Kay Kay's Pulled Pork

Recipe View 5 mins In a medium bowl, thoroughly combine the brown sugar, salt, paprika, black pepper, cayenne pepper, granulated sugar, garlic powder, and onion powder. (5 minutes)

Recipe View 5 mins Generously rub the spice mixture all over the pork shoulder, ensuring every surface is well coated. (5 minutes)

Recipe View 2 hrs Wrap the seasoned pork shoulder tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. (2 hours or overnight)

Recipe View 2 mins Place the seasoned pork shoulder in a slow cooker. Add enough water (or chicken broth) to come about halfway up the sides of the pork. (2 minutes)

Recipe View 4 hrs Cover the slow cooker and cook on High for 4 hours or on Low for 8-10 hours, or until the pork is incredibly tender and easily shreds with a fork. (4-10 hours)

Recipe View 15 mins Carefully transfer the cooked pork shoulder to a large bowl. Using two forks, shred the pork, discarding any large pieces of fat. (15 minutes)

Recipe View 5 mins Drain the cooking liquid from the slow cooker, reserving about 1 cup. Return the shredded pork to the slow cooker. (5 minutes)

Recipe View 5 mins Pour in the bottle of barbeque sauce and stir to coat the pork evenly. Add reserved cooking liquid, a little at a time, until the pork reaches your desired level of moistness. (5 minutes)

Recipe View 30 mins Reduce the slow cooker heat to Low and cook for an additional 30 minutes to 1 hour, allowing the flavors to meld further. (30-60 minutes)

Recipe View Serve the pulled pork on buns, sliders, or over rice. Offer additional barbeque sauce on the side.