Slow Cooker Herb-Rubbed Pulled Pork with Smoky Barbecue Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender pulled pork slow-cooked with a fragrant herb rub and finished with a smoky homemade barbecue sauce perfect for sandwiches or plates. This american-inspired pork ready in about 495 minutes blends pork shoulder, smoked paprika, garlic powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp yellow mustard
• 1/4 cup apple cider vinegar
• 1 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp liquid smoke
• 1 tsp chili powder
• 1/2 cup water

Instructions

1. Step 1: Mix 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tbsp salt, and 1 tsp black pepper in a small bowl. Rub this herb mixture evenly over the entire 3 lbs pork shoulder.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides for 3-4 minutes per side until golden brown and caramelized.
3. Step 3: Place the seared pork shoulder in the slow cooker. In a separate bowl, whisk together 2 tbsp yellow mustard, 1/4 cup apple cider vinegar, 1 cup ketchup, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp liquid smoke, 1 tsp chili powder, and 1/2 cup water. Pour this barbecue sauce mixture over the pork.
4. Step 4: Cover and cook on low for 8 hours until the pork is fork-tender and easily shredded.
5. Step 5: Remove the pork from the slow cooker and shred with two forks, discarding any excess fat. Return the shredded pork to the slow cooker and stir it into the sauce. Cook uncovered on low for an additional 20 minutes until the sauce thickens slightly and coats the meat.