Absolutely World Class Pulled Pork

There are few kitchen moments more deeply satisfying than lifting the lid on a slow-braised pork shoulder and watching it surrender into tender, fragrant strands. This pulled pork has a balance of smoke, tang, and richness sharpened by apple cider vinegar and finished with our signature Absolutely World Class BBQ Sauce. It’s comforting, yes, but with enough personality to hold its own at a dinner party, a backyard gathering, or a Wednesday night when you simply deserve something exceptional.

Ingredients

• 4–5 pounds boneless pork shoulder (pork butt)
  
  
• 1 large onion, chopped
  
  
• 1 cup Absolutely World Class BBQ Sauce (½ cup for cooking, ½ cup for finishing)
  
  
• 1 cup apple cider vinegar
  
  
• 1 cup chicken broth
  
  
• ¼ cup light brown sugar
  
  
• 1 tablespoon Worcestershire sauce
  
  
• 2 teaspoons smoked paprika
  
  
• 1 teaspoon garlic powder
  
  
• 1 teaspoon onion powder
  
  
• 1 teaspoon mustard powder
  
  
• 1 teaspoon salt
  
  
• ½ teaspoon freshly ground black pepper
  
  
• ½ teaspoon cayenne pepper (optional, for heat)

Step-by-Step Instructions

1. Prepare the Pork

Trim excess fat: Remove any thick, waxy layers of fat from the pork shoulder, but leave enough marbling to keep the meat lush during the long cook.

Apply the rub: In a small bowl, mix the smoked paprika, garlic powder, onion powder, mustard powder, salt, black pepper, and cayenne. Coat the pork shoulder thoroughly. Every side should get attention.

2. Choose Your Cooking Method

A. Slow Cooker

Build the base: Scatter the chopped onion across the bottom of the slow cooker and nestle the seasoned pork on top.

Mix the braising liquid: Combine the apple cider vinegar, chicken broth, brown sugar, Worcestershire sauce, and ½ cup of Absolutely World Class BBQ Sauce. Pour over the pork.

Cook: Cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the pork is tender enough to pull apart with a fork.

B. Instant Pot

Sauté the onions: Use the ‘Sauté’ function with a splash of oil to soften the chopped onions until translucent.

Add pork and liquid: Place the seasoned pork on top of the onions. Stir together the vinegar, broth, brown sugar, Worcestershire, and ½ cup BBQ Sauce, then pour it into the pot.

Pressure cook: Seal the lid and cook on Manual High Pressure for 60 minutes. Allow a 15-minute natural release, then release any remaining pressure.

C. Oven-Braised

Preheat to 300°F (150°C).

Optional sear: In a Dutch oven, warm a tablespoon of oil over medium-high heat and brown the pork on all sides. This adds a subtle caramelized note. Remove the pork and set aside.

Sauté the onions: In the same pot, cook the chopped onions until softened.

Combine and bake: Return the pork to the pot and pour in the mixture of vinegar, broth, brown sugar, Worcestershire, and ½ cup BBQ Sauce. Cover tightly and bake for 3–4 hours, until the meat shreds easily.

3. Shred + Sauce

Transfer the cooked pork to a board or bowl. Using two forks, pull it into tender shreds, discarding any large pockets of fat. Return the meat to its cooking liquid and stir in the remaining ½ cup of Absolutely World Class BBQ Sauce. Let it warm for 15–20 minutes so the flavors fully round out.

4. Serve

• Sandwiches: Toasted buns + pulled pork + crisp coleslaw.
  
  
• Tacos: Warm tortillas topped with pork, pickled onions, and a scatter of cilantro.
  
  
• Family-style platter: Pair with cornbread, mac and cheese, or baked beans for a generously comforting spread.​

Tips for Perfect Pulled Pork:

• Target temp: For truly pull-apart texture, the pork should reach 195°F–205°F internally.
  
• Let it rest: A 15–20 minute rest before shredding helps the meat retain the juices.
  
• Leftovers: Store airtight in the fridge for up to 4 days and reheat gently to keep it succulent.
• Customize the rub: A pinch of cumin or chili powder can steer the flavor in a different (and equally delicious) direction.