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Summer Crockpot Pulled Pork

Summer crockpot pulled pork brioche bun barbecue coleslaw closeup
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This summer crockpot pulled pork is a set-it-and-forget-it meal that keeps your kitchen cool while delivering tender, smoky flavor. Perfect for feeding a crowd or meal prepping protein-packed lunches all week.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder or pork butt, trimmed of excess fat
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup chicken broth or water
  • 1 cup your favorite barbecue sauce, plus more for serving
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves

Instructions

  1. Pat the pork shoulder dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, onion powder, cumin, black pepper, and salt. Rub this spice blend all over the pork, coating every surface.
  2. Pour the chicken broth into the bottom of your crockpot. Add the apple cider vinegar, Worcestershire sauce, and brown sugar. Whisk until the sugar dissolves. Drop in the bay leaves.
  3. Place the seasoned pork shoulder into the crockpot, fatty side up. Pour half the barbecue sauce over the top, reserving the rest for later. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the meat shreds easily with two forks.
  4. Remove the pork from the crockpot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any large chunks of fat and the bay leaves. Return the shredded pork to the crockpot and stir in the remaining barbecue sauce. Let it sit on warm for 10 minutes so the flavors meld together. Taste and adjust seasoning with extra salt or vinegar if needed.

Notes

For a leaner version, use pork loin instead of shoulder, but note it will be less tender. For a lower-sodium option, use no-salt-added broth and reduce salt in the rub. Gluten-free: check labels on barbecue sauce and Worcestershire sauce. Leftovers keep in the fridge for up to 5 days or freeze for 3 months.

Nutrition

Find it online: https://harmonymeal.com/summer-crockpot-pulled-pork/