Southern-style pulled pork

Serve with a generous heap of coleslaw and some extra BBQ sauce.
recipe, pork, pulled pork, lunch,dinner
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Recipe from: 29 March 2016
Preparation time: 1h
Cooking time: 6h


  • 1.5
    bone-in pork shoulder, skin on
  • 2
    onions, thickly sliced
  • 1
    BBQ sauce
  • 1/2
    Apple Cider Vinegar
  • 1/2
    chicken stock
  • 1/4
    brown sugar
  • DRY RUB:
  • 4
    paprika (2 tbsp. hot smoked paprika if available)
  • 1
    onion powder
  • 1
    garlic powder
  • 1
    ground cumin
  • 1
  • Freshly ground black pepper
Servings: Change Serving


In a bowl combine all the dry rub ingredients. Rub the mixture all over the pork and wrap tightly with plastic kitchen wrap. Refrigerate overnight.

Place the sliced onions at the bottom of a slow cooker. Place the pork on top of the onions, skin-side up. In a bowl combine the BBQ sauce, apple cider vinegar, stock and sugar. Pour the sauce over the pork. Cover and cook for 9 to 10 hours on LOW or for 5 to 6 hours on HIGH. You’ll know the pork is done when the meat offers little or no resistance when poked with a fork.

Remove the pork from the slow cooker and lightly cover it with tinfoil. Decant the cooking liquid into a bowl (reserve the onions) and leave until the oil rises to the top. Spoon off as much of the oil as possible – if you have a gravy separator, use it. Pour the sauce into a saucepan and add the cooked onions. Use a hand processer to blend the sauce and onions until smooth. Check for seasoning and heat the sauce through – it should be nice and thick.

Once the meat is cool enough to handle remove the skin and any excess fat. Shred the meat with your hands or with two forks, discarding any bones, fat or gristle.

Pour over the sauce and mix to combine.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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Read more on: dinner  |  recipe  |  pork  |  lunch


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