What Cut Of Pork For Pulled Pork Sandwiches?

What is the best cut of meat for pulled pork? Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it’s essential you cook it slowly to allow the protein to break down properly.

Can you use pork loin instead of pork shoulder for pulled pork?

Just because they are cheaper than other meats like beef, doesn’t make them any less tasty! Pork loin and shoulder meat can be used in a wide variety of popular dishes such as pulled pork, pork steak, and roasted pork.

Can you use any cut of pork for pulled pork?

Choose the Cut Unlike brisket, pulled pork can be made from any fatty pork roast or from a. High in fat and connective tissue, the shoulder is the most flavorful part of the hog. The pork shoulder is typically cut into two parts, the Boston butt and the picnic roast.

What is difference between pork shoulder and Boston butt?

Pork butt and pork shoulder both come from the shoulder of the pig. Pork butt (also called Boston Butt) comes from above the shoulder blades, while pork shoulder meat extends down to the pig’s front hoofs. Pork butt contains more fat and marbling, which makes it better suited to barbecue smoking.

Is pork loin a good cut for pulled pork?

Moist and tender “pulled” pork from pork loin is easy to make using your slow cooker. This healthy low-fat shredded pork is great for parties, tailgating, and large gatherings. But is easy to store for your smaller household.

What cut of pork is similar to pork shoulder?

The ultimate substitute for one specific pork shoulder cut is, of course, a different pork shoulder cut. Alternatively, pork leg (ham), top loin roast, and top leg work just as well. For a pork-free alternative, lamb shoulder or beef brisket are the best replacements.

What can I use instead of pork shoulder for pulled pork?

Boneless Pork Shoulder Substitute:

• Pork Butt. Pork butt also goes by the name of Boston butt, and it has an intramuscular fat, and fat is properly marbled around.
• Pork Roast. Another substitute for pork shoulder is the center-cut pork roast in the boneless form.
• Ribeye Steak.
• Loin Steaks.
• Pork Escalopes.

Can I use pork shoulder for pulled pork?

The most common cut for making pulled pork is the shoulder. The pork shoulder is the entire front leg and shoulder of a hog. In your grocery store, you will usually find this divided into two cuts: the Boston butt (also known as the Boston roast) and the picnic roast.

Is Boston butt good for pulled pork?

What is this? In your grocery store, you will usually find this divided into two cuts, the Boston butt (cut of pork that comes from the upper part of the shoulder from the front leg ), and the picnic roast. Either of these cuts are good for pulled pork, but I prefer the Boston butt.

What makes the best pulled pork?

When it comes to pulled pork, most experts agree that the pork butt, also known as the Boston butt, is the best choice due to its tenderness, texture, and flavor. The pork shoulder is one of several large muscle groups called primal cuts.

What kind of pork is used for carnitas?

Carnitas — which means “little meats” in Spanish — is a Mexican pork dish. An inexpensive, heavily marbled cut of pork, such as boneless Boston butt, pork shoulder or picnic ham, is braised or simmered for several hours with seasonings and lard until it is so tender that is can be shredded.

What is the most expensive cut of meat on a pig?

Pork tenderloin (a.k.a. pork tender, pork fillet) are extremely popular. They are also, along with pork loin chops, the most expensive cut of pork.

What’s the difference between loin and tenderloin?

A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat. Pork loin comes from the back of the animal.

Can a boneless pork loin shred?

Pork tenderloin is lean so low and slow is not needed. If you “overcook it” a bit in a moist environment it will shred easily. The amount of moisture in the tenderloin (usually a moist meat) would be about the right about to moisturizer it at the end of cooking.

Can you use pork loin instead of shoulder?

Nutritional Difference: Pork Loin Vs Pork Shoulder Pork loin is by far the healthier choice when it comes to comparing the nutritional value of pork loin and pork shoulder. Pork loin has fewer calories, less fat, less cholesterol, less sodium, and more protein than the same amount of pork shoulder.

The Perfect Pulled Pork Starts With the Right Cut of Meat

Pulled pork is one of those meals that many home chefs avoid making. When you consider the reputation it has earned in the Southern United States, it might be scary to approach. For the greatest pulled-pork sandwiches, people travel far and wide, and some spend years perfecting a recipe that has earned them awards. Pulling pork may appear to be a difficult dish to learn, but it is actually one of the simplest barbecue recipes to master. Smoked and barbecued pulled pork is an excellent location to begin learning about smoking and barbecue for a variety of reasons.

Even if you undercook it (within the confines of safety), it will still be tasty even though it will be tough.

When you cook pork, you have the opportunity to hone your barbeque abilities while also enjoying your blunders.

The Shoulder Cut

The shoulder is the most often used cut for creating pulled pork. Essentially, the pork shoulder is comprised of the whole front leg and shoulder of a pig. The Boston butt (also known as the Boston roast) and the picnic roast are the two pieces that you will often find at your local grocery shop. However, contrary to what the name indicates, the butt is derived from the top section of the front shoulder of the pig, rather than the rear of the pig. A fully cooked pork shoulder should weigh between 12 and 16 pounds, depending on its size.

Pork shoulder does not dry up as rapidly as other cuts of meat because of the high concentration of fat marbling.

The fat will also melt away throughout the lengthy hours of smoking, allowing the meat to remain moist and flavorful.

The Spruce Tree

Boston Butt vs. Picnic Roast

When it comes to pulled pork, the shoulder is the most commonly used part of meat. It is the entire front leg and shoulder of the hog that is used to make the pork shoulder. There are two kinds of beef that you may buy at your local grocery store: the Boston butt (also known as the Boston roast), and the picnic roast. However, contrary to what the name indicates, the butt is derived from the top part of the front shoulder of the pig, rather than the rear of the hog. Generally speaking, a well cooked pork shoulder should weigh between 12 and 16 lbs.

Pork shoulder does not dry up as soon as other cuts of meat because of the extensive fat marbling.

The fat will also melt away throughout the lengthy hours of smoking, ensuring that the meat remains juicy throughout.

An example of this would be the Spruce

Preparing the Meat for the Smoker

The shoulder is the most commonly used cut for creating pulled pork. Essentially, the pork shoulder is comprised of the whole front leg and shoulder of a hog. This is normally available in two slices at your local grocery store: the Boston butt (also known as the Boston roast) and the picnic roast. Contrary to what the name indicates, the butt originates from the top region of the front shoulder, not the rear of the pig. A fully cooked pork shoulder should weigh between 12 and 16 pounds, depending on the size.

