Imagine tender, juicy pulled pork so succulent it falls apart with just a gentle touch of your fork, smothered in rich, tangy BBQ sauce that'll have your guests begging for seconds. This LDC Pulled Pork BBQ recipe isn't just another barbecue dish – it's a flavor explosion that transforms an ordinary meal into an extraordinary culinary experience. Whether you're hosting a summer cookout, planning a family dinner, or simply craving some seriously delicious comfort food, this recipe is about to become your new go-to crowd-pleaser!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 lb pork shoulder
- 1 cup BBQ sauce
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- Salt and pepper to taste
Instructions
- Begin by preparing your pork shoulder. Trim any excess fat from the meat to ensure it doesn't become too greasy during cooking. Rinse the pork under cold water and pat it dry with paper towels.
- In a small bowl, combine the paprika, garlic powder, onion powder, brown sugar, salt, and pepper. This mixture will serve as your dry rub.
- Rub the spice mixture all over the pork shoulder, making sure to cover all sides evenly. Allow the pork to marinate with the rub for at least 20 minutes at room temperature, or, for best results, refrigerate it for several hours or overnight to enhance the flavor.
- Preheat your oven or slow cooker to 225°F (107°C) if you are using a slow cooker. If using an oven, place the pork shoulder in a roasting pan or Dutch oven.
- If using a slow cooker, place the pork shoulder directly into the slow cooker. You can add a splash of water or apple cider vinegar at the bottom to keep the meat moist during cooking.
- Cover the pork with a lid or aluminum foil. If using an oven, cover the pan tightly with foil to trap moisture. Cook the pork shoulder low and slow for about 8 hours, or until the meat is tender and easily pulls apart with a fork.
- Once the pork is cooked, remove it from the heat and let it rest for about 30 minutes. This allows the juices to redistribute within the meat.
- After resting, use two forks to shred the pork into bite-sized pieces. Discard any large pieces of fat that may remain.
- In a large bowl, combine the shredded pork with the BBQ sauce. Mix thoroughly until the meat is well coated with the sauce.
- Serve the pulled pork on buns, topped with additional BBQ sauce if desired. You can also add coleslaw for extra crunch and flavor. Enjoy your LDC Pulled Pork BBQ!
Tips
- Choose the Right Cut: Always use pork shoulder (also called pork butt) for the most tender, flavorful pulled pork. The marbling ensures maximum juiciness.
- Marinate Overnight: For maximum flavor, let your dry rub sit on the meat for several hours or overnight in the refrigerator. This allows the spices to fully penetrate the meat.
- Low and Slow is the Key: Cooking at a low temperature (225°F) for a long time ensures the meat becomes incredibly tender and easy to shred.
- Rest Your Meat: Always let the pork rest for 30 minutes after cooking. This helps redistribute the juices and makes shredding easier.
- Sauce Wisely: Add BBQ sauce after shredding to control the moisture and flavor intensity. Start with less – you can always add more!
- Make Extra: This recipe freezes beautifully, so consider making a larger batch for quick future meals.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 125mg
