Ingredients with Measurements:
- 3 lbs pork shoulder
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup water
Special Equipment Needed:
- Slow cooker
Step-by-Step Instructions:
1. In a small bowl, mix together the paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
2. Rub the spice mixture all over the pork shoulder.
3. In a slow cooker, mix together the barbecue sauce, apple cider vinegar, brown sugar, and water.
4. Add the pork shoulder to the slow cooker and spoon some of the sauce mixture over the top.
5. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and falls apart easily.
6. Remove the pork from the slow cooker and shred it with two forks.
7. Return the shredded pork to the slow cooker and mix it with the sauce.
8. Serve hot on buns or rolls.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 hours on low or 4-6 hours on high
Temperature:
Low heat for 8-10 hours or high heat for 4-6 hours
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 22g
Protein: 38g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- Barbecue sauce can be substituted with your favorite brand or homemade sauce.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped onions and bell peppers to the slow cooker for added flavor and texture.
- Use different spices or spice blends to change the flavor profile.
- Add a splash of liquid smoke for a smoky flavor.
- Use different types of barbecue sauce, such as spicy or sweet.
Tips and Tricks:
- Use a meat thermometer to ensure the pork is cooked to the proper temperature (160°F).
- Let the pork rest for a few minutes before shredding to allow the juices to redistribute.
- Use a fork to remove any excess fat from the pork before shredding.
- Use a slotted spoon to remove the pork from the slow cooker to avoid excess liquid.
Storage Instructions:
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat pulled pork in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve pulled pork on buns or rolls with coleslaw and pickles on the side.
Garnishes:
Garnish pulled pork with chopped fresh parsley or cilantro.
Pairings:
Pair pulled pork with baked beans, corn on the cob, or potato salad.
Suggested Side Dishes:
Coleslaw, potato salad, baked beans, corn on the cob, or mac and cheese.
Troubleshooting Advice:
- If the pork is tough, it may not have cooked long enough. Return it to the slow cooker and cook for an additional hour or two.
- If the pork is dry, it may have cooked too long. Add more barbecue sauce or liquid to the slow cooker to moisten it.
Food Safety Advice:
- Always wash your hands and surfaces before handling raw meat.
- Cook pork to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover pulled pork in the refrigerator for up to 4 days.
Food History:
Barbecue pulled pork is a classic Southern dish that originated in the United States.
Flavor Profiles:
Barbecue pulled pork is sweet, tangy, and savory with a hint of spice.
Serving Suggestions:
Serve pulled pork on buns or rolls with coleslaw and pickles on the side.
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