Hey y'all! If there’s one dish that guarantees a crowd-pleasing, finger-lickin’ good time, it’s Pulled Pork. This melt-in-your-mouth barbecue classic is packed with smoky flavor and juicy tenderness, making it perfect for summer cookouts, cozy family dinners, or casual gatherings with friends. Grab your apron, let’s get cooking!
Why You’ll Love This Pulled Pork
- Ridiculously tender and easy to pull apart every time.
- Infused with smoky, barbecue flavor straight from your slow cooker or oven.
- Perfect for meal prep, parties, or simple weeknight dinners.
- Versatile and delicious in sandwiches, tacos, salads, and more.
- Minimal hands-on time—just set, forget, and savor the results!
Ingredients
- 4 to 5 lbs (1.8-2.2 kg) pork shoulder (Boston Butt), boneless or bone-in
- 2 tablespoon brown sugar
- 1 tablespoon paprika (smoked, if possible)
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon olive oil
- 1 cup (240 ml) barbecue sauce (plus extra for serving)
- ½ cup (120 ml) apple cider vinegar
- ½ cup (120 ml) chicken broth
Directions
Step 1: Prep the Pork
Pat the pork shoulder dry with paper towels. In a small bowl, combine brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne. Rub olive oil all over the pork, then coat generously with the spice mixture, pressing it into the meat.
Step 2: Sear (Optional for More Flavor)
Heat a large skillet over medium-high heat. Sear the pork on all sides until browned, about 2-3 minutes per side. This adds extra flavor but can be skipped if you’re short on time.
Step 3: Slow Cook
Transfer pork to a slow cooker. Pour barbecue sauce, apple cider vinegar, and chicken broth over the top. Cover and cook on low for 8-10 hours or high for 5-6 hours until the pork is fork-tender and shreds easily.
Step 4: Shred the Pork
Once cooked, transfer the pork to a large platter or bowl. Use two forks to shred the meat, discarding excess fat. Skim fat from the cooking liquid, then mix several spoonfuls of the liquid (and extra BBQ sauce, if desired) back into the pork for extra juiciness.
Step 5: Serve
Serve your pulled pork hot on toasted buns, in tacos, or atop your favorite salads. Spoon over more sauce and pile high with toppings!
- Prep time: 15 minutes
- Cook time: 8-10 hours (slow cooker on low)
- Total time: 8 hours 15 minutes to 10 hours 15 minutes
Notes
- Cut larger pork shoulders in half so they fit in your slow cooker if needed.
- Skim off excess fat from the juices before mixing back into the pork for a lighter finish.
- Pulled pork tastes even better the next day, making it ideal for leftovers!
Variations
- Oven-Baked Pulled Pork: Place rubbed pork in a roasting pan, cover tightly with foil, and bake at 300°F (150°C) for 5-6 hours until pull-apart tender.
- Instant Pot Pulled Pork: Pressure cook on high for 60 minutes, then natural release for 15 minutes.
- Carolina-Style Pulled Pork: Swap barbecue sauce for a tangy vinegar-based sauce and reduce sugar.
Required Equipment
- Slow cooker (or oven & roasting pan, or Instant Pot)
- Large skillet (optional, for searing)
- Mixing bowls
- Two forks (for shredding)
- Serving platter or bowl
Storage Instructions
- Refrigerator: Store cooled pulled pork in an airtight container for up to 4 days.
- Freezer: Freeze portions in zip-top bags or containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat gently in a saucepan or microwave, adding a splash of broth or sauce to keep it moist.
Suggested Pairings & Serving Recommendations
- Serve with creamy coleslaw, corn on the cob, or baked beans for a classic BBQ meal.
- Load onto soft buns with pickles and extra BBQ sauce for unbeatable sandwiches.
- Make tacos with warm tortillas, avocado, and fresh cilantro for a fun twist.
Pro Tips for Perfect Pulled Pork
- Let the pork rest for 15-20 minutes after cooking for juicier, easier shredding.
- Use a smoked paprika or liquid smoke in the rub for authentic smoky depth.
- Mix in some of the strained cooking liquid for enhanced flavor and succulence.
Frequently Asked Questions
- Can I use a different cut of pork?
- Pork shoulder (Boston Butt) is ideal, but pork loin can work in a pinch—just be aware it's leaner and may be less tender.
- Do I need to remove the fat cap before cooking?
- No, leave it on during cooking for extra moisture and flavor. Trim excess fat after shredding if desired.
- How do I keep my pulled pork from drying out?
- Always mix some cooking liquid or extra barbecue sauce into the shredded pork and store covered to retain moisture.
Ingredients
- 4 lbs pork shoulder (boneless)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup barbecue sauce
- ½ cup chicken broth
- 2 tablespoon brown sugar
- 2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
Instructions
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1In a small bowl, mix together brown sugar, smoked paprika, ground cumin, salt, and black pepper.
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2Rub the spice mixture evenly over the pork shoulder.
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3Place sliced onions and minced garlic in the bottom of a slow cooker. Place the seasoned pork shoulder on top.
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4Pour chicken broth and barbecue sauce over the pork.
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5Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
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6Shred the pork with two forks, mixing it in the juices. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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