Taste of Home Indoor Barbequed Pulled Pork
Savor the smoky, tangy, and irresistible flavors of **Taste of Home Indoor Barbequed Pulled Pork**, a no-grill-needed recipe perfect for year-round comfort food cravings. Featuring tender, fall-apart boneless pork shoulder infused with a bold spice rub of smoked paprika, brown sugar, and garlic powder, this dish is slow-cooked to perfection in a luscious blend of barbecue sauce, apple cider vinegar, and chicken stock. Whether braised in a Dutch oven or simmered in a slow cooker, this effortless recipe ensures maximum juiciness and deep, rich flavor. Serve it piled high on soft buns with creamy coleslaw for the ultimate barbecue-style sandwich or pair it with your favorite sides for a hearty dinner at home. With just 15 minutes of prep and a moist, tangy finish, this pulled pork is an easy and crowd-pleasing favorite!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless)
- 2 tablespoons Smoked paprika
- 2 tablespoons Brown sugar
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Apple cider vinegar
- 1.5 cups Barbecue sauce
- 1 cup Chicken stock or water
- 2 tablespoons Olive oil
- 8 pieces Soft buns (optional, for serving)
- 2 cups Coleslaw (optional, for topping)
Instructions
Trim excess fat from the pork shoulder and pat it dry with paper towels.
In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the pork shoulder until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side. This step locks in the flavor.
Place the seared pork into a slow cooker or a heavy-duty Dutch oven.
In a medium bowl, mix the apple cider vinegar, barbecue sauce, and chicken stock or water. Pour this sauce mixture over the pork in the slow cooker or Dutch oven.
If using a slow cooker, cover and cook on low for 8 hours or on high for 6 hours. If using a Dutch oven, cover and cook at 300°F (150°C) in the oven for about 5-6 hours, checking occasionally to ensure the pork stays moist.
Once the pork is tender and easily shredded with a fork, remove it from the slow cooker or Dutch oven and place it on a large cutting board.
Using two forks, shred the pork into small, bite-sized pieces, discarding any large pieces of fat.
Skim off excess fat from the sauce in the slow cooker or Dutch oven. Return the shredded pork to the sauce and stir to coat evenly.
Serve the pulled pork on soft buns with a generous dollop of coleslaw, or enjoy as-is with your favorite barbecue sides.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1749 mg | 76% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 31.5 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 981 mg | 21% | |
*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.
