Introduction

This classic pulled pork is made from a pork shoulder (also called pork butt) seasoned, slow-cooked until tender and shredded, then mixed with a delicious BBQ sauce. It’s an easy, crowd-pleasing recipe great for parties, meal prep, or a comforting family dinner.

History

Pulled pork is a staple of American barbecue traditions, especially in the South. Slow roasting tough cuts of pork over low heat was a practical way to tenderize meat and led to regional variations—each with its own rubs, sauces and cooking methods.

Benefits

• High in protein and very filling.
• Great for batch cooking — makes excellent leftovers.
• Customizable: switch rubs and sauces to suit taste (spicy, sweet, smoky).

Ingredients

• 3–4 lb (1.4–1.8 kg) pork shoulder / pork butt
• 2 tbsp olive oil
• Salt & black pepper
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne (optional)
• 1 cup chicken or beef broth (for slow cooker)

Easy BBQ Sauce (makes ~2 cups)

• 1 cup ketchup
• ½ cup apple cider vinegar
• ¼ cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon or yellow mustard
• 1 tsp smoked paprika
• Salt & pepper to taste

Method & Step-by-Step Instructions

1. Prep the pork: Trim excess fat but leave a thin layer to keep meat moist. Pat dry and rub all over with salt, pepper, smoked paprika, brown sugar, garlic and onion powders (and cayenne if using).
2. Sear (optional but recommended): Heat oil in a large skillet over medium-high heat. Sear the pork 2–3 minutes per side until browned—this adds flavor. Transfer to the slow cooker.
3. Slow cook: Pour broth into the slow cooker (around the pork, not over the rub). Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until pork easily pulls apart with forks.
4. Make BBQ sauce: While pork cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire, mustard and smoked paprika in a saucepan. Simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning.
5. Shred: Remove pork to a cutting board and shred with two forks or use claws. Discard large bits of fat.
6. Toss with sauce: Add shredded pork back to the slow cooker or a large bowl. Pour desired amount of BBQ sauce and toss to coat (reserve extra sauce on the side).
7. Serve: Serve warm on buns with coleslaw, in tacos, or on a platter with sides like macaroni salad and pickles.

Quick Method Summary

Rub pork → sear → slow-cook until tender → shred → mix with BBQ sauce → serve.

Formation (Serving Suggestions)

• Classic pulled pork sandwich: toasted bun + pulled pork + creamy coleslaw on top.
• Tacos or loaded nachos: warm tortillas, pork, pickled onions, cilantro and lime.
• Platter: pulled pork, baked beans, potato salad and cornbread.

Tips & Variations

• Smokier flavor: Add liquid smoke to the BBQ sauce or finish on a grill for a few minutes.
• Oven method: Roast at 300°F (150°C) in a covered pan for 4–5 hours until tender.
• Spice it up: Add chipotle in adobo to the sauce for heat and depth.
• Make-ahead: Pulled pork stores well—reheat gently and add a splash of broth if dry.

Who Will Love This Dish

BBQ lovers, party hosts, families and anyone who appreciates comfort food that’s easy to make in large quantities. Great for game days, potlucks and meal prep.

Conclusion

Slow-cooked pulled pork is tender, flavorful and incredibly versatile. With a simple rub and a homemade BBQ sauce, you’ll have a crowd-pleasing centerpiece ready with minimal hands-on time.