Pulled pork is a classic dish that’s perfect for feeding a crowd or meal prepping for the week ahead. It’s flavorful, versatile, and incredibly satisfying. This recipe combines a blend of spices, a hint of sweetness, and a touch of smokiness to create a delicious pulled pork that will have everyone coming back for more. Serve it on sandwiches, tacos, salads, or simply enjoy it on its own. Here’s how to make it:
Ingredients for Pulled Pork
- 4-5 pounds pork shoulder (also known as pork butt), boneless
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup chicken or vegetable broth
- 1/2 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup ketchup
- 2 tablespoons mustard
- 2 tablespoons tomato paste
- 2 onions, sliced
How to Make Pulled Pork
- Prepare the Pork: Start by trimming any excess fat from the pork shoulder. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, black pepper, and cayenne pepper. Rub this spice mixture all over the pork shoulder, covering it evenly. Let the pork sit at room temperature for about 30 minutes while you prepare the smoker or grill.
- Preheat the Smoker or Grill: If using a smoker, preheat it to 225°F (107°C) according to manufacturer’s instructions. If using a grill, set it up for indirect grilling and preheat it to 225°F (107°C). Add wood chips or chunks to the smoker or grill for a smoky flavor.
- Smoke the Pork: Place the pork shoulder on the smoker or grill, close the lid, and cook for about 6-8 hours, or until the internal temperature reaches 200°F (93°C) and the meat is very tender. Monitor the temperature throughout the cooking process and add more wood chips or chunks as needed to maintain a steady smoke.
- Prepare the Braising Liquid: In a large bowl, whisk together the chicken or vegetable broth, apple cider vinegar, Worcestershire sauce, soy sauce, honey, ketchup, mustard, and tomato paste.
- Braise the Pork: Once the pork reaches 200°F (93°C), remove it from the smoker or grill and place it in a large disposable aluminum pan. Pour the braising liquid over the pork and add the sliced onions. Cover the pan tightly with aluminum foil.
- Finish Cooking: Return the pan to the smoker or grill and continue cooking for another 1-2 hours, or until the pork is very tender and easily pulls apart with a fork.
- Shred the Pork: Remove the pork from the pan and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any excess fat.
- Serve: Serve the pulled pork hot on sandwiches, tacos, salads, or any other way you like. Enjoy!
About the Main Ingredients
- Pork Shoulder (Pork Butt): This cut of meat is ideal for pulled pork because it has enough fat to keep the meat moist during the long cooking process. It’s also flavorful and becomes incredibly tender when cooked low and slow.
- Spices: The combination of brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, black pepper, and cayenne pepper adds depth of flavor and a hint of heat to the pulled pork.
- Braising Liquid: The mixture of chicken or vegetable broth, apple cider vinegar, Worcestershire sauce, soy sauce, honey, ketchup, mustard, and tomato paste creates a rich and flavorful cooking environment for the pork, infusing it with sweet, tangy, and savory notes.
This pulled pork recipe is a labor of love, but the results are well worth it. It’s perfect for gatherings, parties, or simply enjoying a delicious meal at home.
