Barbecue Pulled Pork

  • Level: Easy
  • Total: 4 hr
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 2 hr 40 min
  • Yield: 6 servings
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1/4 cup packed dark brown sugar

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon mustard powder

1/2 teaspoon ground allspice

1/2 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces

1 tablespoon vegetable oil

1 onion, chopped

4 cloves garlic, chopped

1 tablespoon tomato paste

2 cups low-sodium chicken broth

1/2 cup ketchup

1/4 cup apple cider vinegar

7 hamburger buns or potato rolls

Coleslaw and pickle slices, for serving


  1. Mix the brown sugar, chili powder, cumin, mustard powder, allspice, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl. Rub half of the mixture all over the pork; transfer to a large resealable plastic bag and refrigerate 1 to 4 hours.
  2. Preheat the oven to 350 degrees F. Heat the vegetable oil in a large Dutch oven over medium heat. Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes; remove to a plate.
  3. Add the onion, garlic, 1 teaspoon salt and a few grinds of black pepper to the pot; cook, stirring, until the onion is softened, 5 minutes. Add the tomato paste and the remaining spice mixture; cook, stirring, 2 more minutes. Stir in the chicken broth, ketchup, vinegar and 2 cups water. Tear 1 bun into pieces and add to the pot. Return the pork to the pot and bring to a simmer.
  4. Cover the pot and transfer to the oven. Cook until the pork is very tender, about 2 hours. Uncover and continue cooking until the sauce thickens slightly, about 20 more minutes. Shred the pork with 2 forks, tossing to coat in the sauce. Serve on buns with coleslaw and pickles.
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