My Homemade Barbecued Pork
Tender, juicy, and packed with flavor, My Homemade Barbecued Pork is the ultimate recipe for classic comfort food with a smoky, tangy twist. This recipe starts with a perfectly seasoned dry rub made with pantry staples like brown sugar, paprika, and garlic powder, which infuses the pork shoulder with bold flavor. Slow-cooked to perfection in a rich blend of apple cider vinegar, honey, and Worcestershire sauce, the pork becomes melt-in-your-mouth tender and easy to shred. Tossed in your favorite barbecue sauce, with an optional broiler finish for crispy, caramelized edges, this dish is endlessly versatile—serve it piled high on fluffy buns, over steamed rice, or alongside creamy coleslaw for a barbecue feast to remember. Perfect for gatherings, weeknight dinners, or meal prep, this barbecued pork recipe delivers deep, smoky flavor with minimal effort!
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (bone-in or boneless)
- 1 cup Brown sugar
- 2 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Ground black pepper
- 1 tbsp Salt
- 0.5 cup Apple cider vinegar
- 0.5 cup Chicken broth
- 2 tbsp Worcestershire sauce
- 2 tbsp Honey
- 1 cup Your favorite barbecue sauce
- 2 tbsp Olive oil
Instructions
Trim any excess fat from the pork shoulder and pat it dry with paper towels.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, and salt to create the dry rub.
Rub the dry mixture all over the pork shoulder, making sure to coat all sides evenly. Let the pork rest at room temperature for 30 minutes, or cover and refrigerate overnight for deeper flavor.
Preheat your oven to 300°F (150°C) or set up your slow cooker on low heat.
In a medium bowl, combine the apple cider vinegar, chicken broth, Worcestershire sauce, honey, and olive oil. Mix well.
Place the pork shoulder in a roasting pan or the insert of your slow cooker. Pour the liquid mixture around the pork (not directly on top to avoid washing off the rub).
Cover the roasting pan tightly with aluminum foil or close the slow cooker lid. Roast in the oven for 4-5 hours or slow cook for 6-8 hours, until the pork is tender and pulls apart easily.
Once cooked, carefully remove the pork from the pan or slow cooker and transfer to a cutting board. Use two forks to shred the meat into bite-sized pieces.
Skim excess fat from the cooking liquid, then mix in the barbecue sauce. Return the shredded pork to the pan or slow cooker and stir to coat it evenly in the sauce.
Optional: For a smoky char, heat a grill or broiler on high. Spread the shredded pork on a baking sheet and cook for 3-5 minutes, stirring occasionally, until the edges are slightly crisped.
Serve your homemade barbecued pork on buns, over rice, or with a side of coleslaw. Enjoy!
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 21.9 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 63.4 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1294 mg | 28% | |
*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.