Pork shoulder doesn’t dry up as rapidly as other cuts of meat because of the high concentration of fat marbling.

The fat will also melt away throughout the lengthy hours of smoking, ensuring that the meat remains juicy.

It is made of spruce.

Watch Now: The Best Meats for Smoking

To flavor a large piece of meat with a rub, apply it liberally—remember that you are aiming to flavor a huge piece of meat (or two smaller pieces). To season the pork, first take a piece of pork that has been stripped of any extra fat and skin, then rinse it with cool water and pat it dry. Then sprinkle the rub all over the surface of the meat, rubbing it in a little to incorporate it. Take care to coat each and every portion of the pork shoulder with the rub—pig shoulders can have a highly uneven surface, so apply the rub from every aspect.

Wrap the seasoned meat in plastic wrap and leave it in the refrigerator overnight to bring out the greatest taste.

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is really simple to prepare and is a fantastic ingredient to have on hand to add protein to meals. We make a batch every week, and after experimenting with various techniques of preparation (such as searing versus no searing), this is the approach I prefer to use. If you ask me, pulled pork is the next best thing to having chicken breasts on hand when it comes to having protein on hand. Pulled pork may be used for a wide variety of dishes. However, even though you can create pulled pork using various ways such as baking in the oven, smoking it in the smoker, or even braising it on the stove for several hours, I believe that using a slow cooker is the most convenient approach by far.

If you don’t already have a slow cooker, the one I bought was a $17 investment(lol) that has served me well for the past five years with no problems.

In addition, you may create a variety of dishes in them, such as Slow Cooker Beef Ragu or Crockpot Buffalo Chicken Dip. My friend Mary’s Crockpot Baked Beans are next on my list of things to make. Okay, now let’s get into the specifics of the slow cooker pulled pork recipe.

What Cut of Meat to Use for Pulled Pork:

Pulling pork off a hog shoulder, often known as pork butt or Boston butt, is a traditional method of preparing pulled pork. I like a boneless roast that has been tied, but you could also use a bone-in cut if you wanted to be more traditional. It’s possible to get away with utilizing the top loin boneless roast for a leaner pulled pork; but, the meat will not be as moist as a traditional pulled pork recipe. I’ve included a method for eliminating extra fat from pulled pork in the next section that you might find useful.

How to Make Slow Cooker Pulled Pork:

To begin, season the pork shoulder with salt and pepper. While salt and pepper are fine, I personally enjoy putting on some homemade olive oil. Seasoning with Sazon: Using pineapple juice to cook the pork is another easy seasoning option. Pineapple juice and pork are a fantastic taste combination, so don’t skip this step. Simply combine the other ingredients in the crockpot with a small 6-ounce can of tomatoes. It is not essential to add any liquid to the slow cooker if you are only cooking with a spice blend, as previously stated.

I’ve experimented with searing and don’t believe it makes much of a difference in this case.

I’ve come to the conclusion that it’s not worth the effort, which is good since, let’s face it, searing a 4 pound slab of beef is a hassle.

How Long to Cook Pulled Pork:

Cook the pork for 8 hours on low heat, or until the internal temperature reaches 190 degrees. There will be liquid in the crockpot due to the liquid that the pork released while it was cooking: Transfer the pork to a cutting board and let it aside for 20 minutes to rest. After that, shred it with a fork like follows: If the pork is cooked properly, it should give easily to the fork and come apart effortlessly. Take the leftover liquid out of the crockpot and set it aside. Most of it is clearly pork liquid, but there is a thin coating of fat at the very top, which you can see: You may remove the fat from the measuring cup by placing it in an ice bath and then placing it in the refrigerator until the fat solidifies on top.

Pour the leftover liquid over the meat, passing it through a strainer as you go: (And if you skipped solidifying the fat, you can just pour the liquid through a strainer all over the pork right after cooking).

The pulled pork may be used in a variety of dishes, including pulled pork sandwiches, pulled pork bruschetta, and thisBacon Cheddar Jalapeno Grilled Cheese, among others.

With the pork, I like to serve it with a side of homemade coleslaw.

Slow Cooker Pulled Pork Tips:

Is it possible to overcook pulled pork in a slow cooker? Yes, without a doubt. This may be avoided by first getting a feel for your slow cooker, which might vary in heat intensity and size, as well as the amount of time it takes to cook a meal. You should check the temperature of a 3 pound pork shoulder earlier than you would for a 5 pound pork shoulder since the size of the pork shoulder is less in this case. When the pork reaches 190 degrees Fahrenheit and shreds easily with a fork, it is done.

Continue to cook until the remaining pulled pork is well warmed through, using a tiny quantity of fat such as neutral olive oil, butter, or lard as a medium-high heat source.

According to my observations, the high setting is simply too much for the pork.

Even if you are high, it is common for it to take a minimum of four hours. If at all possible, keep the volume on a low level. Is it possible to freeze pulled pork? It does, in fact, freeze wonderfully! Keep it in an airtight jar for up to 2 months at room temperature.

Slow Cooker Pulled Pork

Servings:8-10 Preparation time: 5 minutes Cooking Time: 8 hours Rest Period: 20 minutes Total time: 8 hours and 25 minutes This Slow Cooker Pulled Pork is super simple to prepare and is excellent for midweek dinners!

For the Pulled Pork:

• 4 pound boneless pork shoulder (often known as pork butt)
• Salt*
• Pepper
• Optional sazon spice

• Sprinkle salt, pepper, and any other ingredients you choose evenly over the pork before placing it in the slow cooker. Cover with a lid and simmer on low for approximately 8 hours, or until the internal temperature reaches 190 degrees Fahrenheit As soon as the pork is finished cooking, transfer it to a cutting board and allow it to cool for at least 20 minutes before shredding with a fork
• Remove any sediments from the residual liquid in the crockpot by straining it through a fine mesh strainer. If you don’t mind the fat, you may return the liquid to the shredded pork and toss it thoroughly. When removing extra fat from a liquid, cool the liquid in an ice bath in the refrigerator for approximately 30 minutes until the fat solidifies, then discard and pour the remaining liquid over the pork
• Otherwise, proceed as directed. Serve the beef on its own or pack it inside Homemade Whole Wheat Hamburger Buns for a heartier meal. Enjoy

The “saltiness” of different salts varies, but I use around 1 tablespoon of kosher salt for a 4 to 5 pound pork butt. You should use half the amount of table salt if you are using regular salt. Food that has been refrigerated or frozen for up to two months will keep for 5-6 days in the refrigerator. 288 calories, 51 grams of protein, 7 grams of fat, 2 grams of saturated fat Cholesterol:136mg,Sodium:122mg,Potassium:857mg,Calcium:16mg,Iron:2mg The nutritional value of foods is calculated using a food database, and the results are only intended to be used as a guideline for educational reasons.

