Spiced and Slathered Pulled Pork

There are lots of pulled pork recipes out there.  I stumbled across this one long ago and have used it hundreds of times.  I love how it’s a bit spicy and also how the vinegar gives it a nice tangy-ness, too.  And, of course, it HAS to be cooked until it’s falling-apart-good – that’s just what good pulled pork is all about. 
4-5 lbs. pork butt or pork shoulder, cut into chunks
3 Tbs. vegetable oil
3 Tbs. paprika
2 Tbs. kosher salt
2 tsp. black pepper
1/2 – 1 tsp. red pepper flakes
1 tsp. granulated garlic
1/2 tsp. dried thyme leaves
1/2 cup chicken broth
1/2 cup honey
1/4 cup red wine vinegar
1 onion, peeled and sliced
In a large mixing bowl, combine all of the spices, then rub the spice blend into the pork chunks using your fingers.
Electric Pressure Cooker Method:  Add oil to pressure cooker pot; when oil is hot, add seasoned pork chunks, a few at a time, browning off on all sides, then removing to a plate to repeat with remaining pork chunks.
Stir in chicken broth to deglaze pot: add honey and vinegar, stirring to combine; add sliced onions, then top onions with browned pork chunks.

Cover pressure cooker and lock lid into place. Choose high pressure setting for 55 minutes. When time is up, use the natural release method. When pressure is gone from pressure cooker, carefully open the lid, testing to make sure the pork is very fork-tender and shreds easily. (If pork isn’t as tender as you’d like, bring to up to temperature under high pressure again and cook for an additional 10-15 minutes.)

Slow Cooker Method:  Place onion slices across the bottom of the slow cooker; top with pork halves, then slather the pork on all sides with the prepared spice paste.

Turn slow cooker to low and cover. Cook pork on low for 7-8 hours, or until pork is very fork-tender and can be easily shredded with a fork.

Spiced and Slathered Pulled Pork

Serve pork warm as the main course along side baked beans and cole slaw.

I usually make a big batch of this pork and then freeze the extra pork in meal-size portions to have for use later in our favorite dishes, such as Pulled Pork Walking Tacos, Pulled Pork and Pineapple BBQ Quesadillas, or Pulled Pork Parfaits.

Let’s Get You Cookin’,
Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

looks delicious- I can imagine how soft and juicy the pork must be! 🙂

[…] cups cooked shredded pulled pork 2 ounces spaghetti or angel hair pasta, cooked and drained 1/4 cup soy sauce 2 Tbs. granulated […]

[…] flour tortillas melted butter 2 cups grilled pineapple chunks 2 cups cooked, shredded pulled pork kosher salt and freshly ground black pepper, to taste 2-2 1/2 cups shredded Monterey Jack Cheese 1 […]

[…] cup fully cooked Spiced and Slathered Pulled Pork, […]

[…] do is prepare your pulled pork. You can purchase pulled pork already prepared, make your own with this recipe, or use […]

[…] cups cooked, shredded pork 12 rings (slices) fresh pineapple, grilled 1 package of your favorite slider buns (sometimes I use […]

[…] cups cooked, shredded pork (see above) 12 rings (slices) fresh pineapple, grilled 1 package of your favorite slider buns […]

Leave a Comment