By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 8
474 cal · 490 min
BBQ Pulled Pork
Recipe GLPR6119a78893dfe9
Tender, slow-cooked pulled pork infused with warm spices and finished with tangy hickory BBQ sauce. This classic comfort food is perfect for feeding a crowd at lunch or dinner. Boneless pork shoulder becomes incredibly tender and flavorful after hours in the slow cooker, then shredded and tossed with BBQ sauce for maximum flavor.
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Ingredients
3 lb boneless pork shoulder
2 Tbs sea salt
1 Tbs garlic powder
1 Tbs onion powder
2 tsp white pepper
1/4 cup chicken stock
1 cup hickory BBQ sauce
Directions
Rinse the pork shoulder under cold running water and thoroughly pat it dry with paper towels.
In a small bowl, combine the sea salt, garlic powder, onion powder, and white pepper. Rub this spice mixture generously all over the entire surface of the pork shoulder, ensuring even coverage on all sides.
Place the seasoned pork shoulder into a slow cooker with the fat side facing up. Pour the chicken stock around the pork to help keep it moist during cooking.
Cover the slow cooker and cook on the low setting for 7 hours. The pork is done when it is very tender and easily shreds with a fork.
Carefully remove the cooked pork shoulder from the slow cooker and place it on a cutting board. Using two forks, pull and shred the pork into bite-sized pieces, discarding any excess fat if desired.
Return the shredded pork to the slow cooker and pour the hickory BBQ sauce over it. Stir well to coat all the pork evenly.
Cover and cook on low for an additional 1 hour to allow the flavors to blend and the pork to become infused with the BBQ sauce.
Serve the pulled pork warm directly from the slow cooker or transfer to a serving dish. Enjoy as is or on buns with your favorite sides.
Comments
This is a legitimate low-effort weeknight winner for a crowd—pork shoulder is cheap and available at every Charlotte grocer, the spice rub uses pantry staples, and chicken stock works fine for braising. The 490-minute stated time is honest for a proper low-and-slow cook (8+ hours), though the actual hands-on prep is maybe 20 minutes, so don't mistake total cook time for active time when planning. Cost runs about $2.50 to $3.00 per serving depending on barbecue sauce choice and pork shoulder quality, which is solid for feeding eight people. Leftovers reheat beautifully and freeze well, making this a recipe that pays dividends across multiple meals.
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