Best pulled pork recipe
Ingredients: 4–5 lb pork shoulder (bone-in or boneless), 1–2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp chili powder (optional), 1–2 cups apple cider vinegar or apple juice, and 1–2 cups BBQ sauce (plus extra for serving). Steps: 1) Pat p
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Best Pulled Pork Recipe (En-US)
Ingredients: 4–5 lb pork shoulder (bone-in or boneless), 1–2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp chili powder (optional), 1–2 cups apple cider vinegar or apple juice, and 1–2 cups BBQ sauce (plus extra for serving). Steps: 1) Pat pork dry. Mix salt, pepper, brown sugar, paprika, garlic powder, onion powder, and chili powder. Rub all over the pork. 2) Place in a slow cooker or Dutch oven. Add about 1 cup vinegar/juice to the bottom (helps prevent drying). 3) Cook low and slow: slow cooker 8–10 hours on low, or oven at 275°F (135°C) for ~6–8 hours, until the pork is very tender and easily shreds. 4) Rest 20–30 minutes. 5) Shred with forks, discarding excess fat. 6) Stir in a splash of cooking liquid and 1/2–1 cup BBQ sauce until juicy and cohesive. Taste and adjust salt/sweetness.
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Timing & Doneness Tips
Target doneness is when the pork reaches about 195–205°F (90–96°C) and pulls apart with minimal resistance. If it’s not shredding, continue cooking in 30–60 minute increments. For extra flavor, you can sear the pork (optional) before slow cooking.
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Serving Ideas
Serve on buns with coleslaw, pickles, or sliced onions. For a richer sauce, simmer the cooking liquid with BBQ sauce for 5–10 minutes, then mix back into the shredded pork.
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