Get ready to transform your kitchen into a BBQ paradise with the most ridiculously tender pulled pork you'll ever taste! This slow cooker marvel is about to become your new go-to recipe that will have friends and family begging for seconds. Imagine falling-apart, juicy pork infused with a perfect balance of tangy BBQ sauce and savory spices, requiring minimal effort but delivering maximum flavor. Whether you're hosting a summer cookout or craving comfort food on a lazy weekend, this pulled pork recipe is your ticket to culinary bliss!
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 lbs pork shoulder
- 1 cup BBQ sauce
- 1/2 cup apple cider vinegar
- 1 tbsp brown sugar
- 1 tbsp paprika
- Salt and pepper to taste
- Hamburger buns for serving
Instructions
- Trim any excess fat from the pork shoulder, leaving a thin layer for flavor and moisture.
- In a small mixing bowl, combine paprika, brown sugar, salt, and pepper to create a dry rub.
- Generously massage the dry rub mixture all over the pork shoulder, ensuring complete coverage.
- Place the seasoned pork shoulder into the slow cooker, fat side up.
- In a separate bowl, whisk together BBQ sauce and apple cider vinegar until well combined.
- Pour the BBQ sauce mixture over the pork shoulder, ensuring it's evenly distributed.
- Cover the slow cooker and set to low heat, cooking for 8 hours until the meat is tender and easily pulls apart with a fork.
- Once cooking is complete, remove the pork from the slow cooker and transfer to a large cutting board.
- Using two forks, shred the meat, discarding any large pieces of fat.
- Optional: Skim excess fat from the remaining cooking liquid and mix some back into the pulled pork for added moisture.
- Serve the pulled pork hot on hamburger buns, with additional BBQ sauce on the side if desired.
Tips
- Choose the Right Cut: Pork shoulder (or Boston butt) is ideal due to its high fat content, which keeps the meat moist during long, slow cooking.
- Pat the Meat Dry: Before applying the dry rub, ensure the pork is completely dry to help the seasonings adhere better.
- Don't Rush the Cooking: Low and slow is the key to tender, shreddable meat. Resist the temptation to increase the heat.
- Let it Rest: After cooking, let the meat rest for 10-15 minutes before shredding to help retain its juices.
- Customize Your Sauce: Feel free to adjust the BBQ sauce and vinegar ratio to suit your taste preferences.
- Make Ahead Friendly: This pulled pork freezes beautifully for up to 3 months, making it perfect for meal prep.
- Serving Suggestions: Beyond hamburger buns, try serving on nachos, in tacos, or over mac and cheese for variety!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 125mg
