Pulled Pork Shoulder
Pork shoulder cooks in a dry rub with a little onion for eight hours, then it is drained, shredded and mixed with sauce.
Pulled Pork Shoulder
Course: Main CourseDifficulty: Easy8
servings15
minutes8
hoursPork shoulder cooks in a dry rub with a little onion for eight hours, then it is drained, shredded and mixed with sauce.
Ingredients
4 lb boneless pork shoulder
2 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tsp kosher salt
1 tsp black pepper
1 tsp ground cumin
1 large onion, sliced
3 tbsp apple cider vinegar
1 cup barbecue sauce
8 soft buns, to serve
Directions
- Mix the sugar, paprika, garlic powder, onion powder, salt, pepper and cumin in a bowl.
- Pat the pork dry and rub the mixture over every side.
- Spread the onion slices in the bottom of a cold 6-quart slow cooker.
- Set the pork on top of the onions.
- Pour the vinegar around the edge of the meat.
- Cover and cook on LOW for 8 hours, until a probe reads 195 to 205°F.
- Lift the pork onto a board and shred it with two forks.
- Drain most of the juices from the pot into a jar.
- Return the shredded pork to the pot with the barbecue sauce.
- Stir, adding back a little of the juices until the pork is moist but not wet.
Notes
- The pork keeps 4 days in the refrigerator and freezes for 3 months in its sauce. Reheat gently with a splash of juice.
Why drain before saucing
The pot liquid is thin and fatty. Draining most of it, then adding barbecue sauce, gives pulled pork that is moist but not soupy.
The jar of juices lets you adjust moisture bit by bit.
Pulled Pork Shoulder: swaps and mistakes
Pork butt works the same as shoulder. A tangy vinegar sauce is a good swap for sweet barbecue. Do not use pork loin, which dries out and will not shred.
The mistake is adding all the juices back at once.
Serving and freezing
Soft buns and a crisp slaw are the classic partners. Freeze the pork in its sauce for up to 3 months. Thaw in the refrigerator and reheat gently with a splash of juice.
One mistake to skip
Pouring every drop of juice back in. The pork turns wet instead of pulled. Add back a little at a time until it is moist but not swimming. Keep the rest in the jar for reheating.
Toasting the buns lightly keeps them from going soggy under the pork. Pickles on top add a sharp bite.
Pulled Pork Shoulder at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 12, led by boneless pork shoulder, brown sugar, smoked paprika, garlic powder
Tips for Pulled Pork Shoulder
The pork keeps 4 days in the refrigerator and freezes for 3 months in its sauce. Reheat gently with a splash of juice.
Pulled Pork Shoulder FAQ
How long does Pulled Pork Shoulder take?
Pulled Pork Shoulder takes 8 hours of cooking after 15 minutes of prep.
How many people does Pulled Pork Shoulder serve?
This recipe makes 8 servings.
What do I need to make Pulled Pork Shoulder?
12 ingredients, led by boneless pork shoulder, brown sugar, smoked paprika, garlic powder. Amounts are in the recipe card above.
Part of: 6 Cheap Crockpot Dinners for a Family
