Description
This Pulled Pork recipe features tender, fall-apart pork shoulder slow-cooked in a flavorful spice rub and savory broth, then shredded and served in toasted buns with BBQ sauce and coleslaw. Perfect for gatherings, it’s a classic comfort food that combines smoky, sweet, and tangy flavors with ease.
Ingredients
Scale
Meat and Seasoning
- 4-5 pounds boneless pork shoulder
- 3 tablespoons packed brown sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons salt (see note)
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper (or to taste)
Liquid Ingredients
- 3/4 cup chicken broth
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon liquid smoke
Serving Ingredients
- Buns (for serving)
- BBQ sauce (use your favorite)
- Coleslaw (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow roasting the pork shoulder. This ensures even, low-temperature cooking for tender meat.
- Prepare the Pork: Cut the pork shoulder into 4 smaller pieces, removing any string or trussing but leaving the fat intact to keep the meat moist during cooking.
- Make the Spice Rub: In a small bowl, mix brown sugar, chili powder, garlic powder, smoked paprika, salt, cumin, and pepper. Coat each pork piece thoroughly with this spice rub, pressing it into the surface. Optionally, let the pork marinate overnight in the fridge for deeper flavor infusion.
- Combine Liquids: Stir together chicken broth, Worcestershire sauce, and liquid smoke in a small bowl. Pour this mixture around the pork pieces in the Dutch oven to add moisture and smoky flavor during cooking.
- Cook Covered: Cover the Dutch oven tightly and cook the pork in the preheated oven for 2 hours. This slow cooking helps break down connective tissues and tenderize the meat.
- Cook Uncovered: Remove the cover and continue cooking the pork for an additional 1.5 hours or until it is fall-apart tender and shreds easily with a fork.
- Shred the Pork: Transfer the cooked pork to a baking sheet and shred it with two forks. Ladle some of the cooking liquid over the shredded meat to keep it moist and flavorful, then toss to coat evenly.
- Toast the Buns: Heat 1-2 tablespoons of olive oil or butter in a skillet over medium heat. Place the bun halves cut side down and toast until golden brown and slightly crispy. Work in batches if necessary to avoid crowding.
- Assemble and Serve: Pile the shredded pulled pork onto toasted buns, drizzle with your favorite BBQ sauce, and top with coleslaw. Serve immediately and enjoy this classic, hearty meal.
Notes
- Adjust salt according to your taste and dietary needs.
- For an alternative slow cooker method, cook the seasoned pork on low for 8-10 hours or until tender.
- Leaving the fat on the pork shoulder helps maintain moisture and enriches flavor during slow cooking.
- You can prepare the spice rub and marinate the pork overnight to enhance flavor and tenderize the meat further.
- Use good-quality BBQ sauce and fresh coleslaw to complement the pulled pork perfectly.
