Bill's Kansas City-style Pulled Pork

A great simple “Slow and Low” oven pulled pork recipe. You’ll be amazed at how easy it is to prepare lovely pulled pork. 

Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
Calories 440 kcal


  • 2 lbs pork shoulder, Boston or fläskkarré, see note 1
  • 1 large onion thinly-sliced
  • 1/3 cup (3/4 dl) Brown sugar or Brun Farin Farinsocker (Sweden).
  • 1/3 cup (3/4 dl) Apple cider vinegar
  • 1 tablespoon (1 msk) Minced garlic
  • 1 tablespoon (1 msk) paprika
  • 1/2 teaspoon (1/2 tsk) Chili powder or Ancho chili peppar (Sweden)
  • 1/2 teaspoon (1/2 tsk) Cayenne
  • 2 teaspoons Kosher salt + a bit or 1 msk of Flingsalt (Sweden) see method
  • 1 teaspoon (1 tsk) black pepper + a bit see method
  • 2 tsp (2 tsk) Liquid Smoke (optional)


  1. Preheat the oven to 250° F (120 C°).

  2. Trim the meat to remove any large chunks of fat. A reasonable amount of the fat will dissolve with cooking.
  3. Sear and brown the meat several minutes on each side in a Dutch oven. Remove and set aside.

  4. Everything except the meat and Liquid Smoke into the Dutch oven and stir well.

  5. Place the trimmed meat atop the mix and spoon the mix over the meat until well-basted.
  6. Sprinkle the meat with salt and pepper (this is the + a bit).
  7. Braise, covered, in the oven for 1.5 hours per pound. After each full hour, turn the meat and re-baste with the mix.
  8. (Optional) If you want "smoked" pork, after the first hour spoon 2 teaspoons of liquid smoke over the meat. Bill recommends Wright's Original.

  9. Once done and tender (3 hours for 2 pounds, for example), on a cutting board use 2 forks to tear the meat into bite-sized shreds. This is the "pulled" part. Discard any remaining connective tissue, fat, or any other parts you don't want to eat.

  10. Serve on white bread, hamburger buns, Kaiser rolls, or potato rolls with as much bbq sauce (see next recipe) as you prefer. Bill likes a few dill pickle chips as well, but that's me.

Recipe Notes

Please note that the quantities can be changed by entering the amount you wish in the quantity indicator.  However, the metric will not change. 

  1. For this recipe we use a small (2 pounds) pork shoulder, perfect for two. When the kids or friends are over, double it to 4+ pounds. But, split that into two 2+ pound pieces and separate them a couple of inches in the pot so the time's the same. Rule of thumb is 250° F (120° C) for 1.5 hours per pound (same as high on most slow cookers).  As for the cut of pork, for you guys in North America just head on down to your market and get one of those big boy pork shoulders or Boston Butt roast.  But, if cooking them whole don't forget to cut it in half and double the ingredients. If you're one of our reader Down Under, I believe it's simply called pork shoulder.  Here in Sweden we recommend using fläskkarré