Description
A tender and smoky slow-cooked pulled pork recipe, perfect for sandwiches or tacos.
Ingredients
Scale
- 4 lbs Pork Shoulder (or Pork Butt)
- 1/4 cup Paprika
- 1/4 cup Brown Sugar
- 2 tbsp Garlic Powder
- 2 tbsp Onion Powder
- 2 tbsp Salt
- 2 tbsp Black Pepper
- 1 cup Barbecue Sauce
- 1/4 cup Cider Vinegar
Instructions
- Trim excess fat from the pork shoulder and season generously with the dry rub.
- Let the seasoned pork rest for 30 minutes or refrigerate overnight.
- Place the pork in a slow cooker on low for 8-10 hours or high for 5-6 hours. For Instant Pot, cook on high pressure for 60-70 minutes.
- Check for tenderness; it’s ready when it reaches 195°F.
- Shred the pork using two forks and mix with barbecue sauce.
- Serve on toasted buns topped with slaw.
Notes
For enhanced flavor, let the pork rest after cooking. Can be made ahead of time and leftovers are great for tacos or nachos.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg