USA · Meat Dishes
BBQ Pulled Pork
Southern-style slow-roasted pork shoulder, rubbed with a smoky spice blend and cooked low and slow until it falls apart into tender, juicy strands.
Ingredients
- bone-in pork shoulder2 kg
- smoked paprika2 tbsp
- brown sugar1 tbsp
- garlic powder1 tbsp
- onion powder1 tbsp
- cayenne pepper1 tsp
- ground cumin1 tsp
- mustard powder1 tsp
- salt2 tsp
- black pepper1 tsp
- apple cider vinegar240 ml
- BBQ sauce300 ml
- brioche burger buns8
- coleslaw1 portion
Method
- 1Combine smoked paprika, brown sugar, garlic powder, onion powder, cayenne, cumin, mustard powder, salt and pepper to make the dry rub. Score the pork shoulder's fat cap in a crosshatch pattern. Rub the spice mixture all over the meat, pressing firmly into every crevice. Wrap tightly in plastic wrap and refrigerate overnight, or at least 4 hours.
- 2Remove pork from the refrigerator 1 hour before cooking. Preheat oven to 150°C (300°F). Place pork fat-side up in a large Dutch oven. Pour apple cider vinegar around (not over) the meat. Cover tightly with the lid.
- 3Slow-roast for 4–5 hours until the internal temperature reaches 95°C (203°F) and the meat is completely tender — a skewer should slide in with zero resistance. The bone should wiggle freely.
- 4Transfer pork to a large cutting board and tent with foil. Rest for 30 minutes — this is essential for juicy results. Reserve the cooking juices.
- 5Using two forks or your hands (wear heat-resistant gloves), pull the pork apart into long, coarse shreds, discarding any large fat pieces and the bone. The meat should fall apart effortlessly.
- 6Pour BBQ sauce over the pulled pork and toss to coat. Add a splash of the reserved cooking juices to reach your desired consistency. Taste and adjust seasoning.
- 7Toast brioche buns cut-side down in a dry skillet until golden. Pile pulled pork generously onto the buns and top with creamy coleslaw. Serve with extra BBQ sauce and pickles on the side.