Slow Cooked Barbecue Pulled Pork

Author: Annette (•‿•)

This Slow Cooked Barbecue Pulled Pork is generously seasoned with homemade Barbecue Dry Rub and slowly roasted until tender, juicy, and easy to shred. Finished with Sweet and Tangy Barbecue Sauce, it's a flavorful meal that's perfect for cookouts, family gatherings, and entertaining.

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Prep Time:35

Cook Time:8

Total Time:8 35

Course: Main Course

Cuisine: American, Southern

Keyword: Comfort Food, Party Food, Pulled Pork, Slow Cooked

Servings:

Calories: 374cal

Equipment

Homemade Barbecue Dry Rub for the ideal blend of spices for that distinctive barbecue flavor.
Sweet and Tangy Barbecue Sauce perfectly complements the rich and tangy flavors.
Lea & Perrins Worcestershire Sauce the original and best for its savory flavors.
Stubb's Hickory Liquid Smoke for rich, authentic outdoor barbecue flavor.

Ingredients

6 pounds boneless pork butt or picnic shoulder
½ cup Barbecue Dry Rub more or less as desired
½ cup apple cider vinegar
1 cup vegetable broth
2 teaspoons liquid smoke
1 tablespoon Worcestershire sauce
1 cup Sweet and Tangy Barbecue Sauce more or less as desired

Instructions

Place the pork shoulder on the removable rack from the electric roaster oven. Generously massage the Barbecue Dry Rub into all sides of the meat, ensuring the entire surface is evenly coated. Cover loosely and refrigerate for at least 30 minutes.
Add the apple cider vinegar, vegetable broth, liquid smoke, and Worcestershire sauce to the bottom of the roaster oven. Stir to combine.
Carefully place the rack with the seasoned pork into the roaster oven, positioning the meat above the cooking liquid.
Cover with the lid and set the roaster oven to 250°F. Cook for approximately 8 to 10 hours, or until the pork is fork-tender and pulls apart easily. Depending on the cut and size, additional cooking time may be required.
Turn off the roaster and allow the pork to rest for approximately 10 minutes.
Carefully remove the pork from the roaster and transfer it to a large cutting board or mixing bowl. Reserve the cooking liquid and skim off excess fat.
Using two forks or meat shredding claws, pull the meat apart into strands. Discard any bones, cartilage, or unwanted pieces of fat.
Gradually add reserved cooking juices to the shredded pork until it reaches your preferred consistency. Stir in the Sweet and Tangy Barbecue Sauce, adjusting the amount to taste.
Transfer the pulled pork to a serving platter or keep it warm in the roaster until ready to serve.

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