Kansas City Pulled Pork

Savor the bold, smoky-sweet flavors of Kansas City with this tender, juicy pulled pork recipe that’s perfect for backyard barbecues or weeknight dinners. This slow-cooked masterpiece starts with a flavorful rub of brown sugar, paprika, garlic, and cayenne that’s massaged into a mustard-coated pork shoulder for a rich, caramelized crust. After hours of gentle cooking in a slow cooker or low oven, the pork becomes irresistibly fork-tender and is mixed with a tangy Kansas City-style barbecue sauce for that signature balance of sweet and tangy. Serve it piled high on soft sandwich rolls with creamy coleslaw for the ultimate classic BBQ experience. Whether you’re hosting a crowd or looking for a meal-prep favorite, Kansas City Pulled Pork is a mouthwatering showstopper you’ll revisit time and again.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 8

Ingredients

• 4 pounds Pork shoulder (Boston butt)
• 2 tablespoons Brown sugar
• 1 tablespoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Cayenne pepper
• 2 tablespoons Yellow mustard
• 1 cup Chicken broth
• 1.5 cups Kansas City-style barbecue sauce
• 8 pieces Hamburger buns or sandwich rolls (optional)
• 1 batch Coleslaw (optional)

Directions

Step 1

Trim excess fat from the pork shoulder, leaving some fat for flavor. Pat the pork dry with paper towels.

Step 2

In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Step 3

Rub the pork shoulder all over with yellow mustard, then generously coat it with the spice mixture, pressing the spices into the meat.

Step 4

Cover and refrigerate the pork shoulder for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.

Step 5

Preheat your slow cooker to low or your oven to 300°F (150°C).

Step 6

Place the pork shoulder in the slow cooker or in a roasting pan if using the oven. Pour the chicken broth around the pork to keep it moist during cooking.

Step 7

If using a slow cooker, cover and cook on low for 8 hours, or until the pork is fork-tender and can be easily shredded. If using the oven, cover the roasting pan with foil and bake for 6-8 hours, checking every 2 hours and adding more broth if needed.

Step 8

Carefully remove the cooked pork shoulder from the slow cooker or oven and place it on a large cutting board. Let it rest for 10-15 minutes.

Step 9

Use two forks to shred the pork into bite-sized pieces, discarding any excess fat or connective tissue.

Step 10

Return the shredded pork to the slow cooker or a large mixing bowl and stir in the Kansas City-style barbecue sauce. Mix thoroughly so that all the pork is coated.

Step 11

Serve the pulled pork warm on hamburger buns or sandwich rolls, with coleslaw on top or on the side, if desired.

Nutrition Facts

Serving size	(3067.3g)

Amount per serving	% Daily Value*
Calories	6158.0

Total Fat 365.3g	0%
Saturated Fat 120.5g	0%
Polyunsaturated Fat 0g
Cholesterol 1223.3mg	0%
Sodium 11657.0mg	0%
Total Carbohydrate 413.8g	0%
Dietary Fiber 18.0g	0%
Total Sugars 224.0g
Protein 329.9g	0%

Vitamin D 0IU	0%
Calcium 765.5mg	0%
Iron 37.1mg	0%
Potassium 6221.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 21.1%

Carbs: 26.4%