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–+ servings

Ultimate Smoky BBQ Pulled Pork

This mouth-watering BBQ pulled pork recipe delivers that perfect combination of smoky, sweet, and tangy flavors that will have everyone coming back for seconds. Using your slow cooker makes this traditionally labor-intensive dish incredibly simple.
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
  

  • 4-5 pound pork shoulder also called pork butt or Boston butt
  • 2 tablespoons vegetable oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup barbecue sauce plus extra for serving
  • ¼ cup apple cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper optional, for heat
  • 8-10 hamburger buns for serving
  • Coleslaw for serving (optional)
  • Pickle slices for serving (optional)

Method
 

  1. In a small bowl, combine paprika, smoked paprika, chili powder, cumin, salt, black pepper, and cayenne (if using). Mix well.
  2. Trim excess fat from the pork shoulder if desired (leaving some fat will add flavor). Pat the pork dry with paper towels, then rub the spice mixture all over the meat, pressing it in to adhere.
  3. Heat vegetable oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
  4. Place diced onion at the bottom of your slow cooker.
  5. In a medium bowl, whisk together chicken broth, barbecue sauce, apple cider vinegar, brown sugar, and minced garlic. Pour half of this mixture into the slow cooker.
  6. Transfer the seared pork to the slow cooker, placing it on top of the onions.
  7. Pour the remaining sauce mixture over the pork.
  8. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is extremely tender and falls apart easily when prodded with a fork.
  9. Remove the pork from the slow cooker and transfer to a large cutting board. Using two forks, shred the meat, discarding any large pieces of fat.
  10. Optional but recommended: Strain the cooking liquid from the slow cooker into a saucepan, discarding solids. Bring to a boil and simmer for 15-20 minutes until slightly reduced and thickened.
  11. Return the shredded pork to the slow cooker. Add about 1 cup of the reduced sauce (or more to taste) and mix well. Keep warm until ready to serve.
  12. Toast hamburger buns if desired. Pile the pulled pork onto the buns, add extra barbecue sauce if desired, and top with coleslaw and pickles if using.

Nutrition

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