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Tender Small Batch BBQ Pulled Pork for Two

small batch BBQ pulled pork for two - featured image
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A quick and easy small batch BBQ pulled pork recipe perfect for two, featuring a flavorful dry rub and homemade BBQ sauce for tender, juicy meat without hours of cooking.

Ingredients

Scale
  • 1 to 1.5 pounds pork shoulder roast (450–680 grams)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup apple cider vinegar (60 ml)
  • 1/2 cup BBQ sauce (120 ml)
  • 1 tablespoon yellow mustard
  • 1/4 cup water or low-sodium chicken broth (60 ml)
  • Optional: hamburger buns for serving

Instructions

  1. Trim any large chunks of excess fat from the pork shoulder, leaving some fat for moisture. Pat dry with paper towels.
  2. In a mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper to make the dry rub.
  3. Rub the dry seasoning mixture all over the pork shoulder, pressing gently to adhere. Let it sit for at least 15 minutes at room temperature or refrigerate for a few hours or overnight for more flavor.
  4. Place the pork shoulder in the slow cooker or Instant Pot. Pour in water or chicken broth and apple cider vinegar around the meat, avoiding washing off the rub.
  5. Cook the pork: Slow Cooker – cover and cook on low for 6-7 hours until pork shreds easily; Instant Pot – seal lid and cook on high pressure for 60 minutes, then natural release for 10 minutes before quick releasing remaining pressure.
  6. Remove pork from cooker and shred finely using two forks, discarding large pieces of fat.
  7. In a small bowl, mix BBQ sauce with yellow mustard. Pour over shredded pork and toss to combine evenly.
  8. Return sauced pork to cooker or warm pan and heat on low for 10-15 minutes to meld flavors. Adjust seasoning if needed.
  9. Serve warm on toasted buns with favorite toppings or on its own with sides.

Notes

Let the pork rest after shredding to retain juices. Use smoked paprika for smoky flavor without smoking. Avoid too much vinegar to prevent overpowering. For a crusty texture, finish under broiler 3-5 minutes watching carefully. Cutting pork into smaller chunks before cooking speeds up the process. Store leftovers in airtight container up to 3 days refrigerated or freeze up to 3 months. Reheat gently with splash of broth or water.

Nutrition

Keywords: BBQ pulled pork, small batch, easy pulled pork, pork shoulder recipe, homemade BBQ sauce, Instant Pot pulled pork, slow cooker pulled pork, pulled pork sandwiches

Find it online: https://islatable.com/tender-small-batch-bbq-pulled-pork-for-two-easy-homemade-recipe-guide/