Description
Make these easy pulled pork sandwiches for your 4th of July celebration. They are simple to prepare and full of flavor.
Ingredients
Scale
- 1 pork shoulder (about 4-5 lbs)
- 1 bottle (18 oz) your favorite BBQ sauce
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Hamburger buns for serving
- Optional toppings: coleslaw, pickles, extra BBQ sauce
Instructions
- Trim excess fat from the pork shoulder.
- In a small bowl, mix together paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the pork shoulder.
- Place the pork shoulder in a slow cooker.
- In a separate bowl, whisk together BBQ sauce, apple cider vinegar, and brown sugar. Pour the mixture over the pork.
- Cover and cook on low for 8-10 hours, or until the pork is very tender and easily shreds with a fork.
- Carefully remove the pork from the slow cooker, reserving the liquid.
- Shred the pork using two forks. Discard any bones or large pieces of fat.
- Return the shredded pork to the slow cooker and stir it into the reserved cooking liquid and sauce.
- Let the pork soak in the sauce for at least 30 minutes on the ‘warm’ setting to absorb more flavor.
- Serve the pulled pork on hamburger buns with your favorite toppings.
Notes
- Cooking time may vary depending on the size of your pork shoulder and slow cooker.
- For a spicier kick, add a pinch of cayenne pepper to the spice rub.
- Leftover pulled pork can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 20g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg