Description
A forgiving and flavorful pulled pork recipe that delivers a sticky, caramelized bark and tender, juicy meat. Perfect for summer cookouts, this dish balances sweet brown sugar with smoky spices and can be made in a slow cooker, oven, or grill.
Ingredients
Scale
- 1 (5-6 lb) bone-in pork shoulder (Boston Butt)
- 1/2 cup packed light brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1/4 cup apple cider vinegar
- 1 tbsp kosher salt
- 1 tsp coarse black pepper
- 1/2 cup water or apple cider (for slow cooker)
- 1/2 cup BBQ sauce (optional, for serving)
Instructions
- Pat the pork shoulder completely dry with paper towels and trim any large, hard pieces of fat, leaving a thin layer on top.
- In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Mix until well combined.
- Brush the pork shoulder lightly with apple cider vinegar to help the rub adhere.
- Generously sprinkle the rub over the pork, pressing it into the meat to ensure an even, thick coat.
- Slow Cooker Method: Place pork in slow cooker, add 1/2 cup water or apple cider to the bottom. Cover and cook on LOW for 8-10 hours.
- Oven Method: Preheat oven to 300°F (150°C). Place pork in a roasting pan, cover tightly with double-layered aluminum foil, and roast for 8-10 hours.
- Grill/Smoker Method: Maintain temperature at 225-250°F (107-121°C). Cook for 6-8 hours, wrapping in foil once the bark is set (usually after 4 hours).
- Cook until the internal temperature reaches 200-205°F and the meat is fork-tender.
- Remove pork from heat and let it rest in the juices for at least 20 minutes.
- Discard the bone if used. Shred the meat using claws or forks.
- Pour some cooking juices over the meat if it looks dry. Toss with BBQ sauce if desired before serving.
Notes
Do not rush the resting period; shredding immediately will result in dry meat. Watch the sugar closely if grilling to prevent burning. Save the cooking juices to mix with BBQ sauce for added flavor. This recipe is naturally gluten-free, but check your BBQ sauce label. For a spicy kick, increase cayenne to 2 tsp. For a honey glaze, substitute half the brown sugar with honey.
- Prep Time: 12 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 1/2 cup pull
- Calories: 280
- Sugar: 11
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 12
- Protein: 25
Keywords: pulled pork, brown sugar pork, summer cookout, slow cooker pork, smoked paprika, easy BBQ, pork shoulder recipe