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Kid-Friendly Crockpot BBQ Pork Chops: Easy Budget Dinner

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Tender, shredded pork chops cooked low and slow in a sweet and tangy BBQ sauce. This budget-friendly, set-it-and-forget-it dinner is perfect for busy weeknights and picky eaters.

Ingredients

Scale
  • 2 to 2.5 lbs boneless pork chops (about 1-inch thick)
  • 1 ½ cups BBQ sauce (e.g., Sweet Baby Ray’s)
  • ½ cup low-sodium chicken broth or water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste (about ½ tsp salt, ¼ tsp pepper)
  • 1–2 tablespoons brown sugar (optional, for extra sweetness)
  • Soft hamburger buns or rolls for serving

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides lightly with salt, pepper, garlic powder, onion powder, and smoked paprika.
  2. Place the seasoned pork chops in the bottom of a 4- to 6-quart slow cooker, arranging them in a single layer as much as possible.
  3. In a small bowl, whisk together the BBQ sauce, chicken broth, apple cider vinegar, and Worcestershire sauce. Stir in brown sugar if using. Pour the mixture evenly over the pork chops, ensuring each piece is coated.
  4. Cover and cook on low for 6-8 hours (or on high for 3-4 hours) until the pork chops are fall-apart tender. Do not lift the lid during cooking.
  5. At the 6-hour mark, test a pork chop with a fork; it should shred easily. If still tough, cook for another hour. Internal temperature should reach at least 145°F, but 190-200°F is ideal for shredding.
  6. Carefully remove the pork chops from the slow cooker using tongs and place them on a cutting board. Let rest for 1-2 minutes, then shred with two forks, discarding any large pieces of fat or bone.
  7. Return the shredded pork to the slow cooker and stir well to coat with the sauce. If the sauce is too thin, leave the lid off for 15-20 minutes on the warm setting to thicken. If too thick, add a splash of broth or water.
  8. Toast the buns lightly if desired. Pile a generous scoop of pulled pork onto each bun. Serve immediately with coleslaw, pickles, or extra BBQ sauce if desired.

Notes

For best results, use boneless pork chops about 1-inch thick. Cooking on low is essential for tender, shreddable meat. Do not skip the apple cider vinegar—it balances the sweetness. Leftovers taste even better the next day and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: Crockpot BBQ pork chops, pulled pork chops, slow cooker pork, budget dinner, kid-friendly, easy weeknight dinner

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