4 Videos | Photo: Pulled Pork Recipe
Ingredients
Rub:
- 3 tablespoons pimenton
- 2 tablespoons garlic powder
- 2 teaspoons cayenne
- 1 tablespoon salt
- 1 tablespoon brown sugar
- 1 tablespoon celery salt
- 1 tablespoon dry mustard
- 1 (bone-in 7 to 9-pound) Boston butt, "X" patterns cut in the fat cap
- 1 beer
Sauce:
- 3 cups apple cider vinegar
- 2 cloves garlic, smashed
- 2 Fresno chilies, sliced in half
- 1/4 cup brown sugar
- 1/4 cup tomato paste
- 1 tablespoon kosher salt
- 2 tablespoons Dijon mustard
- 12 burger buns, toasted
- Broccoli Stem and Carrot Slaw, recipe follows
Directions
Preheat the oven to 225 degrees F.
Combine all the spices for the rub and massage it into the meat. Place the rubbed pork in a roasting pan and pour the beer into the pan. Cover it with foil and roast for 6 hours. Check it periodically just to make sure everything is going along just fine, turning it over every 2 hours.
Remove the foil and roast until the pork has reached an internal temperature of 190 degrees F, about another 3 hours. Remove it from the oven, cover it loosely with foil, and let it rest for 30 minutes.
Sometime during the marathon cook time, make the sauce. In a small saucepan combine all the ingredients and bring to a boil. Taste it to make sure it is delicious. Remove the chiles. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
Remove the bone from the pork, it should slide right out. Using your hands with dish gloves on, or with two forks, start to "pull" the pork into long shreds. Get rid of the fat and anything else that doesn't look delicious.
Serve the pork on burger buns with a drizzle of vinegar sauce to your liking and top with Broccoli Stem and Carrot Slaw.
Broccoli Stem and Carrot Slaw:
- 6 broccoli stems (save the tops for something else), peeled and julienned on a mandolin
- 4 carrots, peeled and julienned on a mandolin
- 3 celery ribs, julienned
- 1 red onion, julienned
- 1 Granny Smith apple, skin on, julienned
- 1/2 cup julienned cornichons
- 1 1/2 cups mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup cider vinegar
- 1 clove garlic, smashed and finely chopped
- Kosher salt
Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving.
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By Amy Suzanne Martin
Cheverly, MD
on February 18, 2013
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I happen to ADORE pulled pork with the North Carolina vinegar-based style of BBQ sauce, so I really appreciated this recipe. I braised my 8.5 lb pork "shoulder blade" in a large Dutch oven at 250F (after the first 30 minutes at 225F, the Dutch oven didn't seem to be getting hot enough. I think you could use salt and pepper for your rub, braise it in water, and it would still be delicious. When it was time to make the sauce, I didn't have any tomato paste, but I did have Vietnamese chili garlic sauce so I used that in place of the tomato paste, garlic clove and chili pepper, plus threw in an extra tablespoon of red chili pepper flakes. So good. I can't wait to make Brunswick stew with the leftovers.
By ptchris
on February 03, 2013
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The meat was great but the sauce....was there a misprint???? OMG, it was awful, so much vinegar I could not get the spoon in my mouth to taste without coughing. Please fix this. I will be looking elsewhere for a better sauce.
By rfrazier611
Orange County
on October 13, 2012
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Unreal! My most successful "bbq" to date! To tame down the sauce I used only 2 cups cider vinegar, increased the brown sugar to 1/2 cup, fished out the garlic at the end, and threw in several dashes of liquid smoke. Not authentic, perhaps, but awesome.
*edit* Those of you complaining about being unable to shred the meat may have mistakenly bought pork shoulder (much tougher and requires a longer cooking time OR used a too-small piece of boston butt. If yours is smaller than 7lbs, DON'T cook it for 9 hours! Watch it closely and take it out once it hits 190 degrees.
Read all 62 reviews