McCormick BBQ Pulled Pork Recipe: Slow-Cooked Smoky Sweetness on a Bun

This pulled pork delivers slow-cooked tenderness with smoky, sweet flavors that fall apart at the touch. No fancy equipment needed—just time and the right balance of spices.

I’ve perfected this method over years of pitmaster experience, ensuring juicy results every time. Serve it on buns with a tangy finish for the ultimate BBQ experience.

Ingredients for Mccormick Bbq Pulled Pork

Pantry staples and a pork shoulder are all you need for this smoky, sweet masterpiece.

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The pork shoulder is non-negotiable here. Bone-in yields more flavor, but boneless works in a pinch. Look for good marbling—Costco or Sam’s Club have great options at bulk prices. McCormick’s rub is the backbone of the flavor profile, but any quality BBQ seasoning will do. The brown sugar adds caramelization, so don’t skip it (light or dark, your call).

No BBQ rub? Mix paprika, garlic powder, onion powder, and cayenne for a DIY version. Swap ketchup for tomato paste plus a bit of molasses if you’re out. Apple cider vinegar can be white vinegar in a pinch, but the cider adds depth. Liquid smoke is optional—skip if you’re using a smoker or grill. The buns? Potato buns hold up best to the juices.

Leftover pulled pork keeps 4-5 days in the fridge, freezes for 3 months. Reheat in a slow cooker with extra sauce to keep it moist. The pork can sit in the rub overnight for deeper flavor—just cover and refrigerate. Always let it rest 15 minutes before shredding (worth the wait).

Step-by-Step Instructions for BBQ Pulled Pork

Master the technique for tender, flavorful results that shred effortlessly with a fork.

Step 1: Season and Sear the Pork Shoulder

Pat the 3 lb Pork Shoulder dry with paper towels, then rub it all over with the 3 tbsp McCormick BBQ Rub, 1 tsp Salt, and 0.5 tsp Black Pepper. Press the seasoning into the meat to ensure it adheres well and penetrates the surface.

Heat the 1 tbsp Olive Oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the pork shoulder and sear on all sides for 2-3 minutes per side until deeply browned. This step builds a flavorful crust that enhances the final dish.

Step 2: Build the Flavor Base

Remove the pork from the pot and set it aside. In the same pot, add the thinly sliced 1 whole Yellow Onion and cook for 3-4 minutes until softened and just beginning to caramelize. Add the minced 4 cloves Garlic Cloves and cook for an additional 30 seconds until fragrant.

Pour in the 0.5 cup Chicken Broth, 0.25 cup Apple Cider Vinegar, 1 tbsp Worcestershire Sauce, and 1 tsp Liquid Smoke. Stir to combine, scraping up any browned bits from the bottom of the pot. These liquids form the foundation of your cooking environment and infuse the pork with rich, complex flavors.

Step 3: Slow Cook to Tenderness

Return the pork shoulder to the pot. Stir in the 1 cup Ketchup and 0.25 cup Brown Sugar, ensuring the pork is mostly submerged in the liquid. Bring the mixture to a gentle simmer, then reduce the heat to low.

Cover and cook for 3-4 hours, turning the pork occasionally, until it shreds easily with a fork. The pork is done when an internal temperature of 195-200°F is reached and the meat pulls apart with minimal resistance. This slow cooking process allows the connective tissue to break down, resulting in melt-in-your-mouth texture.

Step 4: Shred and Reduce the Sauce

Transfer the pork to a cutting board and shred it using two forks, discarding any large pieces of fat. Meanwhile, skim excess fat from the surface of the cooking liquid and increase the heat to medium.

Simmer the sauce for 5-7 minutes until it thickens slightly and coats the back of a spoon. Return the shredded pork to the pot and toss it in the reduced sauce, ensuring every piece is well coated. Let it heat through for 2-3 minutes.

Step 5: Serve on Toasted Buns

Lightly toast the 6 pieces Hamburger Buns and fill them with the pulled pork. Serve immediately, allowing the juices to soak into the buns slightly. The pork should be tender, smoky, and sweet, with a rich sauce that clings to each strand.

Storing and Reheating Leftovers

Refrigerator Storage

Let the pulled pork cool for no more than 2 hours before transferring to airtight containers. I use glass Pyrex with snap-on lids for easy reheating. It’ll keep at 40°F or below for up to 4-5 days. The flavors deepen overnight, making leftovers taste even better. ❄️

Freezer Storage

For longer storage, portion the pork into freezer bags, leaving 1 inch of headspace for expansion. Squeeze out excess air to prevent freezer burn. It freezes well for up to 3 months without losing texture or flavor. I always label with the date to keep track.

Oven Reheating

Preheat your oven to 300°F and place the pork in an oven-safe dish with a splash of chicken broth or water. Cover with foil and heat for 20-25 minutes, stirring halfway through. This method keeps it moist and tender.

Stovetop Reheating

My go-to for quick meals: warm the pork in a skillet over medium-low heat with ¼ cup broth or BBQ sauce. Stir occasionally for 5-7 minutes until heated through. The sauce prevents drying and adds extra richness. 🔥

Slow Cooker Reheating

For larger batches, dump everything into your slow cooker with a bit of extra sauce. Heat on low for 1-2 hours, stirring occasionally. This works great for parties or meal prep when you need to keep it warm for serving.

Serving Fresh Again

After reheating, taste and adjust seasonings—sometimes pulled pork needs a pinch of salt or a dash of vinegar to brighten the flavors. Toast fresh buns and serve with your favorite toppings.