Joanna Gaines Pulled Pork

This tender, juicy Joanna Gaines Pulled Pork is made with pork shoulder, sweet barbecue sauce, and apple cider vinegar and ready in 8 hours and 15 minutes. The rich aroma fills your kitchen as the meat gently falls apart at the touch of a fork. I love serving this on busy weekends when I need an effortless crowd-pleaser.

Why This Classic Works

I used to struggle with dry, tough pulled pork when rushing the cooking time. The secret to this recipe is the low and slow method that breaks down the connective tissues perfectly.

The slight tang from the apple cider vinegar balances the sweetness of the brown sugar. I learned that taking the time to shred the meat while it is still warm makes a huge difference in texture.

Joanna Gaines Pulled Pork Ingredients

• 1 (4-pound) boneless pork shoulder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 2 tablespoons light brown sugar
• 1 cup barbecue sauce

How To Make Joanna Gaines Pulled Pork

1. Season The Pork: Rub the pork shoulder evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
2. Prepare The Liquid: Pour the chicken broth and apple cider vinegar into the bottom of a slow cooker.
3. Cook Low And Slow: Place the seasoned pork into the liquid, cover, and cook on low for 8 hours until completely tender.
4. Shred And Toss: Carefully transfer the pork to a cutting board, shred with two forks, return to the pot, and stir in the brown sugar and barbecue sauce.

Recipe Tips

• Choose the right cut: Pork shoulder or Boston butt has the perfect fat content for shredding.
• Do not rush the cooking: Cooking on low heat ensures the meat becomes beautifully tender without drying out.
• Skim the fat: Before adding the barbecue sauce, scoop away excess fat from the liquid in the slow cooker.

What To Serve With Pulled Pork

Pile this shredded pork high on toasted brioche buns with a scoop of creamy coleslaw. It also pairs beautifully with a side of baked macaroni and cheese or crispy sweet potato fries.

How To Store

Keep leftover pulled pork in an airtight container in the fridge for up to four days. You can also freeze it in a freezer-safe bag with a little extra sauce for up to three months.

FAQs

• Can I use a pork loin instead? Pork loin is too lean and will dry out during a long cook. Stick to pork shoulder or Boston butt for the best texture.
• Can I make this in the oven? Yes, you can cook it in a covered Dutch oven at 300°F for about 3 to 4 hours until tender.
• Why is my pulled pork tough? Tough meat usually means it has not cooked long enough. Continue cooking until it easily shreds with a fork.

Nutrition

• Calories: 420 kcal
• Total Fat: 22 g
• Saturated Fat: 8 g
• Cholesterol: 110 mg
• Sodium: 850 mg
• Total Carbohydrate: 18 g
• Protein: 35 g

Try More Recipes:

• Joanna Gaines Texas Caviar
• Joanna Gaines Chicken Rice Casserole
• Joanna Gaines Monte Cristo Sandwich

Joanna Gaines Pulled Pork

Recipe by Imen Dridi

Servings

8

servings

Prep time

15

minutes

Cooking time

8

hours 

Total time

8

hours 

15

minutes

Joanna Gaines Pulled Pork yields tender, juicy meat using pork shoulder, apple cider vinegar, and rich barbecue sauce in 8 hours and 15 minutes. This slow cooker favorite offers incredible flavor with minimal effort for your next weekend family gathering.

Ingredients

• 1 (4-pound) boneless pork shoulder

• 1 tablespoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1/2 cup chicken broth

• 1/4 cup apple cider vinegar

• 2 tablespoons light brown sugar

• 1 cup barbecue sauce

Directions

• 1. Season The Pork: Rub the pork shoulder evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
• 2. Prepare The Liquid: Pour the chicken broth and apple cider vinegar into the bottom of a slow cooker.
• 3. Cook Low And Slow: Place the seasoned pork into the liquid, cover, and cook on low for 8 hours until completely tender.
• 4. Shred And Toss: Carefully transfer the pork to a cutting board, shred with two forks, return to the pot, and stir in the brown sugar and barbecue sauce.