Easy Pulled Pork – Juicy, Tender & Perfect for Sandwiches
Let’s Talk Pulled Pork (and My Family’s Obsession)
Oh, pulled pork. If there’s a more forgiving, less-fussy, big-flavour meal for a Saturday BBQ, I don’t know it. Honestly, this is the dish I make when I want people to rave… but I’d rather hang out than stand over the stove for hours. My mum used to make her version back in Cornwall, though hers was way spicier (and she never wrote anything down), but this one’s got a place in my heart. Plus, you can pile the leftovers onto a roll at midnight, and it still somehow tastes as good as when you first made it — which never fails to amaze me.
Why You’ll Love This One (Even If You’re a Bit Distracted)
I make this pulled pork any time I want minimal effort but maximum result. My family goes mental for it—especially if I remember to get those fluffy brioche buns. (Not to brag, but I don’t think I’ve ever brought home leftovers from a cookout with this.)
Some days I throw in a random spice if I’m out of something, and honestly, I haven’t managed to mess it up yet. Even when I accidentally forgot the brown sugar once—still good, just less sticky.
What You’ll Need – But I’m Not Judging Substitutions
- 1.8kg/4lbs pork shoulder, boneless if you can find it. (Pork butt works, too; my gran swore by Brand X but whatever’s on sale does just fine.)
- 1-2 onions, chopped rough — or use shallots, or just onion powder if you hate chopping (we’ve all been there).
- 3-4 garlic cloves, minced, but the pre-minced jar stuff totally works.
- 2 tbsp brown sugar (or maple syrup in a pinch… which, yes, is delightful)
- 2 tsp smoked paprika, or regular paprika plus a dash of liquid smoke if you’re feeling fancy
- 1 tsp cumin
- 1 tsp ground black pepper (sometimes I use extra when in a mood)
- 1 tbsp salt
- 120 ml (1/2 cup) apple cider vinegar — I’ve subbed white wine vinegar, and nobody noticed
- 250 ml (1 cup) chicken stock, or water with a stock cube (the world keeps turning!)
- Optional: 1/2 cup BBQ sauce for that sticky finish, but honestly, sometimes I skip it
So, Here’s How I Do It (ish)
- Rub the pork with salt, pepper, sugar, cumin and smoked paprika. Make sure to get it everywhere; don’t be shy.
- Chop your onions and garlic (or dump in powder — like I said, judgment-free kitchen). Scatter ’em at the bottom of your slow cooker (or big Dutch oven if you’re doing oven-style).
- Plonk the pork over the onions. Pour over the vinegar and stock. (If you’re adding BBQ sauce, save it for the end — trust me.)
- Lid on & slow cook at low for about 8 hours, or 4–5 hours on high. In the oven? Go for 140°C (280°F) for about 4 hours.
It’ll look a tad weird partway through — almost uncomfortably pale sometimes — but just keep the faith. - This is where I usually sneak a taste, around hour six, mostly because it just smells so good. Not necessary, but hard to resist.
- When it’s super tender, take it out and let it rest a tick or two. Shred with two forks. Or with your (clean!) hands if you like living on the wild side.
- If you fancy, mix in the BBQ sauce now and toss it all together. Or leave it as-is if you’re more of a purist.
- Spoon over the onions and juices — they’re magic. Don’t skip them!
Few Notes for Real Life Cooks
- I’ve discovered that resting the pork for a few minutes before shredding keeps it juicier. Not science, just good sense, I reckon.
- If you end up with a soup at the bottom, you probably didn’t trim as much fat as you meant to. Scoop some off — but leave enough for flavor, yeah?
- I once dashed out to get buns mid-cook and forgot to set the slow cooker back on low; it STILL worked.
If You Fancy Changing Things Up (or Want to Laugh at My Fail)
- Try adding a bit of chipotle in adobo for smoky heat. Or a splash of pineapple juice — my friend swears by it for sweet tang (I keep forgetting to try this one).
- I once tried cola instead of vinegar. Wouldn’t recommend — weirdly sweet and somewhat sad texture, but hey, you might like it.
- Throw in ground coriander if that’s your vibe, or dried chilli flakes for a fiery kick.
Do I Need Fancy Equipment? (Probably Not)
Well, a slow cooker is lovely, but if you don’t have one, grab a heavy Dutch oven and use your regular oven. Or do it in a big covered saucepan — I’ve done it on the stovetop (on low) once when my oven was acting up. It worked fine, just needed a bit more checking.
How to Store It (Though, Honestly? It’s Gone So Fast)
Shove any leftovers in an airtight container. It’ll keep in the fridge for up to 4 days, probably longer but mine never lasts that long, not even once. Freezes beautifully too — though try portioning before freezing because giant pulled pork blocks are a pain to thaw.
How We Serve It (and a Weird Tradition)
Pile high on squishy burger buns (brioche if you can swing it), plus crunchy coleslaw on top. My cousin insists on pickles. Sometimes I add a handful of kettle chips right in the sandwich — don’t knock it till you try it.
Honestly, sometimes we just eat it cold straight from the fridge with a fork. No shame.
Lessons I’ve Learned (Sometimes the Hard Way)
- I once tried to speed this up by jacking up the temp, but nah — all you get is stringy, dry meat. Low and slow is gospel here.
- Actually, I find it works better if you take your time with the rub. Massage it in — makes it super flavorful all the way through.
- Don’t pour in too much liquid — start with about half the stock, add more later if you really need it. Soggy pork is no fun.
Common Questions I Get (And Yes, I’ve Heard Them All!)
- Can I use pork loin? Sure, but it can be a bit drier. Should work if you watch it like a hawk.
- What if I don’t have apple cider vinegar? Sub in white wine vinegar or even plain vinegar, honestly. The world won’t end.
- How do you reheat it? Low oven, splash of stock or water, cover with foil. Microwave in a pinch — I won’t tell.
- Is it spicy? Only if you make it so. (You’re the boss of your own destiny.)
- Best BBQ sauces? I really like this Bon Appetit round-up to see what’s out there. Or, homemade is fun — try Simply Recipes’ barbecue sauce if you’re feeling ambitious.
- How many sandwiches? Maybe 8-10 good-sized ones, unless you eat as much as us, in which case… fewer.
- Can I leave it overnight? I do this almost every time. Waking up to the smell is like a weirdly meaty hotel breakfast.
Oh — one last thing. If you have a dog, hide the leftovers way at the back of the fridge. Ask me how I know.
Ingredients
- 4 lbs pork shoulder (boneless or bone-in)
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup chicken broth
- 1/2 cup barbecue sauce (plus more for serving)
- 8 sandwich buns (for serving, optional)
Instructions
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1In a small bowl, mix together smoked paprika, brown sugar, salt, black pepper, garlic powder, and onion powder.
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2Rub the spice mixture evenly over the pork shoulder, coating all sides.
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3Place the seasoned pork in a slow cooker. Pour chicken broth and barbecue sauce around the meat.
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4Cover and cook on low for 8 hours, or until the pork is very tender and easily shreds with a fork.
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5Remove the pork from the slow cooker and shred using two forks. Skim excess fat from the cooking liquid and return shredded pork to the sauce.
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6Serve pulled pork on sandwich buns with extra barbecue sauce, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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