The City Skillet | Slow Cooker Barbecue Pulled Pork

Barbecue reminds me of summer, but it doesn't have to be summer to enjoy this smoky, tangy, sweet, spicy homemade barbecue sauce and pulled pork. In fact, you don't need a barbecue at all! Slow roasted in a crock pot for about eight hours, the pork becomes melt-in-your-mouth soft and pulls apart with ease. The flavors in the barbecue sauce are complex, but it's composed of only five ingredients.   

The City Skillet | Slow Cooker Barbecue Pulled Pork

To me, the perfect barbecue sauce hits many notes: sweet, spicy, acidic, tangy, savory. I think this one hits the perfect balance. If you're making this for children, I suggest cutting the amount of Sriracha in half. If they're really sensitive, take it out altogether.

 You might notice that this recipe is only about the meat, and that's because the pork can be used for a variety of different dishes. Serve it alongside mashed potatoes. Put it on a burger bun with some slaw. For a quick meal, put it on some rice. Be creative!

Oh, and one more thing: pork shoulder is sometimes labeled "pork butt" at the meat counter, but it's the same thing. Don't be afraid of the terminology. 

The City Skillet | Slow Cooker Barbecue Pulled Pork

Slow Cooker Barbecue Pulled Pork

serves four


  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp Sriracha
  • 2 Tbsp apple cider vinegar
  • 1 lb pork shoulder
  • 1/2 an onion (any kind, we used red)
  • 2 cloves of garlic


Combine first five ingredients (everything before the pork) in a small mixing bowl, and whisk to combine. Taste and adjust any of the ingredients to your liking. 

Pat the pork shoulder with a paper towel to remove any excess moisture. Season with salt and pepper. Place pork shoulder in slow cooker. Chop the onion in large pieces (about 2-3) and place in slow cooker with the garlic cloves. Pour barbecue sauce over the other ingredients in the slow cooker. You can reserve some for topping your finished dish if you like.

Cook on low for 6-8 hours. I like to remove the onions and garlic at this point, but it's not necessary. Shred pork with two forks. Serve however you like (with mashed potatoes, on rice, in a taco, on a burger bun...).