This Tender Pulled Pork recipe is all about simplicity meeting flavor. With just a handful of pantry staples and a slow-roasting technique, you’ll create a dish that's juicy, flavorful, and perfect for any occasion.
Brown sugar adds a hint of sweetness that balances the savory spices. Paprika, with its mild flavor, contributes a beautiful color and subtle warmth. Salt enhances all the flavors, while black pepper adds a touch of heat. Garlic powder and onion powder provide depth and aroma. Cayenne pepper gives it a slight kick, making each bite more exciting. The star, of course, is the pork shoulder, which becomes incredibly tender when slow-cooked. Apple cider vinegar helps tenderize the meat and adds a tangy note. Chicken broth keeps the pork moist during cooking. A dash of Worcestershire sauce introduces a savory umami flavor, while BBQ sauce brings everything together with a sweet and smoky finish.
This pulled pork is incredibly versatile. Pile it high on soft buns for a classic sandwich or stuff it into tacos with coleslaw for a fresh twist. It’s also fantastic served over a bed of creamy mashed potatoes or steamed rice, soaking up all those delicious juices.
Start by preheating your oven to 300°F. This low temperature is key to breaking down the pork shoulder's connective tissues, resulting in that coveted tenderness. In a small bowl, combine your spice blend: brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. This mixture will form a flavorful crust on the pork.
Rub the spice mix thoroughly over the pork shoulder, ensuring every inch is coated. This rub is your ticket to deeply flavorful meat. Place the seasoned pork in a large roasting pan. Pour the apple cider vinegar, chicken broth, and Worcestershire sauce around the pork, creating a flavorful bath that will keep the meat moist and infuse it with taste as it cooks.
Cover the pan tightly with aluminum foil. This step is crucial as it traps moisture and heat, allowing the pork to cook evenly and become tender. Slide the pan into your preheated oven and let it bake for 6-7 hours. Yes, this is a long time, but it's largely hands-off, and the result is worth the wait. You’ll know it’s ready when the pork is fork-tender and falls apart effortlessly.
Once the pork is done, remove it from the oven and let it rest for about 15 minutes. This resting period allows the juices to redistribute, ensuring every bite is succulent. After resting, use two forks to shred the pork into bite-sized pieces. Finally, mix in the BBQ sauce, making sure every piece is coated. This final addition adds a sweet, smoky finish that complements the meat perfectly.
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