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Crockpot Pork Shoulder Sandwich Sittin on White Plate

Crockpot Pork Shoulder

Fall-apart tender Crockpot pork shoulder in a sweet and smoky ketchup, brown sugar, and BBQ marinade. Minimal effort, maximum flavor, and perfect piled on brioche buns with coleslaw for pulled pork sandwiches.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb pork shoulder butt roast or a chuck roast
Marinade
  • 1 1/2 cups ketchup
  • 1/4 cup brown sugar packed
  • 1/4 cup barbecue sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 1 tsp liquid smoke
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper

Equipment

  • crockpot
  • Whisk
  • Two forks for shredding

Method
 

  1. Whisk together the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, Dijon mustard, liquid smoke, salt, garlic powder, and pepper to make the marinade.
  2. Nestle the pork shoulder tightly inside the Crockpot and pour the marinade over it, squeezing some underneath so all sides of the meat are coated.
  3. Cover and cook on HIGH for 4-5 hours or LOW for 8-10 hours, until the meat falls apart easily.
  4. Shred the meat with two forks and mix it into the juices. Serve as is, or on potato rolls or brioche buns with coleslaw.

Notes

  • The marinade is also great on beef; try it with a chuck roast.
  • Makes excellent leftovers.