Tennessee Pulled Pork
Experience the ultimate Southern comfort with this Tennessee Pulled Pork recipe, a savory triumph featuring tender, slow-cooked pork shoulder infused with a smoky, spice-laden dry rub. Whether prepared in a smoker for authentic hickory or applewood essence, or in a slow cooker for ease, this dish promises fall-apart perfection with every bite. A tangy blend of apple cider vinegar, mustard, and optional BBQ sauce elevates the flavors, making it a crowd-pleaser for any barbecue, game day, or casual gathering. Serve it atop soft sandwich buns or slider rolls, paired with creamy coleslaw or crisp pickles for a quintessential taste of Tennessee barbecue. Perfectly seasoned, melt-in-your-mouth, and easy to make, this pulled pork is your ticket to mastering slow-cooked Southern cuisine.
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Recipe Information
Ingredients
- 5 lbs Pork shoulder (Boston butt)
- 2 tbsp Brown sugar
- 2 tbsp Paprika
- 1 tbsp Kosher salt
- 1 tbsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Cayenne pepper
- 0.5 cup Apple cider vinegar
- 0.5 cup Chicken broth
- 2 tbsp Yellow mustard
- 1 cup Optional BBQ sauce
- 8 Sandwich buns or slider rolls
Instructions
Trim excess fat from the pork shoulder if needed, leaving some fat for flavor and moisture.
In a small bowl, mix together the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.
Rub the dry spice mixture evenly over the entire pork shoulder, ensuring it is fully coated. Let it rest for at least 15 minutes to allow the flavors to penetrate (or refrigerate for up to 24 hours for deeper flavor).
Set up your slow cooker or smoker. If using a smoker, preheat it to 225°F and add your preferred wood chips (such as hickory or applewood) for that authentic Tennessee-style smokiness.
If using a slow cooker, add the apple cider vinegar, chicken broth, and yellow mustard to the bottom of the cooker. Place the pork shoulder on top, fat side up.
For a smoker, place the pork shoulder on the smoker grates. Maintain a consistent temperature of 225°F and smoke for 6-8 hours, or until an internal temperature of 195-205°F is reached (measured with a meat thermometer).
If using a slow cooker, cook the pork on low for 8-10 hours or on high for 5-6 hours until the meat is fall-apart tender.
Remove the cooked pork shoulder from the smoker or slow cooker and transfer to a large cutting board or tray. Let it rest for 15-20 minutes to retain its moisture.
Using two forks, shred the pork into bite-sized pieces, discarding any excess fat or gristle.
If desired, mix in your favorite BBQ sauce to coat the pulled pork lightly, or serve the BBQ sauce on the side for individual portions.
Serve the Tennessee pulled pork over sandwich buns or slider rolls. Pair with coleslaw or pickles for a classic Southern touch.
Nutrition Facts
Calories |
6736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.9 g | 540% | |
| Saturated Fat | 145.0 g | 725% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1505 mg | 502% | |
| Sodium | 7689 mg | 334% | |
| Total Carbohydrate | 358.8 g | 130% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 172.5 g | ||
| Protein | 399.6 g | 799% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 729 mg | 56% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 7090 mg | 151% | |
*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.
