Slowly simmered for six hours, this pulled pork is incredibly tender, with just the right balance of sweet and smoky flavors. Perfect for piling atop a warm bun or tucking into tacos, this recipe makes dinnertime feel both effortless and special.
Ingredients
- 2½–3 pounds boneless pork shoulder (trim off excess fat)
- 1 cup tomato sauce
- 2 tablespoons chipotle peppers in adobo sauce (adjust for spice)
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Instructions
Start by patting your pork shoulder dry with a paper towel—this helps the seasoning stick. Combine the tomato sauce, chipotle peppers, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, salt, and black pepper in a bowl. Stir well to create a deeply flavored sauce, then pour about half of it into your slow cooker.
Next, place the pork shoulder in the slow cooker, sprinkling chopped onion and minced garlic on top. Drizzle the remaining sauce over everything, making sure the pork is evenly coated. Cover and set your slow cooker to high. Let the pork cook for about six hours, turning it once or twice if possible to ensure each side absorbs the flavorful blend.
After six hours, the pork should shred easily with two forks—if not, give it another 30 minutes. Transfer the meat to a large dish and pull it into hearty shreds. Stir a ladle or two of the cooking liquid from the slow cooker back into the pork for extra juiciness and flavor. Adjust seasonings as needed, adding more salt or a splash of vinegar if desired.
This recipe is a dream for anybody who craves a mouthwatering meal without a lot of fuss. It’s easy to adapt for those watching their sugar intake—simply swap brown sugar for a zero-calorie substitute or omit it entirely.
For added variety, substitute the chipotle peppers with barbecue sauce or a tangy honey-mustard blend. However you tweak it, you’ll end up with succulent, flavorful pulled pork that’s perfect in sandwiches, on nachos, or even in a cozy burrito bowl
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
