Fall Apart Tender Pork Butt Roast Pulled Pork
Transform your next meal into a mouthwatering masterpiece with this Fall Apart Tender Pork Butt Roast Pulled Pork recipe. Featuring perfectly seasoned pork butt rubbed with a smoky-sweet blend of paprika, garlic, onion powder, brown sugar, and a hint of cayenne, this dish is slow-cooked to achieve irresistibly tender, pull-apart perfection. Searing the meat first locks in flavor, while chicken stock and apple cider vinegar infuse the roast with moisture and tangy depth during its long, low cooking process. Whether prepared in the oven or a slow cooker, this foolproof recipe promises juicy, flavorful pulled pork that melts in your mouth. Perfect for sandwiches, sliders, or served alongside classic barbecue sides, this dish is a versatile crowd-pleaser that will leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 lbs Pork butt (also called Boston butt)
- 2 tbsp Kosher salt
- 1.5 tsp Black pepper
- 1.5 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tbsp Brown sugar
- 0.5 tsp Cayenne pepper (optional)
- 2 tbsp Olive oil
- 1 cup Chicken or beef stock
- 2 tbsp Apple cider vinegar
- 0.5 cup Barbecue sauce (optional, for serving)
Instructions
Begin by preheating your oven to 300°F (150°C) or setting a slow cooker to low heat.
Trim any excess fat from the pork butt, leaving a thin layer for flavor.
In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper (if using).
Rub the spice mixture all over the pork butt, ensuring it is evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork butt on all sides until a golden-brown crust forms, about 2-3 minutes per side.
Transfer the seared pork butt to a roasting pan, Dutch oven, or the bowl of a slow cooker.
Pour the chicken or beef stock and apple cider vinegar around the pork, ensuring the liquid rises about 1 inch up the sides of the pork.
Cover the pan or slow cooker tightly with its lid or aluminum foil to lock in moisture.
If using an oven, cook for 5-6 hours, checking occasionally to ensure the liquid has not dried out. If using a slow cooker, cook on low for 7-8 hours or until the pork is fall-apart tender.
Once cooked, remove the pork and let it rest for 15 minutes. Use two forks to shred the meat, discarding any large pieces of fat.
Toss the shredded pork in the cooking juices for additional flavor. Add barbecue sauce if desired.
Serve the pulled pork warm with buns, coleslaw, or your favorite sides. Enjoy!
Nutrition Facts
Calories |
5197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.5 g | 504% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6566 mg | 285% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 70.6 g | ||
| Protein | 315.2 g | 630% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 5589 mg | 119% | |
*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.
