Pulled pork is a mouthwatering dish popular in Southern U.S. cuisine but enjoyed all over the world. It is made by slow-cooking a pork shoulder (or butt) until it’s so tender that it can be “pulled” apart with forks. This dish is often seasoned with a mix of spices and often smothered in a tangy barbecue sauce. Pulled pork is versatile and can be served on buns as a sandwich, alongside coleslaw, or over rice or baked potatoes.
Ingredients:
- 1 (5 to 6 pound) pork shoulder or butt
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup barbecue sauce, plus more for serving
- Buns (optional, for serving)
Appliances and Special Utensils:
- Slow cooker or oven
- Measuring cups and spoons
- Mixing bowl
- Forks (for pulling the pork)
- Knife and cutting board
Recipe:
- Prepare the Pork:
- Rinse the pork shoulder and pat dry.
- In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
- Rub this mixture all over the pork, ensuring it’s fully coated.
- Cook the Pork:
- Place the pork in a slow cooker.
- Pour the chicken broth around the pork.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is very tender and falls apart easily.
- Pull the Pork:
- Remove the pork from the slow cooker and place it on a cutting board.
- Using two forks, pull apart the meat into shreds, discarding any fat or gristle.
- Return the shredded pork to the slow cooker.
- Add Barbecue Sauce:
- Mix in the barbecue sauce with the pulled pork until well combined.
- If desired, continue to cook on low for an additional 30 minutes to allow the flavors to meld.
- Serve:
- Serve the pulled pork hot on buns with extra barbecue sauce, or as desired with coleslaw, over rice, or baked potatoes.
This recipe for pulled pork is straightforward but delivers a delicious and satisfying meal, ideal for gatherings or a family dinner. The slow cooking process allows the flavors to deeply penetrate the meat, making it a flavorful and tender dish.