Smoky Sweet Southern Pulled Pork Perfection
There's nothing quite like the irresistible aroma of slow-cooked Southern BBQ filling your home. This recipe for classic pulled pork delivers tender, juicy meat infused with smoky-sweet flavors, making it the perfect centerpiece for any gathering or a comforting weeknight meal. Get ready to experience true Southern comfort food!
Prep Time
20 minutes
Cook Time
8-10 hours (slow cooker) or 6-8 hours (oven/smoker)
Servings
8-10 servings
Ingredients
- 4-5 lb boneless pork shoulder (Boston butt)
- 1/4 cup brown sugar, packed
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp coarse salt
- 1 tsp black pepper
- 1 tsp cayenne pepper (optional, for heat)
- 1 cup apple cider vinegar
- 1/2 cup chicken or vegetable broth
- 1-2 cups your favorite BBQ sauce (Carolina gold, Kansas City style, etc.)
- Hamburger buns or brioche rolls, for serving (optional)
Instructions
- Pat the pork shoulder dry with paper towels. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to create your dry rub.
- Generously rub the spice mixture all over the pork shoulder, ensuring it's fully coated. For best flavor, wrap in plastic and refrigerate for at least 2 hours, or ideally overnight.
- **For Slow Cooker:** Place the seasoned pork shoulder in a large slow cooker. Pour the apple cider vinegar and broth around the pork. Cook on low for 8-10 hours, or on high for 5-6 hours, until the pork is fork-tender and easily shreds.
- **For Oven/Smoker:** Preheat oven to 300°F (150°C) or smoker to 225-250°F (107-121°C). Place the pork in a large roasting pan (or directly on grates if smoking). Pour the apple cider vinegar and broth into the bottom of the pan. Cover tightly with foil (if using oven). Cook for 6-8 hours, or until the internal temperature reaches 200-205°F (93-96°C) and the pork is fork-tender.
- Once cooked, carefully remove the pork from the slow cooker or oven/smoker and place it on a large cutting board or in a clean pan. Loosely tent with foil and let it rest for 20-30 minutes. This allows the juices to redistribute, ensuring maximum tenderness.
- Using two forks, shred the pork, discarding any large pieces of fat. You can shred it directly in the cooking liquid from the slow cooker/pan for extra moisture and flavor, or in a separate bowl.
- Stir in 1 to 2 cups of your favorite BBQ sauce, or enough to coat the shredded pork to your liking. Mix well to combine.
- Serve the Smoky Sweet Southern Pulled Pork warm on hamburger buns or brioche rolls with your favorite coleslaw or pickles, if desired.
Chef's Tip
For truly fall-apart tender pulled pork, patience is key. Cook low and slow until the meat literally shreds with minimal effort, and don't skip the resting step after cooking – it locks in all those delicious juices!