Get ready to embark on a culinary journey that will transform your ordinary dinner into an extraordinary feast! This Nancy Wilson Pulled Pork recipe is not just another meat dish – it's a slow-cooked masterpiece that promises tender, juicy, and incredibly flavorful pulled pork that will have everyone at your table begging for seconds. Whether you're hosting a backyard barbecue, planning a family dinner, or simply craving some comfort food, this recipe is your ticket to becoming a home cooking hero.
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 lbs pork butt
- 1 cup barbecue sauce
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
Instructions
- Remove the pork butt from refrigerator and let it sit at room temperature for 30 minutes before preparing.
- In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper to create a dry rub seasoning.
- Pat the pork butt dry with paper towels to ensure the seasoning adheres well.
- Generously coat the entire pork butt with the prepared dry rub, massaging the spices into the meat thoroughly.
- Place the seasoned pork butt into a slow cooker with the fat cap facing upward.
- Cover the slow cooker and cook on low heat for 8 hours, allowing the meat to become tender and easily shreddable.
- After cooking, 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 pork and mix thoroughly to ensure even coating.
- Serve hot on buns, with coleslaw, or as desired.
Tips
- Choose the Right Cut: Always use pork butt (shoulder) for the most tender and flavorful result. The marbling in this cut ensures juicy meat after slow cooking.
- Room Temperature Matters: Let the meat sit out for 30 minutes before cooking to ensure even seasoning and cooking.
- Dry Rub Technique: Press the spice mixture firmly into the meat to create a flavorful crust that locks in moisture.
- Fat Cap Position: When placing the pork in the slow cooker, keep the fat cap facing upward. This helps self-baste the meat during cooking.
- Low and Slow is the Way to Go: Resist the temptation to rush the cooking process. Eight hours on low heat ensures maximum tenderness.
- Shredding Hack: Use two forks to pull the meat apart easily, and remove any large chunks of fat for the best texture.
- Sauce Suggestion: For extra flavor, try mixing different barbecue sauces or adding a splash of apple cider vinegar to your sauce for tang.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 12g
Protein: 38g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 135mg
