Description

This Slow Cooker 4-Ingredient Holiday BBQ Pork recipe delivers tender, flavorful pulled pork with minimal effort. Using just pork shoulder, BBQ sauce, apple cider vinegar, and brown sugar, it slowly cooks to perfection, making it a perfect dish for holiday gatherings or easy weeknight meals.

Ingredients

3 pounds pork shoulder
1 cup BBQ sauce
1/2 cup apple cider vinegar
1 tablespoon brown sugar

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Instructions

Prepare pork shoulder: Place the pork shoulder in the slow cooker, ensuring it’s centered and sitting flat.
Make sauce mixture: In a bowl, combine the BBQ sauce, apple cider vinegar, and brown sugar, mixing thoroughly to blend all flavors.
Coat pork with sauce: Pour the sauce mixture evenly over the pork shoulder, making sure the meat is well coated on all sides.
Slow cook: Cover the slow cooker and cook on the low setting for 8 to 10 hours, or until the pork becomes tender and shreds easily with a fork.
Shred pork: Once cooked, remove the pork shoulder and shred it using two forks, then return the shredded pork to the slow cooker and mix well with the residual sauce.
Serve: Serve the warm shredded BBQ pork with your favorite sides such as coleslaw, cornbread, or roasted vegetables for a complete meal.

Notes

For extra flavor, marinate the pork in the BBQ sauce mixture overnight before cooking.
Use a meat thermometer to ensure the pork reaches an internal temperature of at least 195°F for optimal shredding.
Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days.
This recipe is versatile; the BBQ sauce type can be adjusted to your taste preference (sweet, spicy, smoky).
For a thicker sauce, remove some cooking liquid and simmer it on the stove until it reduces before mixing back with the shredded pork.