Get ready to transform your kitchen into a mouthwatering BBQ paradise with the most insanely delicious pulled pork recipe that will make your taste buds dance! This "Crazy Delicious Pulled Pork" is not just another recipe - it's a flavor explosion that will have your family and friends begging for seconds. Imagine tender, juicy pork that falls apart with the gentlest touch, infused with a bold, spicy dry rub and smothered in tangy barbecue sauce - this is comfort food taken to a whole new level of deliciousness!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 pounds pork shoulder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 cup barbecue sauce
- Salt and pepper to taste
Instructions
- Remove the pork shoulder from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
- In a small bowl, mix paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a dry rub.
- Pat the pork shoulder dry with paper towels to ensure the dry rub adheres well.
- Generously coat the entire pork shoulder with the prepared spice mixture, massaging the seasoning into the meat thoroughly.
- Place the seasoned pork shoulder into a slow cooker with the fat cap facing upward.
- Cover the slow cooker and cook on low heat for 8 hours, or until the meat is extremely tender and easily falls apart when prodded with a fork.
- Once cooking is complete, carefully remove the pork from the slow cooker and transfer to a large cutting board.
- Using two forks, shred the meat, discarding any large pieces of fat.
- Pour the barbecue sauce over the shredded meat and mix thoroughly to ensure even coating.
- Serve hot on buns, in tacos, or as desired, with additional barbecue sauce on the side.
Tips
- Choose the Right Cut: Always use pork shoulder (also called pork butt) for the most tender and flavorful pulled pork. The marbling in this cut ensures maximum juiciness.
- Room Temperature Matters: Let the meat sit out for 30 minutes before cooking to ensure even cooking and better seasoning absorption.
- Dry Rub Technique: Press the spice mixture firmly into the meat, ensuring every inch is covered for maximum flavor.
- Low and Slow is the Way to Go: Cooking on low heat for 8 hours breaks down the tough connective tissues, creating melt-in-your-mouth meat.
- Shredding Pro Tip: Use two forks to pull the meat apart, creating those classic pulled pork strands.
- Sauce Suggestion: Add barbecue sauce gradually and taste as you go. Some people prefer less sauce, while others love it extra saucy.
- Storage Hack: This pulled pork freezes beautifully for up to 3 months, making it a perfect make-ahead meal!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 40g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 125mg
