Description
Slow-cooked Crockpot Barbecue Pulled Pork delivers mouthwatering Southern comfort with tender, juicy meat bathed in rich, tangy sauce. Savory notes of smoky spices and sweet molasses create an irresistible meal perfect for gatherings where hungry friends will devour each delicious bite.
Ingredients
Scale
Proteins:
- 3 boneless chicken breasts (about 1 pound / 454 grams)
- 1 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
Vegetables and Aromatics:
- 1 large onion, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 5–6 cups broccoli florets (fresh or thawed)
- ¼ teaspoon dried thyme
- 1 tablespoon fresh chopped parsley
- Salt and fresh black pepper, to taste
Base and Liquid Ingredients:
- 2 tablespoons olive oil (divided)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 4 cups chicken broth
- 1 cup water (plus more if needed)
- ¼ cup uncooked white rice
Instructions
- Prepare the slow cooker base by whisking together the barbecue sauce components, creating a rich, tangy liquid foundation for the pulled pork.
- Dice the onions into uniform small pieces and mince the garlic cloves to release their aromatic flavors into the cooking liquid.
- Carefully place the pork roast into the crockpot, splitting it into two equal portions to ensure even cooking and faster preparation.
- Pour the thoroughly mixed sauce over the pork, ensuring the meat is completely covered and surrounded by the flavorful liquid.
- Set the crockpot to high temperature and allow the pork to cook for 4 to 6 hours, periodically checking the tenderness and moisture level.
- Test the meat’s doneness by attempting to shred it with two forks; the pork should effortlessly pull apart when fully cooked.
- Remove the pork from the crockpot and use two forks to shred the meat into fine, tender strands.
- Return the shredded pork to the cooking liquid, gently mixing to absorb the remaining sauce and enhance its flavor profile.
- Serve the pulled pork on soft rolls, accompanied by creamy coleslaw, tangy pickles, or use as a versatile filling for tacos, burritos, or hearty chili.
Notes
- Leftover pulled pork stores perfectly in airtight containers within the refrigerator for up to 4 days.
- Freezing works wonderfully by placing shredded meat in freezer-safe bags, removing excess air, and storing for 3 months.
- Meal prep champions can batch cook this recipe on weekends for quick weeknight dinners or lunch meal planning.
- Lower sodium options work by using reduced-sodium barbecue sauce and checking total salt content in additional seasonings.
- Slow cooker liners help minimize cleanup and prevent stuck-on sauce residue on ceramic crockpot surfaces.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 375 kcal
- Sugar: 8g
- Sodium: 709mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg