Perfect! Slow cooker pulled pork with BBQ sauce is a super easy, hands-off dinner. The slow cooker makes the pork tender enough to “pull apart” with forks, and the BBQ sauce adds tons of flavor. Here’s a simple, teen-friendly recipe:
Ingredients (4–6 servings)
- 2–3 lbs (900g–1.4kg) pork shoulder or pork butt
- 1 cup BBQ sauce (store-bought or homemade)
- ½ cup chicken or vegetable broth (optional, keeps it juicy)
- 1 onion, sliced (optional)
- 2–3 cloves garlic, minced
- 1 tsp smoked paprika (optional)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chili powder (optional, for a little heat)
Instructions
- Prepare the pork:
- Trim excess fat if needed.
- Rub the pork with salt, pepper, paprika, and chili powder.
- Layer in the slow cooker:
- Place sliced onion and garlic at the bottom.
- Put the pork on top.
- Pour in BBQ sauce and broth.
- Cook:
- Cover and cook on low for 6–8 hours, or on high for 4–5 hours.
- The pork is done when it’s fork-tender.
- Shred the pork:
- Remove the pork from the slow cooker and use two forks to pull it apart.
- Mix shredded pork back with the juices and BBQ sauce in the slow cooker.
- Serve:
- On hamburger buns, with coleslaw, over rice, or even with baked potatoes.
Tips:
- For extra flavor, add a splash of apple cider vinegar or a teaspoon of brown sugar to the sauce.
- Leftovers taste amazing the next day, and the pork freezes well.
If you want, I can also give you a shortcut version that uses only 3 ingredients but still tastes amazing—perfect for when you’re short on time.
Do you want me to do that?
