Gallagher Kitchen
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Ingredients

Instructions

Preparation

Pat the pork shoulder dry with paper towels. Season generously all over with salt, black pepper, and garlic powder — about one teaspoon salt, half teaspoon black pepper, and half teaspoon garlic powder to start, then taste and adjust.

Cooking

Place the seasoned pork shoulder directly into a 5-6 quart slow cooker. You don't need to add any liquid — the pork will render its own fat and moisture. If your slow cooker is particularly dry, you can add a quarter cup of water, but it's not necessary.

Cover and cook on low for 8 hours. The meat should be so tender it falls apart with a fork.

Shredding

Transfer the pork to a cutting board or large bowl. Let it cool enough to handle — about 10 minutes. Using two forks, pull the meat apart into shreds. Discard any large pieces of fat or bone that didn't render completely, though most of the fat will have rendered into the cooking liquid.

Finishing

Strain the cooking liquid through a fine-mesh strainer into a bowl. Let it sit for a minute, then use a spoon to skim excess fat from the surface, leaving about 2 tablespoons of fat in the broth. Stir 1.5 cups of barbecue sauce into the reserved broth.

Return the shredded pork to the slow cooker or a large bowl and pour the barbecue mixture over it. Stir to combine. Keep warm until ready to serve, or store in the refrigerator for up to 5 days.

Serving Suggestions

Notes

The key to tender pulled pork is low, slow heat and time. Eight hours on low is better than four hours on high. The meat will be ready when it shreds easily under a fork and looks almost falling-apart pale.

Don't discard the cooking liquid — it's full of collagen and flavor. Mix it with your sauce to keep the finished pork moist and give it body.

This recipe freezes beautifully. Portion it into quart containers and it will keep for up to three months in the freezer.

Yield

Makes about 4-5 cups of shredded pork, roughly 12-15 servings depending on portion size.

All Revisions

generated ## Ingredients - 5-6 pounds pork shoulder (bone-in or boneless) - Salt - Black pepper - Garlic powder - Barbecue sauce (about 1-1.5 cups) ## Instructions ### Preparation Pat the pork shoulder dry with paper towels. Season generously all over with salt, black pepper, and garlic powder — about one teaspoon salt, half teaspoon black pepper, and half teaspoon garlic powder to start, then taste and adjust. ### Cooking Place the seasoned pork shoulder directly into a 5-6 quart slow cooker. You don't need to add any liquid — the pork will render its own fat and moisture. If your slow cooker is particularly dry, you can add a quarter cup of water, but it's not necessary. Cover and cook on low for 8 hours. The meat should be so tender it falls apart with a fork. ### Shredding Transfer the pork to a cutting board or large bowl. Let it cool enough to handle — about 10 minutes. Using two forks, pull the meat apart into shreds. Discard any large pieces of fat or bone that didn't render completely, though most of the fat will have rendered into the cooking liquid. ### Finishing Strain the cooking liquid through a fine-mesh strainer into a bowl. Let it sit for a minute, then use a spoon to skim excess fat from the surface, leaving about 2 tablespoons of fat in the broth. Stir 1.5 cups of barbecue sauce into the reserved broth. Return the shredded pork to the slow cooker or a large bowl and pour the barbecue mixture over it. Stir to combine. Keep warm until ready to serve, or store in the refrigerator for up to 5 days. ## Serving Suggestions - On soft rolls with coleslaw - Over rice with roasted vegetables - In a hash with potatoes, onions, peppers, and a fried egg on top - Straight from a bowl with extra sauce and a side of cornbread ## Notes The key to tender pulled pork is low, slow heat and time. Eight hours on low is better than four hours on high. The meat will be ready when it shreds easily under a fork and looks almost falling-apart pale. Don't discard the cooking liquid — it's full of collagen and flavor. Mix it with your sauce to keep the finished pork moist and give it body. This recipe freezes beautifully. Portion it into quart containers and it will keep for up to three months in the freezer. ## Yield Makes about 4-5 cups of shredded pork, roughly 12-15 servings depending on portion size.

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