Pulled Pork Barbecue

Total Time:
9 hr 35 min
20 min
3 hr
6 hr 15 min

12 servings

  • Dry Rub:
  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons coarse sea salt
  • 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
  • Cider-Vinegar Barbecue Sauce:
  • 1 1/2 cups cider vinegar
  • 1 cup yellow or brown mustard
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 2 garlic cloves, smashed
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • Pan drippings from the pork
  • 12 hamburger buns
  • 1 recipe Cole Slaw, recipe follows
  • Pickle spears, for serving
Cider-Vinegar Barbecue Sauce:

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

Cole Slaw:

1 head green cabbage, shredded

2 carrots, grated

1 red onion, thinly sliced

2 green onions (white and green parts), chopped

1 fresh red chile, sliced

1 1/2 cups mayonnaise

1/4 cup Dijon mustard

1 tablespoon cider vinegar

1 lemon, juiced

Pinch sugar

1/2 teaspoon celery seed

Several dashes hot sauce

Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

View All

Pairs Well With
Dark Beer

Toasty, bracing beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
More Recipes and Ideas
4.5 519
I'm not a follower of most recipes! I see them as a jumping off point! Tyler's style is a combo of SC, Eastern NC, Western NC and western Ky, I've had the pleasure of eating all over the South, with things I like about each style. I added a T of ground coriander to the rub, marinaded pork overnight. It only took 4 1/2 hrs to reach 200o, Due to the poor reviews of the sauce, I made a half batch. I also used beer to deglaze the pan. I think the deglazing is essential! Keep cooking down the sauce! It will be awesome! I didn't make the cole slaw. (Western NC!) because I don't like it! , item not reviewed by moderator and published
This recipe is perfect just the way it is! The BBQ Sauce is my all time favorite! Amazing! YUM! I have made this about a dozen times since I found this recipe! item not reviewed by moderator and published
Made this for a family gathering. It was delicious, everyone loved it! item not reviewed by moderator and published
This is the best bbq ever. I have made this about 10 times, and I always get so many compliments and everyone wants the recipe. So tender and juicy. I will keep making this for sure! item not reviewed by moderator and published
I have no idea how this could get anything less than 5 stars. It is the best bbq recipe I've ever had. The mustard sauce is also the best I have ever had and prefer it over regular now. Tyler knows what he is doing! item not reviewed by moderator and published
Made exactly as written. The dry rub resulted in a wonderful bark and the barbecue sauce was a nice change and good compliment to the rub. As Tyler says, "it's fantastic." item not reviewed by moderator and published
This is the best we ever had. item not reviewed by moderator and published
This comes out very good, the only thing I do different is I roast it on the grill instead of the oven. Slightly less mess and I think it get's a better crust. That and as with any larger roast go by temperature, you can't really afford to just set it and leave you need to check it periodically and IMO turn it help develop crust/cook evenly. 170 might be a tad low for me as well I did it to that and I wasn't convinced it was entirely broken down I aimed for 180-190 since then and think that's about right. Another thing is that you don't HAVE to shred this. It's effectively a pork roast and can be served as such. After seeing how good the bark came out the first time I tried just slicing it like a roast the next time. I think I might actually like that better since it keeps the bark more intact and it's easier to get a bit of it with most pieces when served in slices. (and that bark comes out REALLY good) The sauce can still be served in a squeeze bottle or the like on the side. item not reviewed by moderator and published
This was fun to make and relatively easy - The BBQ sauce stumped me a bit, it was VERY vinegary, but after letting it reduce and thicken and then adding about 3 more tablespoons of brown sugar to cut the vinegar it turned out to be a very good sauce. I also added a jalapeño to the slaw which gave it a kick. The pulled pork and the slaw are definitely meant to be eaten together, they compliment each other so very well. item not reviewed by moderator and published
Soooo yummy out of the oven. item not reviewed by moderator and published

This recipe is featured in:

Have a Backyard BBQ