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Description
A simple and delicious recipe for tender, flavorful pulled pork made in a slow cooker, perfect for serving on hamburger buns.
Ingredients
- 1 (4-5 pound) pork shoulder (or Boston butt)
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/4 cup packed brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 cup chicken broth
- 8-12 hamburger buns for serving
Instructions
- Combine the barbecue sauce, apple cider vinegar, brown sugar, mustard, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and cayenne pepper in a small bowl and stir until well mixed.
- Place the pork shoulder into the slow cooker and pour the chicken broth around it.
- Pour the sauce mixture over the pork shoulder, ensuring it is well coated.
- Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is fork-tender and shreds easily.
- Remove the pork from the slow cooker and place it on a large cutting board.
- Shred the meat using two forks, discarding any large pieces of fat.
- You can either return the shredded pork to the slow cooker to soak in the juices or place it in a large bowl.
- If placed in a bowl, spoon some of the cooking liquid over the pork to moisten it.
- Serve warm on hamburger buns.
Notes
- For extra flavor, you can add sliced onions or garlic cloves to the slow cooker with the pork.
- Adjust the amount of cayenne pepper to control the spice level.
- Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days.