Hey everyone, Jason Griffith here! There’s nothing quite like the flavor of perfectly cooked pulled pork. The smoky aroma, the tender, juicy meat, and the delicious crust are a combination that’s hard to beat. And while you might think you need a smoker or a grill to get a great result, my Perfect Pulled Pork recipe is here to prove you wrong. With a simple dry rub and a long, slow cook time, you can create some of the most tender, fall-apart, and incredibly flavorful pulled pork you’ve ever had. This is a recipe that’s guaranteed to make you the hero of your next gathering.
Why I Love This Recipe
What I love most about this recipe is its genius simplicity and its incredible payoff. The process is straightforward, but the result is a pork shoulder that is so tender and juicy it practically shreds itself. The secret is in the dry rub, which is a perfect blend of savory and slightly sweet spices that creates a beautiful, flavorful crust. The long, slow cook time allows the fat to render and the meat to become unbelievably tender. This recipe is a fantastic way to satisfy a craving for barbecue without having to deal with a grill, and it’s a dish that will have everyone asking for the recipe.
Ingredients
- 1 (5-6 lb) bone-in pork shoulder (also known as pork butt)
For the Dry Rub
- 1/2 cup packed light brown sugar
- 1/4 cup smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (optional, for a little heat)
For the Liquid
- 1 cup apple cider vinegar
- 1 cup chicken broth
Swaps and Notes
- Pork: A bone-in pork shoulder is my preference here because the bone adds a lot of flavor and keeps the meat moist. A boneless pork shoulder would also work, but you may need to reduce the cooking time slightly.
- Dry Rub: The dry rub is the key to the flavor of this pulled pork! Don’t be afraid to adjust the spices to your liking.
- Liquid: The apple cider vinegar and chicken broth create a delicious, tangy liquid that keeps the pork moist as it cooks.
- BBQ Sauce (Optional): You can also serve this pulled pork with your favorite BBQ sauce.
Step-by-Step Instructions
- Prep the Pork: Pat the pork shoulder completely dry with a paper towel.
- Make the Dry Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- Rub the Pork: Rub the dry rub generously all over the pork shoulder, making sure to get into all the nooks and crannies.
- Sear the Pork (Optional but Recommended): In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of vegetable oil over medium-high heat. Sear the pork shoulder on all sides until it’s golden brown. This step adds a lot of flavor!
- Cook the Pork: Place the seared pork shoulder in the Dutch oven or a large pot. Pour the apple cider vinegar and chicken broth over the pork. Cover the pot with a tight-fitting lid and place it in the oven. Bake at 300°F (150°C) for 6-8 hours, or until the pork is incredibly tender and can be shredded easily with two forks.
- Shred the Pork: Remove the pork shoulder from the oven. Carefully transfer the pork to a large platter or cutting board. Use two forks to shred the pork, discarding any excess fat and the bone.
- Serve: Once shredded, return the pork to the pot with the cooking liquid. Stir to combine and serve the pulled pork hot.
Tips for Success
- Sear the Pork: Searing the pork before you cook it adds a crucial layer of flavor. Don’t skip it if you have the time!
- Low and Slow is Key: The long, slow cook time is what makes the pork so tender and juicy. Don’t rush this step!
- Use a Dutch Oven: A large Dutch oven is perfect for this recipe because it retains heat well and creates a tender, moist result.
- Save the Liquid: Don’t throw away the cooking liquid! It’s full of flavor and is the best way to keep the pulled pork moist once it’s shredded.
Serving Suggestions and Pairings
This Perfect Pulled Pork is a perfect main course. It’s fantastic on a bun as a sandwich, served with coleslaw and pickles. It also pairs beautifully with classic BBQ sides like baked beans, potato salad, or a side of cornbread. The rich, savory flavors would also go great with other hearty, comforting meals like a classic Cajun Chicken Sausage Gumbo or some easy cheesy chicken sliders.
Nutritional Information (per serving, approximate)
- Calories: 400 kcal
- Carbohydrates: 10g
- Protein: 35g
- Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 100mg
- Sodium: 600mg
- Fiber: 2g
- Sugar: 8g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
Leftovers of this pulled pork are fantastic! Store them in an airtight container in the refrigerator for up to 4 days. To reheat, you can warm them gently in a skillet on the stovetop or in the microwave. The pulled pork also freezes beautifully for up to 3 months.
More Recipes You’ll Love
If you enjoy easy, savory, and satisfying comfort foods, you might also like these other recipes:
- These Easy Turkey Wings are my favorite comfort food for lazy Sundays
- This Tomato Skillet with Okra and Sausage is my favorite quick dinner packed with Southern flavor
- This Mexican Chicken and Rice Casserole is my favorite one-pan dinner that’s always a hit
Final Thoughts
This Perfect Pulled Pork recipe is a testament to the fact that a little bit of patience can create a spectacular result. It’s a no-fuss recipe that delivers on big, bold flavor every time. Give it a try, and I guarantee it will become a new favorite in your home.
What’s your go-to way to use pulled pork? I’d love to hear your ideas in the comments below! Be sure to follow me for more recipes that are as simple as they are delicious.
Perfect Pulled Pork Recipe: My Secret to Tender, Juicy Pork
Ingredients
- 2 cups packed light brown sugar
- 4 cups smoked paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (optional)
- 1 cup apple cider vinegar
- 1 cup chicken broth
- 4 pounds pork shoulder
- BBQ sauce (for serving)
Instructions
- In a small bowl, mix together the brown sugar, smoked paprika, salt, black pepper, and cayenne pepper to create the dry rub.
- Rub the mixture all over the pork shoulder, ensuring it's well coated.
- Place the pork shoulder in a slow cooker or a large pot. Pour the apple cider vinegar and chicken broth around the meat.
- Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
- Once cooked, remove the pork from the pot and let it rest for a few minutes.
- Shred the pork using two forks and mix with your favorite BBQ sauce (if desired) before serving.
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