This slow cooker barbecue pulled pork is spice-rubbed for the best flavor.



Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne together in a small bowl.

  • Massage spice rub into the pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours.

  • Unwrap the roast and place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover and cook on Low until pork is fork-tender, 8 to 10 hours.

  • Transfer roast to a cutting board; discard liquid in the cooker. "Pull" by tearing meat into thin shreds with 2 forks or your fingers. Discard fat.

  • Place shredded meat back in the slow cooker; toss with 1 cup barbecue sauce, and heat on Low until hot, 30 to 60 minutes. Serve with remaining barbecue sauce.

Cook's Note:

For stronger flavor, the roast can be refrigerated for up to 3 days.

Nutrition Facts

271.9 calories; protein 22.7g 45% DV; carbohydrates 16.4g 5% DV; fat 12.6g 19% DV; cholesterol 78.2mg 26% DV; sodium 1299.6mg 52% DV. Full Nutrition


Rating: 5 stars
Easy to make, and our whole family loved it. Will definitely be making this one again. Read More