Slow-Cooked BBQ Pulled Pork

The History Behind This Recipe

Pulled pork comes straight from the Southern barbecue tradition, where whole shoulders were cooked low and slow over wood for hours until the meat fell apart. That same technique translates perfectly to a slow cooker: patience does all the work, and the result is a pile of tender, smoky pork ready for soft buns and cold slaw.

Ingredients (8–10 servings)

• 4 lb (1.8 kg) pork shoulder (butt), trimmed of excess fat
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp chili powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup (240 ml) chicken broth
• 1/2 cup (120 ml) barbecue sauce, plus more for serving
• 2 tbsp apple cider vinegar
• Soft hamburger buns and coleslaw, to serve

Instructions

1. Mix the paprika, brown sugar, chili powder, salt, pepper, garlic powder, and onion powder. Rub all over the pork shoulder.
2. Place the pork in a slow cooker, fat side up. Pour in the broth and vinegar around the meat (not over the rub).
3. Cover and cook on low for 8–10 hours, or until the meat shreds easily with a fork.
4. Transfer the pork to a cutting board and let rest 10 minutes. Shred with two forks, discarding any large fat pieces.
5. Skim fat from the cooking liquid. Toss the shredded pork with 1/2 cup barbecue sauce and enough cooking liquid to keep it moist.
6. Pile onto buns, add coleslaw, and serve with extra sauce on the side.

Tips & Variations

• Cook on LOW, not high — low and slow is what breaks down the collagen.
• Make it a day ahead: the flavors deepen overnight and it reheats beautifully.
• No slow cooker? Braise in a covered Dutch oven at 300°F (150°C) for 3½–4 hours.