Cuisine:AmericanPost was updated in June 2018 with more suggestions, directions, and photographs.

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Crock Pot Pulled Pork Recipe {with Dr. Pepper}

Dr. Pepper Crock Pot Pulled Pork is a delicious method to feed a large group of people. This slow cooker pulled pork recipe is simple, tender, and tasty, and it is always a hit with the family. This dish takes about 5 minutes to prepare and is excellent for throwing into the crock pot before leaving to work. Bring a slow cooker full of delicious, juicy pulled pork to your door when you get home, and use it to make sandwiches or serve as a topping for baked potatoes or Mac & Cheese Casserole.

Crock Pot Pulled Pork is Easy and Versatile

Pulled pork in the Crock Pot is a family favorite that’s simple to prepare. Make everything in the Slow Cooker, then place the pulled pork on crusty buns and top with fresh handmade coleslaw for a dinner that will be a hit with everyone. This slow cooker pulled pork is ideal for a Sunday dinner, tailgating, or even a party (served on slider buns or heaped on top of roasted sweet potatoes). Because it cooks in the slow cooker, it is ready whenever you are, making it a simple dish to prepare. Slow Cooker Pulled Pork Bar: If you are serving a large number of people, you can easily turn your slow cooker pulled pork on low to keep it warm until guests are ready to eat it.

What Kind of Pork for Pulled Pork?

While some people use a tenderloin for pulled pork, since it is so lean, it may rapidly become dry and harsh (it is better suited for medium-rare or medium-high cooking). A pork roast with loads of excellent fat marbled throughout gets extremely soft in the Crock Pot, just like most other slow cooker dishes do! Pork shoulder is the greatest piece of pork to use for pulled pork recipes.

It can be referred to by a variety of names (and names can vary by location). When I’m shopping for pork, I seek for boneless cuts (bone in still works just fine, may need a little bit extra time but not much). Any of the following would be excellent choices:

• Shoulder butt roast
• Shoulder roast
• Blade roast
• Pig butt
• Boston butt
• Picnic roast
• Pork steaks (which are pieces of pork butt)
• Shoulder butt roast

How to Make Pulled Pork in the Crock Pot

1. Onion slices should be used to line the bottom of the Crock Pot. Season the pork roast with salt and pepper before placing it in the slow cooker (see recipe below). Pour Dr. Pepper (or Rootbeer) over the top and set the Crock Pot to work its magic for many hours. Once the chicken is done, shred it with two forks and add it back to the pan with the juices. Serve on crusty bread with more barbecue sauce if desired.

How Long to Cook Pulled Pork in the Crock Pot

The recipe that follows is for a 4 pound boneless pork roast. If you are pressed for time, chop the pork into 3′′ cubes instead of slices. Cooking time should be increased if your pork is not fall-apart tender; if it is not, add some more time. Slow cooker pulled pork requires only a few simple ingredients to produce a dish that is both tasty and easy to prepare.

What to Serve with Crock Pot Pulled Pork

• A quick and easy recipe for classic cole slaw
• Dill-pickle cole slaw
• Creamy cucumber salad
• Corn on the cob cooked in a Crock-Pot
• Baked beans
• A fresh corn salad

Dr. Pepper Crock Pot Pulled Pork Recipe

Preparation time: 5 minutes Preparation Time4 hours Time allotted: 4 hours 5 minutes Servings8servings Dr. Pepper Slow Cooker (Dr. Pepper Slow Cooker) Pulled Pork is a fantastic dish to feed a large group of people. It’s simple, delicate, and delicious, and everyone who tries it raves about it!

• BBQ sauce (to taste), 1 pork butt/pork shoulder roast (4-5 lbs), salt, pepper, and garlic powder
• 1 onion (sliced optional)
• 1canDr. Pepper
• 34 cupbarbecue sauce (to taste)
• Rollscoleslaw (to serve)

FollowSpend with Pennies on Pinterest for more information.

• Place the onion in the bottom of the slow cooker and set the slow cooker to low. Season the exterior of the roast with salt, pepper, and garlic powder
• Cook until the roast is done. Fill a slow cooker halfway with Dr. Pepper and simmer on high for 4-5 hours or low for 7-8 hours
• The meat will be very tender. Shred the pork with two forks and return it to the pan with the juices
• Taste and season with barbecue sauce. Allow for an extra 30-60 minutes of cooking time if desired. Toss on crusty buns and top with coleslaw.

When cooking a large amount of pork, you may want to drain some of the juices before re-incorporating the shredded pork back into the mixture. Rolls are not included in the nutritional information. 276, Carbohydrates: 10, Protein: 30, Fat: 11, Saturated Fat: 3, Cholesterol: 104mg, Sodium: 393, Potassium: 592mg, Sugar: 8, Vitamin A: 70 IU, Vitamin C: 1.4mg, Calcium: 31mg, Iron: 2.1mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

The content and photos are protected by intellectual property rights.

It is extremely forbidden to copy and/or paste whole recipes into any social media platform.

The Best Cut of Pork for Pulled Pork

It is one of the most gratifying dinners available when pulled pork is prepared properly. You know the sort I’m talking about: extremely soft meat that’s combined with slightly chewy bark, a smokiness that adds flavor without being overpowering, and a saltiness that’s not too salty.Pulled pork is excellent for cookouts, weekday meals, holidays, and everything else you can think of. It also freezes well and makes excellent leftovers. Although there are only a few alternatives when it comes to picking the appropriate pig for pulled pork, there are several elements to consider when making your selection.

Here’s to the tastiest pulled pork you’ve ever had.

What is pulled pork?

A basic sandwich with some sauce and coleslaw, or served on its own, is all that is required to serve pulled pork. Pulled pork is just shredded pork that is commonly smoked or slow-cooked to get a soft texture. Pulled pork has a long and illustrious history in most of the southern United States, with variations in rubs, sauces, and cooking ways varying from state to state and city to town. BBQ culture is notably popular in Memphis, the Carolinas, and Texas, all of which are known for their pulled pork and barbecue traditions.

What is the best cut of meat for pulled pork?

