Description

This BBQ Pulled Pork is incredibly tender, juicy, and packed with deep smoky-sweet flavor. Slow-cooked until fall-apart soft, then shredded and coated in a rich, glossy barbecue sauce, it’s perfect for sandwiches, wraps, or meal prep.

Ingredients

Scale

For the Pork:

3–4 lbs pork shoulder (pork butt)
1 tablespoon olive oil

Dry Rub:

2 teaspoons salt
1 teaspoon black pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 tablespoon brown sugar

For the Sauce:

1 ½ cups BBQ sauce (your favorite)
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 cup chicken broth

Instructions

Step 1: Season the Pork

Pat the pork shoulder dry and rub it all over with the dry rub mixture, making sure it’s fully coated for maximum flavor.

Step 2: Sear the Meat

Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned. This step adds extra flavor and gives that rich color like in the image.

Step 3: Prepare the Sauce

In a bowl, mix BBQ sauce, apple cider vinegar, Worcestershire sauce, mustard, honey, and chicken broth until smooth.

Step 4: Slow Cook

Place the pork in the slow cooker and pour the sauce over it. Cover and cook on:

LOW for 8–10 hours
or
HIGH for 5–6 hours
until the meat is very tender and easy to shred.

Step 5: Shred the Pork

Remove the pork from the slow cooker and shred it using two forks. Discard excess fat if needed.

Step 6: Mix with Sauce

Return the shredded pork to the slow cooker and mix it with the cooking juices and sauce until fully coated and glossy.

Notes

Pork shoulder is best because it becomes super tender and juicy
Searing adds deeper flavor but can be skipped if needed
Cook low and slow for the best texture
Let the pork rest a few minutes before shredding
Mixing the meat back with sauce gives that rich, saucy look

Nutrition

Serving Size: Per serving
Calories: 420