Real BBQ pit masters smoke pork shoulder for 14 hours at 225°F because collagen needs exactly that time to become gelatin.
Sticky BBQ Pulled Pork
Dive into a flavor explosion with our Sticky BBQ Pulled Pork! This dish features succulent, slow-braised pork shoulder that melts in your mouth, slathered in a luscious, homemade barbecue sauce made with brown sugar and a hint of smoked paprika. Whether piled high on a bun or served alongside classic sides, this recipe is sure to be a crowd-pleaser at any gathering!
Prep
15
min
Cook
480
min
Serves
5
people
Level
beginner
📝 Ingredients
Serves 5🥩Meat & Seafood(2)
- 1/2 cup chicken broth (120 ml)
- 800g pork shoulder (or pork butt) (1.76 lbs)pork butt
🫙Pantry Staples(1)
- 2 tbsp brown sugar (30 ml)
🧂Spices & Seasonings(5)
- 1/2 tsp black pepper (2.5 ml)
- 1/2 tsp garlic powder (2.5 ml)
- 1/2 tsp onion powder (2.5 ml)
- 1 tsp paprika (5 ml)
- 1/2 tsp salt (2.5 ml)
🍯Sauces & Condiments(2)
- 1 tbsp apple cider vinegar (15 ml)
- 1 tbsp Worcestershire sauce (15 ml)
📦Other(1)
- 1 cup BBQ sauce (240 ml)
👨🍳 Instructions
- 1
Place pork shoulder in a slow cooker.
- 2
In a bowl, mix BBQ sauce, broth, brown sugar, vinegar, Worcestershire sauce, and spices.
- 3
Pour the mixture over the pork.
- 4
Cover and cook on low for 8–10 hours (or high for 5–6 hours) until very tender.
- 5
Remove pork and shred using two forks.
- 6
Return shredded pork to the sauce and mix well.
- 7
Cook for an additional 20–30 minutes to absorb flavors.
- 8
Serve on buns, over rice, or with sides.
💡 Pro Tips
- ✓Sear the pork shoulder at 400°F for 15 minutes before slow cooking to develop Maillard reaction compounds that create deeper, more complex flavors in the final sauce.technique400°F for 15 minutes
- ✓Reserve 1/3 of your sauce mixture before cooking and add it after shredding to maintain bright, fresh flavors that contrast with the deep, cooked-down sauce.technique1/3 sauce ratio
- ✓Cook until internal temperature reaches 203-205°F because collagen doesn't fully break down into gelatin until this temperature, ensuring maximum tenderness and moisture retention.timing203-205°F
- ✓Let the shredded pork rest in the sauce for exactly 20 minutes off heat so the meat fibers rehydrate and absorb sauce without becoming mushy from overcooking.timing20 minutes
- ✓Use a 2:1 ratio of apple cider vinegar to white vinegar in your sauce because apple cider's malic acid tenderizes meat fibers more effectively than acetic acid alone.ingredient2:1 vinegar ratio
Share this recipe
Prep
15
min
Cook
480
min
Serves
5
people
Level
beginner
Share this recipe
Real BBQ pit masters smoke pork shoulder for 14 hours at 225°F because collagen needs exactly that time to become gelatin.
Sticky BBQ Pulled Pork
Dive into a flavor explosion with our Sticky BBQ Pulled Pork! This dish features succulent, slow-braised pork shoulder that melts in your mouth, slathered in a luscious, homemade barbecue sauce made with brown sugar and a hint of smoked paprika. Whether piled high on a bun or served alongside classic sides, this recipe is sure to be a crowd-pleaser at any gathering!
📝 Ingredients
Serves 5🥩Meat & Seafood(2)
- 1/2 cup chicken broth (120 ml)
- 800g pork shoulder (or pork butt) (1.76 lbs)pork butt
🫙Pantry Staples(1)
- 2 tbsp brown sugar (30 ml)
🧂Spices & Seasonings(5)
- 1/2 tsp black pepper (2.5 ml)
- 1/2 tsp garlic powder (2.5 ml)
- 1/2 tsp onion powder (2.5 ml)
- 1 tsp paprika (5 ml)
- 1/2 tsp salt (2.5 ml)
🍯Sauces & Condiments(2)
- 1 tbsp apple cider vinegar (15 ml)
- 1 tbsp Worcestershire sauce (15 ml)
📦Other(1)
- 1 cup BBQ sauce (240 ml)
👨🍳 Instructions
- 1
Place pork shoulder in a slow cooker.
- 2
In a bowl, mix BBQ sauce, broth, brown sugar, vinegar, Worcestershire sauce, and spices.
- 3
Pour the mixture over the pork.
- 4
Cover and cook on low for 8–10 hours (or high for 5–6 hours) until very tender.
- 5
Remove pork and shred using two forks.
- 6
Return shredded pork to the sauce and mix well.
- 7
Cook for an additional 20–30 minutes to absorb flavors.
- 8
Serve on buns, over rice, or with sides.
💡 Pro Tips
- ✓Sear the pork shoulder at 400°F for 15 minutes before slow cooking to develop Maillard reaction compounds that create deeper, more complex flavors in the final sauce.technique400°F for 15 minutes
- ✓Reserve 1/3 of your sauce mixture before cooking and add it after shredding to maintain bright, fresh flavors that contrast with the deep, cooked-down sauce.technique1/3 sauce ratio
- ✓Cook until internal temperature reaches 203-205°F because collagen doesn't fully break down into gelatin until this temperature, ensuring maximum tenderness and moisture retention.timing203-205°F
- ✓Let the shredded pork rest in the sauce for exactly 20 minutes off heat so the meat fibers rehydrate and absorb sauce without becoming mushy from overcooking.timing20 minutes
- ✓Use a 2:1 ratio of apple cider vinegar to white vinegar in your sauce because apple cider's malic acid tenderizes meat fibers more effectively than acetic acid alone.ingredient2:1 vinegar ratio