Pulling together a flavorful, tender batch of pulled pork for a large crowd can be both simple and impressive. This recipe is designed to serve around 40 people, making it ideal for parties, family reunions, or catering events. The slow-cooking method ensures the pork becomes irresistibly tender, easy to shred, and packed with savory goodness, all while allowing you to prepare it with minimal hands-on time.
Ingredients
- 8-10 pounds (3.6-4.5 kg) pork shoulder (bone-in or boneless)
- 2 large onions, sliced
- 10 cloves garlic, minced
- 1 cup apple cider vinegar
- 1 cup barbecue sauce (your choice)
- 1/4 cup olive oil
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Optional: red pepper flakes for heat
Instructions
- Preheat your oven to 300°F (150°C). Alternatively, prepare your slow cooker if preferred.
- In a small bowl, combine smoked paprika, chili powder, cumin, salt, black pepper, onion powder, garlic powder, and brown sugar to create a spice rub.
- Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, ensuring an even coating.
- In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 4-5 minutes per side. This step enhances flavor but can be skipped if pressed for time.
- Add sliced onions and minced garlic around the pork in the pot. Pour in apple cider vinegar and a splash of water or broth if needed to prevent burning.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook for approximately 4.5 to 5 hours, or until the pork is fork-tender and easily pulls apart.
- Alternatively, transfer the seared pork and aromatics to a slow cooker. Add the apple cider vinegar, cover, and cook on low for 8-10 hours, or until tender.
- Once cooked, remove the pork from the oven or slow cooker and let it rest for 15 minutes.
- Using two forks, shred the pork into bite-sized pieces. Discard any large bones if used.
- Mix in barbecue sauce to taste, adding more if you prefer a saucier pulled pork. Adjust seasoning with salt or additional spices as needed.
- Serve hot, either directly from the pot or transferred to a serving platter. Consider keeping the pulled pork warm in a slow cooker on the warm setting until ready to serve.
Tips
- Substitutions: Use boneless pork shoulder for easier shredding. You can substitute apple cider vinegar with apple juice or a splash of lemon juice for a milder tang.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months.
- Common mistakes: Avoid overcooking the pork if you prefer it to hold its shape. Overcooked pork can become mushy. Also, don’t skip searing if you want a richer flavor—though it’s optional, it adds depth.
- Serving tip: Mix the shredded pork with some of its cooking juices before serving to keep it moist and flavorful.
Serving Suggestions
Serve pulled pork on soft buns for sliders, or as a main dish alongside classic sides like coleslaw, baked beans, cornbread, or roasted vegetables. You can also offer it over rice or in tacos for a fun twist. Providing an assortment of barbecue sauces, pickles, and sliced onions allows guests to customize their plates.
Variations
For a different flavor profile, try adding a smoky chipotle or adobo sauce to the cooking liquid. You can also experiment with different spice rubs, such as Cajun or Caribbean blends. Vegetarian options include jackfruit or mushroom-based pulled
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