Description
Pulled Pork delivers mouthwatering Southern comfort straight to your dinner table. Slow-cooked until fork-tender and packed with smoky barbecue flavor, this classic dish turns ordinary meat into a crowd-pleasing feast.
Ingredients
Scale
Main Proteins:
- 4 lb boneless pork shoulder (Boston butt)
Supporting Spices and Seasonings:
- 2 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
Liquid and Additional Ingredients:
- ¼ cup yellow mustard
- 1 cup apple cider vinegar
- 1 cup chicken broth
- ½ cup Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon liquid smoke
- Hamburger buns
- BBQ sauce
- Coleslaw
- Pickles
Instructions
- Mix all dry spices – 2 tablespoons smoked paprika, 2 tablespoons brown sugar, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon cayenne, 2 teaspoons salt, and 1 teaspoon pepper – in a medium bowl until thoroughly combined.
- Use paper towels to completely dry your 4-5 lb pork shoulder, removing excess surface moisture.
- Coat the entire pork shoulder with ¼ cup yellow mustard, creating an even layer that helps spices adhere.
- Sprinkle the entire spice mixture over the mustard-covered meat, pressing firmly to ensure maximum seasoning penetration.
- Tightly wrap the seasoned pork in plastic wrap and refrigerate for 4-12 hours to allow flavors to deeply penetrate the meat.
- Remove pork from refrigerator and let sit at room temperature for 30 minutes before cooking.
- Whisk 1 cup apple cider vinegar, 1 cup chicken broth, ½ cup Worcestershire sauce, 2 tablespoons brown sugar, and 1 tablespoon liquid smoke in a separate bowl.
- Transfer pork to slow cooker and pour liquid mixture around the meat, ensuring liquid reaches halfway up the sides.
- Cook on low setting at 200°F for 8-10 hours, keeping the lid sealed to maintain moisture and heat.
- After cooking, carefully transfer pork to a cutting board and rest for 15-20 minutes to redistribute internal juices.
- Use two forks to shred the meat, discarding any large fat chunks or tough connective tissue.
- Moisten the shredded pork with 3-4 tablespoons of reserved cooking liquid to maintain tenderness.
- Toast hamburger buns at 350°F for 2-3 minutes until lightly golden.
- Layer shredded pork generously onto toasted buns.
- Enhance with your preferred BBQ sauce, optional coleslaw, and pickles just before serving.
Notes
- Use a pork shoulder with good marbling for maximum tenderness and flavor when pulled.
- Pat the meat completely dry before applying mustard and spice rub to help seasonings adhere perfectly.
- Let the seasoned pork rest overnight in the refrigerator to develop deeper, more complex flavor profiles.
- For gluten-free diets, swap hamburger buns with lettuce wraps or gluten-free rolls without compromising the delicious pulled pork experience.
- Prep Time: 5 hours 30 minutes
- Cook Time: 8-10 hours (slow cooker on low) or 4-6 hours (slow cooker on high)
- Category: Pork
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 110 mg