Tangy Barbecue Pulled Pork

The smell of pork shoulder slow-cooking in apple cider vinegar has been calling my name since college, when my roommate's grandmother would drop off containers of her version. She swore by the low-and-slow method, and after one bite of those tender shreds mounded on a soft bun, I was a believer. Now it's my go-to for feeding a hungry crowd without spending all day at the stove. Something magical happens when that spice rub meets eight hours of gentle heat.

I once made this for a Super Bowl party and watched three grown men hover around the slow cooker, stealing forkfuls every time I walked away. The coleslaw topping is non-negotiable in my house now—that cool crunch against the warm, saucy pork is what makes people pause mid-bite and ask for the recipe.

Ingredients

• 1.5 kg (3.3 lbs) boneless pork shoulder (Boston butt), trimmed: This cut has the perfect fat marbling that keeps the meat incredibly tender through hours of cooking
• 2 tsp kosher salt: Essential for penetrating deep into the meat and building that savory foundation
• 1 tsp black pepper: Freshly ground gives you the best aromatic punch
• 1 tbsp smoked paprika: This is where that gorgeous reddish color and subtle campfire flavor come from
• 2 tsp garlic powder: Distributes evenly throughout the rub without any burnt bits
• 2 tsp onion powder: Sweet and savory depth that complements the pork beautifully
• 1 tsp ground cumin: Adds an earthy warmth that rounds out the spice blend
• 1 tsp dried oregano: Brings a hint of herbaceous brightness to cut through the richness
• 1 tbsp brown sugar: Caramelizes slightly and helps with that beautiful bark formation
• 120 ml (½ cup) apple cider vinegar: The acidity breaks down tough fibers and adds that classic tang
• 240 ml (1 cup) chicken broth: Keeps everything moist and adds savory depth
• 240 ml (1 cup) barbecue sauce, plus more for serving: Toss the shredded pork in this at the end for that sticky, finger-licking finish
• 6 soft sandwich buns: Slightly toasted buns hold up better against all those juices
• Coleslaw (optional): The creamy crunch is traditional for a reason
• Dill pickle slices (optional): Sharp acid to cut through all that rich, saucy meat

Instructions

Mix the spice rub:

In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar until evenly blended.

Season the pork:

Rub the spice mixture all over the pork shoulder, pressing it gently into the meat to ensure it sticks.

Set up the slow cooker:

Place the seasoned pork in your slow cooker, then pour the apple cider vinegar and chicken broth around the meat rather than directly over it.

Cook low and slow:

Cover and cook on low for 8 hours, until the pork is fork-tender and practically falling apart on its own.

Shred the meat:

Transfer the pork to a large bowl, discard any large pieces of fat, and shred using two forks.

Sauce it up:

Skim excess fat from the cooking liquid, return the shredded pork to the slow cooker, and toss with the barbecue sauce.

Heat through:

Let everything warm together for another 10 to 15 minutes on low before serving.

Build the sandwiches:

Pile the saucy pork onto buns and add extra barbecue sauce, coleslaw, or pickles if you like.

Save

My dad claims my version is better than his favorite barbecue joint, which might just be the highest compliment I've ever received. There's something about making it yourself—the control over the spices, the patience, the way your whole house smells—that makes it taste like pure comfort.

Making It Your Own

The beauty of pulled pork is how forgiving it is. I've experimented with adding a few drops of liquid smoke to the broth when I'm craving that campfire flavor without firing up the smoker. You can also adjust the heat by adding cayenne to the rub or serving with hot sauce on the side.

Serving Ideas

Beyond sandwiches, this pork works wonders in so many contexts. I've served it over baked potatoes, tucked it into quesadillas, and even used it as a pizza topping with red onions and extra barbecue sauce drizzle. The leftovers freeze beautifully, which means you're always 20 minutes away from a satisfying meal.

Timing Is Everything

The hardest part of this recipe is not lifting the lid. Every peek adds about 15 minutes of cooking time, and trust me, the pork knows when you're watching. I've learned to start this in the morning and let it do its thing undisturbed while I go about my day. The anticipation somehow makes that first bite even better.

• Aim for a pork shoulder with some good fat marbling for the most succulent results
• Don't skip the vinegar—it's what gives the meat that authentic tangy depth
• If you're short on time, cook on high for 5 to 6 hours instead

Save

There's nothing quite like watching a room full of people fall silent as they take their first bite, all that anticipation finally paying off. This is the kind of food that brings people together, creates messes worth making, and memories that linger long after the last bun is gone.

Recipe Questions & Answers

→ Can I make this without a slow cooker?

Yes, cook in a Dutch oven at 150°C (300°F) for 3-4 hours until tender. The low oven temperature achieves similar results.

→ How long does leftovers keep?

Store cooled pork in an airtight container for up to 4 days. Reheat gently with a splash of broth or sauce to maintain moisture.

→ What cut of pork works best?

Boneless pork shoulder (Boston butt) is ideal due to its marbling and connective tissue that breaks down during long cooking, creating tender, shreddable meat.

→ Can I freeze the shredded pork?

Absolutely. Portion cooled meat into freezer bags with sauce, remove excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator.

→ What sides pair well with these sandwiches?

Potato chips, crispy fries, fresh coleslaw, potato salad, or a simple green salad balance the rich, saucy pork beautifully.