Pulled Pork

Name: Pulled Pork
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 kg boneless pork shoulder; 2 tbsp smoked paprika; 2 tbsp brown sugar; 1 tbsp garlic powder; 1 tbsp onion powder; 2 tbsp salt; 1 tbsp black pepper; 120 ml apple cider vinegar; 240 ml bbq sauce; 240 ml water

This pulled pork is a revelatory experience, where tender, slow-cooked meat is bathed in a tangy, smoky barbecue sauce that embodies the spirit of American backyard cookouts. The rich, succulent shreds are perfect for sandwiches or served atop a mound of creamy coleslaw, making each bite an indulgent celebration of flavor and texture.

Updated April 27, 2026

315

min total

servings

450

cal / serving

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Origin

Pulled pork is deeply rooted in Southern barbecue traditions, where slow-cooking cuts of pork over wood or charcoal creates a smoky depth of flavor. Originating from pig roasts in the Carolinas, this dish reflects a culture of communal feasting and a celebration of local ingredients and culinary heritage.

Ingredients

1.5 kgboneless pork shoulder
2 tbspsmoked paprika
2 tbspbrown sugar
1 tbspgarlic powder
1 tbsponion powder
2 tbspsalt
1 tbspblack pepper
120 mlapple cider vinegar
240 mlbbq sauce
240 mlwater

Instructions

01
Step 1: In a bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper to create a dry rub. Rub this mixture evenly over the boneless pork shoulder, ensuring every surface is coated; this step builds a flavor foundation as the spices will penetrate the meat during cooking.
02
Step 2: In a large slow cooker, add the seasoned pork, followed by apple cider vinegar and water. The vinegar not only helps tenderize the meat but also adds tang, balancing the richness of the pork. Cover and set the cooker to low for 6-8 hours, or until the pork is fork-tender.
03
Step 3: Once cooked, remove the pork from the slow cooker, allowing it to rest for 10-15 minutes. This resting time allows the juices to redistribute, resulting in moister meat. Shred the pork using two forks, discarding any excess fat and gristle.
04
Step 4: Stir the pulled pork back into the accumulated juices in the slow cooker, then mix in your favorite barbecue sauce. Allow the mixture to heat through for 10-15 minutes, ensuring the flavors meld together.

Chef's notes

Common mistake: Avoid cooking on high heat in the slow cooker; low and slow is key for tender meat.
Substitution note: If you can't find pork shoulder, a boneless pork butt is a suitable alternative, but avoid leaner cuts as they won't yield the same tenderness.