Pulled Pork
Ingredients
- 4 pounds pork shoulder or pork butt
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne, optional
- 1 small onion, sliced
- ¾ cup apple cider vinegar
- ½ cup chicken stock
- 1 tablespoon Worcestershire sauce
- 1 cup barbecue sauce, plus more for serving
Instructions
Season the Pork: Mix the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne if using. Rub all over the pork.
Set Up the Cooker: Place the sliced onion in a slow cooker or Dutch oven. Add the vinegar, stock, and Worcestershire sauce, then set the pork on top.
Cook: Cook on low in a slow cooker for 8-10 hours, or covered in a 300°F oven for about 4-5 hours, until the pork shreds easily.
Shred: Transfer the pork to a board and shred with forks. Skim excess fat from the cooking liquid.
Sauce: Toss the pork with barbecue sauce and enough cooking liquid to keep it juicy.
Serve: Serve on buns with coleslaw and pickles, or use in tacos, rice bowls, nachos, or baked potatoes.
Slow-Cooked and Shreddable
Pulled pork is forgiving, but it needs enough time for the connective tissue to soften. Pork shoulder is ideal because it has enough fat and collagen to stay juicy through a long cook.
Use the cooking liquid to adjust the final texture. Barbecue sauce adds flavor, but the liquid keeps the pork from feeling sticky or dry.
Serving Ideas
Serve on soft rolls with coleslaw and pickles, or spoon over mac and cheese, baked potatoes, rice bowls, or cornbread.
Leftovers are excellent in quesadillas, tacos, breakfast hash, or sliders.
Variations
For a Carolina-style direction, use more vinegar and less sweet barbecue sauce. For a smokier version, add a little chipotle powder or a splash of liquid smoke.
If you prefer crisp edges, spread shredded pork on a sheet pan and broil briefly before serving.
