Pork shoulder is a great cut of meat for this recipe and budget friendly. Pick up your meat from a local butcher or the farmers’ market if this is accessible for you. You can be creative as you wish with sauces from smoky, sweet or spicy. There are plenty of great BBQ sauces available at your local grocery store or use ours.
Most of this recipe can be done ahead of time and is a great time-saver or addition to any potluck or family gathering.
The key to creating great pulled pork is to braise your meat for 5-6 hours until it becomes fork tender. This can be done in your oven or slow cooker, but you may need to add extra cooking time of 1-2 hours for the slow cooker.
To make your pulled pork into a stellar meal, we recommend constructing a sandwich using fresh hoagie buns and top your pulled pork with our Good Ol Granny Slaw served beside your favorite leafy green salad. A delicious and fun BBQ-style meal that can be done indoors and ahead of time that the whole family will enjoy.
- 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dry mustard
- 3 tablespoons coarse salt
- 1 tablespoon of canola oil
- 2 tablespoons of ketchup
- 1 cup diced onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 1-2L of beef stock (to fill roasting half way)
- 1/2 cup of pork shoulder stock reduction
- 1/2 cup cider vinegar
- 1 cup yellow or brown mustard
- 1/4 cup molasses
- 1 tablespoon Worcestershire sauce
- 1/2 cup ketchup
- 1/2 cup packed brown sugar
- 1 garlic cloves, smashed
- 1/4 tablespoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Mix all rub ingredients together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator;
Preheat the oven to 300 degrees F;
Put the pork and stock in a roasting pan and bake for about 6 hours, flipping the roast at the half way mark. Roast the pork until fork tender and an instant-read thermometer inserted into the thickest part registers 170 degrees F;
To make the barbecue sauce: combine all ingredients in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until smooth;
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat;
To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hoagie bun, and top with the slaw. Serve with your favorite leafy salad.
Good Ol’ Granny Slaw:
- 1 head green cabbage, finely shredded
- 2 large carrots, finely shredded
- 3/4 cup best-quality mayonnaise
- 1/2 teaspoon Dijon mustard
- 1 cup diced Granny Smith Apples
- 2 tablespoons sugar, or to taste
- 2 tablespoons white vinegar
- 1 tablespoon dry mustard
- Salt and freshly ground pepper
Combine the shredded cabbage, carrots and apples in a large bowl. Whisk together the mayonnaise, dijon, sugar, vinegar, mustard, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired. A dash of water never hurts.