Tender, succulent braised pork shoulder is bathed in a homemade BBQ sauce that renders it incredibly flavorful. The sauce comes together quickly, and then the whole mess, pork shoulder plus sauce, is tossed into a slow cooker and left to work its magic for 6 hours. Because this recipe is so hands-off, it means you can start it the night before (or even 1 or 2 days ahead!) and have your braised pork ready well before kickoff.
Be sure to use a well-marbled pork shoulder. You need all that fat to ensure that the pork stays nice and tender (plus don’t be concerned that the pork will end up tasting fatty or greasy...much of that will melt out of the pork and can be skimmed off the top). Also, choose your meat wisely; I try to use pasture-raised pork as much as possible. It does cost a little more, but it really is totally worth it.
Use this shredded pork to fill corn or flour tortillas for some damn fine tacos, like I’ve done here, or stuff it into soft buns and serve it with some coleslaw. It’s also excellent atop tostadas, or frankly just grab a fork and eat it out of the bowl.
Recipe: Slow-Cooker BBQ Pulled Pork Tacos
Serves 8 to 12