Description
This Pulled Pork recipe offers tender, flavorful pork shoulder slow-cooked in a blend of spices and smoky liquid seasoning. Perfect for sandwiches with toasted buns, BBQ sauce, and coleslaw, this dish is an ideal crowd-pleaser at gatherings or family meals.
Ingredients
Scale
Pork and Spice Rub
- 4-5 pounds boneless pork shoulder
- 3 tablespoons (packed) brown sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper (or to taste)
Liquid Ingredients
- 3/4 cup chicken broth
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon liquid smoke
For Serving
- Buns
- BBQ sauce (use your favorite)
- Coleslaw (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow roasting the pork shoulder. This low and slow cooking method ensures tender results.
- Prepare Pork: Cut the pork shoulder into 4 smaller pieces and remove any string from the roast. Retain the fat on the meat for flavor and moisture during cooking.
- Mix Spice Rub: In a small bowl, combine brown sugar, chili powder, garlic powder, smoked paprika, salt, cumin, and pepper. Thoroughly coat each pork piece with this spice mixture. For enhanced flavor, you can cover and refrigerate the seasoned pork overnight.
- Add Liquid: In another bowl, mix chicken broth, Worcestershire sauce, and liquid smoke. Pour this around the pork pieces in the Dutch oven to create steam and infuse smoky, savory notes while cooking.
- Cook Covered: Cover the Dutch oven with a lid and cook in the preheated oven for 2 hours. This step begins the slow breakdown of connective tissue to tenderize the meat.
- Uncover and Continue Cooking: Remove the lid and continue cooking for an additional 1.5 hours uncovered. This allows some moisture to evaporate for concentrated flavor while the pork becomes fall-apart tender.
- Shred Pork: Transfer the cooked pork to a baking sheet and shred it using two forks. Ladle some of the cooking liquid back over the shredded meat to keep it moist and flavorful, then toss to coat evenly.
- Prepare Buns: To toast buns, heat 1-2 tablespoons of olive oil or butter in a skillet over medium heat. Add buns cut-side down and toast until golden brown, watching closely to avoid burning. Toast in batches if necessary.
- Serve: Assemble sandwiches by placing pulled pork on toasted buns, then topping with BBQ sauce and coleslaw. Enjoy your homemade pulled pork sandwiches hot and flavorful.
Notes
- You can prepare the spice rub and coat the pork the night before to enhance flavor.
- Do not remove the fat from the pork shoulder; it adds moisture and richness.
- If preferred, this recipe can be adapted for slow cooker by cooking on low for 8-10 hours instead of oven roasting.
- Adjust salt and pepper to taste according to dietary requirements.
- Use your favorite BBQ sauce and coleslaw style to customize the flavor profile.
