Go Back

BBQ Pulled Pork

Succulent pork shoulder is very versatile. This recipe has just enough smoke and fantastic flavor to pair well in a variety of applications. I love to serve it in quesadillas too!
Prep Time15 mins
Cook Time5 hrs
Total Time10 hrs 15 mins
Servings: 6 sandwiches
Author: Cristen


  • 1 3-4 lb. pork shoulder roast bone removed, cut into large chunks
  • 2 tbsp bbq rub *I use "Pig Powder" from a local spice store
  • 2 tsp Seasoned Salt *I use Lawry's
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp soy sauce
  • 1/2 tbsp worcestershire sauce
  • 1/3 cup extra virgin olive oil or soybean oil/canola oil etc.
  • 2 tbsp white wine or apple juice
  • 1/3 cup bbq sauce *I use Cookie's Sweet Hickory
  • 6 premium hamburger buns Rotella's
  • bbq sauce of choice, for serving
  • sliced dill pickles, for serving
  • 1/4 tsp liquid smoke *If desired: add after soy sauce. Use real liquid smoke, not any fake stuff!


  • Cut roast into about 6-8 large pieces (2-3 pieces per pound). Add spices, soy sauce, (*liquid smoke if using), Worcestershire sauce and stir well to coat meat evenly.
  • In a large cast iron skillet over medium high-high heat, add oil and sear meat equally on all sides until browned and crusted. Add seared meat to slow cooker set to low.
  • Mix white wine and bbq sauce, pour over meat. Cook on low setting for 5-6 hours or until meat pulls apart easily. Pull meat, discard excess fat. (Reserve some juices if you enjoy drippy-sandwiches!) Serve on hamburger buns with additional bbq sauce and DILL PICKLES! (My fave!)