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Pulled Pork

Pulled Pork Recipe

Juicy, tender, and full of smoky-sweet flavor — this Pulled Pork recipe is perfect for sandwiches, tacos, bowls, or meal prep. Minimal effort, big payoff!
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Prep Time 10 minutes
Cook Time 6 hours
Course Dinner
Cuisine American
Servings 6 servings
Calories 390 kcal

Ingredients
  

Main Ingredients

  • 3 –4 lb 1.4–1.8 kg pork shoulder (pork butt)
  • 1 large onion sliced
  • 4 cloves garlic minced
  • ¾ cup chicken broth or pork broth

Dry Rub

  • 2 tsp salt
  • 2 tsp smoked paprika
  • 1½ tsp brown sugar
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp chili powder optional

Optional Finishing Sauce

  • ½ –1 cup barbecue sauce optional, added at the end

Instructions
 

  • Prepare the Pork

    Pat the pork shoulder dry with paper towels. This helps the seasoning stick better.
    Mix all dry rub ingredients in a small bowl. Rub the mixture generously over the entire pork, pressing it into the surface. Don’t rush this step — the rub builds the foundation of flavor.

  • Build the Flavor Base

    Place sliced onions at the bottom of the slow cooker. Add minced garlic on top. This creates a flavorful bed that prevents the pork from sticking and burning.
    Pour in the broth.

  • Slow Cook

    Place the pork shoulder on top of the onions, fat side up if possible.
    Cover and cook:
    Low: 8–10 hours (best texture)
    High: 5–6 hours (still excellent, slightly firmer)
    The pork is done when it easily pulls apart with a fork.

  • Shred the Pork

    Transfer the pork to a large bowl or cutting board. Use two forks to shred the meat, discarding large pieces of fat if desired.
    Return shredded pork to the slow cooker and mix with the cooking juices. This step is crucial — the juices keep the pork moist and intensely flavorful.

  • Sauce or No Sauce (Your Choice)

    At this point, you can:
    Leave it unsauced for maximum versatility
    Add barbecue sauce for classic pulled pork flavor
    If adding sauce, start small and taste as you go.

Notes

Why Pork Shoulder Is the Best Cut for Pulled Pork

Pork shoulder (also known as pork butt or Boston butt) is ideal because:
  • It contains enough fat and connective tissue to stay juicy
  • It breaks down beautifully during long cooking
  • It shreds easily without drying out
Avoid lean cuts like pork loin — they cook faster but result in dry, stringy meat when slow-cooked.
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