Pulled Pork | Basics with Babish
Pulled pork is a classic slow-and-low barbecue dish that transforms a tough pork shoulder into melt-in-your-mouth perfection through gentle, prolonged cooking. This slow cooker version captures all the smoky, savoury flavours of traditional pit barbecue without requiring hours tending a smoker. The pork becomes so tender it shreds effortlessly, making it ideal for sandwiches, tacos, or serving alongside your favourite sides. Perfect for feeding a crowd at summer gatherings or meal-prepping for the week ahead
Watch: Pulled Pork | Basics with Babish
Original recipe video — click to play
Original method: Traditional method: 6–8 hours at 107–121°C in a smoker
Ingredients
Main
- 2 ½ kg Pork shoulder (pork butt), skin scored
Choose a cut with good marbling for best results
Dry Rub
- 30 g Brown sugar
Approximate quantity based on typical pulled pork recipes
- 15 g Paprika
Use smoked paprika for deeper flavour
- 10 g Garlic powder
- 10 g Onion powder
- 5 g Cayenne pepper(optional)
Adjust to taste; omit if you prefer mild flavour
- 15 g Sea salt
- 5 g Black pepper, freshly ground
Cooking Liquid
- 500 ml Beef or pork stock
Reduced quantity for slow cooker to prevent excessive liquid
Optional Finishing
- 300 ml Barbecue sauce(optional)
Add in final 30 minutes or after shredding, to taste
Use your preferred variety or homemade sauce
Method
- 1
Combine all dry rub ingredients (brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and black pepper) in a small bowl, mixing thoroughly.
~5 minsTip: Prepare this whilst your slow cooker preheats
- 2
Pat the pork shoulder dry with kitchen paper. Rub the entire surface generously with the dry rub, ensuring even coverage on all sides.
~10 minsTip: Drying the meat helps the rub adhere better and aids browning
- 3Optional step
Heat a large frying pan or griddle over medium-high heat. Sear the rubbed pork shoulder on all sides for 2–3 minutes per side until a golden-brown crust forms. This step is optional but highly recommended for deeper flavour.
~12 minsTip: Searing develops complex, savoury notes that slow cooking alone cannot achieve
- 4
Transfer the pork shoulder to your slow cooker. Pour the stock around (not directly over) the meat to avoid washing away the dry rub.
~3 mins - 5
Cover and cook on Low for 8 hours, or on High for 5 hours. The pork is ready when it is fork-tender and easily shreds apart.
~8 hrsTip: Resist the urge to lift the lid frequently, as this extends cooking time and allows heat to escape
- 6
Once cooked, carefully remove the pork shoulder to a large chopping board or serving platter. Discard any large pieces of fat or bone. Using two forks, pull the meat apart into shreds of your preferred size.
~10 minsTip: The meat should shred easily if cooked properly. If it resists, return it to the slow cooker for a further 30 minutes
- 7Optional step
Optional: Skim any excess fat from the surface of the cooking liquid. Pour this liquid back over the shredded pork, or stir in barbecue sauce if preferred. Serve immediately on soft rolls or with your choice of sides.
~5 minsTip: The cooking liquid adds moisture and flavour; retained fat contributes to the authentic pulled pork experience, so adjust according to your preference
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, pulled pork reheats beautifully. Once shredded, store it in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a low oven (160°C) with a little stock or sauce to restore moisture, or warm in the slow cooker on Low for 1–2 hours
Comments
No comments yet — be the first to share your experience!