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BBQ pulled pork is a staple of American cuisine that has captured the hearts and taste buds of food lovers across the nation. Renowned for its tender, juicy meat and rich, flavorful sauce, this dish often takes center stage at gatherings, family dinners, and summer barbecues. The beauty of pulled pork lies not only in its delightful taste but also in the balance of flavors that come together to create a truly memorable meal. In this recipe, we will explore the sweet and tangy elements that make BBQ pulled pork irresistible, highlighting the importance of brown sugar and apple cider vinegar.

Sweet & Tangy BBQ Pulled Pork – Perfect for Sandwiches!

Discover the perfect recipe for Sweet & Tangy BBQ Pulled Pork, a must-have dish for any gathering or family dinner. This recipe highlights tender pork shoulder slow-cooked to perfection, combining the sweetness of brown sugar with the zing of apple cider vinegar for a mouthwatering barbecue sauce. Easy to make and full of flavor, this pulled pork is great for sandwiches topped with coleslaw and served with your favorite sides. Perfect for impressing your guests or enjoying a cozy night in!
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Ingredients
  

3-4 lbs pork shoulder (Boston butt)

1 tablespoon olive oil

1 large onion, diced

4 cloves garlic, minced

1 cup apple cider vinegar

1 cup ketchup

1/2 cup brown sugar

1/4 cup Worcestershire sauce

2 tablespoons Dijon mustard

1 tablespoon smoked paprika

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon cayenne pepper (optional, for heat)

1 cup chicken broth

1 tablespoon freshly squeezed lemon juice

8 sandwich rolls

Coleslaw (for topping, optional)

Instructions
 

Prepare the Pork: Rub the pork shoulder with olive oil, garlic, smoked paprika, chili powder, black pepper, salt, and cayenne pepper (if using). Let it marinate for at least 1 hour, preferably overnight in the refrigerator for deeper flavors.

    Sauté Onions: In a large skillet or Dutch oven over medium heat, add diced onions and sauté until translucent, about 5 minutes. Remove from heat.

      Mix BBQ Sauce: In a medium bowl, whisk together apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and lemon juice until well combined. Set aside.

        Slow Cook: Place the marinated pork shoulder in a slow cooker. Pour the sautéed onions over the meat. Next, add the chicken broth and the sauce mixture over the pork. Cover and cook on low for 8-10 hours or high for 4-6 hours, until the pork is fork-tender and easily shreds.

          Shred the Pork: Once cooked, remove the pork shoulder from the slow cooker and place it on a large cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any large pieces of fat.

            Combine and Serve: Return the shredded pork to the slow cooker and stir it into the sauce. Allow it to sit for 20-30 minutes on warm to absorb the flavors.

              Assemble the Sandwiches: Toast the sandwich rolls if desired. Pile generous amounts of BBQ pulled pork onto each roll and top with coleslaw if using. Serve immediately with your favorite sides!

                Prep Time, Total Time, Servings: 15 min | 10 hrs | 8-10 servings