A basic sandwich with some sauce and coleslaw, or served on its own, is all that is required to serve pulled pork. Pulled pork is just shredded pork that has been smoked or slow-cooked to get a soft texture. Throughout most of the southern United States, pulled pork has a long and illustrious history.

However, the flavors of pulled pork vary from state to state and city to city, as do the sauces and cooking methods employed. BBQ cultures are notably popular in Memphis, the Carolinas, and Texas, all of which are known for their pulled pork.

Best practices for choosing the best meat for pulled pork

After you’ve learned about your alternatives, it’s time to talk about quality. Here’s what to look for when selecting a pork shoulder for your recipe:

Look for a good fat to meat ratio.

However, you don’t want it to be too fatty to the point where the texture degrades and you have to spend a lot of time cleaning it after cooking it. While purchasing a pig shoulder, it is common to find a “fat cap” on one side, which is natural and frequently beneficial for flavor. However, when inspecting the flesh, make sure there is a good balance between muscle fibers and fat. You’ll become better at this with practice, so you may put your confidence in your butcher for the time being.

Choose meat from healthy pigs.

It’s not a secret anymore. Pigs from small-scale, natural farms tastes better than pork from industrial farms. It is more flavorful and has a better texture when your pork is devoid of chemicals and preservatives and the pigs are fed a healthier diet throughout their lives, as is the case with organic pork. There isn’t anything that can replace it.

Make sure it’s fresh.

Purchasing pork that has been sitting in the freezer for several months will not yield the greatest results. Look for dynamic, energetic meat processing plants that take pleasure in their products’ quality. Try our heritage pork shoulder roast, which is free of GMOs and made with care by small Missouri farmers.

How to cook pulled pork like a pro

Let’s go on to the more interesting portion. Here are a few “trade secrets” that the staff at US Wellness Meats has gleaned throughout the course of the company’s history.

1. Make your own rub, and go heavy on the application.

Rubs are exceptionally forgiving. You’ll be OK as long as you have sugar, salt, paprika, and pepper in some form or combination. Have a good time playing with your rub, and don’t be afraid to use a lot of it on your pork shoulder. Apply a generous quantity of product and adjust the amount according to the size of your cut.

2. Don’t put your meat on the smoker straight from the freezer.

Allow your pork shoulder to come to room temperature in the refrigerator before smoking it. Cold meat has the potential to burn, leaving you with a crisp surface and a raw inside.

3. Trim the fat cap and other parts of the shoulder as needed.

You can remove any area of the shoulder that is solely cartilage, webby, or tough, and leave the rest of the shoulder alone. You are not need to do so, but if you want to avoid too chewy pieces, it is recommended that you do so.

4. Consider injecting larger cuts of meat with a marinade instead of a soak.

Large slices of meat are difficult to marinate because marinades cannot permeate them. Instead, consider using a meat injector to inject the braising liquid straight into the meat, saving time and effort.

5. Consider layering your rubs for optimal texture.

A fine grain rub that soaks into the meat, followed by a rougher grain rub, is a terrific technique to add flavor on the inside while creating a crispy bark on the exterior of a rib roast.

6. Aim for getting as much surface covered by the smoker/grill as possible.

The greater the amount of grill surface area that your meat comes into contact with, the more amazing bark and smoke flavor you’ll receive.

7. Use oil to give the meat some color and help the rub stick before smoking.

Don a pair of disposable gloves and brush a thin layer of olive oil or another fat source onto the pork shoulder before grilling it. This will aid in the adhesion of your rub to the meat.

8. Double wrap the meat in aluminum foil mid-way through cooking.

When the fat “bark” starts cracking and releasing some of the juices, it’s time to wrap it in aluminum foil and bake it for another 30 minutes.

This will catch all of those delectable juices and allow them to bast the meat for the next several hours.

9. Remove the meat when it’s finished.

Once you are able to easily lift or move the shoulder blade bone, your shoulder is done for the day. Pulling at the blade while wearing gloves to avoid burning yourself (assuming your shoulder is bone-in). The moment it begins to give way easily, you know it’s time to remove it from the wall.

10. Let your pork shoulder rest (or not?).

The primary purpose for allowing the meat to rest is to keep the moisture in the flesh. That’s a good strategy if you don’t intend to eat the meat right away; however, if you intend to serve it right away and have saved all of the juices that spilled into the aluminum foil, you can simply pour and mix those juices back into the pulled pork to achieve the same effect without having to wait thirty minutes.

Our favorite pulled pork recipes

Finally, here are a couple of our favorite recipes to share with you. Several of the recipes do not need the use of a grill, in case you do not have one or are unable to grill at the time of writing. While using a pressure cooker is certainly the best method, it is still feasible to make wonderful pulled pork without one.

1.Simple Smoked Pulled Pork Butt

It’s certain that this will provide you with the flavor you’re looking for. You may think of this as the ideal foundation for smoking pulled pork.

2.Sous Vide BBQ Pork Shoulder

Before creating the bark in the oven or grill, this recipe employs a sous vide to ensure that the interior temperature is perfectly controlled. If you don’t have access to a smoker or want a version that is a bit less hands-on, this is an excellent choice for you.

3.Slow Cooker Texas Pulled Pork

Use a crock-pot recipe for the quickest and most convenient pulled pork preparation. Despite the fact that there isn’t much to it, if you use the appropriate ingredients and rub, you may still come away with some delicious pork sandwiches.

4.Oven-Roasted Pulled Pork

Using a dutch oven for the sear is a fantastic option if you are limited in your cooking equipment. A big cast-iron skillet might also be appropriate. They also include beer in this recipe to give it a little more kick!

5.Competition Style BBQ Pulled Pork

Check out this recipe from Traeger Grills if you want to take your pulled pork to a higher level of sophistication. In order to prepare Competition Style BBQ pulled pork, you must be more creative with your meat preparation and use different portions of the hog to create different style slices of pork.

Next steps for perfect pulled pork

All that remains is for you to start cooking as soon as you have selected the appropriate pork shoulder. Pulled pork is quite forgiving when it comes to specific spices, rubs, and sauces. Prepare your non-GMO pork shoulder by smoking it over an open fire in your smoker. All of our heritage pork products are derived from animals farmed in Missouri by a cooperative of small family farms who share a common vision. They are reared in a healthy habitat that allows them to hunt for food in a sustainable manner.

There are no antibiotics, no genetically modified organisms, and no hormones!

