Pioneer Woman Pulled Pork Recipe | Easy BBQ Pulled Pork Made in the Oven or Crock Pot - Tender, Juicy, and Crowd-Pleasing
This Pioneer Woman–style pulled pork is all about big flavor with minimal effort. You get tender, juicy pork that falls apart with a fork and tastes like it simmered all day in a BBQ shack. The best part?
Ingredients
- Pork shoulder (Boston butt), 4–5 pounds, boneless or bone-in
- Yellow onion, 1 large, sliced
- Garlic, 4 cloves, minced
- Apple cider vinegar, 1/4 cup
- Chicken broth or water, 1 cup
- BBQ sauce, 1 to 1 1/2 cups (your favorite)
- Brown sugar, 2 tablespoons
- Smoked paprika, 2 teaspoons
- Chili powder, 2 teaspoons
- Ground cumin, 1 teaspoon
- Onion powder, 1 teaspoon
- Garlic powder, 1 teaspoon
- Salt, 2 teaspoons (kosher works best)
- Black pepper, 1 teaspoon
- Optional: Liquid smoke, 1/2 teaspoon (for extra smokiness)
- Optional for serving: Buns, pickles, coleslaw
Instructions
- Mix the spice rub. In a small bowl, combine brown sugar, smoked paprika, chili powder, cumin, onion powder, garlic powder, salt, and pepper.
- Prep the pork. Pat the pork shoulder dry with paper towels. Rub the spice mixture all over, pressing it into every crevice.
- Build your base. Place sliced onions and minced garlic in the bottom of a Dutch oven (for oven method) or slow cooker. Add broth and apple cider vinegar. Stir in liquid smoke if using.
- Choose your method. Oven: Nestle the pork into the pot, cover with a lid, and cook at 300°F for 3 1/2 to 4 1/2 hours, until the meat shreds easily with a fork.
- Crock pot: Add the pork to the slow cooker, cover, and cook on Low for 8–10 hours or on High for 5–6 hours, until tender.
- Shred and sauce. Transfer the pork to a large bowl. Skim fat from the cooking liquid. Shred the pork with two forks. Add 1 cup of the cooking juices and 1 cup BBQ sauce. Toss to combine and taste. Add more sauce or juices as needed.
- Finish and serve. Keep warm over low heat. Serve on toasted buns with pickles and coleslaw, or load into tacos, baked potatoes, or bowls.