Pulled Pork Recipe
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.
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
Instructions
- Combine the brown sugar, paprika, salt, pepper, garlic powder, onion powder, chili powder, and cumin. Rub it all over the pork shoulder, pressing gently so it adheres.
- Pour the apple cider vinegar, chicken broth, and Worcestershire sauce into the slow cooker. 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. Spoon juices over the pork midway through cooking.
- Check for doneness; the pork should shred easily. Shred the meat and discard any large pieces of fat or connective tissue.
- Skim excess fat from the cooking liquid, stir in BBQ sauce, and add shredded pork back into the pot, tossing gently.
- Keep warm on the “Keep Warm” setting or serve in a chafing dish. Offer extra BBQ sauce on the side for saucier sandwiches.
Notes
Pat the pork dry before rubbing on the spice mix for a better crust. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
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