Bbq Pulled Pork Recipe
Make Bbq Pulled Pork Recipe now — tender, smoky pulled pork served on toasted buns with coleslaw and pickles.
Ingredients
- 1/4 cup (50 g) packed light brown sugar
- 2 tablespoons (14 g) sweet paprika
- 1 tablespoon (9 g) kosher salt (use a bit less if using fine sea salt)
- 2 teaspoons (4 g) freshly ground black pepper
- 2 teaspoons (6 g) garlic powder
- 2 teaspoons (6 g) onion powder
- 2 teaspoons (5 g) dry mustard powder
- 1/2–1 teaspoon (1–2 g) cayenne pepper, to taste
- 1 bone-in pork shoulder (Boston butt), 4–5 pounds (1.8–2.3 kg), excess surface fat trimmed and patted very dry
- 1 tablespoon (15 ml) neutral oil (such as canola or vegetable oil)
- 1 large yellow onion (about 8 ounces / 225 g), peeled and sliced into 1/4-inch (6 mm) thick half-moons
- 4 large garlic cloves (about 16 g), peeled and lightly smashed
- 1 cup (240 ml) apple cider or unsweetened apple juice, at room temperature
- 1/2 cup (120 ml) low-sodium chicken broth, at room temperature
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 1/2 cups (360 ml) thick, smoky barbecue sauce, store-bought or homemade
- Optional: 1–2 tablespoons (15–30 ml) additional apple cider vinegar, to taste, for finishing the sauce
- Fine sea salt or kosher salt, to taste, for final seasoning
- Freshly ground black pepper, to taste, for final seasoning
- 8–10 soft sandwich buns or brioche rolls, split
- 2 cups (about 200 g) prepared coleslaw, well drained
- Sliced dill pickles, for serving (optional)
Instructions
Step 1: Make the dry rub and season the pork
In a medium bowl, whisk together packed light brown sugar, sweet paprika, kosher salt, freshly ground black pepper, garlic powder, onion powder, dry mustard, and cayenne until the sugar is evenly distributed and the spices form a cohesive, slightly damp sand — you should see glints of brown sugar crystals and a deep reddish paprika dust. Pat the trimmed bone-in pork shoulder very dry; press the rub into every surface and crevice with your palms so the granules cling and form a textured crust. Let the rubbed pork rest at room temperature for 20–30 minutes so the rub adheres and the meat loses its chill, while you prepare vessels and the pot.
Step 2: Sear the pork and cook the aromatics
Heat a heavy Dutch oven until the fat in the pot shimmers, then sear the rubbed pork on all sides until a dark, deeply browned crust develops — look for a rich mahogany crust with tiny blistered points and concentrated flavor pockets. Transfer the seared roast to a tray. In the same pot, cook the sliced yellow onion and smashed garlic in the rendered fat until the onions soften and their edges turn golden and translucent, the fond loosening into amber streaks along the pot's interior.
Step 3: Deglaze, assemble the braise, and slow-cook
Pour apple cider (or unsweetened apple juice) into the pot to deglaze, scraping up the browned fond until the liquid is glossy and slightly syrupy, then add chicken broth, apple cider vinegar, and Worcestershire sauce and bring the mixture to a gentle simmer. Nestle the seared pork back into the aromatic liquid so the braising liquid comes an inch or two up the sides of the roast — the meat should be sitting in a shallow, shimmering pool rather than fully submerged. Cover tightly and transfer the covered vessel to a low oven to braise long and slow until the center yields easily to a fork and the collagen has converted to silky gelatin.
Step 4: Rest the roast and reduce the braising liquid
Carefully remove the pot once the pork is very tender; transfer the roast to a rimmed tray, tent loosely with foil, and let it rest so the juices redistribute and the exterior firms slightly. While the meat rests, skim off most of the fat from the braising liquid and return the remaining flavorful liquid with softened onions and garlic to the pot to simmer and reduce until slightly thickened and glossy — the sauce should cling to a spoon and concentrate into roughly 1 to 1 1/2 cups of deeply savory, slightly sweet pan sauce.
Step 5: Shred the pork and finish with barbecue sauce
Remove and discard the bone and large pieces of gristle, then pull the rested pork into a pleasing mix of fine strands and larger ropey chunks using two forks (or tongs). Transfer the shreds into the same round pot or a wide mixing vessel and fold in smoky barbecue sauce and a splash of the reduced braising liquid until the meat is glossy, saucy but not soupy — aim for a mixture with visible caramelized edges, moist interior fibers, and a tacky sheen that glistens under the light. Taste and adjust with salt, black pepper, or a tablespoon or two of apple cider vinegar for brightness as needed.
Step 6: Toast the buns and assemble sandwiches
Lightly toast split brioche or soft sandwich buns until the cut edges are golden and slightly crisp, then pile a generous mound of hot pulled pork onto each bottom half, top with a small handful of well-drained coleslaw and a few sliced dill pickles, and cap with the top bun. Serve immediately while the pork is steaming and juicy; alternatively present the sauced pork in the warmed covered vessel with buns and accompaniments for a family-style spread.
Notes
- Let the rubbed pork rest 20-30 minutes to help the rub adhere.
- Use a meat thermometer to check for tenderness; pork should be very easy to pull apart.
- Skim fat from the braising liquid and reduce to concentrate flavor before finishing the sauce.
- For extra smoke, swap smoked paprika for sweet paprika or add a touch of liquid smoke.
- Store cooled pork in the fridge for up to 4 days or freeze portions for up to 3 months.