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–+ servings

The Ultimate Smoky Southern Pork BBQ

This pulled pork recipe slowly braises a pork shoulder in a tangy, sweet barbecue sauce until it's fall-apart tender. The result is juicy, flavorful meat perfect for sandwiches, tacos, or served alongside your favorite sides.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Southern
Calories: 528
Ingredients Method Nutrition

Ingredients
  

  • 4-5 pound pork shoulder bone-in or boneless
  • 2 tablespoons vegetable oil
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 cup chicken broth
  • ¾ cup apple cider vinegar
  • ½ cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons paprika preferably smoked
  • 1 tablespoon mustard powder
  • 2 teaspoons cumin
  • 1 teaspoon cayenne pepper adjust to taste
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 8 hamburger buns for serving
  • Coleslaw for serving optional

Method
 

  1. Mix all the dry spices (paprika, mustard powder, cumin, cayenne, salt, and black pepper) in a small bowl to create a rub.
  2. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the meat, pressing it in to adhere well.
  3. Heat vegetable oil in a large skillet over medium-high heat. Once hot, sear the pork shoulder on all sides until well-browned, about 3-4 minutes per side.
  4. Transfer the seared pork to your slow cooker.
  5. In the same skillet, reduce heat to medium and add chopped onion. Cook until softened, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
  6. Add chicken broth to the skillet and scrape up any browned bits from the bottom. Add apple cider vinegar, ketchup, brown sugar, and Worcestershire sauce. Stir to combine and bring to a simmer.
  7. Pour this sauce mixture over the pork in the slow cooker.
  8. Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the pork is extremely tender and easily shreds with a fork.
  9. Once done, carefully remove the pork from the slow cooker and place on a cutting board. Allow to cool slightly, then shred using two forks.
  10. Skim excess fat from the cooking liquid in the slow cooker, then return the shredded pork to the sauce and mix well.
  11. For serving: lightly toast hamburger buns, pile high with the pulled pork, and top with coleslaw if desired.

Nutrition

Calories: 528kcalCarbohydrates: 46gProtein: 32gFat: 23gSaturated Fat: 9gCholesterol: 98mgSodium: 803mgFiber: 3gSugar: 17g
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