Smoky Slow-Cooked Pulled Pork with Tangy Barbecue Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender pulled pork infused with smoky spices, slow-cooked to perfection and tossed in a tangy homemade barbecue sauce. This American Southern-inspired pork recipe, ready in about 555 minutes, pairs pork shoulder, brown sugar, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lbs pork shoulder
• 2 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 2 tbsp Worcestershire sauce
• 2 tbsp honey
• 1 tbsp yellow mustard
• 1/2 cup water

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Instructions

1. Step 1: Mix 2 tbsp brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, 1 tsp black pepper, and 1/2 tsp cayenne pepper in a small bowl. Rub this spice blend evenly over the entire 4 lbs pork shoulder.
2. Step 2: Place the seasoned pork shoulder in a slow cooker and pour 1/2 cup water around it. Cover and cook on low for 8-9 hours until the meat is fork-tender and shreds easily.
3. Step 3: While the pork cooks, combine 1 cup ketchup, 1/2 cup apple cider vinegar, 2 tbsp Worcestershire sauce, 2 tbsp honey, and 1 tbsp yellow mustard in a saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until the sauce thickens and becomes fragrant.
4. Step 4: Once pork is done, remove it from the slow cooker and shred with two forks.
5. Step 5: Toss the shredded pork with half of the barbecue sauce, reserving the rest for serving. Serve warm on buns or plates with extra sauce on the side.