Fiery Festival BBQ Pulled Pork

Allergens

Soy (from barbecue sauce), gluten (potential from barbecue sauce or cross-contamination)

Ingredients

• 2 lbs pork shoulder
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup Worcestershire sauce
• 2 tbsp chili powder
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground cumin
• 1 tsp cayenne pepper (optional)
• Salt and black pepper, to taste

Instructions

1. In a large mixing bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, chili powder, smoked paprika, garlic powder, onion powder, ground cumin, salt, and cayenne pepper (if using).
2. Season the pork shoulder with salt and black pepper. Place it in a slow cooker or Dutch oven.
3. Pour the prepared sauce over the pork, ensuring it's evenly coated.
4. Cook on low for 8 hours in a slow cooker or 6 8 hours in a Dutch oven, until the meat is tender and easily pulls apart with a fork.
5. Remove the pork from the cooking liquid and shred it using two forks. Return the shredded meat to the cooking liquid and mix well.

Chef’s Insight

Don't be afraid to adjust the spice level to your preference - add more cayenne for a fierier kick!

Notes

Adjust the smokiness of the sauce by using more or less liquid smoke.