This BBQ pulled pork recipe is marinated in a homemade dry rub and slow cooked in barbecue sauce, onions, garlic, and a touch of whiskey for the ultimate tender and juicy comfort food! Eat this BBQ pork recipe as a sandwich, by itself, or even with a side of coleslaw - you'll be hooked at first bite!
BBQ pulled pork is one of those classic dishes that everyone loves. Pulled pork recipes are one of those "old faithful" recipes that you can make and enjoy fresh out of the pot and then pack it up and have for the rest of the week. (The leftovers are always better!)
You can braise it, slow cook it, and even make this recipe in an instant pot. However you decide to prepare this dish, I can personally attest that this recipe is the BEST.
The dry rub ingredients are the basis of the flavor. My dry rub includes:
The braising liquid is critical as this is the liquid that the pork shoulder is cooked in! For the braising liquid, you'll need:
SEASON AND SEAR
Combine garlic powder, onion powder, chili powder, red pepper flakes, ground mustard, coriander, and cayenne in a small bowl to make the dry rub. I like using these seasonings because they add a little smoky flavor with a tiny bit of spiciness and a zing!
Coat the pork shoulder in seasonings, liberally. TIP: for the maximum flavor, leave the meat on a cooking rack in the refrigerator for 24 hours to dry brine. This step is optional but highly recommended.
Add olive oil and butter to a large skillet and sear the pork on all sides. This helps to maximize and lock in all of that flavor by caramelizing and forming a crust on the meat.
ADD TO SLOW COOKER
Mix together apple cider vinegar, whiskey, liquid smoke, your favorite bbq sauce, honey, hot sauce, and beef broth in the slow cooker. The whiskey adds subtle caramel notes with pairs really with the liquid smoke and tart apple cider vinegar! I also used honey and hot sauce to balance out all of the smoky flavors for a semi sweet and savory punch to each bite!
Once everything is mixed together, add the meat, onions, and diced garlic, secure the lid and cook on low for 8 hours.
SHRED THE PORK
Remove the pork from the slow cooker and add to a large plate or baking sheet. Using two forks, shred the pork pulling the meat apart. Enjoy as a sandwich, with mashed potatoes and veggies, on top of nachos, or even by itself.
I highly recommend the slow cooker as it's my favorite method. With the slow cooker, all you have to do is press a few buttons, cover with a lid, and go about your business! Then you look up and it's done!
However, if you dont have a slow cooker, you can also use an instant pot or braise on the stove top or oven. More details below in the recipe card!
Absolutely! Place pulled pork into an airtight container or vacuum seal in a plastic bag and freeze for up to 4 months.
When you're ready to eat it, thaw it out in the refrigerator and then heat in the microwave or stove top.
You can reheat the pulled pork in the microwave until warmed or even heat on the stove with a splash of water.
Also, there's a Lunch Crockpot that you can use that's amazing! It's literally a small portable crockpot that you can take on the go! If you want to go on a picnic or take it to work and warm at your desk, it's the perfect way to reheat your food without drying it out!
The options are limitless. I love making this bbq pulled pork recipe into sandwiches and serving them with potato chips or french fries, however you can also serve it with baked beans with ground beef, coleslaw, mac and cheese, a salad, biscuits, or even spaghetti squash and other veggies!
This blog post and recipe were made in partnership with CrockPot! I received compensation in exchange for this work. My opinions on their products are genuine. Thanks for your continued support!
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