One perfect pulled pork recipe. Endless possibilities. Start with our tender, pasture-raised, juicy pulled pork that serves as the ultimate blank canvas—ready to take on bold flavors and satisfy every palate. Keep it classic with our scratch Kansas City style BBQ sauce featuring rich, sweet, tangy flavors with just the right touch of heat. Or switch things up with Pork Verde Street Tacos version, topped with creamy queso fresco and red pickled onions for a fresh, zesty twist. One cook. Two incredible meals. Countless flavor combinations. Which one are you making first?
Ingredients for the Pork: Total cook time 5-7 hours mainly unattended
1 Medium Yellow Onion, peeled & diced
4 Large Garlic cloves, peeled & minced
3 T Honey 1 T Worchestershire
1, 4-5 Pound Bone-in Pork Shoulder, fat removed and reserved
1 t each: black pepper, cayenne, cumin, garlic powder, onion powder, & salt
1 T smoked paprika
1/2-1 Cup Water
1/4 C apple cider vinegar
Instructions:
Mix spices together in a small bowl. Pat roast dry and season with spice mixture. Place onion and garlic in the bottow of the slow-cooker. Pour in honey, worchestershire, water, and vinegar. Place roast fat side up into the cooker, place the lid, and set it to low for 6 hours.
Check on it after the first 4 hours continue checking regularly. You will know it is done when the meat shreds easily with a fork. Remove the pork from the slow cooker and allow it to rest before shredding.
Once shredded you can add some of the juices back to the pork if desired.
My prefered method is to cook the pork a day in advance, shred while warm and storing the meat separately from the broth in the refidgerator. When ready to serve, remove any fat that has settled on top of the broth and reheat with the pork in the crockpot on low. Be sure to give it another taste, if the flavor/salt is too strong add some more water while reheating.
BBQ Pulled Pork Sandwich: Your favorite BBQ sauce, freshly toasted buns, bread & butter pickles, & sliced sweet onions.
Ingredients for scratch BBQ Sauce:
1 C Ketchup
1 T Apple Cider vinegar
3 T Honey
1 T Molasses
1 T Dijon mustard
1 T Worchestershire
1 ½ t Smoked paprika
1 t garlic powder, onion powder, salt, & pepper
1/4 – 1/2 t cayenne pepper (optional)
Instructions:
In a small sauce pan over medium heat mix all ingredients and simmer approximately 15 minutes. Stirring often, scraping the bottom of the pan to keep the sauce from burning. Remove from heat and cool. Store in a glass jar in the refrigerator up to 7 days.
Pork Verde Street Tacos: Your favorite verde sauce, queso fresco, pickled red onions, cilantro, & corn or flour tortillas, and any additional toppings you like.
Ingredients for the Pickled Red Onions:
1 large red onion, cut in half and thinly sliced
3 fresh limes
1/4 C apple cider vinegar
1/4 C honey
Kosher salt & fresh cracked pepper
Instructions:
Slice the onions very thinly and add to a glass bowl or jar. Add salt and pepper. Squeeze the lime juice over the onions and add the cider vinegar and honey. Toss or shake to combine and refrigerate for at least 30 minutes prior to serving. Shake or mix the onions at least once while they cure. Can be made the day before serving.
