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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Apply the rub mixture of salt, black pepper, garlic powder, smoked paprika, chili powder, brown sugar, and onion powder generously to all sides of the pork shoulder. Wrap it and let it rest in the refrigerator overnight.
Heat your pan and sear the pork shoulder fat side down first to render the fat and build a rich crust.
Transfer the pork to your slow cooker, roaster, or pot, and pour in the liquid mixture consisting of broth, apple cider vinegar, Worcestershire sauce, and liquid smoke.
Cook low and slow until the meat is fork-tender, then shred and mix with the pan juices.
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For a deeper flavor, let the pork shoulder rest with the dry rub for at least 12 hours.
Adjust the amount of liquid smoke to your preference for a more or less smoky flavor.
Can I use a different cut of pork?
Yes, pork butt or pork shoulder are ideal, but you can also use pork loin for a leaner option.
How can I store leftovers?
Store the pulled pork in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Can I make this recipe in an oven?
Yes, you can braise the pork in a covered Dutch oven at 300°F (150°C) until fork-tender.
What can I serve with pulled pork?
Pulled pork pairs well with coleslaw, cornbread, or on a sandwich bun.
How do I know when the pork is done?
The pork is done when it is fork-tender and easily shreds apart.
