Barbecue Pulled Pork
Slow-cooked pork shoulder shredded and tossed in a smoky-sweet barbecue sauce. Pile it on buns for the ultimate pulled pork sandwich.
Ingredients
Instructions
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Mix brown sugar, paprika, salt, pepper, garlic powder, and cayenne into a rub. Coat the pork shoulder all over.
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Place the pork in a slow cooker. Add vinegar around the edges (not on top).
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Cook on low for 8 hours or high for 4 to 5 hours, until the meat pulls apart easily.
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Transfer the pork to a board and shred with two forks; discard excess fat.
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Skim fat from the cooking liquid and return about 0.5 cup to the meat along with the barbecue sauce.
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Toss to coat. Pile onto toasted buns and serve.
Nutrition
Per serving, estimated.
- Calories
- 390 kcal
- Protein
- 32g
- Carbs
- 28g
- Fat
- 16g
- Fiber
- 1g
Tips
- Do not rush the cook; low and slow is what makes the pork shreddable and tender.
- Reserve some cooking liquid to keep the meat moist when saucing.
- Toast the buns so they hold up to the juicy filling.
Variations
- Add 1 tablespoon liquid smoke to the sauce for a backyard-barbecue flavor.
- Use a cola-based barbecue sauce for a sweeter profile.
- Mix in 1 teaspoon ground cumin for a smoky, earthy note.
Frequently Asked Questions
Yes. Wrap the seasoned pork in foil and braise at 300°F (150°C) for 4 to 5 hours until tender.
Refrigerate up to 4 days or freeze up to 3 months; add a splash of broth when reheating.
Pork shoulder (also called Boston butt) is best for its fat and connective tissue that melt into tender pulled pork.
