Pulled pork – like all things good – takes time. It’s not a dish that can be rushed with a quick-fix alternative. The pork needs to be cooked low and slow for hours in a blend of Worcestershire and barbeque sauce, along with other spices and condiments, in order to get that succulently juicy finished pork piece that’s melt-in-your-mouth tender and oozing with savory, tangy and sweet flavors in each bite.
While it may be time-intensive, this recipe is in fact, effortless and requires just a few pantry staples to put together. After a few minutes of prep, the rest of the cooking happens in the slow cooker leaving you with ample time to finish off the laundry, do a quick house cleanup or, like me, just binge-watch a short series, while thinking of all the laundry and cleaning that needs to be done.
A blend of Worcestershire and barbeque helps boost the umami taste of pork. The smoky, sweet-spicy tanginess of the sauces, pairs well with the soft, delightfully chewy, and toothsome texture of pork.
This pulled pork is a must-make dish for summer. It is cost-effective, and will literally feed a crowd in one go. You can enjoy pulled pork as it is, or stuff it within slider buns, top off with pickles, onions, coleslaw. Serve with a side of creamy, velvety mash potatoes, and summer dining doesn’t get better than this!
Making Southern Style Slow Cooker Pulled Pork:
Slow Cook the Pork:
Place pork shoulder in a slow cooker. Add Worcestershire sauce, chili powder, yellow mustard, garlic, onion, brown sugar, barbeque sauce, chicken broth, and vinegar. Rub all the sauces and spices over the pulled pork. Make sure it’s nicely coated with the chunky sauce, spice, and condiment mix. Cover and cook for 5 hours.
After 5 hours, check whether the pork is fork-tender i.e. the meat falls apart with just a little pressure from the fork tines. If not cover and cook for another 30 to 45 minutes.
Shred the pork:
Transfer pork onto a chopping board. Let it cool for 4 to 5 minutes. Using a fork, shred it into bite-sized pieces. Then put the shreds back into the slow cooker and allow it to soak up juices. Once done, remove and transfer onto a flat tray.
Serve Pulled Pork:
To serve, grab some good quality slider buns and toast them for 2 to 3 minutes, in a skillet over medium heat. Stuff the buns generously with pulled pork. Depending on your mood, top off with pickles and onion, or drizzle over some more BBQ sauce, and serve.
2 medium onions, finely chopped
4 cloves garlic, minced
4 lb. (1.8kg) pork shoulder (Boston butt)
1 tbsp. Worcestershire sauce
1 tbsp. red chili flakes
1 tbsp. yellow mustard
1/3 cup brown sugar
½ cup barbeque sauce
½ cup chicken broth
½ cup apple cider vinegar
8 burger buns
- Place pork shoulder in a slow cooker. Add all the ingredients and mix to ensure pork is properly coated with the spices and sauces.
- Close the lid and cook on high heat for 5 hours. After 5 hours, check the pork using a fork. If shreds of pork peel off easily then it’s cooked. If not, cook for another 30 to 45 minutes.
- Transfer the pork onto a chopping board. Using two forks, shred the pork into thin strips (shreds).
- Put pork shreds back into the slow cooker and mix them in the cooking liquid. Leave for 5 minutes to allow pork shreds to soak in the juices and soften.
- Meanwhile, toast two burger buns in a skillet on medium-high heat. Stuff the buns generously with shredded pork. Drizzle barbeque sauce and top off with onions, coleslaw, and pickles.