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Tender Crockpot Pulled Pork Recipe for 20 Easy Perfect BBQ Meal

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A simple, flavorful pulled pork recipe designed to serve 20 people, slow-cooked to tender perfection with a tangy homemade BBQ sauce. Perfect for large gatherings and minimal fuss cooking.

Ingredients

Scale
  • 8–9 pounds pork shoulder (Boston Butt), trimmed of excess fat but well-marbled
  • Spice Rub:
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper (optional)
  • 1 tablespoon brown sugar
  • BBQ Sauce:
  • 2 cups ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup Dijon mustard
  • 1/3 cup brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Liquid for Crockpot:
  • 1 cup chicken broth or water

Instructions

  1. Pat the pork shoulder dry with paper towels and trim excess fat, leaving some for juiciness. (10 minutes)
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper (if using), and brown sugar to make the spice rub.
  3. Rub the spice mixture all over the pork shoulder, pressing it in to coat evenly. Wrap and refrigerate for at least 2 hours or overnight for best flavor, or cook immediately if short on time.
  4. Place the pork shoulder in the crockpot and pour chicken broth or water around it to keep moist.
  5. Cover and cook on low for 8-10 hours until pork is tender and shreds easily.
  6. While pork cooks, whisk together ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, brown sugar, smoked paprika, garlic powder, salt, and pepper in a saucepan. Simmer over medium heat, then reduce to low and thicken slightly for about 15 minutes.
  7. Transfer cooked pork to a large bowl or platter and shred using two forks or meat claws, discarding large fat pieces.
  8. Pour most of the BBQ sauce over shredded pork and toss gently to coat. Reserve some sauce for serving.
  9. Keep warm in the crockpot on the warm setting until ready to serve. Optionally, spread shredded pork on a baking sheet, brush with sauce, and broil 3-5 minutes for caramelized edges.

Notes

For gluten-free, use gluten-free Worcestershire sauce or tamari. To reduce sugar, lower brown sugar in rub and sauce. Pork can be cooked in a Dutch oven at 300°F for 4-5 hours if no crockpot is available. Reserve some BBQ sauce for serving to avoid soggy pork. Shred pork while warm for easier shredding. Leftovers store well in fridge up to 4 days or freeze up to 3 months.

Nutrition

Keywords: pulled pork, crockpot pulled pork, BBQ pulled pork, slow cooker pork, party recipe, BBQ sauce, pork shoulder, crowd recipe

Find it online: https://islatable.com/tender-crockpot-pulled-pork-recipe-for-20-easy-perfect-bbq-meal/