Kraft BBQ Pulled Pork Recipe: Slow-Cooked Smoky Sweetness

This slow-cooker method delivers tender pulled pork with rich, smoky-sweet flavor. The long, gentle cooking process breaks down the meat into perfect, shreddable strands.

Using simple ingredients and precise timing, this dish achieves restaurant-quality results. The pork absorbs the barbecue sauce, creating a melt-in-your-mouth texture that’s ideal for sandwiches or tacos.

Ingredients for Kraft Bbq Pulled Pork

Slow-cooked pork shoulder and a handful of pantry staples create this melt-in-your-mouth dish.

[recipe_ingredient_scaler]

The pork shoulder is non-negotiable here. Look for well-marbled pieces at your butcher or Costco for the best results—this cut breaks down beautifully during the long cook. Kraft Original BBQ Sauce delivers the signature sweet-tangy profile this dish needs, but any quality sauce works. For the smoked paprika, Penzeys offers exceptional depth, though standard grocery store brands are perfectly adequate.

Short on time? Pork butt works as a direct substitute for shoulder. No apple cider vinegar? White vinegar at the same amount gets you close. The brown sugar can be swapped for honey or maple syrup (use 1.5 tbsp instead of 2). If avoiding gluten, ensure your BBQ sauce and Worcestershire are certified gluten-free. The buns? Any sturdy roll holds up to the sauce.

This keeps beautifully—store cooked pork in airtight containers with some sauce for up to 4 days in the fridge. For longer storage, freeze portions with sauce for 3 months. Reheat gently with extra broth or water to prevent drying.

Step-by-Step Instructions for Kraft BBQ Pulled Pork

Master this technique for tender, smoky-sweet pulled pork that falls apart with ease.

Step 1: Season and Sear the Pork Shoulder

Pat the 2.5 lb pork shoulder dry with paper towels to ensure a good sear. Rub it evenly with the 1.5 tsp kosher salt, 1 tsp ground black pepper, and 1 tsp smoked paprika. I press the spices into the meat so they adhere well during cooking.

Heat a large skillet or Dutch oven over medium-high heat. Sear the pork on all sides for 3-4 minutes per side until deeply browned. This step builds a flavorful crust that enhances the final dish. Transfer the pork to a slow cooker or the same Dutch oven you’ll use for braising.

Step 2: Build the Braising Liquid

In the same skillet, add the finely chopped 1 whole yellow onion and cook for 2-3 minutes until softened. Add the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant. Deglaze the pan with the 0.5 cup chicken broth and 1 tbsp Worcestershire sauce, scraping up any browned bits.

Pour this mixture over the pork in the slow cooker or Dutch oven. Add the 2 tbsp apple cider vinegar, 2 tbsp light brown sugar, and 1.5 cups Kraft Original Barbecue Sauce. The vinegar balances the sweetness of the sauce, while the brown sugar deepens the caramelized flavor.

Step 3: Slow Cook to Tender Perfection

Cover and cook on low heat for 8-10 hours in a slow cooker or at 300°F in the oven for 4-5 hours. The pork is ready when it shreds effortlessly with a fork. I check for doneness by inserting a fork into the thickest part—it should pull apart without resistance.

If using the oven, check the liquid level halfway through and add a splash of water or broth if it looks dry. The slow, moist heat breaks down the connective tissue, ensuring the pork becomes melt-in-your-mouth tender.

Step 4: Shred and Finish the Sauce

Remove the pork from the cooking liquid and place it on a cutting board. Use two forks to shred it into bite-sized pieces, discarding any large fat chunks. Skim excess fat from the surface of the cooking liquid, then return the shredded pork to the pot.

Simmer the pork in the sauce for an additional 10-15 minutes on medium-low heat to allow the flavors to meld. Stir occasionally to coat the pork evenly. The sauce should thicken slightly and cling to the meat. Taste and adjust seasoning if needed.

Step 5: Serve on Toasted Hamburger Buns

Lightly toast the 4 pieces hamburger buns and spoon the pulled pork generously onto the bottom half of each bun. Top with the other bun half and serve immediately. The contrast of the crispy bun edges with the tender pork elevates every bite.

This dish is best served hot, with extra sauce on the side for dipping. The smoky, tangy, and sweet flavors of the sauce pair perfectly with the rich, tender pork.

Storing and Reheating kraft bbq pulled pork

Refrigerator Storage

Let your pork cool for no more than 2 hours before transferring to airtight containers. I use glass Pyrex with snap-on lids to keep the flavors locked in. Store at 40°F or below for up to 4 days. The sauce actually deepens in flavor overnight. ❄️

Freezer Storage

This dish freezes beautifully for up to 3 months without losing quality. I recommend flat freezer bags (gallon size) for efficient stacking. Squeeze out excess air to prevent freezer burn and leave 1 inch of headspace for expansion.

Stovetop Reheating

Pour pork and sauce into a heavy-bottomed pot, add ¼ cup chicken broth to prevent sticking, and heat over medium-low heat for 10-15 minutes. Stir occasionally and taste—it often needs a pinch of salt after reheating. 🔥

Oven Reheating

For larger portions, spread pork in a baking dish, cover with foil, and warm at 300°F for 20-25 minutes. Add a splash of water if it looks dry. This method maintains the best texture, similar to the original slow cook.

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F.