There’s something wonderful about slow cooker days — the kind where you toss a few simple ingredients into the pot, go about your day, and come back to a house that smells like a backyard BBQ without ever lighting a grill. This Slow Cooker BBQ Pork is one of those recipes that feels almost too easy for how good it turns out. The pork becomes incredibly tender, the sauce gets rich and smoky, and the whole thing practically melts when you shred it.

I love this slow cooker BBQ pork recipe for busy weekdays, game days, or anytime I want a crowd‑pleasing dinner with minimal effort. The mustard helps the seasoning stick, the brown sugar adds that caramelized sweetness, and the chipotle powder brings just enough heat to balance everything out. Whether you pile it onto soft rolls, spoon it over baked potatoes, or use it for nachos, it’s the kind of cozy, comforting meal that everyone goes back for seconds of.

A couple of tips for making the best Slow Cooker BBQ Pork:

• Choosing your cut: Pork shoulder, pork butt, or pork roast work beautifully and don’t need added butter because they’re naturally fatty. Pork tenderloin or pork loin are much leaner, so the butter is essential to keep them juicy.
• Heat level: Start with 1/2 tsp chipotle powder for a mild kick. Increase to 1 tsp if you like a spicier, smokier finish.
• Serving ideas: Pile onto brioche buns, Spoon over baked potatoes, or use for BBQ nachos. I like to serve with coleslaw for crunch!

Ingredients:

• 3–4 pounds boneless pork tenderloins, silver skin removed
• 1–2 Tbsp yellow mustard
• 1/2 cup packed brown sugar
• 2 Tbsp applewood BBQ seasoning
• 1/2 tsp chipotle powder (more for extra heat)
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 1/2 cup Sweet Baby Ray’s Original BBQ sauce
• 1 Tbsp liquid hickory smoke
• 1/2 cup butter (1 stick), sliced into small chunks
• Additional 1 cup Sweet Baby Ray’s Original BBQ sauce (added at the end)

Slow Cooker BBQ Pork FAQs

Can I use a different cut of pork?
Yes! Pork shoulder, pork butt, or pork roast work beautifully in this recipe. These cuts are naturally fattier, so they stay juicy without needing added butter. If you’re using pork tenderloin or pork loin, keep the butter — it prevents the meat from drying out.

Do I have to use yellow mustard?
The mustard doesn’t make the pork taste “mustardy.” It simply helps the seasoning stick and adds a subtle tang that balances the sweetness. If you truly don’t want to use it, you can swap in a thin layer of olive oil, but the flavor won’t be quite as deep.

How spicy is this BBQ pork?
With 1/2 teaspoon of chipotle powder, the heat level is mild with a smoky kick. If you prefer more spice, increase it to 1 teaspoon. If you’re sensitive to heat, you can reduce it or leave it out entirely.

Can I cook this on high instead of low?
Low and slow gives the best texture, especially with leaner cuts like tenderloin. If you’re in a hurry, you can cook it on HIGH for about 4–5 hours, but the pork may not be quite as tender.

Can I make this ahead of time?
Absolutely. This recipe reheats beautifully. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Add a splash of broth or BBQ sauce when reheating to keep it saucy.

What’s the best way to serve BBQ pork?
This pork is incredibly versatile. Serve it on soft rolls, slider buns, baked potatoes, nachos, rice bowls, or alongside coleslaw and cornbread. It’s also great for meal prep.

Can I use a different BBQ sauce?
Yes — Sweet Baby Ray’s gives a classic sweet‑smoky flavor, but any BBQ sauce you love will work. Spicy, honey, hickory, or Carolina‑style sauces all taste great here.