BBQ Pulled Pork Recipe


Pork shoulder:

  • 4-5 pound bone-in pork shoulder (also known as Boston butt)

Dry rub:

  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon yellow mustard powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (optional)


  • 1 cup apple cider vinegar
  • 1/2 cup apple juice
  • 1/4 cup Worcestershire sauce
  • BBQ sauce: Your favorite store-bought variety or homemade


  • Prep the pork: Trim excess fat off the pork shoulder, leaving a thin layer. Pat it dry with paper towels.
  • Apply the dry rub: Combine all dry rub ingredients in a small bowl. Rub the mixture generously over the entire pork shoulder.
  • Sear (optional): For extra flavor, heat a tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork shoulder on all sides (about 2 minutes per side).
  • Slow Cooker: Place the pork in the slow cooker. Pour in the apple cider vinegar, apple juice, and Worcestershire sauce. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
  • Oven: If you seared the pork, use the same Dutch oven. Otherwise, place pork in a roasting pan. Add the liquid ingredients. Cover tightly with foil. Cook in a preheated 300°F (150°C) oven for 3-4 hours.
  • Check for tenderness: The pork is done when it reaches an internal temperature of 195-205°F (90-96°C) and shreds easily with two forks.
  • Shred the pork: Remove the pork from the cooking liquid. Let it rest for 10 minutes, then shred it using two forks, discarding any large pieces of fat.
  • Finish the sauce: Skim off some of the fat from the cooking liquid. Mix in your favorite BBQ sauce to taste with the shredded pork. You can also use some of the cooking liquid for added flavor and moisture.
  • Serve: Enjoy your pulled pork on buns, sandwiches, or as desired with sides like coleslaw, baked beans, and potato salad.


  • Homemade BBQ sauce: Check out online recipes for delicious variations.
  • Make-ahead: You can cook your pulled pork ahead of time and reheat it before serving.
  • Storage: Refrigerate leftovers for up to 4 days or freeze for later use.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *