Easy pulled pork recipe
Ingredients: 3–4 lb (1.4–1.8 kg) pork shoulder/butt, 2 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 1–2 cups (240–480 ml) apple cider vinegar or broth, and optional BBQ sauce for serving. Steps: 1) Preheat oven to 300°F (150°C). Pat pork dry. Mix su
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Easy Pulled Pork Recipe (En-US)
Ingredients: 3–4 lb (1.4–1.8 kg) pork shoulder/butt, 2 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 1–2 cups (240–480 ml) apple cider vinegar or broth, and optional BBQ sauce for serving. Steps: 1) Preheat oven to 300°F (150°C). Pat pork dry. Mix sugar, salt, paprika, garlic powder, onion powder, and pepper; rub all over pork. 2) Place pork in a Dutch oven or roasting pan. Add enough vinegar/broth to come about 1/2 inch (1–2 cm) up the sides. Cover tightly. 3) Roast 4–6 hours, until very tender and easily pulls apart. (Internal temperature is typically around 195–205°F / 90–96°C.) 4) Rest 20–30 minutes. Shred with two forks, then mix with a few spoonfuls of cooking juices. 5) Serve on buns or plates with BBQ sauce, coleslaw, or pickles.
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Quick Tips for Best Results
For extra flavor, let the seasoned pork sit 30–60 minutes before cooking. If the liquid reduces too much, add a splash of broth/vinegar during roasting. If you prefer a slow cooker: cook on LOW 8–10 hours, then shred and mix with juices. To avoid dryness, keep the meat covered and don’t overcook beyond deep tenderness.
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Professional-care note (Food safety)
For safe handling, refrigerate leftovers within 2 hours and reheat to 165°F (74°C). Use a food thermometer to confirm doneness; pork should reach the tender, pull-apart stage and be fully cooked.
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