Barbecue Pulled Pork
Get ready to tantalize your taste buds with this mouthwatering Barbecue Pulled Pork recipe that’s perfect for any gathering or family meal! Featuring tender, slow-cooked pork shoulder infused with a smoky, savory dry rub, this recipe brings out bold flavors with a delectable combination of smoked paprika, garlic powder, and brown sugar. The pork is seared for a golden crust before being simmered in a blend of chicken broth, apple cider vinegar, and aromatic onions. Finished with a rich barbecue sauce and Worcestershire drizzle, this pulled pork is irresistibly juicy and flavorful. Whether served on fluffy buns, in tacos, or as a standalone dish, this crowd-pleaser is a must-try for barbecue enthusiasts. With an easy slow-cooker method and a perfected balance of spices, it’s a long-time favorite for effortless meal prep and indulgent comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds Pork shoulder (Boston butt)
- 2 teaspoons Salt
- 2 teaspoons Black pepper
- 1 tablespoon Smoked paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 tablespoon Brown sugar
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Olive oil
- 1 large Onion
- 4 Garlic cloves
- 1 cup Chicken broth
- 1 cup Apple cider vinegar
- 2 cups Barbecue sauce
- 1 tablespoon Worcestershire sauce
Instructions
In a small bowl, mix the salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to create a dry rub.
Rub the dry mix generously over the entire pork shoulder, pressing it into all the crevices.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until a deep golden brown crust forms, about 4 minutes per side.
Slice the large onion and mince the garlic cloves. Layer the onion slices and garlic in the bottom of a slow cooker.
Place the seared pork shoulder on top of the onion and garlic in the slow cooker.
Pour the chicken broth and apple cider vinegar around the pork in the slow cooker.
Cover the slow cooker and cook on low for 8 hours or until the pork is fall-apart tender.
Remove the pork from the slow cooker and shred it using two forks.
Drain the juices from the slow cooker, reserving about 1 cup to mix back into the pork.
Return the shredded pork to the slow cooker. Stir in the barbecue sauce, Worcestershire sauce, and reserved cooking juices.
Cover and cook on low for an additional 30 minutes to allow the flavors to meld.
Serve the pulled pork on buns, in tacos, or as desired.
Nutrition Facts
Calories |
5494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.3 g | 454% | |
| Saturated Fat | 117.3 g | 586% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1204 mg | 401% | |
| Sodium | 12086 mg | 525% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 202.9 g | ||
| Protein | 303.3 g | 607% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 6988 mg | 149% | |
*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.
