16 Hour Pulled Pork
Indulge in the ultimate comfort food experience with this 16-Hour Pulled Pork recipe, a slow-cooked masterpiece designed to yield tender, flavorful perfection. Using a bone-in pork shoulder, this recipe combines a robust dry rub of smoked paprika, brown sugar, garlic powder, and cumin with a tangy blend of apple cider vinegar and chicken stock to create layers of mouthwatering flavor. With low-and-slow cooking at 225°F for a full 16 hours, the pork becomes irresistibly juicy and fork-tender, making it ideal for shredding. Serve this pulled pork on buttery brioche buns, stuffed into tacos, or paired with your favorite barbecue sides. Perfect for gatherings or meal prep, this recipe is a game-changer for barbecue enthusiasts and comfort food lovers alike. Keywords: slow-cooked pulled pork, tender pork shoulder, barbecue pulled pork recipe, low-and-slow cooking, best pulled pork.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Pork shoulder (bone-in, 4-5 lbs)
- 3 tbsp Brown sugar
- 2 tbsp Paprika (smoked preferred)
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Cumin
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 cup Apple cider vinegar
- 1 cup Chicken stock
- 1 cup Barbecue sauce (optional for serving)
- 6 pieces Brioche buns (optional for serving)
Instructions
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cumin, salt, and black pepper to create the dry rub.
Pat the pork shoulder dry with paper towels and rub it all over with olive oil.
Generously coat the pork shoulder with the dry rub, pressing it into every crevice. Let it rest for at least 30 minutes or refrigerate overnight for maximum flavor.
Preheat your oven or slow cooker to 225°F (107°C). If using a slow cooker, set it to 'low.'
In a medium-sized bowl, whisk together the apple cider vinegar and chicken stock. If cooking in the oven, place the pork shoulder in a heavy-duty roasting pan or Dutch oven and pour the liquid mixture into the bottom. If using a slow cooker, pour it directly into the slow cooker around the pork.
Cover tightly with aluminum foil (if using the oven) or the slow cooker lid. Cook the pork for 16 hours, checking occasionally to ensure the liquid hasn’t evaporated.
After 16 hours, the pork should be fork-tender and easy to shred. Use two forks to pull the meat apart into strands, discarding the bone and any excess fat.
Optional: Transfer the pulled pork to a large skillet over medium heat and mix in barbecue sauce for a saucier version.
Serve the pulled pork warm on brioche buns, in tacos, or with your favorite sides. Enjoy!
Nutrition Facts
Calories |
3476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 9186 mg | 399% | |
| Total Carbohydrate | 402.9 g | 147% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 168.1 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2392 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