Nathan Phelps

A writer, ethical foodie, and outdoors enthusiast from in Nashville, Tennessee, Nathan Phelps has a passion for the great outdoors.

He divides his time between assisting sustainable companies in acquiring new consumers and keeping up with his ever-growing list of interests, which include playing the guitar, making bread, and inventing board games, among others.

The Best BBQ Pulled Pork Sandwiches {Instant Pot or Slow Cooker}

The most delicious BBQ pulled pork sandwiches you’ll ever eat. The pork is extremely tender and tasty, and it can be prepared in either a slow cooker or an instant pot. With over 1,500 recipes on my site, I believe I can confidently state that in the last 10 years, this BBQ pork sandwich recipe has been made more than any other meal on my blog. In addition to family reunions and church celebrations, it has been my go-to dish for entertaining visitors, basic weeknight dinners, and feeding groups of 200 or more people.

It is, without a doubt, the greatest BBQ pork recipe available.

How to Choose a Pork Roast

Pork sirloin roasts are what I use nearly exclusively for my BBQ pork recipe. Costco carries a 4-pack of sour cream that I keep on hand just for this use. Pork shoulder or butt roasts are also excellent choices. Choose a pig roast that has plenty of fat and dark, marbled flesh if you want to make extremely soft pork. I’ve had mixed results when attempting to make this BBQ pork with pork loin (which is frequently too skinny) or pork tenderloin.

Slow Cooker or Pressure Cooker

With the slow cooker or pressure cooker, this dish is really simple to prepare. No matter which one you choose, you must include the following:

• With the slow cooker or pressure cooker, this meal is ridiculously simple. The following must be included regardless of which one is used.

The slow cooker works its magic for around 8-9 hours on low or 5-6 hours on high (high). I cook the pork shoulder in an electric pressure cooker on high pressure for 55-60 minutes and then allow the pressure naturally release all the way, unless otherwise instructed. The pork should be fall-apart tender after it has been cooked. If it isn’t, increase the cooking time till it is!

BBQ Sauce Matters

All that’s left is to slather on as much BBQ sauce as your heart desires. The pork has a fantastic taste from cooking in the liquid smoke and spices, but it’s the BBQ sauce that has brought us all to this place in the first place. As a result, choose a BBQ sauce you enjoy. For example, one that you’d be prepared to consume on its own. It has to be that good in order to be considered. This is the recipe for my favorite homemade BBQ sauce. We like Sweet Baby Ray’s and Kinders when I don’t have it on hand, but we also enjoy other store-bought kinds.

Whatever makes you joyful, whether it’s store-bought or homemade.

I am convinced that this is a match made in heaven, but just a handful of my remaining family members are of the same opinion.

Each to his or her own, as they say.

All you really need to know is that these BBQ pulled pork sandwiches are, without a doubt, the finest sandwiches on the earth. The cooking process is straightforward, and the finished pork freezes wonderfully, making them an excellent freezer or make-ahead dinner.

FAQs for BBQ Pulled Pork

Is it okay if I don’t use the liquid smoke? I strongly recommend that you use it since it provides an incredible depth of flavor to your dish. However, if you absolutely don’t want to utilize it or don’t have it, you may leave it out of the equation. You might want to consider adding a sprinkle of smoked paprika or another smokey spice to give the dish a little extra flavor. Is this something that can be frozen? It most certainly does! I cook the pork, combine it with the BBQ sauce, allow it to cool for a few minutes, and then store it in gallon-size freezer ziploc bags for later use.

1. Will this recipe for shredded pork work if I omit or substitute the BBQ sauce?
2. It creates wonderful pulled pork, whether it’s served with or without the barbecue sauce.
3. This dish may easily be doubled or tripled in size.
4. This method is best for very big batches.

BBQ Pulled Pork Sandwiches

• Yield:12servings Preparation time: 15 minutes Cooking Time: 8 hours Total time: 8 hours and 15 minutes

• 1 teaspoonsalt (I use coarse, kosher salt)
• 12 teaspoonsblack pepper (I use roughly ground)
• 2 cups water or low-sodium chicken broth
• 2 teaspoonsliquid smoke
• 3 cups BBQ sauce (plus extra for serving)
• 3 pounds boneless pork shoulder, pork butt, or pork sirloin roast

• Pork roast should be cut into generous 4-inch slices (optional, but helps cook a bit faster and more evenly). Season the pork with salt and pepper on all sides before cooking it. Slow Cooker Instructions: Fill the slow cooker halfway with water or broth and liquid smoke. Pork should be included. Cook on low for 8-10 hours or on high for 5-6 hours, or until the pork is fall-apart tender
• Remove from heat. Directions for Using a Pressure Cooker: Reduce the amount of water/broth to 1 cup. In an electric pressure cooker, combine the water or broth, the meat, and the liquid smoke. Cook on high pressure for 55-60 minutes, with the valve set to seal, once you’ve secured the lid. Allow for a natural release of pressure for a total of 10 minutes (or all the way). Release any leftover pressure as soon as possible
• Remove the pork from the slow cooker or pressure cooker and discard most of the residual liquid (I usually save about 1/4 cup or so for garnishing the plate). To shred the pork, use a couple of forks to shred it until it readily falls apart into little pieces. Replacing the meat in the slow cooker or pressure cooker is a good idea. Remove from heat and set aside for many hours (or maintain on low heat for several hours). Serve on buns with more barbecue sauce on the side.

In case the pork isn’t falling apart tender when you reach to the end of cooking time in either the slow cooker or pressure cooker, simply cook it for a few minutes more in either one until it’s falling apart tender. Pig Roasts with Bones: If you like, you may use bone-in pork roasts for this dish. Approximately the same amount of time should be required for cooking. Before shredding, remove the bone. 227 calories, 29 grams of carbohydrates, 14 grams of protein, 5 grams of fat, 2 grams of saturated fat, 46 milligrams of cholesterol, 936 milligrams of sodium, 1 gram of fiber, 24 grams of sugar Follow @MelsKitchenCafe on Instagram and use the hashtag melskitchencafe to show me the recipes you’ve been experimenting with from my blog.

Recipe taken from my great buddy, Sarah M., with some modifications.

Disclaimer: I am a member in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to offer a method for me to make revenue by referring to Amazon.com and other related sites on the internet.

posted on the 28th of October, 2020 (last updated August 14, 2021) Join over 50,000 people in making cooking simple and enjoyable!

