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Classic Pulled Pork

A bowl filled with tender, shredded pulled pork covered in a rich, glossy BBQ sauce.
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Learn to make tender, juicy pulled pork with a smoky-sweet barbecue flavor using your slow cooker or oven. This recipe is perfect for sandwiches, sliders, or enjoying on its own.

Ingredients

Scale
  • 4–5 pound boneless pork shoulder (Boston butt)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup your favorite barbecue sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup chicken broth or water

Instructions

  1. If using an oven, preheat to 300°F (150°C).
  2. In a small bowl, combine brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). This is your dry rub.
  3. Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, ensuring it’s evenly coated.
  4. Place the seasoned pork shoulder in your slow cooker or a Dutch oven.
  5. In a separate bowl, whisk together the barbecue sauce, apple cider vinegar, and chicken broth (or water). Pour this mixture over the pork.
  6. Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is fork-tender and easily shreds. If using an oven, cover the Dutch oven tightly and cook for 4-5 hours, or until tender.
  7. Once cooked, remove the pork from the slow cooker or Dutch oven and place it on a cutting board or in a large bowl.
  8. Using two forks, shred the pork, discarding any large pieces of fat.
  9. Return the shredded pork to the slow cooker or Dutch oven with the cooking liquid. Stir to combine and coat the pork with the sauce.
  10. If you prefer a thicker sauce, you can remove the pork and simmer the remaining liquid on the stovetop for 10-15 minutes until reduced. Then, return the pork to the thickened sauce.
  11. Serve hot.

Notes

  • For oven-roasted pork shoulder, a Dutch oven with a tight-fitting lid is recommended.
  • The target internal temperature for pulled pork is around 203°F (95°C) for maximum tenderness.
  • You can adjust the amount of barbecue sauce to your preference.
  • This recipe is a great base for meal planning, providing delicious leftovers.

Nutrition

Find it online: https://kitchenslang.com/pulled-pork-recipe/