1-Step One: Prepare the Pork Remove all packaging and netting from your pork shoulder. If you purchased a bone-in cut, leave the bone in place as it adds flavor during cooking. Take a moment to trim any excessive fat from the exterior, though some fat is beneficial for keeping the meat moist. A thin fat cap is fine and will render down during the long cooking process.

2-Step Two: Season Thoroughly Rub the pork shoulder thoroughly with the herb and garlic seasoning. Work the spices into every surface, making sure to get the seasoning into any crevices or folds in the meat. This ensures that every bite is flavorful, not just the exterior. If your seasoning blend doesn’t contain salt, now is the time to sprinkle on about 1/2 teaspoon of salt as well.

3-Step Three: Place in Slow Cooker Transfer the seasoned pork to your slow cooker. Position it with the fat cap facing up if there is one. This allows the fat to baste the meat as it cooks, keeping it incredibly moist. The pork should fit comfortably without being crammed in. If you’re working with a particularly large cut, consider cutting it into 2-4 smaller chunks for more even cooking.

4-Step Four: Create the Sauce Mixture In a medium bowl or measuring cup, whisk together your BBQ sauce, apple cider vinegar, and chicken broth until well combined. The mixture should be smooth with no streaks of vinegar visible. This sauce creates the perfect cooking environment for the pork, providing moisture, acidity, and flavor all at once.

5-Step Five: Pour and Set Pour the sauce mixture evenly over the pork in the slow cooker. Try to coat the top and sides as much as possible. Cover with the lid and set your slow cooker to low for 8-10 hours or high for 4-5 hours. The low setting is preferable for the most tender results, as the extended time allows connective tissue to fully break down.

6-Step Six: Check for Doneness After the minimum cooking time, check the internal temperature using a meat thermometer inserted into the thickest part of the pork. The temperature needs to reach 205 degrees F for the meat to become fall-apart tender. If you’re using a bone-in cut, avoid touching the bone when taking the temperature reading. The pork should shred easily with two forks when it’s properly done. If the meat is still tough and won’t shred, it needs more cooking time.

7-Step Seven: Rest and Shred Remove the cooked pork from the slow cooker and transfer it to a large bowl or cutting board. Let it rest for 15-20 minutes, loosely covered with foil or butcher paper. This crucial step allows the juices to redistribute throughout the meat rather than running out the moment you start shredding. If you used bone-in pork, carefully remove the bone now. It should pull out cleanly if the meat is fully cooked.

8-Step Eight: Shred the Meat Using two forks or meat claws, start shredding the pork from the center outward. Pull the meat apart along the grain into thin strands. Discard any large pieces of fat or connective tissue that didn’t break down. The shredded meat should be uniform in texture and easy to separate.

9-Step Nine: Add Moisture and Serve Return the shredded pork to the slow cooker or a serving bowl. Add 1/4 to 1/2 cup of the cooking liquid back to the meat and toss to combine. This keeps the pulled pork moist and flavorful. Discard any remaining cooking liquid or save it for another use. If desired, stir in additional BBQ sauce to taste. Your Slow Cooker BBQ Pulled Pork is now ready to serve in whatever creative way you choose.