To Die for Pork Barbecue
Get ready to savor the smoky, tender perfection of "To Die for Pork Barbecue," your new go-to recipe for crowd-pleasing comfort food. Featuring fall-apart pork shoulder cooked low and slow in a flavorful blend of smoked paprika, brown sugar, and tangy apple cider vinegar, this dish delivers bold barbecue flavors with minimal effort. A touch of cumin and Worcestershire sauce enhances its depth, while the slow cooking process ensures every bite melts in your mouth. Perfectly versatile, this shredded pork can be piled high on buns, served over rice, or paired with coleslaw for a classic BBQ spread. With straightforward prep and rich, satisfying results, this slow-cooked masterpiece is destined to become a household favorite. Ideal for easy weekday dinners, special occasions, or backyard get-togethers—this pork barbecue is truly "to die for."
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (bone-in or boneless)
- 2 tbsp Smoked paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Ground cumin
- 3 tbsp Brown sugar
- 2 tsp Kosher salt
- 1.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 cup Apple cider vinegar
- 1.5 cups Barbecue sauce (homemade or store-bought)
- 2 tbsp Worcestershire sauce
- 1 cup Chicken stock
- 0.5 tsp Optional: Red pepper flakes
Instructions
1. Prepare the pork shoulder by patting it dry with paper towels. This helps the seasoning adhere better.
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, ground cumin, brown sugar, kosher salt, black pepper, and red pepper flakes if using. Mix well to create a dry rub.
3. Rub the spice mixture evenly over the pork shoulder, ensuring every side is coated. Drizzle olive oil over the pork and massage it in for extra flavor and moisture.
4. Place the seasoned pork shoulder in a slow cooker or Dutch oven. If using a slow cooker, set it to low heat. If using a Dutch oven, preheat your oven to 275°F (135°C).
5. In a separate bowl, mix together the apple cider vinegar, barbecue sauce, Worcestershire sauce, and chicken stock. Pour this mixture over the pork shoulder.
6. Cover with a lid and cook on low heat in the slow cooker or the preheated oven for 6 hours, or until the pork is fork-tender and easily shredded.
7. Once the pork is cooked, carefully transfer it to a cutting board. Use two forks to shred the meat into small, bite-sized pieces.
8. Skim any excess fat from the cooking liquid in the pot. Return the shredded pork to the pot and toss it in the remaining sauce to coat evenly.
9. Serve the pork barbecue warm on buns, over rice, or alongside coleslaw for a complete meal. Enjoy!
Nutrition Facts
Calories |
5822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.9 g | 510% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1291 mg | 430% | |
| Sodium | 5912 mg | 257% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 167.4 g | ||
| Protein | 348.6 g | 697% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 6344 mg | 135% | |
*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.
