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BBQ Pulled Pork

Updated: Nov 29, 2023

BBQ Pulled Pork is a crowd-pleasing classic, serving eight with approximately 300-350 calories per portion (not including the bun and extra toppings). With just 15 minutes of prep and a slow-cooking time of 8-10 hours, this recipe offers a convenient and flavorful choice for gatherings and barbecue enthusiasts. The tender, smoky, and well-seasoned pork, generously coated in a homemade BBQ sauce, is perfect for creating mouthwatering sandwiches. Topped with coleslaw, pickles, and onions, it's an ideal dish for game days and social gatherings, delivering the irresistible flavors of a Southern barbecue.


BBQ pulled pork

INGREDIENTS:

For the Pork:

  • 4-5 pounds (1.8-2.3 kg) boneless pork shoulder or butt

  • 2 tablespoons brown sugar

  • 2 tablespoons paprika

  • 1 tablespoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon cayenne pepper (adjust for desired spiciness)

  • 1/2 cup chicken or vegetable broth

For the BBQ Sauce:

  • 1 1/2 cups barbecue sauce (store-bought or homemade)

  • 1/4 cup ketchup

  • 2 tablespoons brown sugar

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon garlic powder

  • Salt and black pepper to taste

  • For Serving:

  • Hamburger buns

  • Coleslaw (optional)

  • Pickles (optional)

  • Sliced onions (optional)

DIRECTIONS:

  1. Prepare the Pork: In a small bowl, combine the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. This is your dry rub. Rub the dry rub mixture evenly over the pork shoulder or butt. Make sure it's well coated. You can let it marinate in the rub for a few hours or overnight for enhanced flavor.

  2. Slow-Cooker Method: Place the seasoned pork in a slow cooker and add the chicken or vegetable broth. Cover and cook on low for 8-10 hours, until the pork is tender and easily pulls apart.

  3. Oven Method: Preheat your oven to 300°F (150°C). Place the pork in a large oven-safe dish or Dutch oven. Add the chicken or vegetable broth. Cover the dish or Dutch oven with a lid or foil and bake for 6-8 hours until the pork is tender and shreds easily.

  4. Prepare the BBQ Sauce: In a saucepan, combine the barbecue sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, salt, and black pepper. Simmer the sauce over low heat for about 15 minutes, allowing it to thicken.

  5. Shred the Pork: Once the pork is cooked and tender, use two forks to shred it. Remove any excess fat. Pour the BBQ sauce over the shredded pork and stir to coat it evenly.

  6. Serve: Serve the BBQ Pulled Pork on hamburger buns, and you can top it with coleslaw, pickles, and sliced onions if desired.

NOTES:


Recommended for this recipe enameled covered cast iron Dutch Oven:



BBQ pulled pork


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