Pulled Pork Sandwich Recipe

Pulled pork sandwiches are barely deserving of the term “sandwich”! The sauce seeps into the buns, and if you tried to pick one up with your hands, it would come apart totally. Perhaps if you used a sturdier bread and covered the sandwich in aluminum foil like a burrito, you could eat it like a sandwich instead. We just lay the pulled pork on top of a hamburger bun and eat it with a fork and knife.

Packed with flavor and heat, pulled pork is the ideal meal for chilly times (though we enjoy it any time of the year). This is my father’s recipe for pulled pork sandwiches, and it is, in my humble opinion, the greatest there is.

How to Make Pulled Pork

A purée of garlic, onion, jalapeo, mustard, vinegar, ketchup and a few more ingredients is the starting point for this dish. The pork can be marinated in the sauce overnight or for a few hours before it is cooked if you have the time and patience to wait. This will allow the pork to absorb even more of the sauce’s flavor as a result of the cooking process. We cook the pork shoulder (affectionately referred to as “butt”) in the marinating sauce for a couple of hours, or until the flesh is fall-apart tender, before serving.

Annika Panikker is a Swedish actress and singer.

What to Serve With Pulled Pork

Pulled pork can be served on its own or layered between hamburger buns for a sandwich. We like to serve it with coleslaw on the side, either our no-mayo coleslaw or our standard coleslaw, depending on the occasion. You could also serve it with baked beans and collard greens, or prepare a batch of slow cooker mac & cheese to go with it while the pork is cooking.

Adapting This Recipe for a Slow Cooker

Serve the pulled pork over hamburger buns for a sandwich, or you may prepare it in advance and freeze it for later use. The coleslaw on the side, either our no-mayo coleslaw or our standard coleslaw, is a favorite of ours. While the pork is cooking, you could serve it with baked beans and collard greens, or you could prepare slow cooker mac & cheese to go with it.

Storing and Keeping Pulled Pork

Pulled pork may be stored in an airtight container in the refrigerator for up to 5 days. You may also store it in an airtight jar in the freezer for up to three months. Annika Panikker is a Swedish actress and singer.

More Pulled Pork, You Say? Here You Go

• Pulled pork may be kept for up to 5 days if it is covered and refrigerated. Additionally, it may be frozen in an airtight container for up to three months. The author, Annika Panikker, has written a book on her life.

You may also be interested in:6 Distinctive Recipes Using Pulled Pork

How to Make Pulled Pork Sandwiches

To make the sauce, combine the following ingredients:

• 2tbspchipotle chili powder
• 1tablespoon tomato paste
• 2tablespoonsDijon mustard
• 3/4cupdistilled white vinegar
• 1tbsppaprika
• 1/3cupketchup
• 2tbspWorcestershire sauce
• 1/4cuplight brown sugar
• 1tbspsalt

For the pork, prepare the following:

• Burgerbuns, 1 bayleaf, 3 pound spork butt shoulder roast

1. Blend all of the sauce ingredients (except the bay leaf, the pork, and the buns) until smooth in a blender: Blend all of the sauce ingredients (except the bay leaf, the pork, and the buns) in a blender until smooth. You may marinate the pork in the sauce overnight or for several hours before cooking it if you have the luxury of time. Annika Panikker’s recipe for simmering pork: Pour 1 quart of water into a large saucepan and add the sauce, bay leaf, and meat. Bring to a boil. Cook over medium heat until the mixture comes to a boil, then lower to a simmer. Cook for 2 hours, covered and turning often, or until the flesh breaks apart easily when prodded with a fork. Annika Panikker is a Swedish actress and singer. Annika Panikker
2. Shred the pork: Remove the pork from the heat and allow it to cool in the sauce for a few minutes. Remove the pork from the sauce and shred it into tiny pieces after it has cooled enough to handle comfortably. Make a mental note to put it away. Annika Panikker’s recipe for reducing sauce and returning the pork to the sauce:Put the sauce back on the burner and bring it to a simmer over low heat. Allow the sauce to decrease by two-thirds by simmering it for a few minutes. Return the meat to the sauce and mix well. Season with salt to taste. Annika Panikker is a Swedish actress and singer. Remove the bay leaf just before serving, according to Annika Panikker. Serve the pork on open-faced hamburger buns while it’s still hot. Annika Panikker is a Swedish actress and singer.

Nutrition Facts(per serving)
515	Calories
28g	Fat
28g	Carbs
36g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	515
% Daily Value*
Total Fat28g	36%
Saturated Fat 9g	47%
Cholesterol114mg	38%
Sodium615mg	27%
Total Carbohydrate28g	10%
Dietary Fiber 2g	8%
Total Sugars 10g
Protein36g
Vitamin C 4mg	19%
Calcium 116mg	9%
Iron 3mg	18%
Potassium 747mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Texas Smoked Pulled Pork

Pulled Pork from Texas Smokehouse. This easy smoked Pork Shoulder/Butt recipe yields the most soft and delicious pulled pork possible. This pork, which has been cooked low and slow, is melt in your mouth delicious! When it comes to BBQ, a nice pulled pork sandwich is a must-have staple. Simply seasoned pork is smoked over a mixture of hickory and oak woods in this recipe. The ultimate product is a pulled pork dish that is reminiscent of classic Texas BBQ! What’s the best part? Even though there is a lot of information provided, this is a wonderful first recipe to get you acclimated to smoking in your own garden.

If desired, drizzle some Texas BBQ sauce on top.

What cut of meat do I use?

The pork shoulder is the most flavorful piece of meat to utilize for pulled pork. At the marketplaces, however, it is not really referred to as such. Pork Butt is the name given to this particular piece of meat. A complete hog shoulder may be separated into two sections: the top piece, known as the Boston butt at the market, and the bottom section, known as the pig butt. The picnic roast refers to the lowest portion of the roast. Pork butt/Boston Buttis going to be the most prevalent cut of meat you’ll buy pre-packaged at the grocery store or restaurant.

So, after cooking this cut low and slow all day, you will have a substantial amount of soft meat on your hands. When selecting your meat, look for meat that has the bone in it. Leaving the bone in the meat not only enhances the flavor of the meat, but it also results in more equal cooking.

How to smoke a pork butt:

1. Trim: Some pieces of meat will have a substantial layer of fat covering the bottom of the roast. Trim it down to approximately 1/8 of an inch thick, which will eliminate any hard bits of fat that have accumulated over time. The fat should be scored: cut slices in a grid/tic-tac-toe pattern into any leftover fat cap on the bottom of the roast and insert them just deep enough to pass through it and reach the meat. This will assist the rub in reaching the flesh
2. Otherwise, no seasoning will be able to permeate the fat layer of the meat. Apply a binder to the pork: This may be anything that leaves a tacky/sticky covering on the meat to aid in the adhesion of the rub. Water, oil, vinegar, and mustard are all viable options. Rub: sprinkling the rub on both sides of the roast in an equal coating is a good idea. If you’re looking for a sweeter rub, this SweetTexas Style Dry Rub is a fantastic choice. Alternatively, there’s a more traditional Central Texas version included in the recipe card to the right. Place in the smoker with the fat side up or down. Either approach will be effective. Because my smoker heats from the bottom, I usually cook my with the fat side facing down. This assists in protecting the meat from the higher temperatures. Pour a 50/50 combination of apple cider vinegar and water into a spray bottle and spray the pork
3. Alternatively, you might use apple or white grape juice combined with water. Wrap the pork at 160 degrees: gently remove the meat and wrap it in paper or aluminum foil. Continue to cook until the appropriate temperature (195-205°F) is reached.

Cook Time:

Cook until the desired temperature is reached. There isn’t enough time. Estimate that it will take around 2 hours per pound of meat to cook if you are cooking at 225 degrees. When cooking meat, always check the interior temperature to see whether it’s done properly. What temperature to pull from the smoker: If you look above at the crucial temperatures, you will notice that there is a large range of 190-205 degrees Fahrenheit to choose from. Temperature monitoring is accomplished by the use of a probe connected to an external monitor.

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Important temperatures:

• 195-205 degrees Fahrenheit
• Collagen breakdown occurs between 160 and 180 degrees Fahrenheit. Wrap at 160 degrees Fahrenheit
• Collagen breakdown occurs between 160 and 180 degrees Fahrenheit.

Best woods for pork:

It is ideal to smoke pork with a light to medium-flavored smoke to provide the optimum flavor. The following are the best alternatives: You can use any of them on their own or in a combination with others. Hickory or Oak can be used in conjunction with a sweeter fruitier wood to provide a variety of possibilities. Consider the HickoryCherry brand. Alternatively, OakApple. Using Hickory or oak will result in a beautiful, rich, black bark on the outside of the pork, while the sweeter wood adds a hint of sweetness to the smoky taste that the meat takes on when grilling it.

To wrap or not wrap:

It is possible to employ any of these items on their own or in a combination with others. Great alternatives are provided by combining either Hickory or Oak with a sweeter fruity wood. HickoryCherry is a kind of fruit. OakApple is another name for this fruit. A lovely, rich, black bark will develop on the outside of the pig when it is cooked with Hickory or oak, and the sweeter wood will provide a hint of sweetness to the smoky taste that the meat develops.

• You can use any of them on their own or in a combination with another. Hickory or Oak may be used in conjunction with a sweeter fruity wood to provide a variety of alternatives. Consider the HickoryCherry. Alternatively, OakApple A lovely, rich, black bark will develop on the outside of the pig when it is cooked with Hickory or oak, and the sweeter wood will provide a hint of sweetness to the smoky taste that the meat develops.

Do you have any leftovers?

• Pulled Pork King Ranch Casserole
• Pulled Pork Pizza
• Pulled Pork Sandwiches

• 6 pound pork butt (you may use any size you like, just be sure to adjust the cooking time)
• 14 cup yellow mustard
• 1 tablespoon coarse salt
• 1 tablespoon coarse crushed black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika

• Preheat the grill or smoker to 225°F according to the manufacturer’s instructions. Trim the pork shoulder to the desired length. It is necessary to remove pieces of the fat cap in order for it to be less than 1/4 of an inch thick. Then score the fat by cutting a grid pattern into the fat cap with a sharp knife, only cutting enough to get through the fat to the flesh. Using mustard as a binder, slather the entire pork shoulder with it. In a small mixing bowl, combine the rub ingredients (salt, pepper, garlic powder, and paprika) and set aside. Mix everything together
• Sprinkle the rub over the entire pork shoulder in an even layer. Before flipping the pork over to sprinkle the other side with the rub, press the rub into the mustard. Place the pork in the center of the smoker or on the grill’s grate in the middle of the grill. Insert a probe to keep track of the current temperature
• Combine the apple cider vinegar and water in a spray container and shake well. Shake well to blend flavors. Smoke for 2 hours before removing the lid from the smoker. This is the moment at which you should open and spritz the pork. Continue to spritz the meat every hour until the pork achieves an internal temperature of 160 degrees Fahrenheit. This assists in the formation of the smoke ring and the preservation of humidity in the smoker. Once the pork has reached an internal temperature of 160°F, wrap it in aluminum foil or peach paper to keep it warm. Cook until the pork reaches an internal temperature of 195-205°F, then remove from smoker and let rest for 15 minutes. This depends depend on the texture of the pork you desire, as well as when you want to remove it from the heat source. Pork is more juicy and tender at 195 degrees, although it is less tender and stringy. Pork is more soft and chunky than than stringy at 205 degrees, although it is less moist. Almost any temperature within this range will produce excellent pulled pork
• As soon as the internal temperature is attained, remove the pig from the smoker and check to make sure it is wrapped tightly. Allow for 1-2 hours of resting time before shredding. Store in a clean, empty cooler or in an oven that has been turned off.

If you’re using a pellet grill, make sure to shuffle the pellets around often since, over time, a divet will form in the pellets and the pellets will stop feeding in. Maintaining your pellet supply is also important, since this will be a long cook, and you will most likely need to reload at least one time during it. Storage: Methods for storing and reheating: Any leftover pulled pork can be kept in the refrigerator for up to 5 days if it is stored in a sealed container. To reheat the pork, place it in a plastic bag that has been sealed and set it in a saucepan of boiling water.

As an alternative, you may wrap the pork in a moist paper towel and microwave it for a faster result.

Remove the frozen food from the freezer and place it in the refrigerator the night before you want to use it.

Serving:1, Calories:244kcal, Carbohydrates: 1g, Protein: 34g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 109mg, Sodium: 631mg, Potassium: 629mg, Fiber: 1g, Sugar: 1g, Vitamin A: 66IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 2mg, Iron: 2mg A participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a method for us to earn money by referring to Amazon.com and connected sites, House of Yumm is a participant in the Amazon Services LLC Associates Program

Slow Cooker BBQ Pulled Pork

Despite the fact that this slow cooker pulled pork recipe is relatively simple to prepare, it produces fall-apart tender and tasty bbq pulled pork. If you’re looking for a stress-free supper recipe, go no further than this. (After all, who could really be upset when pulled pork sandwiches and pulled pork nachos are on the menu?) I don’t consider myself to be a culinary connoisseur. I consume frozen dinners on a very regular basis. From time to time, I cook recipes that call for biscuit dough from a pop-can.

• When it comes to pulled pork, on the other hand, I don’t mess around.
• While being transferred to a plate, it begins to break apart, and eventually tears as if there had never been anything keeping it together in the first place.
• And I’m not going to settle for anything less.
• But in preparation for the Super Bowl, I decided to create one for myself.

HOW TO MAKE PULLED PORK IN THE SLOW COOKER

If you want to produce absolutely wonderful slow-cooked pulled pork, you’ll need to follow a few simple steps.

• Use a piece of pork with a lot of intramuscular fat and marbling, such as pig butt or pork shoulder, to make this recipe. Because the fat will gradually melt while cooking in the slow cooker, you will get juicy, tender pulled pork that will shred effortlessly. When gradually cooked, less fatty portions will become rough and dry
• Whereas, fatty cuts will become tender and juicy.

• Pour a small amount of liquid into the slow cooker, but not too much! The liquid that collects at the bottom of the slow cooker performs three functions. This is similar to what you would anticipate when cooking on the stovetop: a small amount of liquid keeps components at the bottom of the pot from becoming too hot and sticking or burning when it is heated to high temperatures. In addition, these liquids mix with the liquids generated by the pig during cooking to produce tasty juices that may be poured over the pulled pork when it is served. The final point to mention is that acidic additives such as apple cider vinegar and barbecue sauce aid in the tenderization of the meat while it cooks. However, be careful not to overfill the slow cooker because the pork will produce a lot of liquid on its own, and you don’t want your slow cooker to overflow.

• Extra flavor may be added to the meat by rubbing it. Excellent barbecue pulled pork, like any decent dish, necessitates the use of delectable spices. I season the pulled pork with bbq-inspired spices like as brown sugar, smoked paprika, chili powder, cumin, mustard powder, and, of course, salt and pepper to ensure that it has lots of flavor. This also contributes to the taste of the drippings, which we’ll use to re-sauté the pork once it’s been shredded.

• Cook it on a low heat for a long time. I understand what you’re going through. You don’t have a lot of time, so you want to turn the slow cooker up to high and let it do all the work for you while you sleep. You are welcome to do so, but I will tell you ahead of time that the results will be less than satisfactory. It will be more difficult to shred and will be a little dryer. The low setting on your slow cooker is the best option if you can manage around 10 hours in it (give or take depending on your exact slow cooker). If you really must get it done faster, consider beginning on high heat for a few hours and then turning the heat down to low till it shreds with ease.

• Don’t let the fluids go to waste. I’ve mentioned it a few times before, but once you’ve shredded the pulled pork, ladle some of the liquids from the slow cooker on top of the meat. The fluids will keep your pork soft, savory, and tasty, even if you don’t utilize all of it (since there will be a lot).

• Make use of a barbeque sauce that you really enjoy. Even though starting with prepared barbecue sauce is contentious, I believe that anything you whip up with a few simple ingredients and cook in the slow cooker will not be nearly as good as this. The addition of more spices as well as the inclusion of other liquid components is excellent for doctoring up the dish, but you can rely on your favorite barbeque sauce to do some of the heavy lifting here. Sweet Baby Ray’s is the brand that I personally use.

CAN I MAKE SLOW COOKER BBQ PULLED PORK AHEAD OF TIME?

Is it possible to create this slow cooker pulled pork dish ahead of time? Make it ahead of time and store it in the refrigerator for 4-5 days or the freezer for 3 months before warming it in a microwave. If desired, you may reheat the dish in the slow cooker or the microwave oven. It’s possible that you’ll need to add a bit more bb1 sauce because it tends to soak as it sits. You may even start cooking the pulled pork up to SIXTEEN HOURS before you plan to serve it, as long as you maintain it on a low temperature.

You can keep the pulled pork warm in your slow cooker for up to 4 hours if you use the “warm” option on your cooker.

WHAT TO SERVE WITH PULLED PORK

Pulled pork is a versatile ingredient that I like to utilize in two ways: sandwiches and nachos. While brioche buns are my favorite for sandwiches, slider buns are also a good option for feeding a large group of people. I like to add a little coleslaw to my sandwiches, which I normally prepare with broccoli slaw or power mixes rather than the traditional coleslaw dressing. Sweet and Spicy Pulled Pork(another fave!) with Honey Jalapeno Lime Slawhas even been a side dish for me in the past, and it was delicious.

Afterwards, I top with chopped jalapenos, chopped red onion, and occasionally even additional cheese sauce, such as the sort I used in my Cheesesteak Sheet Pan Nachos recipe!

You can’t go wrong with some delicious baked mac and cheese, cornbread, potato wedge fries, green beans, and baked beans as a side dish to go with your meal.

WATCH THE SLOW COOKER BBQ PULLED PORK VIDEO

• 1 cup barbecue sauce, plus more sauce to serve
• 1/4 cup apple cider vinegar
• 1/2 cup chicken stock or low-sodium chicken broth 1 teaspoon of vaporized smoke
• 1 medium yellow onion, peeled and sliced 4 cloves chopped garlic
• 1 teaspoon salt 1 (four to five-pound) pork shoulder roast

FOR THE SPICE MIXTURE:

• 1/2 teaspoon cayenne pepper powder
• 1/4 cup dark brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon kosher salt
• 2 teaspoons chili powder
• 2 teaspoons black pepper
• 1 teaspoon ground cumin
• 1 teaspoon mustard powder

TO SERVE:

1. Whisk together the barbecue sauce, chicken stock, apple cider vinegar, and liquid smoke in the bowl of a slow cooker until well combined. Stir in the onions and garlic until everything is well-combined. In a small dish, combine all of the spices and massage them all over the pork, being sure to get into any wrinkles in the flesh as well. When the dish is ready, there should be no trace of the spices. Place the pork in a slow cooker, cover it, and simmer on low for about 10 hours, or until it can be easily shredded with a fork. Pork should be shredded after being taken out of the slow cooker. Pour some of the fluids from the slow cooker over the pasta. Season with additional barbecue sauce and stir
2. Toss with coleslaw and serve on toasted brioche buns, if preferred