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Pulled Pork Recipe

This easy, foolproof pulled pork recipe turns a simple pork shoulder into ultra-tender, juicy, fall-apart meat with deep smoky flavor and a tangy barbecue finish. Perfect for make-ahead dinners, game day, or feeding a hungry crowd with minimal effort.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
optional 20 minutes
Total Time 8 hours 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method

Ingredients
  

  • 4 –5 lb boneless pork shoulder pork butt, excess fat trimmed
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 2 tbsp smoked paprika
  • 1 tbsp chili powder
  • 2 tbsp brown sugar packed
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground cumin
  • 1/2 tsp crushed red pepper flakes optional, for heat
  • 1 cup low-sodium chicken broth
  • 1/3 cup apple cider vinegar
  • 1 cup barbecue sauce plus more for serving

Method
 

  1. Prep the pork shoulder
  2. Pat the pork shoulder dry with paper towels and place it on a cutting board or shallow tray.
  3. Make the dry rub
  4. In a small bowl, combine the kosher salt, black pepper, smoked paprika, chili powder, brown sugar, garlic powder, onion powder, ground cumin, and crushed red pepper flakes (if using). Stir until evenly mixed.
  5. Season the meat
  6. Rub the spice mixture all over the pork shoulder, pressing it into all sides and crevices to coat the meat thoroughly.
  7. Add liquid to the pot
  8. Pour the chicken broth and apple cider vinegar into the bottom of a slow cooker (or a large Dutch oven if cooking in the oven).
  9. Cook the pork
  10. Place the seasoned pork shoulder into the slow cooker.
  11. Cook on LOW for 8–10 hours, or until the pork is very tender and easily pulls apart with a fork.
  12. (If using the oven, cover the Dutch oven tightly with a lid and bake at 300°F / 150°C for 4–5 hours, until fork-tender.)
  13. Shred the meat
  14. Transfer the cooked pork to a large cutting board or bowl and let it rest for about 10–15 minutes. Use two forks to shred the meat, discarding any large pieces of fat.
  15. Sauce the pulled pork
  16. Skim excess fat from the cooking juices, then pour about 1/2 to 1 cup of the juices over the shredded pork to keep it moist. Add 1 cup of barbecue sauce and toss until the meat is evenly coated. Taste and adjust seasoning with more salt, pepper, or barbecue sauce as desired.
  17. Serve
  18. Serve the pulled pork warm on toasted buns, in tacos, over rice, or alongside your favorite sides. Offer extra barbecue sauce on the side for drizzling.