Pulled Pork Bbq Bbq Rub and Bbq Sauce
Get ready to elevate your BBQ game with this ultimate Pulled Pork recipe, featuring a smoky, sweet, and savory BBQ rub and a rich homemade BBQ sauce that’s bursting with flavor. Tender, slow-cooked pork shoulder, seasoned with a carefully crafted blend of spices like paprika, garlic powder, and a hint of optional cayenne, is cooked to perfection until it effortlessly falls apart. The tangy, slightly sweet BBQ sauce, made with a combination of apple cider vinegar, ketchup, and honey, adds the perfect finishing touch to every bite. Whether you’re roasting in the oven or using a slow cooker, this recipe is perfect for feeding a crowd, and it pairs beautifully with soft buns, coleslaw, or your favorite BBQ sides. Ideal for backyard gatherings, game day, or a casual feast, this pulled pork recipe is the epitome of BBQ comfort food, guaranteed to impress!
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (bone-in or boneless)
- 3 tbsp Brown sugar
- 2 tbsp Paprika
- 2 tsp Salt
- 2 tsp Black pepper
- 2 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Cayenne pepper (optional)
- 1 cup Apple cider vinegar
- 1.5 cups Ketchup
- 0.5 cup Brown sugar (for BBQ sauce)
- 2 tbsp Worcestershire sauce
- 1 tbsp Yellow mustard
- 2 tbsp Honey
- 1 tsp Smoked paprika
- 1 tsp Salt (for BBQ sauce)
- 0.5 tsp Black pepper (for BBQ sauce)
- 2 tbsp Vegetable oil
Instructions
In a small bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using) to create the BBQ rub.
Pat the pork shoulder dry with paper towels and rub the spice mixture all over the meat. Be sure to cover it evenly.
Wrap the seasoned pork in plastic wrap and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
Preheat your oven to 300°F (150°C) or set up your slow cooker on low heat.
If using an oven, place the pork in a roasting pan and cover it tightly with aluminum foil. Cook for 6-8 hours, or until the pork is tender and falls apart easily when shredded with a fork. For a slow cooker, cook on low for 8-10 hours.
While the pork is cooking, prepare the BBQ sauce. In a saucepan over medium heat, combine the apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, yellow mustard, honey, smoked paprika, salt, and black pepper. Stir well.
Bring the sauce to a simmer, then reduce the heat to low and cook for about 15-20 minutes, stirring occasionally. Remove from heat and let it cool slightly.
When the pork is done, transfer it to a large cutting board or platter. Use two forks to shred the meat, discarding any excess fat or bone (if applicable).
Transfer the shredded pork to a large bowl and drizzle it with some of the prepared BBQ sauce. Toss to coat evenly.
Serve the pulled pork on buns, as a plate with sides, or however desired, with extra BBQ sauce on the side.
Nutrition Facts
Calories |
5936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.2 g | 503% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 10330 mg | 449% | |
| Total Carbohydrate | 291.0 g | 106% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 245.0 g | ||
| Protein | 331.7 g | 663% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 6106 mg | 130% | |
*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.
