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Easy Loaded Pulled Pork BBQ Feast Recipe for Perfect Family Gatherings

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A quick and easy pulled pork BBQ feast that balances smoky, tangy, and sweet flavors, perfect for family gatherings and crowd-pleasing meals.

Ingredients

Scale
  • 4–5 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder (optional)
  • Salt and pepper, to taste
  • 1 cup apple cider vinegar
  • 1 cup water or low-sodium broth
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 8–10 hamburger buns or slider rolls
  • 1 cup shredded sharp cheddar cheese
  • 1 cup creamy coleslaw (store-bought or homemade, optional)
  • Pickles, sliced
  • Chopped fresh cilantro or parsley for garnish (optional)

Instructions

  1. Prepare the Pork Shoulder Rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, chili powder (if using), salt, and pepper. Mix well.
  2. Season the Pork: Pat the pork shoulder dry. Rub the spice mixture all over the pork, coating every inch. For best results, season the pork the night before and refrigerate uncovered for a dry brine effect.
  3. Set Up Your Cooker: Place the pork shoulder in your slow cooker or pressure cooker. Pour apple cider vinegar and water or broth around the pork (not directly on the rub).
  4. Cook the Pork: For slow cooker, cook on low for 8-10 hours or high for 4-6 hours until fork-tender. For pressure cooker, cook on high pressure for 60 minutes, then natural release for 15 minutes.
  5. Make the BBQ Sauce: Whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, salt, and pepper in a small saucepan. Simmer on low for 10-15 minutes, then set aside.
  6. Shred the Pork: Transfer cooked pork to a large bowl. Use forks or meat claws to shred into bite-sized pieces. Discard large fat pieces. Keep some cooking liquid and toss with pork to keep it juicy.
  7. Combine Pork and Sauce: Pour most BBQ sauce over pulled pork, reserving some for serving. Mix well and adjust seasoning if needed.
  8. Prepare the Buns and Toppings: Lightly toast buns on skillet or oven. Have shredded cheese, coleslaw, pickles, and herbs ready.
  9. Assemble the Feast: Pile pulled pork on buns, sprinkle cheese, add coleslaw, pickles, and fresh herbs. Serve with extra BBQ sauce on the side.

Notes

For best flavor, season pork the night before for a dry brine effect. Keep some cooking liquid to toss with shredded pork to maintain juiciness. Toast buns to prevent sogginess. The recipe can be adapted for gluten-free and dairy-free diets by substituting almond flour in rub, using dairy-free slaw, or omitting cheese. Pressure cooker reduces cooking time significantly but allow natural pressure release for juiciness. Leftovers store well refrigerated up to 4 days or frozen up to 3 months.

Nutrition

Keywords: pulled pork, BBQ, family gathering, slow cooker, pressure cooker, easy recipe, smoked pork, BBQ sauce, coleslaw, sandwich

Find it online: https://tastytuck.com/easy-loaded-pulled-pork-bbq-feast-recipe-for-perfect-family-gatherings/