flavor, use a smoky or spicy barbecue sauce and add a splash of the reserved vinegar before serving to brighten the dish.
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