A luscious pulled pork is sweet, tangy, tasty, and tender. It’s a great “let it go” meal using slow cooking methods. The beauty of pulled pork lies in its versatility. Numerous spices work with pork, and you can mix and match them to your taste.
For a base, most people begin with some type of barbecue sauce to which they may add:
Brow sugar: for sweetness and caramelization
Chili: brings up the heat (alternatively cayenne or chipotle)
Coriander: for citrus undertones
Cumin: nutty and earth
Garlic powder is savory
Mustard powder: tangy
Onion powder actually has a slightly sweet edge
Paprika brings color and warmth
Some use a dry rub for the pork, and others still marinate it. When you customize your spice blend, stop and taste regularly. Go slow so you don’t overdo any flavor.
Cut to Use for Pulled Pork
Both pork shoulder and pork butt work well for this recipe. They both have nice marbling, with pork, but they are a little fattier for a juicer result.
What About the Rolls?
You want something sturdy to withstand the damp nature of pulled pork. Kaiser rolls, potato rolls, brioche buns, Hawaiian rolls (sweet), Ciabatta, and sourdough are good choices.
If you’re trying to avoid the carbs, try making your pulled pork into salad rolls.
perfect pulled pork
Ingredients
- 2 lbs pork butt (boneless)
- 2 tbsp light brown sugar
- 1/2 tbsp salt
- ½ tbsp smoked paprika (regular is fine, too)
- ½ tsp each garlic powder and onion powder
- ½ tsp mustard seed
- Cracked black pepper
- 1 tbsp vegetable or canola oil
- 12 oz pale ale (Shiner Bock, Founders Dirty Bastard, or brown ale)
- ¾ cup ketchup
- 1/4 cup stone ground mustard
- ¼ cup apple cider vinegar
- 2 tbsp packed brown sugar
- 1 ½ tbsp Worcestershire sauce
Instructions
- Trim the pork, removing excess pieces
- Cut up into 4-6 chunks so they will fit in your Dutch oven
- Stir sugar, salt, paprika, garlic powder, onion powder, mustard seed and cracked pepper together
- Rub these seasonings on each side of the pork
- Cover with plastic wrap and leave in the refrigerator overnight.
- Heat your oven to 300F
- Put your Dutch oven on the stove over medium-high heat
- Toss a few pieces of pork at a time until they’re brown on all sides
- Pour in the beer
- Cover and bake for 3 hours
- Remove the lid
- Bake for 2 hours more until the pork is easily pulled apart using a fork.
- Turn off the oven, leaving the Dutch oven inside
- Mix ketchup, mustard, vinegar, sugar, and Worcestershire sauce together. **
- Pull out the Dutch oven, and pour this mix over the meat
- Begin pulling the pork apart into shreds (this also mixes in the sauce)
- Serve hot or cold.