Pulled Pork Barbecue
Smoky, tender, and irresistibly flavorful, this Pulled Pork Barbecue recipe is a slow-cooked masterpiece that will transform your gatherings into a true Southern barbecue experience. Made with a perfectly seasoned pork shoulder, seared until golden, and cooked low and slow in a tangy blend of apple cider vinegar, tomato paste, and spices, this dish delivers fall-apart tenderness in every bite. Whether piled high on buttery brioche buns or paired with creamy coleslaw for an added crunch, this mouthwatering pulled pork is a crowd-pleaser that's easy to prepare and ideal for feeding a hungry group. Perfect for game days, backyard parties, or cozy dinners, this recipe combines the convenience of a slow cooker with the bold flavors of homemade barbecue.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in or boneless)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Brown sugar
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, sliced
- 1 cup Chicken broth
- 1 cup Apple cider vinegar
- 3 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Hot sauce (optional)
- 1.5 cups Barbecue sauce, store-bought or homemade
- 8 pieces Brioche buns or sandwich rolls
- 2 cups Coleslaw (optional, for serving)
Instructions
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, and brown sugar.
Rub the spice mixture evenly over all sides of the pork shoulder.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side.
Place the sliced onions at the bottom of a slow cooker. Lay the seared pork shoulder on top of the onions.
In a separate bowl, whisk together the chicken broth, apple cider vinegar, tomato paste, Worcestershire sauce, and hot sauce (if using). Pour the mixture over the pork shoulder in the slow cooker.
Cover the slow cooker with its lid and cook on low for 8 hours or until the pork is fall-apart tender.
Carefully transfer the cooked pork to a large bowl and shred it using two forks, discarding any large pieces of fat or bone.
Skim excess fat from the cooking liquid in the slow cooker and discard. Optional: Strain the liquid to remove onions if preferred.
Return the shredded pork to the slow cooker and mix it with about 1 cup of the barbecue sauce and some of the cooking liquid to keep it moist. Adjust seasoning with additional salt and pepper if needed.
Serve the pulled pork warm on brioche buns or sandwich rolls. Top with a scoop of coleslaw, if desired, and drizzle with extra barbecue sauce.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1602 mg | 70% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 36.2 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 133 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1138 mg | 24% | |
*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.
