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Slow-Cooked Pulled Pork with Sticky BBQ Glaze

Tender, juicy pulled pork seasoned with a smoky rub and tossed in a homemade, intensely sticky and thick BBQ glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 10 servings
Course: BBQ, Main Course, Sandwich
Cuisine: American, Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pork and Rub
  • 4 lbs boneless pork shoulder or pork butt trimmed of major fat cap
  • 2 tbsp brown sugar packed
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1.5 tsp salt
Sticky BBQ Glaze (The Gooey Factor)
  • 1 cup ketchup
  • 0.5 cup dark brown sugar packed
  • 0.25 cup apple cider vinegar
  • 2 tbsp molasses or maple syrup essential for **viscous, sticky texture**
  • 1 tsp liquid smoke optional
  • 1 tsp mustard powder

Equipment

  • Slow cooker (6 quart or larger)
  • Meat shredding forks
  • Saucepan

Method
 

  1. Prep the Pork: Trim excess fat from the pork shoulder. In a small bowl, combine all the rub ingredients (brown sugar, smoked paprika, chili powder, onion/garlic powder, and salt). Rub the mixture aggressively all over the pork.
  2. Slow Cook: Place the rubbed pork shoulder into a slow cooker. Cook on LOW for 8-10 hours, or on HIGH for 4-5 hours, until the meat is fork-tender and easily shreds.
  3. Make the Sticky Glaze: About 30 minutes before the pork is done, prepare the BBQ glaze. In a small saucepan, combine all glaze ingredients (ketchup, brown sugar, apple cider vinegar, molasses, liquid smoke, and mustard powder). Bring to a simmer over medium heat, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. The sauce should reduce by about one third and become noticeably **thick, gooey, and viscous**.
  4. Shred the Pork: Remove the cooked pork from the slow cooker and place it on a large cutting board. Discard the cooking liquid. Use two forks to shred the meat completely. It should shred with almost no resistance.
  5. Glaze and Serve: Return the shredded pork to the empty slow cooker (or a large bowl). Pour 1 to 1.5 cups of the prepared **thick, gooey BBQ glaze** over the meat. Toss thoroughly until all the pork strands are evenly coated in the **sticky, viscous sauce**.
  6. Serve warm on brioche buns, with coleslaw, or alongside mac and cheese. Serve the remaining glaze on the side for dipping.

Notes

Pork shoulder is often sold as 'Boston Butt.' Don't skip the molasses in the glaze; it is the secret ingredient for maximum **sticky viscosity** and rich, dark color. For an even smokier flavor, sear the pork in a hot skillet for 2 minutes per side before placing it in the slow cooker. You can use an oven (300°F covered, for 4-6 hours) or Instant Pot (pressure cook for 90 minutes) instead of a slow cooker.