Pulled pork was new to me when I moved here. Tender pork, cooked for hours until it falls apart, piled on a bun with BBQ sauce. It sounded almost too simple to be special.
But the first time I lifted the slow cooker lid after 8 hours, I understood. The whole house smelled amazing, and the meat shredded with just a fork. This is now my favorite easy dinner for busy days and gatherings.
Ingredients
- 4 lbs pork shoulder (also called pork butt), bone-in or boneless
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1.5 cups BBQ sauce, plus more for serving
- Burger buns or sandwich rolls, for serving
- Coleslaw, for topping (optional but wonderful)
Steps
1. Make the dry rub
In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, and cayenne if you are using it. Stir it well so everything is evenly combined. This rub is where all the flavor starts. It looks like a lot of spice, but a big piece of pork needs bold seasoning.
2. Rub the pork all over
Pat the pork shoulder dry with paper towels. Dry meat holds the rub better. Sprinkle the rub over every side of the pork and press it in firmly with your hands. Get into all the corners and crevices. If you have time, wrap it and let it sit in the fridge overnight. If not, 30 minutes on the counter is fine.
3. Set up the slow cooker
Pour the chicken broth and apple cider vinegar into the bottom of your slow cooker. The liquid keeps the pork moist and helps it cook evenly. Place the rubbed pork on top. The vinegar might sound strange, but it tenderizes the meat and you will not taste it in the end. Put the lid on tight.
4. Cook it low and slow
Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. Low and slow gives the most tender result, so plan ahead if you can. Do not lift the lid to peek. Every time you open it, heat escapes and adds cooking time. Just let the slow cooker do its quiet work.
5. Check that it is done
The pork is ready when it shreds easily with a fork. Try twisting a fork in the thickest part. If the meat gives way without any fight, it is done. If it still resists, put the lid back on and give it another hour. Patience is the whole recipe here. Tough pork just needs more time, not more heat.
6. Shred the pork
Lift the pork out onto a large cutting board or sheet pan. Let it cool for 10 to 15 minutes so you can handle it. Pull the meat apart with two forks, discarding any large pieces of fat and the bone if there is one. Shred it into bite-sized pieces, not tiny threads. Skim the fat off the cooking liquid and save a cup of it.
7. Mix in the BBQ sauce
Put the shredded pork back in the slow cooker or a large bowl. Pour the BBQ sauce over it, plus about half a cup of the saved cooking liquid. Toss everything together until the pork is coated and juicy. Taste it and add more sauce if you like it saucier. Let it sit on warm for 15 minutes so the flavors soak in.
8. Serve it piled high
Toast your buns lightly if you want. Pile the pulled pork generously onto the bottom buns. Add a spoonful of coleslaw on top if you like. The cool crunch against the warm smoky pork is perfect. Put the top bun on and serve with extra BBQ sauce and napkins. You will need the napkins.
Tips
Leftovers keep in the fridge for 4 days and freeze beautifully for up to 3 months. The pork is also wonderful in tacos, on nachos, or over baked potatoes. If your BBQ sauce is very sweet, balance it with an extra splash of apple cider vinegar.
Conclusion
This is the easiest impressive dinner I know. Ten minutes of prep in the morning, and dinner makes itself while you live your day. Smoky, tender, and piled high on a soft bun. It tastes like a backyard party any night of the week.
