Pulled Pork Barbecue

Recipe courtesy Tyler Florence

Show: How To Boil WaterEpisode: Barbecue 365

Rated: 5 stars out of 5Rate itRead users' reviews (362)

RECIPE
COMMENTS & REVIEWS(362)

Cook Time:
6 hr 15 min
Level:
Intermediate
Yield:
12 servings

Times:

Prep: 20 min
Inactive Prep: 3 hr 0 min
Cook: 6 hr 15 min
Total:: 9 hr 35 min

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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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Comments & Reviews

recipe Pulled Pork Barbecue
danielle aurora, IN 03-10-2010
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the best pulled pork
Rated: 5 stars out of 5

I have to say that Ive made a few pulled pork recipes and this was by far the best I have ever made plus eaten! The dry rub... is excellent! It gave it so much flavor and a great crust. I had a 3-4 pound butt, so it only took about 3-4 hours for mine to be done. The bbq sauce is outstanding!!! One of the top bbq sauces that Ive made. I did adjust it like a lot of others have. I only used 1/2 cup cider vinegar, 1/2 cup brown mustard, and added more ketchup to a full cup. It came out delish! I didnt worry about adding the pan dripping to it. I didnt have much anyways, they all had carmelized on the bottom of my roasting pan. I do simmer the sauce a little longer til it gets a nice rich dark color. It all, with the spicy coleslaw has a nice kick to it! I did add more sugar to my slaw because I like mine sweet. I will make this again and again! LOVE IT!Read more
recipe Pulled Pork Barbecue
Dana Columbia, MO 03-07-2010
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Rub is great - skip the sauce
Rated: 4 stars out of 5

Loved the rub and moist pork results. It was moist enough that the sauce was not even necessary and the recipe made way too... much. I would just hang on to the juices and pour those over the pulled pork, then let folks use whatever their favorite sauce is if they want any.Read more
recipe Pulled Pork Barbecue
Laura florence, KY 03-05-2010
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Sorry guys, but we hated this recipe...
Rated: 2 stars out of 5

I liked the dry rub, it was fine and the meat came out super tender in a lot of its own juices. However, the sauce was... off-putting and my husband and I had a hard time eating it. First of all I thought the amount of AC Vinegar and Mustard was a lot, but I've never made pulled pork before so I went with it. I added all the ingredients as listed, save for the fact that I only used 1 cup of vinegar and not the whole 1.5 cups. Even in writing it looked like a lot! Oh man, even omitting some it was still way too over-powering! All I can think of is that the FN made an error when they listed this recipe, because it's way too much vinegar. I would use the rub recipe again and either find another sauce recipe or use a quality sauce from the store... i.e. Montgomery Inn BBQ sauce. Read more
recipe Pulled Pork Barbecue
CHRISTEN Corona, CA 03-04-2010
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Meat...Fabulous. Sauce...yuck!
Rated: 3 stars out of 5

I made this recipe for my son's 3rd birthday party and had to throw out the sauce. It was completely disgusting. There MUST... be a typo in the quantity of cider vinegar. We ended up going to the grocery store and buying some sauce instead. The meat was delicous though. I didn't think it needed any sauce personally. Anyway, great meat, yucky sauce.Read more
recipe Pulled Pork Barbecue
edward westville, IN 02-25-2010
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Smelled like Aunt Betsys' kitchen in Goldsboro,NC
Rated: 5 stars out of 5

I fixed this for my wife the other night, she said, " It smells like my Aunt Betsy Kitchen in Goldsboro, NC." This is a great... pulled pork! I've done quite a few on the pit smoker but this is a lot easier and taste great. The only changes I made were, put a mop sauce of, wht vinegar, water or beer, and worcheshire sauce in the bottom of the pan, with the meat in a rack. I did baste or mopped the meat about every hour, but the meat took more than 6hrs @ 300 deg. uncovered. I think I would increase the temp. to 325 for 5hrs uncovered and 1hr covered. the mustard sauce was also wonderful. This pulled pork recipe goes along with Tylers', "The Ultimate Barbecued Ribs." These are two of the many recipes we have tried and have enjoyed. THANK YOURead more
recipe Pulled Pork Barbecue
george wakefield, RI 02-19-2010
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Great taste
Rated: 5 stars out of 5

only problem is it calls for too much mustard in the sauce use about a third of what he calls for and it will be great!