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Simple Recipes for Every Day

Pulled Pork

a pot of pulled pork made with boneless pork shoulder, spices, apple cider vinegar and chicken stock drizzled with bbq sauce
  • Serves:  10
  • Prep Time:  10 min
  • Cook Time:  5 hrs 50 min

Ingredients

  • ½ cup chicken stock
  • ¼ cup apple cider vinegar
  • 4 -5 pounds boneless pork shoulder, cut into 6 pieces
  • ¼ cup brown sugar
  • 2 teaspoons mustard powder
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 teaspoon finely cracked black pepper
  • ¼ teaspoon cayenne pepper
  • 10 rolls or hamburger buns, for serving
  • 1 ½ cups BBQ sauce, store-bought or homemade

Method

  1. Preheat the oven to 350°F with a rack in the center position.
  2. In a large Dutch oven, combine the chicken stock and vinegar. Nestle in the pork and sprinkle with the brown sugar, mustard powder, garlic powder, onion powder, chili powder, salt, pepper, and cayenne.
  3. Cover and roast in the oven for about 3 hours. Uncover and roast 1 to 2 hours more, or until the pork is tender and can be pulled apart easily with a fork.
  4. Using a slotted spoon, transfer the pork to a large bowl or baking dish, discarding any large pieces of fat. Use two forks to shred the pork into 1-inch pieces.
  5. Serve the pulled pork on the rolls and top with as much bbq sauce as you like. Store in an airtight container in the refrigerator for up to 1 week.

Notes

To cook the pork in an Instant Pot:

  1. To the bowl of an Instant Pot, add the chicken stock and vinegar. Nestle in the pork and sprinkle with the brown sugar, mustard powder, garlic powder, onion powder, chili powder, salt, pepper, and cayenne. Lock the lid in place, close the vent valve, and cook on high pressure for 1 hour. Allow the pressure to release naturally for 15 minutes, then quick release if needed.

  2. Using a slotted spoon, transfer the pork to a large bowl or baking dish, discarding any large pieces of fat. Use two forks to shred the pork into 1-inch pieces.

  3. Serve the pulled pork on the rolls and top with as much bbq sauce as you like. Store in an airtight container in the refrigerator for up to 1 week.


To cook the pork in a slow cooker:

  1. To the bowl of a slow cooker, add the chicken stock and vinegar. Nestle in the pork and sprinkle with the brown sugar, mustard powder, garlic powder, onion powder, chili powder, salt, pepper, and cayenne. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours, or until the pork is tender and can be pulled apart easily with a fork.

  2. Using a slotted spoon, transfer the pork to a large bowl or baking dish, discarding any large pieces of fat. Use two forks to shred the pork into 1-inch pieces.

  3. Serve the pulled pork on the rolls and top with as much bbq sauce as you like.


Note: Want to make this teriyaki? Skip the chili powder and swap in teriyaki sauce for the BBQ!