BBQ Pulled Pork Shoulder with Corn Bread

with Original Barbecue Sauce
time: Over An Hour | serves: 4
  • 5-6 lbs. pork shoulder (I used 2 small roasts that equaled 6 pounds)
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp paprika
  • 2-3 tablespoons cooking oil (vegetable or canola)
  • 1/2 cup diced sweet onion
  • 1/4 cup chopped cilantro
  • 2 tsp diced jalapeno (leave out if you don't like spicy)
  • 1 cup Sweet Baby Ray's Original Barbecue Sauce
  • 1 cup apple cider
  • For Serving:
  • Prepared Cornbread (I made a double batch of store-bought cornbread mix in a 9x13 inch pan)
  • Sweet Baby Ray's Original Barbecue Sauce
  • Sour cream
  • Shredded sharp cheddar cheese
  • Diced sweet onion
  • Original Barbecue Sauce BBQ (undefined)
  • In a small bowl, combine the pepper, salt, onion powder, garlic powder, and paprika. Remove the pork from its packaging and pat dry with a paper towel. Sprinkle the seasoning mix you just made onto the pork roast.
  • Set a large skillet to medium-high heat. Add enough oil to coat the bottom of the pan. Sear the roast on all sides.
  • Place the seasoned pork roast into a 6-quart slow cooker. Add the onion, cilantro, jalapeno, Sweet Baby Ray's Barbecue Sauce to the top of the roast. Add the apple cider around the roast. Cover, and cook on LOW for 8 hours.
  • Shred the meat with 2 forks right in the slow cooker, discarding any fat.
  • Serve the shredded pork over cornbread topped with Sweet Baby Ray's Barbecue Sauce, sour cream, cheese, sweet onion, cilantro, and jalapenos.

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