Excellent Pulled Pork
Get ready to experience the ultimate comfort food with this "Excellent Pulled Pork" recipe—juicy, tender, and packed with bold, smoky flavor. Perfectly seasoned with a savory spice rub featuring paprika, garlic, and a hint of cayenne for optional heat, the pork shoulder is slow-cooked to perfection in a tangy blend of apple cider vinegar and chicken broth. The result is irresistibly succulent meat that shreds effortlessly with a fork. Finished with your favorite barbecue sauce for a touch of sweetness, this pulled pork is just as versatile as it is delicious—pile it high on soft buns, tuck it into tacos, or serve it alongside hearty sides like coleslaw or cornbread. With minimal prep and only 15 minutes of active time, this slow-cooker recipe yields mouthwatering results that will make it the star of your next family dinner or gathering.
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Recipe Information
Ingredients
- 4 pounds pork shoulder (or pork butt)
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt
- 0.5 teaspoons cayenne pepper (optional for heat)
- 0.5 cups apple cider vinegar
- 1 cups chicken broth
- 1 cups barbecue sauce
- 2 tablespoons vegetable oil
Instructions
Trim excess fat from the pork shoulder, leaving a thin layer for flavor.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper (if using).
Rub the spice mixture generously all over the pork shoulder, ensuring all sides are coated.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side. This step locks in flavor.
Place the seared pork shoulder into a slow cooker.
In a separate bowl, whisk together the apple cider vinegar and chicken broth. Pour the mixture over the pork in the slow cooker.
Cover and cook on low for 8-10 hours (or on high for 5-6 hours), until the pork is tender and easily pulls apart with a fork.
Once cooked, transfer the pork to a large cutting board. Use two forks to shred the meat into pieces, discarding any large pieces of fat.
Drain the liquid from the slow cooker, reserving about 1/2 cup. Return the shredded pork to the slow cooker and stir in the reserved cooking liquid along with the barbecue sauce.
Adjust seasoning with additional salt or barbecue sauce as needed. Let the pulled pork warm through for another 10-15 minutes in the slow cooker before serving.
Serve the pulled pork on buns, in tacos, or as a main dish with sides like coleslaw or cornbread.
Nutrition Facts
Calories |
5379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.6 g | 502% | |
| Saturated Fat | 131.0 g | 655% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 5825 mg | 253% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 109.3 g | ||
| Protein | 333.9 g | 668% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 6046 mg | 129% | |
*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.
