Tuscaloosa Slow-Cooked Pulled Pork with Alabama BBQ Rub

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pulled pork slow-cooked with a smoky, regional Alabama-inspired dry rub, perfect for sandwiches or plates. This Southern-inspired pork recipe, ready in about 615 minutes, pairs pork shoulder, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 600 min Serves 8 Southern cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 lbs pork shoulder
2 tbsp brown sugar
1 tbsp paprika
1 tbsp salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
1/4 cup apple cider vinegar
1/4 cup water

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, mix 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper to create the Alabama BBQ dry rub.
Step 2: Rub the 4 lb pork shoulder evenly with the dry rub, massaging it into all sides. Wrap tightly in plastic and refrigerate for at least 4 hours, preferably overnight.
Step 3: Place the pork shoulder fat-side up in a slow cooker. Pour 1/4 cup apple cider vinegar and 1/4 cup water around the pork to keep it moist.
Step 4: Cover and cook on low for 8-10 hours until the pork is fork-tender and shreds easily.
Step 5: Remove the pork from the slow cooker and shred with two forks, discarding any excess fat. Mix some cooking liquid back into the shredded pork for extra moisture and flavor.
Step 6: Serve the pulled pork on buns or plates with your favorite Southern sides.