BBQ Pulled Pork with Gravy

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  • Level: Easy
  • Total: 8 hr 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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3 pounds boneless pork shoulder, cut into large chunks

3 teaspoons kosher salt 

2 teaspoons freshly cracked black pepper 

2 teaspoons garlic powder 

1 teaspoon ground cumin 

1 teaspoon smoked paprika 

1 cup apple juice 

2 tablespoons unsalted butter 

2 tablespoons all-purpose flour 

Chopped fresh parsley, for serving 

Dinner rolls, for serving 


  1. Add the pork, salt, pepper, garlic powder, cumin and paprika to a 6-quart slow cooker. Toss to combine, then pour in the apple juice. Cover with the lid and let cook for 8 hours on low, or until the pork is easily shreddable.
  2. Remove the pork from the juices to a serving dish and shred with forks or fingers.
  3. Add the butter to a small skillet over medium heat and let melt. Whisk in the flour until combined, about 1 minute. Add 1 cup drippings from the slow cooker and whisk until thickened. Taste for seasoning. Drizzle over the pork or transfer to a serving dish. Serve the pork warm with warm gravy and a sprinkle of chopped parsley. Eat with the dinner rolls.