Bbq Shredded Pork Butt Roast Recipe

Fall-off-the-bone tender BBQ shredded pork, perfect for sandwiches, tacos, or as a standalone star! This easy slow cooker recipe requires minimal effort for maximum flavor. Enjoy this juicy, smoky pork piled high on Texas toast with crispy tater tots and creamy ranch dressing. Leftovers freeze beautifully for quick and delicious meals later in the week!

Prep Time 15 mins
Cook Time 380 mins
Calories 660.5 kcal
Protein 104g
Rating 4.5 (4 Reviews)
Bbq Shredded Pork Butt Roast 90

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bbq Shredded Pork Butt Roast

  • 1 (4 pound) pork butt roast
  • 2 (18 ounce) bottles barbecue sauce
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder

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How to Make Bbq Shredded Pork Butt Roast

  1. Rinse a 3-4 pound pork shoulder (butt roast) and pat it completely dry with paper towels.
  2. Place the pork shoulder in your slow cooker.
  3. Season generously with 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, and 1/2 teaspoon of garlic powder.
  4. Pour 1 (18-ounce) bottle of your favorite BBQ sauce over the pork shoulder.
  5. Cover and cook on low for 8-10 hours, or on high for 6-7 hours, or until the pork is easily shredded with a fork.
  6. Carefully remove the pork from the slow cooker and place it in a large baking pan.
  7. Shred the pork using two forks.
  8. Pour out all but 1 cup of the cooking liquid from the slow cooker.
  9. Return the shredded pork to the slow cooker.
  10. Pour a second (18-ounce) bottle of BBQ sauce over the shredded pork.
  11. Mix well to combine the pork and BBQ sauce.
  12. Reheat on low for 15-20 minutes, or until heated through.

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

11g

Fat

75g

Carbs

3g