Slow-Cooked Pulled Pork with Homemade Barbecue Sauce

Serving: Best served warm with fresh buns or over rice.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze pulled pork in an airtight bag for up to 3 months. Thaw overnight in the fridge and reheat with a bit of broth or barbecue sauce to maintain moisture.
Variations
Spicy Pulled Pork: Add extra cayenne pepper or mix in hot sauce to the barbecue sauce.
Oven Method: Roast the pork at 300°F (150°C) for 4-5 hours, covered, until tender.
Instant Pot Version: Pressure cook on high for 60 minutes, then allow a 15-minute natural release before shredding.
Honey BBQ: Add 2 tablespoons of honey for a sweeter sauce.
FAQ
1. Can I use pork loin instead of pork shoulder?
Pork loin is leaner and won’t be as tender, but it can work if cooked with extra moisture.

2. What’s the best way to reheat pulled pork?
Reheat in a skillet over medium heat with a splash of broth or barbecue sauce to keep it moist.

3. Can I make the barbecue sauce ahead of time?
Yes! Store it in the fridge for up to 1 week or freeze for 3 months.

4. What sides pair well with pulled pork?
Coleslaw, mac and cheese, cornbread, baked beans, or pickles complement the smoky flavors perfectly.

Enjoy this tender and flavorful pulled pork with homemade barbecue sauce—perfect for sandwiches, meal prep, and parties!