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Ingredients
- 3 pounds pork shoulder (Boston butt), trimmed
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup chicken broth
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 16 small corn tortillas
- 1 small white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 1 cup shredded cabbage
- 1/2 cup crumbled queso fresco
Before you start
Equipment You'll Need
- Dutch oven or heavy roasting pan with lid
- Small mixing bowl
- Measuring cups and spoons
- Two forks for shredding
- Large skillet or microwave for warming tortillas
Safety Tips & Important Notes
Follow these for best results and safety.
- The pork is done when it reaches an internal temperature of 195-205°F and shreds easily.
- Don't skip the resting time - it allows the juices to redistribute throughout the meat.
- Save the cooking liquid to moisten the pork if it seems dry.
- For extra flavor, sear the seasoned pork in a hot skillet before slow cooking.
Instructions
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Preheat oven to 325°F.
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In a small bowl, combine brown sugar, chili powder, paprika, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper to make the dry rub.
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Pat the pork shoulder dry with paper towels and rub the spice mixture all over the meat, coating evenly.
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Place the seasoned pork in a Dutch oven or heavy roasting pan.
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In a measuring cup, whisk together chicken broth, apple cider vinegar, and Worcestershire sauce.
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Pour the liquid mixture around the pork (not over it to preserve the spice crust).
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Cover tightly with lid or aluminum foil and roast for 6 to 8 hours, until the meat shreds easily with a fork.
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Remove pork from the oven and let rest for 15 minutes.
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Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat.
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Mix the shredded pork with some of the cooking juices to keep it moist.
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Warm tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in damp paper towels and microwave for 1 minute.
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Serve the pulled pork in warm tortillas topped with diced onion, cilantro, shredded cabbage, and queso fresco, with lime wedges on the side.
Chef's notes
Leftover pulled pork keeps in the refrigerator for up to 4 days and freezes for up to 3 months.
This recipe can easily be made in a slow cooker on low for 8 hours instead of the oven.
Serve with your favorite hot sauce, pickled jalapeños, or avocado slices for additional toppings.
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