Description
How to make incredibly tender, smoky pulled pork from pork shoulder that falls apart perfectly for sandwiches, tacos, or platters.
Ingredients
- Main Components:
- 4–5 lb boneless pork shoulder (Boston Butt)
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, minced
- 1 tablespoon liquid smoke (optional)
- Flavor Builders:
- 1/4 cup packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1/4 cup ketchup
- Seasonings & Rub:
- 1 tablespoon smoked paprika
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt
- Serving Suggestions:
- 12 brioche buns
- 1 cup BBQ sauce (your favorite brand), warmed
- 2 cups coleslaw
Instructions
- Season Pork: Pat the pork shoulder dry. In a small bowl, combine kosher salt, ground black pepper, and smoked paprika. Rub this mixture generously all over the pork. This creates a delicious crust for your Pulled Pork.
- Combine Liquids: In a large pot or slow cooker, add chicken broth, apple cider vinegar, roughly chopped yellow onion, minced garlic, and liquid smoke (if using). Stir well to create the flavorful braising liquid.
- Build Flavor: Stir in packed light brown sugar, Worcestershire sauce, yellow mustard, and ketchup into the liquid mixture in the pot. Place the seasoned pork shoulder into the pot, ensuring it’s nestled well.
- Cook Pork: Cover the pot and cook for 60 minutes. The pork is done when it’s incredibly tender and easily shreds with a fork, achieving that perfect fall-apart texture for Pulled Pork.
- Rest & Shred: Carefully remove the cooked pork from the pot and let it rest on a cutting board for 10-15 minutes. This allows juices to redistribute. Then, shred the tender meat using two forks.
- Finish Pork: Return the shredded Pulled Pork to the pot with some of the cooking liquid. Stir in your warmed BBQ sauce until evenly coated, ensuring every bite is moist and flavorful.
- Serve Warm: Pile the juicy Pulled Pork high onto brioche buns. Serve immediately with a side of fresh coleslaw for a classic, comforting meal everyone will enjoy.
Notes
Always pat pork dry before seasoning to ensure a delicious crust; resting after cooking guarantees juicy, tender results.
Store leftover pulled pork in an airtight container in the refrigerator for 3-4 days; discard if any off smells develop.
For the juiciest results, stick to boneless pork shoulder (Boston Butt); leaner cuts will become dry and tough.
Serve warm pulled pork piled high on brioche buns with coleslaw and pickles for a classic, comforting, and satisfying meal.
Cook and shred pork up to 3 days ahead, storing separately from sauce; combine and reheat just before serving.
**Allergy Information:** Dairy, Eggs, Gluten, Fish, Soy