Ingredients for Beginner's Pulled Pork
- 1/4 cup light brown sugar, packed
- 1 tablespoon sweet paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (optional)
- 2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1 (3-4 lb) boneless pork butt (pork shoulder)
- 1 (18 ounce) bottle barbecue sauce
- 1 tablespoon cider vinegar (or to taste)
- sugar, to taste (optional)
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How to Make Beginner's Pulled Pork
- In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, cumin, cayenne (if using), and 1/2 teaspoon salt. Mix well.
- Using a fork, prick the pork shoulder all over. This helps the rub penetrate better.
- Rub the sugar mixture evenly over the entire pork shoulder. Wrap tightly in plastic wrap and refrigerate for at least 8 hours, or preferably 12-24 hours.
- Unwrap the pork and place it in your slow cooker.
- Spread the barbecue sauce evenly over the top of the pork. Cover the slow cooker and cook on low for 9-11 hours or on high for 5-7 hours, or until the pork is fork-tender and easily shreds.
- Carefully transfer the cooked pork to a large bowl. Let it cool slightly.
- Once cool enough to handle, shred the pork using two forks, discarding any excess fat.
- Cover the shredded pork to keep it warm.
- Let the braising liquid in the slow cooker settle for about 5 minutes. Carefully skim off and discard the excess fat from the surface using a large spoon.
- Season the braising liquid with salt, pepper, and vinegar to taste. You may add a touch of sugar for extra sweetness.
- Add about 1 cup of the braising liquid to the shredded pork, tossing gently to combine. Add more liquid as needed to reach your desired moisture level.
- Serve the pulled pork on buns with pickle chips and extra barbecue sauce.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
61g
Fat
77g
Carbs
7g
