Potluck Fall-Apart BBQ Pulled Pork
This is the kind of dish that disappears first — juicy, tender pork that shreds effortlessly and soaks up every bit of sauce.
Ingredients
4–5 lb pork shoulder (Boston butt)
1 tablespoon olive oil
1 cup BBQ sauce (your favorite)
½ cup apple cider vinegar
¼ cup brown sugar
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne (optional)
½ cup chicken broth
Instructions
Season the Pork
Pat pork dry.
Rub with olive oil.
Mix paprika, garlic powder, onion powder, salt, pepper, brown sugar, and cayenne.
Coat pork generously on all sides.
Slow Cook
Place pork in slow cooker.
Pour chicken broth and apple cider vinegar around (not over) the meat.
Cook on:
LOW 8–10 hours
or
HIGH 5–6 hours
It’s ready when it shreds easily with a fork.
Shred
Remove pork and shred with two forks.
Discard excess fat.
Return shredded pork to slow cooker.
Sauce It
Stir in BBQ sauce.
Let cook another 20–30 minutes so flavors blend.
Serve On
Soft sandwich buns
With coleslaw on top
Over baked potatoes
Or straight from the pot
