Pulled Pork
Tender, juicy, and falling-apart smoky. This slow-cooked pulled pork is rubbed with a sweet-savory spice blend and cooks low and slow until meltingly tender.
Main Dish · Prep 15 min · Cook 480 min · Serves 10 · Easy · By Tina · Published
Ingredients
- 2 kg pork shoulder, bone-in or boneless
- 3 tbsp brown sugar, packed
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp salt
- 1 tsp black pepper
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 cup barbecue sauce, your favorite
Low, Slow, and Worth Every Minute
I have strong opinions about pulled pork, and the biggest one is this: you cannot rush it. The magic happens when that pork shoulder sits in low heat for hours, breaking down until it practically falls apart at the sight of a fork. This is my go-to recipe for feeding a crowd without losing my mind.
The Rub That Makes It
Combine your brown sugar, paprika, garlic powder, onion powder, cumin, salt, and pepper. Pat the pork shoulder dry and massage the rub into every inch. Let it sit overnight in the fridge if you can -- the flavors penetrate so much deeper.
Place the pork in your slow cooker with a splash of apple cider vinegar and chicken broth. Cook on low for 8-10 hours or until the internal temp hits 95°C/203°F. When you can pull it apart with two forks effortlessly, it is ready.
Shred and Sauce
Shred the pork right in the cooking liquid, then drain and toss with your favorite BBQ sauce. Pile it high on soft brioche buns with a scoop of coleslaw on top.
Tina's Tips
- Pat the meat dry before applying the rub -- moisture on the surface prevents a good crust
- Low and slow is non-negotiable -- high heat makes the pork tough and stringy instead of melt-in-your-mouth tender
- Save the cooking liquid -- it is liquid gold for adding back moisture and flavor
- Make a double batch -- pulled pork freezes beautifully for up to 3 months
- Let it rest 15 minutes after cooking before shredding for juicier results
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