Recipe Background
This is it. The Ultimate Pulled Pork. The end-all, be-all of the Sunday barbeque. The pork powerhouse on a bun. Tender. Juicy. Savory. And then just a touch of smoky sweetness. Each bite of the Ultimate Pulled Pork melts in your mouth. Whether you slather it with barbeque sauce, pile it on chips and crackers, or mix it into mac and cheese, this dish just can't let you down. It's that impossibly good.
This is it. The Ultimate Pulled Pork. The end-all, be-all of the Sunday barbeque. The pork powerhouse on a bun. Tender. Juicy. Savory. And then just a touch of smoky sweetness. Each bite of the Ultimate Pulled Pork melts in your mouth. Whether you slather it with barbeque sauce, pile it on chips and crackers, or mix it into mac and cheese, this dish just can't let you down. It's that impossibly good.
Ingredients
- 1/3 cup packed brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 3-4- pound pork shoulder boneless
- 1/2 cup beef broth
- 1/3 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- barbeque sauce optional, to taste, homemade or store-bought, for serving
- buns optional, to taste, for serving
Directions
- In a medium bowl, whisk together the brown sugar, the garlic powder, the onion powder, the smoked paprika, the cumin, the salt, the pepper, and the cayenne.
- Evenly season the pork with the seasoning mixture, using your clean hands to massage the rub into all sides of the meat.
- Pour the broth, the apple cider vinegar, and the Worcestershire sauce into the bottom of a slow cooker and stir to combine.
- Place the pork in the slow cooker, cover with the lid, and cook on low until it is fork-tender and falling apart, about 10-12 hours.
- Transfer the pork to a large plate and tent it with foil.
- Allow the pork to sit for 10 minutes.
- Shred the pork with two forks.
- Serve, tossed in the barbeque sauce and on the buns.
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