Description
Slow-cooked pulled pork, seasoned with a flavorful BBQ rub and simmered in a tangy liquid, resulting in tender, juicy, and delicious meat perfect for sandwiches, tacos, or nachos.
Ingredients
Scale
- Pork Shoulder (Boston Butt): 6-8 pounds, bone-in or boneless
- 1/4 cup brown sugar, packed
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 cup apple cider vinegar
- 1 cup chicken broth (or beef broth)
- 1/2 cup Worcestershire sauce
- 1 large onion, quartered
- 4 cloves garlic, minced
- 1–2 jalapenos, seeded and minced (for heat)
- BBQ sauce of your choice
- Hamburger buns or slider buns
- Coleslaw (optional)
- Pickles (optional)
Instructions
- Prepare the BBQ Rub: In a medium bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Whisk together until well combined.
- Trim the Pork Shoulder (Optional): Trim some of the fat on the pork shoulder, leaving about 1/4 inch.
- Apply the BBQ Rub: Generously rub the BBQ rub all over the pork shoulder, making sure to coat every nook and cranny. Massage it in.
- Let the Pork Rest (Optional): Wrap the rubbed pork shoulder tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Prepare the Slow Cooker: Place the quartered onion (if using) and minced garlic (if using) in the bottom of the slow cooker.
- Place the Pork in the Slow Cooker: Place the rubbed pork shoulder on top of the onions and garlic in the slow cooker.
- Add the Liquid: In a separate bowl or measuring cup, combine the apple cider vinegar, chicken broth (or beef broth), and Worcestershire sauce. Pour this mixture over the pork shoulder in the slow cooker. The liquid should come up about halfway up the side of the pork.
- Slow Cook: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours. The pork is done when it is very tender and easily shreds with a fork.
- Check for Doneness: After the cooking time is up, check the pork for doneness. It should be falling apart tender. If it’s not quite there yet, continue cooking for another hour or two, until it is.
- Remove the Pork from the Slow Cooker: Carefully remove the pork shoulder from the slow cooker and place it on a large cutting board.
- Shred the Pork: Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle.
- Skim the Fat (Optional): Skim the excess fat from the surface of the cooking liquid in the slow cooker.
- Add BBQ Sauce: Add your favorite BBQ sauce to the shredded pork and toss to coat.
- Serve: Serve the pulled pork on hamburger buns or slider buns, topped with coleslaw and pickles, if desired.
- Optional: Broiling for Crispy Edges: Spread the sauced pulled pork on a baking sheet and broil it for a few minutes, until the edges are slightly crispy. Watch it carefully, as it can burn easily!
Notes
- Don’t Overcook: While it’s important to cook the pork until it’s tender, be careful not to overcook it. Overcooked pork can become dry and mushy.
- Use a Meat Thermometer: For the most accurate results, use a meat thermometer to check the internal temperature of the pork. It should reach an internal temperature of 195-205°F (90-96°C).
- Let the Pork Rest: After cooking, let the pork rest for at least 30 minutes before shredding it. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful pulled pork.
- Adjust the Seasoning: Taste the pulled pork after shredding it and adjust the seasoning as needed. You may want to add more salt, pepper, or BBQ sauce.
- Make it Ahead: Pulled pork is a great make-ahead dish. You can cook it a day or two in advance and store it in the refrigerator. Reheat it before serving.
- Freezing Pulled Pork: Pulled pork freezes well. Let it cool completely, then store it in freezer bags or airtight containers. It will keep in the freezer for up to 3 months.
- Spice Level: Adjust the amount of cayenne pepper in the rub to control the spice level. Omit it entirely for a mild flavor, or add more for a spicier kick.
- Liquid Alternatives: If you don’t have apple cider vinegar, you can substitute white vinegar or lemon juice. If you don’t have chicken broth, you can use beef broth or water.
- Experiment with Flavors: Feel free to experiment with different flavors in the rub and the liquid. You can add other spices, herbs, or sauces to create your own unique pulled pork recipe.
- Prep Time: 20 minutes
- Cook Time: 480 minutes