Classic BBQ Pulled Pork (Print-Friendly Version)
Slow-cooked pork shoulder, seasoned and shredded, served with tangy sauce on soft buns.
# What You’ll Need to Make This:
→ For the Pork
01 -
15 kg pork shoulder (Boston butt), bone-in or boneless
02 -
160 g kosher salt
03 -
160 g ground black pepper
04 -
160 g smoked paprika
05 -
160 g brown sugar
06 -
80 g garlic powder
07 -
80 g onion powder
08 -
80 g chili powder
09 -
80 g ground cumin
10 -
45 g cayenne pepper (optional, for heat)
11 -
650 ml apple cider vinegar
12 -
650 ml apple juice or beer
→ For Serving
13 -
9.5 litres BBQ sauce (your preferred variety or homemade)
14 -
65 sandwich buns or dinner rolls
15 -
Coleslaw (optional, recommended for serving)
# How to Prepare:
01 -
Trim any excessive fat from the pork shoulders, leaving a moderate layer for moisture retention.
02 -
Combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, and cayenne pepper (if desired) in a large bowl.
03 -
Apply the rub thoroughly to all sides of the pork shoulders, ensuring even coverage. Allow to marinate for at least one hour, or refrigerate overnight for intensified flavour.
04 -
Preheat oven to 135°C. Place pork shoulders in large roasting pans, fat side up. Pour apple cider vinegar and apple juice (or beer) into the pans. Cover pans tightly with foil and roast for 8–10 hours, or until the internal temperature reaches 90–96°C. Rest pork for 30 minutes before shredding using forks or meat claws.
05 -
Cut pork into large chunks and position in slow cookers. Pour apple cider vinegar and apple juice (or beer) over the pork. Cook on the low setting for 10–12 hours until completely tender. Shred the meat in the cooker, combining with its savoury juices.
06 -
Toss the shredded pork with BBQ sauce or serve the sauce on the side. Serve generously on sandwich buns, topped with coleslaw if desired. Maintain warmth and presentation by transferring to large aluminium trays.
# Extra Tips:
01 -
Allowing the pork to marinate overnight deepens flavour penetration and yields superior tenderness.