This pulled pork recipe has a tangy barbeque sauce that's easy to make in the slow cooker. Serve the shredded pork on toasted buttered rolls. It is every family's favorite!
How to Make Pulled Pork
Making barbecue-restaurant-worthy pulled pork is easier to make than you think. You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Pulled Pork Ingredients
Oil: This pulled pork recipe starts with a teaspoon of vegetable oil at the bottom of your slow cooker.
Pork: If your pork shoulder roast is larger or smaller than four pounds, you’ll need to adjust the ingredient rations and cook time.
Sauces: You’ll need bottled barbecue sauce, yellow mustard, and Worcestershire sauce.
Apple cider vinegar: Apple cider vinegar adds brightness and cuts through the other rich flavors.
Broth: Use store-bought or homemade chicken broth.
Brown sugar: Light brown sugar lends warmth and sweetness.
Seasonings: This flavorful pork is seasoned with chili powder, garlic, and dried thyme.
Onion: A chopped onion gives the pork tons of flavor.
Buns and butter: You’ll need buttered hamburger buns if you plan to make pulled pork sandwiches.
Which Cut of Meat for Pulled Pork?
This recipe calls for a pork shoulder roast for a few reasons: It’s inexpensive, forgiving to work with, and tends to have a lot of marbling (which means it’ll result in tender pulled pork).
How to Make Pulled Pork In the Slow Cooker
Here’s a brief overview of what you can expect when you make homemade pulled pork in the slow cooker:
Pour oil into the slow cooker, then place the roast on top of the oil.
Add the remaining ingredients to the slow cooker.
Cover and cook until the pork shreds easily.
Shred the pork and return it to the slow cooker to combine it with the juices.
If you’re making sandwiches, serve the pulled pork on buttered buns.
How to Store Pulled Pork
Store the (completely cooled) pulled pork in an airtight container in the refrigerator for up to four days. You can freeze pulled pork for up to six months.
How to Reheat Pulled Pork
To ensure the pulled pork doesn’t dry out, reheating it in the oven or in the slow cooker instead of the microwave. Make sure to save the juices so you can reheat them with the pork.
Ingredients
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup chicken broth
¼ cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 ½ teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed
Directions
Gather the ingredients.
Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the slow cooker; pour in barbeque sauce, vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours until pork shreds easily with a fork.
Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and stir to combine with juices.
Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns.
Serve and enjoy!
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