Pulled Pork Barbecue

Tyler Florence

Recipe courtesy Tyler Florence

Show: How To Boil WaterEpisode: Barbecue 365

Picture of Pulled Pork Barbecue Recipe 4 Videos | Photo: Pulled Pork Barbecue Recipe
Rated 5 stars out of 5
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  • Read 415 Reviews
Total Time:
9 hr 35 min
Prep
20 min
Inactive
3 hr 0 min
Cook
6 hr 15 min
Yield:
12 servings
Level:
Intermediate
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Ingredients

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

Directions

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.

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Newest Ratings and Reviews

Read all 415 reviews

  • on January 28, 2012

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    A cannot miss recipe even if you only get to marinate a short time...you will still get that nice crustly outside on the meat that you will mix thru when you pull the pork and mix it. We did not use the bbq sauce....my family wanted the meat "as is". Next time I want to try and get the sauce on the meat. As usual Chef Tyler...you hit dead on! You have never disappointed me! Ultimate? You bet!

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  • on January 23, 2012

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    Prepared the dish exactly to the recipe with the exception that i used once cup of vinegar for the BBQ sauce. The pork turned was outstanding and the BBQ sauce was incredible. I had a smaller roast (probably 4 pounds and cooked for about 5 1/2 hours. I pulled it apart and then chopped it all up so the crusty parts (the best parts were mixed well with the tender meat. The slaw worked will on the sandwich. Overall, an outstanding recipe--pork and sauce were great. A real crowd pleaser.

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  • on January 15, 2012

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    The best recipe I have ever made! The sauce is outstanding! My husband and 5yr old love it! Thank you Tyler, my family love you too.

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