Pulled Barbecue Pork
Succulent, tender, and bursting with smoky-sweet flavors, this Pulled Barbecue Pork recipe is a true crowd-pleaser and perfect for any gathering. Made with a juicy pork shoulder coated in a bold dry rub of paprika, brown sugar, garlic powder, and a hint of cayenne, the pork slow-cooks to perfection in a bath of apple cider vinegar and chicken stock. The result? Meat so tender it effortlessly shreds with a fork, infused with deep, rich flavors. Tossed in tangy barbecue sauce and served on buttery brioche buns, this dish is a must-try for barbecue enthusiasts. Whether prepared in the oven or a slow cooker, this easy-to-follow recipe guarantees flavorful, fall-apart pulled pork that pairs beautifully with coleslaw or corn for a complete Southern-inspired meal. Perfect for summer cookouts, game days, or weeknight dinners, this recipe is as versatile as it is delicious.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (Boston butt)
- 1 tbsp Salt
- 1 tbsp Black pepper
- 1 tbsp Paprika
- 2 tbsp Brown sugar
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Cayenne pepper
- 2 tbsp Olive oil
- 2 cups Barbecue sauce
- 0.5 cup Apple cider vinegar
- 0.5 cup Chicken stock
- 8 pcs Brioche buns (optional, for serving)
Instructions
Preheat your oven to 300°F (150°C) or set your slow cooker to low heat.
In a small bowl, combine salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to make a dry rub.
Pat the pork shoulder dry with paper towels and rub it all over with olive oil. Then, generously apply the dry rub, ensuring the pork is evenly coated.
If using an oven, place the pork shoulder in a Dutch oven or a roasting pan with a lid. Pour the apple cider vinegar and chicken stock into the bottom of the pan. If using a slow cooker, place the pork in the cooker and add the liquids there.
Cover with a tight-fitting lid and cook in the oven for 6-8 hours or in the slow cooker on low for 8-10 hours, until the pork is tender and easily pulls apart with a fork.
Once cooked, transfer the pork to a large cutting board or platter. Use two forks to shred the meat into fine pieces, discarding any excess fat.
Skim the fat from the liquid remaining in the pan or slow cooker. Mix about 1 cup of the liquid with the shredded pork to keep it moist and flavorful.
Stir the barbecue sauce into the shredded pork, adjusting the amount to taste.
Serve the pulled barbecue pork on brioche buns for sandwiches, or enjoy it on its own with coleslaw and corn on the side.
Nutrition Facts
Calories |
7319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 411.7 g | 528% | |
| Saturated Fat | 149.3 g | 747% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1455 mg | 485% | |
| Sodium | 16132 mg | 701% | |
| Total Carbohydrate | 574.0 g | 209% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 248.0 g | ||
| Protein | 358.5 g | 717% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 6743 mg | 143% | |
*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.
