Pulled Pork
This easy pulled pork recipe has that rich flavor you crave! It features perfectly tender, fall-apart shredded meat from cooking low and slow that's savory and a touch sweet.
Servings: 10
Ingredients
- 4-5 pounds boneless pork shoulder
- 3 tablespoons (packed) brown sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons salt see note
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper or to taste
- 3/4 cup chicken broth
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon liquid smoke
For serving:
- Buns
- BBQ sauce use your favorite
- Coleslaw click for my recipe or use store bought
Instructions
- Preheat your oven to 300F. See notes below for slow cooker method.
- Cut the pork shoulder into 4 smaller pieces. If there's any string around the roast, take it off. I don't remove any of the fat.
- In a small bowl, stir together the brown sugar, chili powder, garlic powder, smoked paprika, salt, cumin, and pepper. Coat the pork pieces in the spice mixture, and add them to a Dutch oven. If desired, you can do this step the night before and keep it in the fridge, covered.
- In a small bowl, stir together the chicken broth, Worcestershire sauce, and liquid smoke. Pour it around the pork.
- Cover and cook for 2 hours, then uncover and cook for another 1.5 hours or until it's fall-apart tender.
- Take the meat out of the Dutch oven and place it on a baking sheet. Shred it with two forks. Ladle some of the leftover cooking liquid over top to moisten it a bit, and toss to coat.
- Serve in toasted buns with BBQ sauce and coleslaw. To toast the insides of the buns, heat a tablespoon or two of olive oil or butter in a skillet over medium heat, then add the buns and watch them closely until the insides have browned nicely (do this in batches).
Notes
- If you're not using sea salt or kosher salt, start with 1 teaspoon and add more salt after tasting it if needed.
- If you don't have a Dutch oven, use a large, deep roasting pan that has a lid.
- Check out my similar Instant Pot Pulled Pork recipe if you prefer that method.
SLOW COOKER METHOD:
Follow the recipe as indicated, but use a slow cooker instead of a Dutch oven. Cook on low for 8-10 hours or on high for 4-5 hours. The meat should be fall-apart tender and shred easily with two forks. Nutrition info is just for the pork (1/10 of the recipe).Nutrition
Calories: 257kcal | Carbohydrates: 6g | Protein: 41g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 711mg | Potassium: 781mg | Fiber: 1g | Sugar: 4g | Vitamin A: 589IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
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