4-Ingredient Slow Cooker Pork Butt
This slow cooker pork butt is the kind of Sunday dinner that fills the house with an incredible aroma while requiring almost no hands-on work. Just season the pork, add a few simple ingredients, and let the slow cooker transform it into tender, juicy meat that practically falls apart with a fork.
Ingredients
- 4–5 lb (1.8–2.3 kg) boneless or bone-in pork butt
- 1 large onion, sliced
- 1 cup barbecue sauce
- 1 cup chicken broth
- 1 tablespoon salt
- 1 teaspoon black pepper
The pork, onion, barbecue sauce, and broth are the main ingredients; salt and pepper are basic seasoning.
Directions
1. Prepare the Pork
Pat the pork butt dry with paper towels.
Trim away only large pieces of excess surface fat, leaving some fat behind to keep the meat flavorful and moist during the long cooking process.
Season the pork generously on all sides with salt and black pepper.
2. Prepare the Slow Cooker
Place the sliced onion across the bottom of a 6–8-quart slow cooker.
Set the seasoned pork butt directly on top of the onions.
3. Add the Sauce and Broth
Pour the chicken broth around the pork.
Drizzle the barbecue sauce over the top of the pork, using a spoon to spread it over the surface.
Don’t worry if the sauce doesn’t completely cover the meat—the pork will release additional juices as it cooks.
4. Slow Cook
Cover the slow cooker and cook until the pork is extremely tender:
- LOW: 8–10 hours
- HIGH: 5–6 hours
The pork should be tender enough to pull apart easily with a fork. For pulled-pork texture, cooking until the meat reaches roughly 195–205°F (90–96°C) is common, although tenderness is the most useful indicator.
5. Shred the Pork
Carefully transfer the pork to a large cutting board or dish.
Allow it to rest for about 10–15 minutes.
Use two forks to shred the meat, removing any large pieces of fat or connective tissue.
Return the shredded pork to the slow cooker and toss it with the flavorful juices and sauce.
6. Serve
Let the shredded pork sit in the sauce for another 10 minutes before serving.
Pile it onto toasted sandwich buns or serve it alongside mashed potatoes, roasted vegetables, coleslaw, cornbread, or baked beans.
Tips for Tender Pork
Choose a well-marbled pork butt. The fat and connective tissue break down during slow cooking, giving the finished pork its tender texture.
Don’t keep opening the lid. Every time the lid is removed, heat escapes and the cooking time increases.
Let it rest before shredding. A short rest makes handling the meat easier and helps retain its juices.
Save the cooking liquid. Tossing the shredded pork back into the flavorful juices keeps it moist and adds even more flavor.
Make It Ahead
The pork can be cooked and shredded a day ahead. Refrigerate it with some of its cooking juices in an airtight container.
When ready to serve, gently reheat it in a saucepan, slow cooker, or covered baking dish until steaming hot.
Sunday Dinner Serving Ideas
For a classic comfort-food spread, serve the pork with creamy mashed potatoes, buttery corn, green beans, warm dinner rolls, and homemade coleslaw.
It’s simple, hearty, and exactly the kind of slow-cooked meal that’s perfect for a relaxed Sunday gathering.