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Fall-apart tender pork shoulder, slow-cooked for hours in a tangy, smoky spice blend. Shredded and tossed in your favorite BBQ sauce, this is the ultimate filling for sandwiches, tacos, or just piling high on a plate. This recipe leans towards a Memphis-style BBQ, known for its flavorful dry rub and tangy sauce.
For 8 servings
Prepare the Spice Rub
Season the Pork
Prepare the Slow Cooker
Slow Cook to Perfection
Fall-apart tender pork shoulder, slow-cooked for hours in a tangy, smoky spice blend. Shredded and tossed in your favorite BBQ sauce, this is the ultimate filling for sandwiches, tacos, or just piling high on a plate. This recipe leans towards a Memphis-style BBQ, known for its flavorful dry rub and tangy sauce.
This southern recipe takes 500 minutes to prepare and yields 8 servings. At 756.72 calories per serving with 42.7g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Shred the Pork
Sauce and Serve
Replace the BBQ sauce with a vinegar-based Carolina-style sauce and add 1 tablespoon of red pepper flakes to the cooking liquid for a spicy, tangy kick.
Add 1 cup of pineapple juice to the slow cooker and mix the shredded pork with a sweet BBQ sauce. Serve on sweet rolls with grilled pineapple slices.
If you don't have a slow cooker, place the seasoned pork and liquids in a Dutch oven. Cover and bake at 300°F (150°C) for 5-6 hours, or until fork-tender.
Pork is a complete protein, providing all the essential amino acids necessary for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish is a good source of B vitamins, particularly thiamin (B1), niacin (B3), and B6, which are crucial for converting food into energy and supporting brain health.
Pulled pork contains important minerals like zinc, which boosts the immune system, and iron, which is vital for creating red blood cells and preventing anemia.
A one-cup serving (about 205g) of this pulled pork contains approximately 480-550 calories, depending on the fat content of the pork shoulder and the sugar content of your chosen BBQ sauce.
Pulled pork can be part of a balanced diet. It is an excellent source of protein, which is vital for muscle growth and repair. However, it can be high in saturated fat and sodium, especially from the sauce and rub. To make it healthier, choose a leaner cut, trim excess fat, and use a low-sugar, low-sodium BBQ sauce.
The best cut is pork shoulder, which is also sold as 'Boston butt' or 'pork butt'. This cut has the ideal amount of fat and connective tissue that breaks down during slow cooking, resulting in tender, juicy, and flavorful meat.
Yes. After seasoning, you can sear the pork in the Instant Pot on the 'Sauté' function. Add the liquids, then cook on high pressure for 90 minutes. Allow for a natural pressure release for at least 15 minutes before shredding.
The best indicator is texture. The pork should be 'fork-tender,' meaning it shreds with very little resistance. A meat thermometer is also useful; the internal temperature should reach between 200-205°F (93-96°C) for the connective tissues to fully break down.
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. Reheat gently in a saucepan over low heat with a splash of broth or water to restore moisture, or in the microwave.
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