Pulled Pork BBQ – Tender, Slow-Cooked Barbecue Pork
Pulled Pork BBQ features pork shoulder seasoned with a flavorful spice rub and slow-cooked until tender enough to shred. The pork is then mixed with barbecue sauce, creating a juicy and flavorful dish perfect for sandwiches, sliders, tacos, and platters. Slow cooking develops rich flavor while maintaining moisture and tenderness. This classic barbecue recipe is ideal for gatherings, meal prep, and comfort-food dinners. Simple ingredients and patience produce extraordinary results every time.
Ingredients
For the Pork
- 4 pounds pork shoulder (Boston butt)
- 2 tablespoons olive oil
Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
Cooking Liquid
- 1 cup chicken broth
- ¼ cup apple cider vinegar
Barbecue Sauce
- 1½ cups barbecue sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
Instructions
- Pat the pork shoulder dry with paper towels. Rub with olive oil.
- Combine all dry rub ingredients in a bowl. Coat the pork thoroughly on all sides.
- Place the pork in a slow cooker, smoker, or roasting pan. Add chicken broth and apple cider vinegar.
- Cook at low heat for approximately 8 hours, or until the internal temperature reaches 200–205°F (93–96°C).
- Remove the pork and let it rest for 20 minutes.
- Using two forks, pull the meat apart into tender strands.
- Mix barbecue sauce, vinegar, and honey. Toss with the shredded pork until evenly coated.
- Serve on buns, over rice, in tacos, or alongside classic barbecue side dishes.
Notes
- Pork shoulder is the best cut for pulled pork.
- Low-and-slow cooking ensures maximum tenderness.
- Resting the meat helps retain juices.
- Smoked paprika enhances barbecue flavor.
- Homemade barbecue sauce can be used.
- The pork can be cooked a day ahead.
- Leftovers freeze exceptionally well.
- Coleslaw adds freshness and texture.