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Pulled Pork Recipe

Pulled Pork

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (62)

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Average Rating:

Total Reviews: 62

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  • 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.

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  • 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.

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  • 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.

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  • on September 01, 2012

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    not sure what happened...followed the recipe exactly (watch the episode twice. Cooked for 9 hours and I was not able to shred the meat and the only spice I could taste was the paprika (too smokey. Nothing else, not flavorful. Since I made the day before my bbq, I had to go and buy the pulled pork started sauce from williams sonoma so I could simmer for a few hours to remedy....bummer.

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  • on August 26, 2012

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    horrible. followed the directions and after 9 hours it was NOT falling off the bone. Maybe next time, a slow cooker would have been better. Not a keeper.

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  • on August 25, 2012

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    THIS REVIEW IS FOR THE PORK ONLY - NOT THE SAUCE

    This has become my "go to" recipe for pulled pork. I have a NC style sauce I am very pleased with so thus far I've only made the pork. Initially, I cooked the pork for about 12 - 13 hrs. This last time 19 1/2 hrs. The meat normally falls apart but this was a whole new level.

    I LOVE the spice blend. To finish, I always render all the fat down. The oil is saved for future cooking (lovely whisper of spices, this last time I added caramelized onion into the meat (1 1/2 onions to close to about 5 lb piece of meat. I make sure to taste and add the right amount of salt to reveal the flavors.

    The juice is used to moisten meat and the remainder to cook beans, usually black beans. Nothing goes to waste.

    Besides a sandwich, my absolute favorite way to eat this is on pizza with roasted salsa verde in place of tomato sauce, topped with caramelized onion and cheese. It is spicy, sweet, earthy DELICIOUS!!!

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  • on August 10, 2012

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    It did not meet our expectations.

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  • on August 06, 2012

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    I have one word to describe this recipe......AWESOME! I followed the recipe exactly, except I put the rub on the meat and marinated over night. It was the most deliciuos, most tender bbq I've ever had. It literrally melted in my mouth. You go Ann!!!!

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  • on August 04, 2012

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    The person that threw it out must not no how to fallow directions or is a bad cook. This was great!!!

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  • on August 02, 2012

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    Being a true Southern Gal (Born and raised in N.C, I am always skeptical when it comes to trying other peoples versions of pulled pork bar-be-que. I must say I am quite impressed. This is almost spot on in comparison to good ol' N.C. pulled pork. Anne, not bad for a city girl .... ;o

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