Kansas City Pulled Pork
Savor the bold, smoky-sweet flavors of Kansas City with this tender, juicy pulled pork recipe that’s perfect for backyard barbecues or weeknight dinners. This slow-cooked masterpiece starts with a flavorful rub of brown sugar, paprika, garlic, and cayenne that’s massaged into a mustard-coated pork shoulder for a rich, caramelized crust. After hours of gentle cooking in a slow cooker or low oven, the pork becomes irresistibly fork-tender and is mixed with a tangy Kansas City-style barbecue sauce for that signature balance of sweet and tangy. Serve it piled high on soft sandwich rolls with creamy coleslaw for the ultimate classic BBQ experience. Whether you’re hosting a crowd or looking for a meal-prep favorite, Kansas City Pulled Pork is a mouthwatering showstopper you’ll revisit time and again.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (Boston butt)
- 2 tablespoons Brown sugar
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Yellow mustard
- 1 cup Chicken broth
- 1.5 cups Kansas City-style barbecue sauce
- 8 pieces Hamburger buns or sandwich rolls (optional)
- 1 batch Coleslaw (optional)
Instructions
Trim excess fat from the pork shoulder, leaving some fat for flavor. Pat the pork dry with paper towels.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Rub the pork shoulder all over with yellow mustard, then generously coat it with the spice mixture, pressing the spices into the meat.
Cover and refrigerate the pork shoulder for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
Preheat your slow cooker to low or your oven to 300°F (150°C).
Place the pork shoulder in the slow cooker or in a roasting pan if using the oven. Pour the chicken broth around the pork to keep it moist during cooking.
If using a slow cooker, cover and cook on low for 8 hours, or until the pork is fork-tender and can be easily shredded. If using the oven, cover the roasting pan with foil and bake for 6-8 hours, checking every 2 hours and adding more broth if needed.
Carefully remove the cooked pork shoulder from the slow cooker or oven and place it on a large cutting board. Let it rest for 10-15 minutes.
Use two forks to shred the pork into bite-sized pieces, discarding any excess fat or connective tissue.
Return the shredded pork to the slow cooker or a large mixing bowl and stir in the Kansas City-style barbecue sauce. Mix thoroughly so that all the pork is coated.
Serve the pulled pork warm on hamburger buns or sandwich rolls, with coleslaw on top or on the side, if desired.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 30.3 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 801 mg | 17% | |
*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.
