Real pulled pork doesn’t require a 12-hour smoke session. This version uses a spice rub, a splash of liquid smoke (secret weapon), and a low-and-slow oven or crockpot. The result? Tender, juicy, shreddable pork that tastes like it came from a Southern BBQ joint. Pile it on a bun with coleslaw and watch it disappear.
1
1
Rub the Pork
- Mix brown sugar, paprika, garlic powder, onion powder, pepper, salt, and cayenne.
- Rub all over the pork shoulder.
2
2
Cook Low and Slow
- Oven method: Place pork in a Dutch oven. Add broth and liquid smoke. Cover and bake at 300°F for 4-5 hours.
- Slow cooker method: Add broth and liquid smoke. Cook on LOW for 8-10 hours.
3
3
Shred the Pork
- Remove pork from liquid. Shred with two forks (it should fall apart easily).
- Discard large fat pieces.
4
4
Sauce It Up
- Return shredded pork to pot. Add BBQ sauce and mix well.
- Optional: broil for 3-5 minutes to get crispy edges.
5
5
Make Quick Coleslaw
- Whisk mayo, vinegar, and sugar. Toss with coleslaw mix.
6
6
Assemble Sandwiches
- Pile pulled pork onto toasted buns. Top with coleslaw.
- Serve with extra BBQ sauce on the side.
Summary
Prep Time: 10 minutes | Cook Time: 4-10 hours (depending on method) | Total Time: 4-10 hours
Yield: 6-8 sandwiches
Difficulty: Easy
Storage Notes
Pulled pork refrigerates for up to 4 days. Freezes beautifully for up to 3 months. Reheat in a covered skillet with a splash of broth or BBQ sauce. Coleslaw is best made fresh—leftover slaw gets watery after a day.
