BBQ Pulled Pork (Edit recipe)

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My family always has shredded brisket cooked in a CrockPot every summer. It’s kind of been the go to dish to feed the 9 of us (4 in my family and 5 in my cousins’ who grew up a short 6 blocks away) for any special occasion during the summer. I’ve wanted to put my own twist on it, so I’m using a pork shoulder instead. Let me tell you, it came out so well, that not only will I suggest making it for my family this summer, but the entire pork shoulder only lasted about a day and a half between two of us…so I would call it a success.

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PREP TIME

10 minutes

COOK TIME

8 hours

INGREDIENTS

7

Serves: 8

Ingredients

3 lb Pork Shoulder, boneless
2 Tbsp Sea Salt
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
2 tsp White Pepper
.25 cup Chicken Stock
1 cup Hickory BBQ Sauce (click for recipe)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse pork shoulder with cold water and pat dry with paper towels.
Combine sea salt, garlic powder, onion powder, and white pepper and rub generously over pork shoulder.
Place pork shoulder, fat side up in a crock pot, add chicken stock to keep pork moist and cook on low for 7 hours.
After 7 hours, carefully remove pork shoulder from crock pot and shred using two forks.
Return shredded pork to crock pot and add Hickory BBQ Sauce. Cook on low for an additional hour.
Serve and enjoy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	397
Fat:	30 g
Carbohydrates:	2 g
Protein:	29 g
Cholesterol:	120 g
Sodium:	1847 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.