Ingredients
- 4 lb boneless pork shoulder, cut into large chunks
- 1 1/2 cups barbecue sauce, plus more for serving
- 1/4 cup brown sugar, packed
- 1/4 cup apple cider vinegar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 10 brioche buns, for serving
- Coleslaw, for serving
Instructions
- Season the pork. Rub the pork chunks all over with the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Load the crockpot. Place the pork in a 6-quart slow cooker. Whisk the barbecue sauce and vinegar together and pour over the pork, turning to coat.
- Cook low and slow. Cover and cook on LOW for 8 hours (or HIGH for 4 1/2–5 hours), until the pork shreds easily with a fork.
- Shred. Transfer the pork to a large bowl and shred with two forks, discarding any large pieces of fat.
- Sauce it. Skim fat from the cooking liquid, then toss the shredded pork with enough liquid to make it juicy — plus an extra swoosh of fresh barbecue sauce.
- Serve. Pile high on toasted brioche buns with a tangle of coleslaw. Pickles on the side for the full barbecue-joint experience.
💡 Pulled pork smarts
Pork shoulder is the only cut to use — its fat and collagen are what make pulled pork juicy instead of dry. Do not drown it: the pork releases plenty of liquid, so the sauce amount here is intentional. Toasting the buns in butter keeps them from going soggy under the juicy pork. Leftovers are endlessly versatile — tacos, nachos, quesadillas, baked potatoes — and freeze up to 3 months.
Common questions
Can I make pulled pork without a slow cooker?
Yes — braise covered in a Dutch oven at 300°F for 4–5 hours, or smoke at 250°F for 8–10 hours for true barbecue flavor.
Why is my pulled pork dry?
Usually it was undercooked rather than overcooked — collagen needs the full time to melt. If it will not shred easily, it needs more time, not less.
What is the best barbecue sauce?
Use one you love eating straight — its flavor concentrates during the long cook. A smoky-sweet Kansas City style is the classic pairing.
How do I reheat leftovers?
Gently in a covered skillet with a splash of apple juice or broth, or in a 300°F oven covered with foil. The microwave works but can toughen the meat.
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