Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread or eaten on its own.
View an excellent BBQ Pulled Pork recipe!
BBQ Pulled Pork
This slow-cooker barbeque pulled pork is a little bit of sweet, a little bit of smoky, and whole lot of amazing.
It’s fall-apart tender, and you can use it so many ways. It’s also way easy to make.
1 large onion
6-7 lbs Pork Shoulder Chuck Roast
1 Tbsp salt
1 tsp black pepper
1 tsp paprika
1 cup chicken broth
1 cup your favorite BBQ Sauce (we used Stubb’s Sticky Sweet)
1 Tbsp liquid smoke (the video says 2, but you should use only 1 Tbsp)
2 Tbsp Worcestershire sauce
3 large garlic cloves, pressed
2 Tbsp brown sugar
- Start by chopping a large onion, and put it in the bottom of your Crock-Pot.
- To season your meat, you’ll need a tablespoon of salt, a teaspoon of black pepper, and a teaspoon of paprika.
- Give it a quick stir, and then sprinkle it over your roast.
- Now, massage the meat to rub all that seasoning in, and place it right over your onions.
- Now, for the marinade, you’ll need one cup of chicken broth, a cup of your favorite barbeque sauce, then two tablespoons of Worcestershire sauce, say that 10 times fast, two tablespoons of liquid smoke, two tablespoons of brown sugar, and three pressed garlic cloves.
- Pour the sauce over your meat, then cover and cook on low for eight hours.
- You’ll know it’s done when it shreds really easily.
- Transfer the meat to a large casserole dish and just start pulling it apart.
- I like to take out all the extra fat at this point. That way I have really clean meat that I don’t have to pick at later.
- I add a little bit of liquid from the Crock-Pot to keep it super juicy.
- Top it off with some extra barbeque sauce..
- Your BBQ Pulled Pork is ready!