Succulent, fall-apart tender pork shoulder slow-cooked to perfection with a savory-sweet BBQ sauce that will have your guests coming back for seconds. This classic American comfort food is loaded with smoky, caramelized flavors and takes just minutes of hands-on work, making it ideal for feeding a crowd.
⏱️510 min
📊Easy
👥8 servings
🍽️Main
meatfamilybudget-friendlyfestive
Ingredients
4500 gpork shoulder butt
2 tbsppaprika
2 tbspbrown sugar
1.5 tbspgarlic powder
1 tbspblack pepper
1.5 tbspsalt
400 mlBBQ sauce
120 mlapple cider vinegar
2 tbspWorcestershire sauce
2 largeonions
Instructions
1PREPARE THE RUB: Mix paprika, brown sugar, garlic powder, black pepper, and salt in a small bowl to create a dry rub with balanced flavors. The brown sugar will caramelize during cooking and create a beautiful crust. Make sure to combine all spices thoroughly so the seasoning is evenly distributed across the pork.
2APPLY THE RUB: Pat the pork shoulder completely dry with paper towels, as this helps the rub adhere better and promotes browning. Generously coat all sides of the 4.5kg pork shoulder with the dry rub, working it into the meat and making sure to cover every surface. Allow the seasoned pork to sit at room temperature for 20-30 minutes before cooking so the flavors penetrate the meat.
3SEAR THE PORK: Heat a large, heavy-bottomed Dutch oven or roasting pan over medium-high heat until very hot, about 3-4 minutes. Carefully place the seasoned pork shoulder in the pan and sear for 3-4 minutes on each side until a deep golden-brown crust forms, rotating as needed. This browning (called the Maillard reaction) develops rich, savory flavors that will enhance the final dish.
4BUILD THE BRAISING LIQUID: Slice the onions and add them to the bottom of the Dutch oven around the pork. Pour in the apple cider vinegar and Worcestershire sauce, which will create a flavorful braising liquid that keeps the meat moist and tender. The acid in the vinegar helps break down the connective tissues in the pork, making it more tender during the long cooking process.
5SLOW COOK: Cover the Dutch oven with a lid and place it in a preheated 275°F (135°C) oven for 6-8 hours, until the pork is incredibly tender and shreds easily with a fork. The low, slow heat allows the tough muscle fibers and collagen in the shoulder to break down completely into gelatin, creating that characteristic tender, juicy texture. Check the liquid level halfway through cooking and add water if needed to maintain about 1 inch of liquid in the pan.
6SHRED AND MIX: Remove the pork from the oven and let it rest for 10 minutes, then transfer it to a cutting board or large bowl. Using two forks or meat shredders, pull the pork apart along the grain into bite-sized, tender strands, discarding any large fat pieces but keeping some of the rendered fat for flavor. Strain the braising liquid and skim off excess fat, then mix 240ml of this flavorful liquid back into the shredded pork.
7ADD BBQ SAUCE AND FINISH: Pour the 400ml of BBQ sauce into the pulled pork and stir thoroughly, combining it evenly throughout the meat. You can adjust the sauce consistency by adding more of the reserved braising liquid if it seems too thick, or reducing it further in a pan if it's too thin. The sauce should coat every strand of pork with a glossy, caramelized layer that's both savory and slightly sweet.
8SERVE: Serve the pulled pork BBQ on toasted buns or bread, topped with coleslaw and pickles for a classic presentation. The pulled pork can be kept warm in a slow cooker on low heat for up to 4 hours, making it perfect for gatherings. Each serving should have tender, juicy meat with a rich BBQ flavor that falls apart at the slightest touch.