BBQ Pulled Pork

Smoky, melt-in-your-mouth pork shoulder slow-cooked until fork-tender and shredded, then drenched in a tangy-sweet barbecue sauce. Pile it high on soft buns and top with creamy coleslaw for the ultimate Southern sandwich.

Ingredients

• 4 lb bone-in pork shoulder (Boston butt)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1.5 tsp salt
• 1 tsp black pepper
• ½ tsp cayenne pepper
• ½ cup apple cider vinegar
• ½ cup chicken broth
• 1.5 cups barbecue sauce
• 8 soft hamburger buns

Method

1. Combine all the dry rub ingredients in a small bowl. Pat the pork shoulder dry and rub the spice mixture all over, pressing it into the meat.
2. Place the pork in a slow cooker. Pour the apple cider vinegar and chicken broth around the sides. Cover and cook on LOW for 8 hours until the meat is completely tender and shreds easily.
3. Remove the pork from the slow cooker, discard the bone and any large fat pieces. Shred the meat with two forks.
4. Skim the fat from the cooking liquid. Return the shredded pork to the slow cooker and add the barbecue sauce. Stir to combine and let it warm through on HIGH for 15 minutes.
5. Toast the buns lightly and pile high with pulled pork. Serve with coleslaw on top or on the side.

Chef's note: This also works in a Dutch oven at 300 degrees F for 4-5 hours. The pulled pork freezes beautifully for up to 3 months. For Carolina-style, skip the barbecue sauce and use a vinegar-based mop sauce instead.

Nutrition per serving

More Southern US recipes

• Mac and Cheese
• Shrimp and Grits
• Cornbread