Pulled Pork Recipe

Name: Pulled Pork Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 495 min
Ingredients: 4 lb boneless pork shoulder (Boston butt) (trimmed of excess fat (leave a thin cap for flavor)); 2 tbsp brown sugar (light or dark; coconut sugar works too); 1 tbsp smoked paprika (or regular paprika + ½ tsp liquid smoke); 1 tbsp kosher salt; 1 tsp black pepper (freshly ground); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp chili powder (or chipotle powder for heat); 1/2 tsp ground cumin; 1/2 cup apple cider vinegar (adds tang and helps tenderize); 1/2 cup low-sodium chicken broth (or water); 2 tbsp Worcestershire sauce (I love Lea & Perrins); 1 cup BBQ sauce (Sweet Baby Ray’s, homemade, or your favorite brand)

This Pulled Pork Recipe is an easy, smoky, slow cooker delight that turns a humble pork shoulder into tender, juicy strands perfect for a homemade BBQ feast.

I’ve always loved serving pulled pork at family gatherings—there’s something about that tangy, savory bite that brings everyone to the table. What makes this recipe stand out is its simplicity: you just rub, set your crockpot or slow cooker, and let time work its magic. It’s adaptable, feeds a crowd, and yes, you can even make it a bit lighter if you trim the fat and pile it on whole‐grain buns with fresh slaw.

Why You’ll Love This Recipe

– No oven needed—just a trusty slow cooker or Crockpot.
– Hands‐off cooking: set it early, come back to pure magic.
– Juicy, fork-tender pulled pork every time.
– Feeds 8–10 easily—ideal for weekend BBQs or game-day gatherings.
– Mix and match spices: mild, spicy, or smoky (hello, smoked paprika!).
– Perfect for meal prep—portion, chill, freeze, reheat.
– Versatile: turn leftovers into tacos, nachos, or your favorite pulled pork sandwich.
– Uses simple pantry staples—no fancy gadgets.

Ingredients

– 4 lb boneless pork shoulder (Boston butt), trimmed of excess fat (leave a thin cap for flavor)
– 2 tbsp brown sugar (light or dark; coconut sugar works too)
– 1 tbsp smoked paprika (or regular paprika + ½ tsp liquid smoke)
– 1 tbsp kosher salt
– 1 tsp black pepper, freshly ground
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp chili powder (or chipotle powder for heat)
– ½ tsp ground cumin
– ½ cup apple cider vinegar (adds tang and helps tenderize)
– ½ cup low-sodium chicken broth (or water)
– 2 tbsp Worcestershire sauce (I love Lea & Perrins)
– 1 cup BBQ sauce (Sweet Baby Ray’s, homemade, or your favorite brand)

Tip: Pat the pork dry before rubbing on the spice mix for a better crust. If you’re short on time, use a store-bought rub, but homemade brings richer flavors.

Directions

1. Combine the brown sugar, paprika, salt, pepper, garlic powder, onion powder, chili powder, and cumin in a small bowl. Rub this spice blend all over the pork shoulder, pressing gently so it adheres.

Pour the apple cider vinegar, chicken broth, and Worcestershire sauce into the bottom of your slow cooker or Crockpot. Place the seasoned pork shoulder on top, fat-cap side up.
Cover and cook on LOW for 8–9 hours (or HIGH for 4–5 hours). Midway through cooking, tilt the pork and spoon a bit of juices over the top—this helps keep it moist and flavorful.
Check for doneness: the pork should register 195°F internally and shred easily with two forks. If it’s not quite there, return it to heat for another 30 minutes.

Transfer the pork to a large baking sheet or platter. Using two forks (or meat claws), shred the meat, discarding any large pieces of fat or connective tissue.
Skim excess fat from the cooking liquid left in the slow cooker, then stir in ¾ cup of BBQ sauce. Add the shredded pork back into the pot, tossing gently so each strand is coated.
Keep warm on the “Keep Warm” setting or transfer to a chafing dish if you’re serving buffet-style. Offer extra BBQ sauce on the side for saucier sandwiches.

Servings & Timing

Makes about 8–10 pulled pork sandwiches (serves 6–8 adults).
Prep Time: 15 minutes
Cook Time: 8 hours (LOW) or 4–5 hours (HIGH)
Total Time: ~8 hr 15 min (low-slow method)

Variations

– Swap apple cider vinegar for orange juice and honey for a citrus-sweet twist.
– Add 1 diced chipotle pepper in adobo for a smoky-spicy kick.
– Use a pork picnic roast if Boston butt isn’t available.
– Finish under the broiler for 3–4 minutes to crisp up the edges.
– Massage in a coffee-and-brown-sugar rub for a mocha-BBQ flavor.
– Tweak for Paleo by skipping brown sugar and using coconut aminos instead of Worcestershire.

Storage & Reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions (zip-top bags) for up to 3 months—label with date.
Reheat: Thaw overnight, then warm gently in a skillet with a splash of broth or in the microwave, covered, at 50% power. If frozen solid, steam in a slow cooker on LOW for 2–3 hours.
Make-Ahead: Cook a day ahead, shred, toss with sauce, and refrigerate; reheat before serving.

Notes

– I learned that trimming too much fat makes pork dry—aim to leave a ¼-inch layer.
– Searing the pork in a hot cast-iron skillet for 2 minutes per side adds depth if you have the extra 10 minutes.
– Adjust salt after shredding; cooking liquids concentrate flavors.
– If you prefer a tangier pulled pork sandwich, stir in an extra tablespoon of vinegar right before serving.

FAQs

Q: Can I make this in an Instant Pot?
A: Yes—pressure-cook on HIGH for 60 minutes, followed by a 15-minute natural release, then shred.

Q: What’s the best cut of pork for pulled pork?
A: Pork shoulder (Boston butt) yields the most tender, juicy results thanks to its marbling.

Q: How do I know when it’s done?
A: It’s ready when it shreds easily and hits around 195°F internal temperature.

Q: Can I skip the BBQ sauce?
A: Absolutely—toss with cooking juices alone for a “naked” pulled pork that’s great on salads or tacos.

Q: Is pulled pork healthy?
A: It’s a solid protein source; trim excess fat and serve with fresh slaw or greens for balance.

Q: Why did my pork turn out dry?
A: Likely overcooked or over-trimmed—next time, keep more fat and monitor cooking time.

Q: How spicy is this recipe?
A: It’s mild to medium; boost heat by adding cayenne or chipotle powder to the rub.

Q: Can I double this recipe?
A: Yes, just ensure your slow cooker isn’t more than two-thirds full to cook evenly.

Conclusion

This Pulled Pork Recipe delivers fuss-free, melt-in-your-mouth pulled pork that’s perfect for sandwiches, tacos, and more. Give it a try at your next gathering—let me know how it turns out, or hop over and explore my homemade coleslaw and cornbread recipes for a full BBQ spread!