Sweet BBQ Pulled Pork
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If you ask me, there’s nothing quite like a tender, saucy, sweet BBQ pulled pork sandwich—especially one that’s been slow-cooked to perfection in the crockpot. One of my favorite aspects of this recipe (aside from its deliciousness) is how effortlessly it comes together. It’s the perfect summer meal when you want big flavor without heating up the whole kitchen. Plus, it makes your house smell amazing while it simmers away.
This version is on the sweet side, and if you’re a fan of Cafe Rio’s famous sweet pork, think of this as the smoky barbecue cousin. The pork gets slow-cooked in a rich, flavorful BBQ sauce that’s got just the right touch of sweetness, and the end result is juicy, fall-apart meat that had my whole family coming back for seconds. Bonus: we turned the leftovers into pulled pork quesadillas the next day—and they were just as big of a hit.
Here’s a quick tip to take your pulled pork sandwiches to the next level: toast the buns. A lightly crisped bun holds up so much better to the saucy filling, and a little slather of butter under the broiler adds a golden touch that makes every bite even more irresistible.
Ingredients for Sweet BBQ Pulled Pork Recipe
- PORK ROAST OR COUNTRY-STYLE RIBS
- BARBECUE SAUCE (USE YOUR FAVORITE BBQ SAUCE)
- BROWN SUGAR
- DRIED MUSTARD
- GARLIC POWDER
Instructions for Sweet BBQ Pulled Pork
Start by placing the pork into your slow cooker—no searing or fussing needed!
In a separate bowl, whisk together all the remaining ingredients until well blended. Pour the mixture over the pork, making sure it’s coated in all that sweet and tangy goodness.
Cover the slow cooker with the lid and cook on low for 8 hours or high for 4 hours, depending on your schedule. The pork should be fork-tender and easy to shred.
Once it’s done, transfer the pork to a cutting board and shred it using two forks. Return the shredded pork to the slow cooker, stir it into the juices/sauce, and let it soak up all that flavorful BBQ goodness.
Serve warm on toasted buns for the ultimate pulled pork sandwich. This recipe yields 8–12 servings, depending on bun size—perfect for feeding a crowd or stocking up on leftovers!
Frequently Asked Questions
What cut of pork works best for pulled pork?
Boneless pork shoulder (also called Boston butt or pork butt) is ideal—it’s well-marbled and becomes incredibly tender when slow-cooked. Avoid leaner cuts like pork loin, which can dry out.
Can I cook this on high instead of low?
Yes, you can cook it on high for 4 hours, but low for 8 hours yields the most tender, flavorful results. Low and slow is the way to go!
Do I need to sear the pork before adding it to the slow cooker?
Nope! This recipe skips the searing step to keep things simple. The long cook time and flavorful sauce do all the heavy lifting.
Can I make this ahead of time?
Absolutely. You can cook and shred the pork a day in advance. Store it in the fridge and reheat gently in the slow cooker or on the stovetop with a splash of sauce.
How do I keep the buns from getting soggy?
Toast them! A quick broil with a little butter adds flavor and helps them hold up to the saucy pork.
What are some good side dishes to serve with this?
Coleslaw, baked beans, potato salad, corn on the cob, or mac and cheese all pair beautifully with BBQ pulled pork.
Can I freeze the leftovers?
Yes! Let the pork cool completely, then store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat with a bit of sauce.
FOR MORE RECIPES LIKE THIS, TRY:
Sweet BBQ Pulled Pork
Real Mom Kitchen
Equipment
Ingredients
- 4 lbs pork roast or boneless country style ribs
- 16 oz bottlrr BBQ sauce (I used Sweet Baby Ray's)
- 1 cup brown sugar
- 1 tsp dried mustard
- 1 tsp garlic powder
Instructions
- Add the pork to the slow cooker.
- Add the remaining ingredients to a bowl and stir until combined. Pour mixture over the pork.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove pork and shred. Place back into the sauce and stir to coat. Serve on toasted buns. Serves 8-12 depending on the size of buns you use.
Nutrition
