Save The first time I made pulled pork, I set my slow cooker on the back porch because I was convinced the entire apartment would smell like a smokehouse for days. My roommate thought I had lost my mind until she walked back inside with that incredible aroma wafting through the door. Now it is the only thing I make when I need serious comfort food that does most of the work itself.
Last summer I made this for a backyard gathering and my friend stood by the slow cooker for twenty minutes, sneaking forkfuls every time she thought no one was watching. That is when I knew this recipe was not just dinner, it was the kind of food that makes people linger around the kitchen.
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Ingredients
- 1.5 kg pork shoulder: This cut has enough marbling to stay tender through eight hours of cooking
- Smoked paprika: The secret ingredient that gives you that authentic smokehouse flavor without a smoker
- Apple cider vinegar: Cuts through the richness and helps break down the connective tissue
- Barbecue sauce: Toss the pork in sauce at the very end to prevent it from getting too sweet or burning
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Instructions
- Rub the pork with spices:
- Mix all the spices together in a small bowl, then massage them thoroughly into every surface of the meat. The brown sugar will help create a beautiful crust as it cooks.
- Set up the slow cooker:
- Place the seasoned pork in your slow cooker and pour the vinegar and broth around the sides, letting the liquid rise about halfway up the meat.
- Let it cook low and slow:
- Cover and cook on low for 8 hours. You will know it is ready when the pork practically falls apart when you press it with a fork.
- Shred and sauce:
- Transfer the pork to a large bowl, discard any large pieces of fat, and shred it with two forks. Skim the fat from the cooking liquid, return the pork to the slow cooker, and toss with your favorite barbecue sauce.
Save My dad claims his pulled pork sandwiches are legendary, but the truth is he has been using this same method for thirty years. Now whenever I visit, we each make a batch and spend the afternoon arguing about whose is better while eating both.
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Making It Ahead
This recipe is perfect for meal prep or feeding a crowd because the flavors actually improve overnight. I often cook the pork a day before serving, shred it, and store it in the cooking liquid to keep everything incredibly moist.
Choosing The Right Bun
A soft brioche bun is my go to choice because it holds up against all those juices without falling apart. Toasting the inside of the bun for thirty seconds creates just enough structure to support a generous pile of pork.
Serving Suggestions
Crispy coleslaw adds the perfect crunch to cut through the rich meat, while tangy pickles provide a bright contrast to all that savory goodness. Serve with extra barbecue sauce on the table for those who like it really messy.
- Classic potato chips are the traditional side for a reason
- A simple green salad with vinaigrette helps balance the meal
- Cold beer or sweet tea completes the experience perfectly
Save There is something deeply satisfying about food that requires almost no effort but tastes like you spent all day over a hot stove. That pile of tender, saucy pork on a soft bun is proof that sometimes the best things really do come to those who wait.
Recipe Questions & Answers
- → How long does it take to cook the pork?
The pork shoulder cooks on low heat in a slow cooker for approximately 8 hours until very tender and easily shredded with a fork.
- → Can I make this without a slow cooker?
Yes, you can cook the seasoned pork in a Dutch oven at 150°C (300°F) for 3-4 hours until tender, covering tightly to retain moisture.
- → What sides work well with this dish?
Classic pairings include potato chips, french fries, or a fresh green salad. The sandwiches are hearty enough to stand alone or with lighter sides.
- → How should I store leftovers?
Leftover pulled pork keeps well in the refrigerator for 3-4 days and reheats beautifully. It's also excellent repurposed in tacos, nachos, or as a pizza topping.
- → Can I add more smoky flavor?
Adding a few drops of liquid smoke to the broth before cooking enhances the smoky profile. The smoked paprika in the rub also contributes depth.
- → What's the best way to shred the pork?
Use two forks to pull the meat apart once it's cooked. Discard any large pieces of excess fat, but keep some juices for moisture when mixing with sauce.
