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BBQ pork shoulder is comfort food with a little backbone. It is bold, messy in the best way, and unapologetically built for flavor. A good pork shoulder does not rush, and neither does this recipe. Time does the heavy lifting, slowly breaking down the meat until it is tender enough to pull apart with a fork and coated in layers of smoky, savory sauce.
What makes this version especially appealing is how straightforward it is. A simple spice rub, a slow cooker, and a few hours of patience are all it takes to end up with pork that works just as well piled onto plates as it does tucked into sandwiches or shared straight from the pot. It is the kind of dish that quietly fills the kitchen with anticipation while asking very little in return.
Kendall-Jackson Syrah is a natural match here. Its dark fruit, subtle spice, and depth hold their own against rich barbecue flavors, cutting through the sauce without getting lost in it. Together, the pairing leans bold but balanced, casual yet intentional, exactly what this style of cooking is all about.
What Is the Best Cut of Meat for Pulled Pork?
Pork shoulder is widely considered the best cut of meat for pulled pork, and for good reason. It comes from a well-worked part of the animal, which means plenty of fat and connective tissue, exactly what you want when cooking low and slow. As the meat cooks, those elements break down and turn tender, giving pulled pork its signature texture.
You may also see pork shoulder labeled as pork butt or Boston butt, which can be confusing since it does not actually come from the rear of the pig. Both cuts are taken from the upper shoulder and work equally well for pulled pork. The key is choosing a cut with visible marbling, which ensures the meat stays juicy, flavorful, and easy to shred once it is fully cooked.
Alternatives to Pork Shoulder
If pork shoulder is not available, there are a few other cuts that can work, with a little extra care.
- Pork picnic roast is the closest substitute, coming from the lower part of the shoulder with similar fat content and structure. It may require slightly longer cooking but delivers comparable results.
- Pork loin is sometimes used, but it is much leaner and can dry out if overcooked. If using pork loin, shorten the cooking time and add extra sauce or liquid to maintain moisture.
- Country-style pork ribs can also work in a pinch, especially for smaller batches, though the texture may be less uniform once shredded.
While these alternatives can produce good results, pork shoulder remains the most reliable option for classic pulled pork with deep flavor and tender texture.
Why Pork Shoulder is Ideal for Slow Cooking
Pork shoulder is built for low and slow heat. It has a generous amount of fat and connective tissue, which might seem intimidating at first, but that is exactly what makes it so forgiving. Given enough time, those tougher parts break down, turning into rich, flavorful meat that stays moist instead of drying out.
This cut also absorbs seasoning exceptionally well. As it cooks, the spice rub melts into the meat, and the barbecue sauce works its way into every shred, creating depth rather than just coating the surface. The end result is pork that pulls apart easily, holds onto sauce, and delivers bold flavor in every bite, no extra steps or constant attention required.
How to Make Pulled Pork
Making pulled pork is simple when you let time do the work. The process is mostly hands-off, but a few key steps ensure every shred is flavorful and tender.
- Season generously: Start by rubbing the pork shoulder with a mix of salt, sugar, and spices. Refrigerate overnight if possible to let the flavors penetrate.
- Slow cook: Place the pork in a slow cooker with barbecue sauce and a splash of liquid—like beer, cider, or stock. Cook on low for 8 hours (or high for slightly less) until the meat is fork-tender.
- Rest briefly: Remove the pork and let it cool slightly so it can be handled safely without losing juices.
- Shred the meat: Use two forks to pull the pork apart, separating it into long, tender strands. Discard any excess fat or connective tissue as needed.
- Mix with sauce: Return the shredded pork to the slow cooker or a large bowl and toss with the cooking juices or additional barbecue sauce for consistent flavor.
- Serve and enjoy: Pulled pork works on its own, piled on plates, or in sandwiches, tacos, or bowls.
This method ensures juicy, flavorful pulled pork every time without fuss, making it perfect for casual weeknight dinners or slow-paced weekend meals.
Slow Cooker Pulled Pork
Recipe Type:
Entree
Prep Time:
20 minutes
Cook Time:
480 minutes
Total Time:
500 minutes
Servings:
6
Ingredients
- 2 Tbsp. kosher salt
- 2 Tbsp. brown sugar
- 1 tsp. chili powder
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 3 Tbsp. paprika
- 1 (5 lb.) pork shoulder
- 2 cups barbecue sauce, plus extra for serving
- 6 ounces pale ale beer
- Hamburger buns (if making sandwiches)
Instructions
- In a small bowl, mix salt, sugar and spices together.
- Rub pork shoulder with spice mixture and refrigerate overnight.
- Place pork shoulder in a slow cooker and add the barbecue sauce and pale ale.
- Cook on high heat for 8 hours.
- Remove pork shoulder from crock pot and allow to cool enough to handle.
- Pull the meat apart using two forks until shredded. Serve topped with barbecue sauce.
How to Pair Pulled Pork with Wine
Pulled pork is rich, smoky, and saucy, which calls for a wine with enough body and fruit to stand up to the flavors without overwhelming them. Kendall-Jackson Syrah is a natural match—its dark fruit, peppery spice, and smooth tannins echo the savory, smoky notes of the pork while complementing the tang of barbecue sauce.
For those looking to explore more pairings, Kendall-Jackson’s portfolio offers versatile options. A bold Cabernet Sauvignon can handle extra-saucy or spicier versions, while a Chardonnay with bright acidity can provide a refreshing contrast to the richness of the meat. Whether hosting a casual dinner or a weekend cookout, the right wine elevates the meal and keeps every bite balanced.
Shop Kendall-Jackson wines directly from our online store to find the perfect bottle for your pulled pork and discover other acclaimed wines in our collection. With options ranging from approachable everyday wines to premium favorites, pairing wine with your meals has never been easier.
FAQs
Can I make slow cooker pulled pork ahead of time?
Yes, the pork can be cooked a day ahead and stored in the refrigerator. Reheat gently and add a bit of sauce or cooking liquid to keep it moist.
What is the best way to shred pulled pork?
Use two forks to pull the meat apart into strands. For extra tender pork, let it rest briefly after cooking so it retains juices while shredding.
Can I use a different cut of pork?
Pork shoulder is ideal, but pork picnic roast works as a substitute. Avoid lean cuts like loin unless you shorten the cooking time and add extra sauce.
How long can leftover pulled pork be stored?
Store cooked pulled pork in an airtight container in the refrigerator for up to 3–4 days. It can also be frozen for up to 3 months.
Can I cook pulled pork in the oven instead of a slow cooker?
Yes, slow-roast the pork at 275°F for 4–5 hours covered with foil, adding liquid to keep it moist. Shred and toss with barbecue sauce before serving.
