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5 from 9 votes

Slow Cooker Shredded Pork Barbecue

Barbecue is always a favorite, and this particular pork is tender, juicy, and flavorful. Pile it on a sandwich bun and top with coleslaw, if desired. Serve with a simple salad, steamed veggies, chips, potato salad, fries, fruit, or baked beans. It's also great served on top of cornbread!
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Dinner
Cuisine: American
Keyword: Barbecue, Slow Cooker Pork
Servings: 8 people
Calories: 594.5kcal
Author: Blair Lonergan


  • 1 boneless pork shoulder or butt roast (about 3 lbs.)
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 medium onion, thinly sliced
  • 1 (18 ounce) bottle barbecue sauce
  • For serving: sandwich buns; coleslaw


  • Season pork with salt, cumin, paprika, and garlic.
  • Place onion in slow cooker; add pork on top. Pour barbecue sauce over the meat. Cover and cook on low for 8-10 hours.
  • Remove roast from slow cooker and place on a cutting board. Trim any noticeable fat from the pork. Shred remaining meat with two forks and return to slow cooker to keep warm. Serve on buns with sauce and coleslaw.


  • Place raw seasoned pork in a large zip-top freezer bag. Pour sauce into the bag. Add onion to the top of the bag and seal tightly. Freeze for up to 3 months. When ready to cook, thaw in the refrigerator overnight. Empty contents of the bag into the slow cooker so that the onion is on the bottom. Cover and cook on low for 8-10 hours.


Serving: 1/8 of pork recipe | Calories: 594.5kcal | Carbohydrates: 9.8g | Protein: 41.3g | Fat: 42.1g | Saturated Fat: 15.1g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 18.8g | Cholesterol: 159.8mg | Sodium: 926.5mg | Potassium: 699mg | Fiber: 1.2g | Sugar: 5.4g