Imagine tender, juicy pulled pork so incredible that it'll have your dinner guests begging for seconds—and your secret recipe! This isn't just another barbecue dish; this is a flavor explosion that transforms a simple pork shoulder into a melt-in-your-mouth masterpiece that'll become your new go-to crowd-pleaser. Whether you're hosting a summer cookout or craving comfort food on a lazy weekend, this pulled pork recipe promises to elevate your culinary game with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs pork shoulder
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Remove pork shoulder from refrigerator 30 minutes before cooking to allow it to reach room temperature. Pat the meat dry with paper towels.
- Mix smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Generously rub the spice mixture all over the pork shoulder, ensuring even coverage.
- Place the seasoned pork shoulder in a slow cooker or large Dutch oven. If using a slow cooker, set to low heat. If using an oven, preheat to 275°F (135°C).
- In a separate bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce to create the braising liquid.
- Pour the sauce mixture over the pork, ensuring it's mostly covered. For slow cooker, cook on low for 8 hours. For oven method, cover the Dutch oven and cook for 8 hours.
- After cooking time, carefully remove the pork and transfer to a large cutting board. Use two forks to shred the meat, discarding any large fatty pieces.
- Strain the remaining cooking liquid and skim off excess fat. Mix a portion of the liquid back into the shredded meat for added moisture and flavor.
- Serve the pulled pork on soft buns, topped with additional barbecue sauce. Optionally, serve with coleslaw or pickles.
Tips
- • Choose the right cut: A well-marbled pork shoulder (also called pork butt) ensures maximum tenderness and flavor. • Don't rush the cooking process: Low and slow is the golden rule for achieving that fall-apart texture. • Pat the meat dry before seasoning to help the spice rub adhere better. • Let the meat rest for 15-20 minutes after cooking to retain maximum juiciness. • For extra flavor, consider toasting your spices briefly before creating the rub. • If possible, prepare the pulled pork a day ahead—the flavors will develop even more overnight. • Invest in a good meat thermometer to ensure perfect doneness. • Save the cooking liquid—it's liquid gold for adding extra moisture and flavor to your pulled pork.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 15g
Protein: 38g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 130mg
