Easy BBQ Pulled Pork

How to Make Easy BBQ Pulled Pork

1. 1

   Step 1: Make the dry rub and season the pork

   In a small bowl, combine the brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the exterior, pressing to adhere so the meat is evenly coated.

   For this step

   • 3 1/2 lbPork shoulder (Boston butt), trimmed
   • 1/4 cupPacked brown sugar
   • 2 tbspSmoked paprika
   • 1 tspGarlic powder
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Arrange pork and add cooking liquids to the crock pot

   Place the seasoned pork shoulder into the slow cooker. Pour the apple cider vinegar and chicken broth (or water) around the pork — not directly over the spice rub — to add moisture and a mild tang during cooking. There should be enough liquid to keep the cooker humid but not to submerge the meat.

   For this step

   • 1/2 cupApple cider vinegar
   • 1/2 cupLow-sodium chicken broth (or water)
   
3. 3

   Step 3: Slow-cook until fork-tender

   Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the pork is very tender and a fork slides easily into the meat. Avoid lifting the lid during cooking so the temperature and steam remain consistent for even tenderness.
   
4. 4

   Step 4: Shred pork and mix with BBQ sauce

   Carefully transfer the pork to a large bowl or cutting board and use two forks to shred it, discarding large pieces of fat. Skim excess fat from the cooking liquid in the slow cooker, then return the shredded pork to the crock pot and stir in the BBQ sauce. Set the cooker to LOW and warm the pork in the sauce for 20–30 minutes to let flavors meld.

   For this step

   • 1 cupBBQ sauce (your favorite brand or homemade)
   
5. 5

   Step 5: Finish and serve

   Taste and adjust seasoning if needed, adding more BBQ sauce, salt, or pepper to preference. Serve on toasted buns for sandwiches, over rice or mac and cheese, or as a slider/snack — garnish with coleslaw or pickles if desired.
   

1. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the exterior, pressing to adhere so the meat is evenly coated.
2. Place the seasoned pork shoulder into the slow cooker. Pour the apple cider vinegar and chicken broth (or water) around the pork — not directly over the spice rub — to add moisture and a mild tang during cooking. There should be enough liquid to keep the cooker humid but not to submerge the meat.
3. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the pork is very tender and a fork slides easily into the meat. Avoid lifting the lid during cooking so the temperature and steam remain consistent for even tenderness.
4. Carefully transfer the pork to a large bowl or cutting board and use two forks to shred it, discarding large pieces of fat. Skim excess fat from the cooking liquid in the slow cooker, then return the shredded pork to the crock pot and stir in the BBQ sauce. Set the cooker to LOW and warm the pork in the sauce for 20–30 minutes to let flavors meld.
5. Taste and adjust seasoning if needed, adding more BBQ sauce, salt, or pepper to preference. Serve on toasted buns for sandwiches, over rice or mac and cheese, or as a slider/snack — garnish with coleslaw or pickles if desired.