Description
Pulled Pork slides straight into your weekend cooking lineup with zero fuss and maximum flavor. Slow-roasted tender meat and smoky barbecue sauce make this classic Southern dish a total crowd-pleaser for backyard gatherings.
Ingredients
Scale
Protein:
- 4 pound boneless pork shoulder (Boston butt)
Vegetables and Aromatics:
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic
- 1 green bell pepper
- 1 red bell pepper
- 1 jalapeno pepper
Sauce and Seasoning:
- 1 14.5 ounces diced tomatoes
- 1 cup chicken broth
- ½ cup apple cider vinegar
- ¼ cup Worcestershire sauce
- 2 tablespoons yellow mustard
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- Salt
- Freshly ground black pepper
BBQ Sauce:
- 1 ½ cups ketchup
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt
- Freshly ground black pepper
Serving:
- Hamburger buns
- Coleslaw
- Pickles
Instructions
- Prepare your 4-5 pound pork shoulder by patting it completely dry with paper towels. Generously season the entire surface with salt and black pepper.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the seasoned pork for 3-4 minutes on each side until a deep golden-brown crust forms.
- Remove the pork from the pot. Toss in 1 chopped onion, 4 minced garlic cloves, and chopped bell peppers. Saute for 5-7 minutes until vegetables soften and become translucent.
- Pour in 1 can diced tomatoes, 1 cup chicken broth, ½ cup apple cider vinegar, and ¼ cup Worcestershire sauce. Stir in 2 tablespoons each of yellow mustard and brown sugar.
- Add 1 tablespoon each of smoked paprika and chili powder. Mix in spices like cumin, garlic powder, and onion powder until well combined.
- Return the seared pork to the pot, ensuring liquid covers about halfway up the meat. If needed, add extra chicken broth.
- Cover the Dutch oven tightly and slide into a preheated 325F oven. Braise for 4-5 hours, allowing the meat to become incredibly tender.
- Check the pork’s doneness by inserting a fork. It should pull apart effortlessly. Continue cooking if any resistance remains.
- Let the pork rest briefly, then shred using two forks. Discard any large fatty pieces or gristle.
- Create the barbecue sauce by combining 1 ½ cups ketchup, ½ cup apple cider vinegar, and ¼ cup brown sugar in a saucepan.
- Simmer the sauce on medium-low heat for 10-15 minutes, stirring occasionally until it thickens slightly.
- Skim excess fat from the braising liquid. Mix the shredded pork back into the liquid.
- Pour the prepared barbecue sauce over the meat. Stir gently to distribute the sauce evenly.
- Allow the pork to simmer on low heat for an additional 15-20 minutes, helping the flavors meld together.
- Pile the saucy pulled pork onto hamburger buns. Add optional coleslaw or pickles if desired.
Notes
- Choose a well-marbled pork shoulder for maximum tenderness and flavor during the long, slow cooking process.
- Lower the oven temperature to 300F if the sauce starts to look dry, adding a splash of broth to keep the meat moist.
- Trim excess surface fat before searing, but leave enough to help create rich, deep flavor during braising.
- For a gluten-free version, swap regular Worcestershire sauce for a gluten-free alternative and serve on gluten-free buns or in lettuce wraps.
- Prep Time: 15-20 minutes
- Cook Time: 4 hours 40 minutes - 5 hours 35 minutes
- Category: Pork
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 330 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg