Get ready to transform your ordinary dinner into an extraordinary culinary adventure with this irresistible pulled pork recipe! Imagine tender, juicy meat that falls apart at the mere touch of a fork, infused with a perfect blend of smoky spices and rich barbecue sauce. This Kevin Nagley-inspired pulled pork isn't just a meal—it's a flavor explosion that will have your family and friends begging for seconds (and the recipe)!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb pork shoulder
- 1 cup barbecue sauce
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp paprika
- 1 tbsp brown sugar
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Remove pork shoulder from refrigerator 30 minutes before cooking to bring to room temperature.
- In a small bowl, mix paprika, brown sugar, cumin, salt, and pepper to create a dry rub seasoning.
- Pat the pork shoulder dry with paper towels and generously coat all sides with the prepared dry rub mixture, ensuring even coverage.
- Slice the onion and mince the garlic, then spread them evenly at the bottom of a slow cooker or large Dutch oven.
- Place the seasoned pork shoulder on top of the onions and garlic.
- Pour 1/2 cup of barbecue sauce over the pork, allowing it to coat the meat.
- Cover and cook on low heat for 8 hours, or until the meat is tender and easily falls apart when pulled with a fork.
- Once cooking is complete, remove the pork from the cooker and transfer to a large cutting board.
- Using two forks, shred the meat, discarding any large pieces of fat.
- Return the shredded meat to the cooking liquid and mix with the remaining 1/2 cup of barbecue sauce.
- Serve hot on buns, with additional barbecue sauce on the side if desired.
Tips
- Temperature Matters: Always let your pork shoulder come to room temperature before cooking to ensure even cooking and maximum tenderness.
- Dry Rub Technique: Massage the spice mixture thoroughly into the meat, creating a flavorful crust that will infuse every bite with deliciousness.
- Low and Slow is the Way to Go: Patience is key! Cooking on low heat for 8 hours breaks down the tough muscle fibers, resulting in melt-in-your-mouth pulled pork.
- Fat is Flavor: Don't trim all the fat—it adds incredible richness and moisture to your final dish.
- Sauce Strategically: Add some barbecue sauce during cooking and reserve some for serving to let guests customize their sandwich's sauciness.
- Make-Ahead Magic: This pulled pork tastes even better the next day, so don't hesitate to prepare it in advance for stress-free entertaining!
Nutrition Facts
Calories: 575kcal
Carbohydrates: g
Protein: 40g
Fat: 35g
Saturated Fat: g
Cholesterol: 120mg
