Summer BBQ Pulled Pork

This recipe is perfect for feeding a crowd and is sure to be a hit at your next summer gathering!


3-4 pounds pork shoulder or pork butt
1 tablespoon paprika
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
1 cup BBQ sauce (plus extra for serving)
1 cup chicken or beef broth
Hamburger buns or sandwich rolls
Coleslaw (optional, for topping)

Prep the Pork: Trim excess fat from the pork shoulder. In a small bowl, mix paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and pepper to create a dry rub. Rub the seasoning mixture all over the pork shoulder, covering it evenly. Let it sit for at least 30 minutes or overnight in the refrigerator for better flavor.

Slow Cook the Pork: Place the seasoned pork shoulder in a slow cooker. Pour the chicken or beef broth around the pork. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the pork is very tender and easily shreds with a fork.

Shred the Pork: Once the pork is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any excess fat.

Add BBQ Sauce: Place the shredded pork back into the slow cooker. Pour the BBQ sauce over the meat and stir until the pork is coated evenly with the sauce. Cook on low for an additional 30 minutes to allow the flavors to meld together.

Assemble the Sandwiches: Toast the hamburger buns or sandwich rolls if desired. Spoon a generous portion of the BBQ pulled pork onto the bottom half of each bun. Top with coleslaw if using. Place the top half of the bun over the filling.

Serve: Serve the BBQ pulled pork sandwiches hot, with extra BBQ sauce on the side for those who want to add more. Enjoy your Memorial Day cookout with this delicious Midwest favorite!

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