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← HOMERecipes
Pulled Pork
Ingredients
THE PORK & LIQUID
- 80 ml (⅓ cup) apple cider vinegar
- 1.2 kg pork shoulder (boneless)
- 1 medium onion, sliced
- 1½ tbsp brown sugar
- 1 tbsp Dijon or yellow mustard
- 80 ml (⅓ cup) chicken stock
- 1½ tbsp Worcestershire sauce
- 1 tsp liquid smoke (optional)
THE DRY RUB
- ½ tsp chili powder (or cayenne)
- ½ tsp black pepper
- 1½ tbsp brown sugar
- 1½ tsp salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
TO SERVE
- Coleslaw
- Soft rolls / Brioche buns
- BBQ sauce
- Pickles
Instructions
THE PORK
1. Trim & Rub
- Trim large fat caps from the pork.
- Mix the Dry Rub ingredients and massage all over the meat.
- Optional: rest overnight in the fridge.
2. Load the Pot
- Place sliced onion at the bottom of the slow cooker.
- Place pork on top.
- Whisk the vinegar, stock, Worcestershire, sugar, mustard, and liquid smoke together; pour around the pork.
3. Cook
- Cover and cook on LOW for 7–8 hours (or HIGH for 4–5 hours) until tender enough to shred.
4. Shred
- Remove pork, discard fat, and shred with two forks.
- Skim fat from the pot liquid.
- Mix ⅓ cup of the juices back into the meat.
TO SERVE
1. Serve
- Stir in BBQ sauce (or serve on side).
- Load onto buns with toppings.
Tips & Notes
- Tangy: Add a splash of vinegar at the end.
- Sweet: Mix honey into the sauce.
- Freezing: Freeze leftovers with some juice to keep moist.
- Temp Guide: Low setting is roughly 90°C (190°F); High is roughly 140°C (275°F).