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Pulled pork

Pulled Pork – GoodLifeBlu
BBQSlow CookCrowd PleaserMake Ahead

Slow-Cooked Pulled Pork with Smoky Dry Rub

A bold spice rub. Hours in the oven or slow cooker. Pork that falls apart and soaks in its own juices. This one feeds a crowd and wins every time.

Prep
15 min
Cook
8–10 hrs
Serves
8–10
Est. Cost
~$18

Pulled pork is one of those things that rewards patience. You can't rush it. But when it's done — that first pull, that steam, that smell — it's worth every hour you waited.

— Blu
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Ingredients

The Pork
Pork shoulder (bone-in)4–5 lbs
Dry Rub
Brown sugar3 tbsp
Smoked paprika2 tbsp
Garlic powder1 tbsp
Onion powder1 tbsp
Cumin1 tsp
Cayenne pepper½ tsp
Salt and black pepper2 tsp each
Braising Liquid
Apple cider vinegar½ cup
Chicken broth½ cup
BBQ sauce (for finishing)1 cup
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Steps

  • 01Mix all dry rub ingredients together. Pat pork shoulder completely dry and coat every surface generously with the rub. Let sit 30 min at room temp, or overnight in the fridge for deeper flavor.
  • 02Place pork fat-side up in a slow cooker or Dutch oven. Pour vinegar and broth around the sides — not over the top. You want the rub to stay on the meat.
  • 03Slow cooker: Cook on LOW 8–10 hours or HIGH 5–6 hours. Oven: Cover Dutch oven and cook at 300°F for 7–8 hours until meat pulls apart easily.
  • 04Remove pork and rest 15 minutes. Use two forks to pull the meat apart, discarding any large pieces of fat or bone. It should shred effortlessly.
  • 05Toss pulled pork with BBQ sauce and a splash of the cooking liquid to keep it juicy. Taste and adjust — more vinegar for tang, more BBQ for sweetness.
  • 06Serve on toasted buns with coleslaw, or over rice, or in tacos. Don't overthink it. Just serve it with people you love.
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Blu's Tips

🐷
Bone-In is Better
Bone-in pork shoulder adds flavor as it cooks. Boneless works too, but bone-in is worth the extra effort at the end.
🌙
Rub Overnight
Applying the dry rub the night before lets the spices penetrate deep. Morning you just drops it in the cooker.
🍎
Vinegar is Key
Apple cider vinegar balances the richness of the pork and tenderizes the meat from the inside out. Don't skip it.
🥪
Toast the Buns
Butter your buns and toast them in a pan. A toasted bun holds up to pulled pork without going soggy. Small move, big difference.
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Storage & Leftovers
Fridge
4–5 days
Freezer
3 months
Reheat
Splash of broth, low heat

Make a big batch. Eat it three different ways across the week. That's how you cook smart. — Blu

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