Pulled Pork Recipe
Slow-cooked pork shoulder turns succulent and tender under a dark spice crust, finished with defatted cooking juices and tangy homemade barbecue sauce.
Equipment
- Slow cooker
- Roasting pan
- Saucepan
- Two forks
Ingredients
Pork and Braising Liquid
- 3.5-4.5 kg/ 5-7lb pork butt / pork shoulder, bone in, fat cap on
- 1 cup beer, apple cider or apple juice
Rub
- 3 tbsp brown sugar
- 1 tbsp paprika powder
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2 tsp mustard powder
- 1 tsp cumin powder
- 1 tbsp salt
- 1 tsp black pepper
BBQ Sauce
- 1 cup apple cider vinegar
- 3 cups tomato ketchup
- 1 cup water
- 3 tbsp molasses, orginal
- 2/3 cup brown sugar
- 4 tsp mustard powder
- 3 tsp garlic powder
- 4 tsp Worcestershire sauce
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp Tabasco or cayenne pepper (optional, for spiciness)
Instructions
Slow Cooking
- Combine the brown sugar, spices, salt, and pepper for the rub, then coat the pork thoroughly on all sides. Leave no bare patches so the exterior develops an even, deeply seasoned finish.
- Place the seasoned roast in the slow cooker and pour in the beer, apple cider, or apple juice. Cook on low for 10 hours, until the meat separates easily when pressed with two forks.
Browning in Oven (Optional, Recommended)
- Heat the oven to 180°C / 350°F while the pork remains in the slow cooker. The oven should be fully hot before the roast goes in so the surface begins browning promptly.
- Move the cooked pork to a roasting pan, keeping all of the slow cooker liquid aside. Handle the roast gently because it will be very tender and may begin to break apart.
- Skim the fat from the surface of the cooking liquid and drizzle about 1/3 cup over the pork before roasting for 20 minutes. The rub will darken into a rich mahogany crust and smell more intensely smoky and sweet.
- Take the pork from the oven, remove and discard the thick top layer of fat, then spoon 1/4 cup of fat from the cooking liquid over the roast. Return it to the oven for 15 minutes, until the edges are browned and lightly crisp.
Shredding and Serving
- Pull the pork into strands with two forks, then add barbecue sauce and toss gently until coated. The meat should stay in distinct, juicy shreds rather than becoming mashed or pasty.
Barbecue Sauce
- Put all barbecue sauce ingredients in a saucepan and cook over medium heat for 45 minutes, stirring from time to time. The sauce is ready when it has thickened and coats a spoon instead of looking watery.
- Stir 3/4 - 1 cup of slow cooker juices into the sauce until it reaches a syrup-like consistency. Add the liquid gradually so the sauce stays glossy and clings to the pork.
- Adjust the finished sauce with brown sugar or honey for sweetness, salt for seasoning, and vinegar for more tang. The ideal balance is sweet, savory, and sharp enough to cut through the rich pork.
Notes
Doneness: Ensure the pork reaches an internal temperature of 195°F to 205°F so the collagen softens completely for easy pulling.
Texture tip: Defat the reserved cooking liquid and stir the juices back into the shredded meat before adding sauce to keep the strands moist.
Storage: Keep cooked pulled pork in shallow airtight containers in the refrigerator for 3 to 4 days or freeze for up to 3 months.
Reheating: Reheat covered over medium-low heat with a splash of reserved cooking juices, broth, or barbecue sauce to prevent drying out.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.