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BBQ pulled pork served in a bun with slaw
Tasty BBQ pulled pork sandwich

Slow-Cooked BBQ Pulled Pork

Author: Flavelo
Recipes Main Courses Quick Meals
'Pulled pork' is a triumph of patience. It involves cooking a large, tough cut (usually shoulder or butt) at such low heat for so long that the connective tissues dissolve completely. The result is meat so tender it requires no knife, shredding easily with a fork.
🕒 Prep Time 20 mins
🍳 Cook Time 5 hrs
⌛ Total Time 5 hrs 20 mins
🍽️ Servings 6 servings
🔥 Calories 600 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Dutch oven or roasting pan with lid
  • Two forks for shredding
  • Large skillet

Instructions

1 ✓

Preheat oven to 300°F (150°C). Mix salt, pepper, and brown sugar, then rub over the pork.

Tip: The dry rub draws out surface moisture to form a crust and flavor.
2 ✓

Heat oil in a large pan and sear the meat on all sides until golden brown.

Tip: Sealing creates new flavor molecules (Maillard reaction) adding depth.
3 ✓

Transfer pork to a deep baking dish. In the same pan, sauté chopped onions and garlic, then deglaze with vinegar and stock. Boil briefly.

Tip: Vinegar acid helps tenderize fibers and cuts through the fat (deglaçage).
4 ✓

Pour the liquid under the pork, brush meat with BBQ sauce, and cover tightly with lid or foil.

Tip: The trapped steam tenderizes the meat. A good seal prevents drying out.
5 ✓

Bake for 4-5 hours. It's done when the meat falls apart effortlessly.

Tip: Don't rush it! Collagen transformation takes time.
6 ✓

Rest meat for 15 mins, then shred with forks. Reduce the cooking liquid and mix back into the meat.

Tip: Resting allows fibers to reabsorb juice. Mixing with the reduced juices makes it incredibly moist.

Recipe FAQ

Why isn't it tender?
It likely needs more time. Collagen breakdown requires sustained low heat. Give it another hour.
Which cut is best?
Pork shoulder (Boston Butt) is best due to its fat content, though turkey thigh can work for a lighter version.

Ingredients

  • 2.5 lbs Pork Shoulder (Boston Butt)
  • 1 cup BBQ sauce
  • 3 cloves Garlic
  • 1 whole Onion
  • 1 tsp Salt
  • 1 pinch Ground black pepper
  • 2 tbsp Olive oil
  • 1 tbsp Brown sugar
  • 3 tbsp Apple cider vinegar
  • 2 cups Chicken/Beef stock (or water)