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 minutes mins
Cook Time5 hours hrs
Total Time10 hours hrs 15 minutes 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!)