1 Lb Pulled Pork Recipe
Make 1 Lb Pulled Pork Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pulled Pork
Method
Pulled Pork
Prepare the pork
Pat the 1 lb pork shoulder dry with paper towels. Trim any excessive silver skin but leave some fat for flavor. Tie with kitchen twine if it has an irregular shape to keep it compact (optional).
Make the dry rub
In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and cumin. Stir to blend evenly.
Season the pork
Rub the oil over the pork to help the spice mix adhere. Coat the pork evenly with the dry rub, pressing it into all surfaces. Let rest at room temperature 20–30 minutes (or refrigerate up to overnight; if refrigerating, bring back to room temperature 30 minutes before cooking).
Sear (optional)
Heat a heavy skillet or Dutch oven over medium-high heat. When hot, add 1 tablespoon oil and sear the pork on all sides until browned, about 2–3 minutes per side. This step builds flavor but can be skipped if short on time.
Add aromatics and liquid
Scatter the sliced onion in the bottom of a slow cooker or the same Dutch oven. Place the seared pork on top. Pour 1 cup broth, 2 tablespoons apple cider vinegar, and 1 teaspoon Worcestershire sauce around (not over) the pork so the rub stays in place. The liquid should come up about 1/3 of the way on the pork.
Cook low and slow
Slow cooker: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the pork reaches at least 195–205°F and pulls apart easily. Oven/Dutch oven: Preheat oven to 300°F (150°C). Cover and braise in oven for 3.5–4 hours until fall-apart tender. Instant Pot/pressure cooker: Use the sauté sear step, then add liquid, seal, and cook on HIGH pressure for 60–75 minutes with a natural release for 15 minutes.
Shred the pork
Transfer the cooked pork to a large cutting board or bowl. Using two forks (or meat claws), pull the meat apart into shreds, removing and discarding any large pieces of fat or bone. Skim any fat from the cooking liquid if desired and reserve about 1/4–1/2 cup of the braising liquid.
Finish with sauce (optional)
Return the shredded pork to the slow cooker or a pan, add the reserved braising liquid and 1/4 cup barbecue sauce if using. Stir and cook on low for 10–15 minutes to let flavors meld and the pork absorb sauce. Taste and adjust seasoning with salt, pepper, or a splash more vinegar for brightness.
Serve
Serve the pulled pork warm, garnished with chopped parsley if desired. Suggested uses: sandwiches on buns, tacos, over rice, or alongside coleslaw. Makes about 1 lb finished pulled pork (serves 3–4).