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–+ servings

The Ultimate Smoky BBQ Pork Shoulder

This mouthwatering BBQ pork shoulder recipe delivers tender, juicy pulled pork with authentic smoky flavor. Perfect for weekend gatherings or meal prep, this slow-cooked masterpiece transforms a humble cut into something extraordinary with minimal hands-on effort.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 528
Ingredients Method Nutrition

Ingredients
  

  • 1 4-5 pound bone-in pork shoulder (also called pork butt)
  • 2 tablespoons vegetable oil for searing
  • 1/4 cup brown sugar packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons cumin
  • 2 teaspoons black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon cayenne pepper adjust to taste
  • 1/2 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1 cup barbecue sauce plus more for serving
  • 1/2 cup chicken broth
  • 2 tablespoons liquid smoke optional, but recommended
  • Hamburger buns for serving optional
  • Coleslaw for serving optional

Method
 

  1. In a medium bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cumin, black pepper, kosher salt, and cayenne pepper. Mix thoroughly to ensure spices are well blended.
  2. Pat the pork shoulder dry with paper towels. This helps the rub adhere better and improves searing. Trim excess fat if desired, but leave some for flavor and moisture.
  3. Massage the spice mixture all over the pork shoulder, pressing it into the meat to ensure complete coverage. For best results, wrap the rubbed pork in plastic wrap and refrigerate for at least 2 hours or overnight.
  4. Heat vegetable oil in a large skillet over medium-high heat. Once hot, sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
  5. In your slow cooker, combine apple cider vinegar, Worcestershire sauce, barbecue sauce, chicken broth, and liquid smoke (if using). Stir to combine.
  6. Transfer the seared pork shoulder to the slow cooker, positioning it fat-side up in the liquid mixture.
  7. Cover and cook on low for 8-10 hours or on high for 5-6 hours. The pork is done when it reaches an internal temperature of 195-205°F and easily shreds with a fork.
  8. Carefully transfer the pork to a large cutting board or baking dish. Allow it to rest for 15-20 minutes. Using two forks, shred the meat, removing any large pieces of fat.
  9. Optional but recommended: Strain the cooking liquid into a saucepan and simmer over medium heat until reduced by half. This intensifies the flavor.
  10. Return the shredded pork to the slow cooker and add enough of the reduced sauce to moisten the meat. Toss to combine. Keep warm until ready to serve.

Nutrition

Calories: 528kcalCarbohydrates: 46gProtein: 32gFat: 23gSaturated Fat: 9gSodium: 803mgFiber: 3gSugar: 17g
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