The Simple Joy of this Fall-Apart Tender Pulled Pork
When I think about comfort food that practically melts in your mouth, this pulled pork recipe tops my list every single time.
There’s something magical about transforming a tough pork shoulder into tender, shreddable perfection. I mean, what’s not to love about meat that literally falls apart with just a gentle nudge from your fork?
The slow cooker does all the heavy lifting while you go about your day. Eight hours later, you’re rewarded with the most satisfying sandwich filling that’ll have everyone asking for seconds.
Ingredients
Getting this pulled pork recipe started requires just a handful of simple ingredients, most of which you probably already have hanging around your kitchen.
I love how this recipe doesn’t call for a dozen different spices or fancy ingredients that cost a small fortune. Sometimes the best comfort food comes from the most straightforward approach, and this recipe proves that point beautifully.
- 1 tablespoon vegetable oil
- 1 (3½-4 lb) boneless pork shoulder
- 1 (10½ ounce) can French onion soup
- 1 cup ketchup
- ¼ cup cider vinegar
- 3 tablespoons packed brown sugar
- 12 round sandwich buns
The beauty of this ingredient list lies in its simplicity, but don’t let that fool you into thinking the flavors will be boring.
That French onion soup might seem like an odd choice, but trust me on this one – it adds an incredible depth of flavor that you just can’t get from plain onions. The combination of ketchup, brown sugar, and cider vinegar creates that perfect balance of sweet and tangy that makes pulled pork so irresistible.
When shopping for your pork shoulder, look for one with good marbling throughout, as that fat will render down during the long cooking process and keep everything moist and flavorful.
How to Make this Fall-Apart Tender Pulled Pork
The first step is probably my favorite part of this whole process – browning that beautiful 3½-4 lb boneless pork shoulder.
Heat 1 tablespoon of vegetable oil in a 10-inch skillet over medium-high heat, and once it’s shimmering (you’ll know it’s ready when it moves around the pan like water), carefully add your pork shoulder.
This is where patience pays off, friends. You want to get a gorgeous golden-brown crust on all sides, which usually takes about 3-4 minutes per side. Don’t be tempted to move it around too much – let that Maillard reaction work its magic.
Sure, your kitchen might get a little smoky, but that’s just the smell of deliciousness happening.
While your pork is getting its tan on, grab your slow cooker and whisk together 1 can of French onion soup, 1 cup of ketchup, ¼ cup of cider vinegar, and 3 tablespoons of packed brown sugar.
I always taste this sauce mixture because, let’s be honest, it’s basically liquid gold at this point.
Once your pork is beautifully browned, nestle it into the slow cooker and turn it around to coat it completely with that gorgeous sauce.
Cover it up and let the slow cooker do what it does best – cook on LOW for 8 to 9 hours, or if you’re in a hurry (aren’t we all sometimes), HIGH for 4 to 5 hours.
The hardest part comes at the end when you have to resist diving in immediately.
Remove that fork-tender pork to a cutting board and let it rest for 10 minutes – I know, I know, the anticipation is killing you too.
Then comes the fun part: grab two forks and start shredding away.
The meat should practically fall apart if you look at it wrong, which is exactly what we want.
Toss that shredded goodness back into the slow cooker with all those beautiful juices, give it a stir, and pile it high on your 12 sandwich buns.
The sauce will have reduced down into this glossy, caramelized coating that clings to every strand of pork like a delicious hug.
For restaurants making large batches of pulled pork, a professional deep fryer can complement your kitchen equipment for serving crispy sides like french fries or onion rings alongside these sandwiches.
Substitutions and Variations
Since life has a way of throwing curveballs right when you’re planning dinner, let’s talk about how flexible this pulled pork recipe really is.
Out of French onion soup? I’d swap in beef broth with a packet of onion soup mix. No cider vinegar? Apple juice works beautifully. Want more tang? Add a splash of Worcestershire sauce.
Feeling adventurous? Try BBQ sauce instead of ketchup, or throw in some chipotle peppers for smoky heat. Even the pork cut’s flexible—pork butt works just as well.
This recipe practically begs you to make it your own.
Additional Things to Serve With Fall-Apart Tender Pulled Pork
While pulled pork shines beautifully on its own, I can’t help but think about all those delicious companions that turn a simple sandwich into a full-blown feast.
Classic coleslaw adds that perfect crunch and tang. Crispy french fries or sweet potato wedges make my mouth water just thinking about them.
Mac and cheese? Pure comfort food heaven. Baked beans bring that smoky sweetness that pairs like magic with pork.
Don’t overlook cornbread either – it soaks up all that gorgeous sauce. Pickles cut through the richness beautifully, and honestly, who doesn’t love a good pickle?
Final Thoughts
Honestly, this pulled pork recipe has become my go-to whenever I need something that’s practically foolproof but tastes like I’ve been slaving away all day.
The slow cooker does all the heavy lifting while I pretend to be productive. What’s not to love about tossing everything together and walking away?
The French onion soup might seem weird, but trust me on this one. It adds this savory depth that’ll have people asking what your secret is.
Perfect for feeding a crowd without breaking a sweat or your budget.
