Pulled Pork

Pulled pork is one of those classic American dishes that bring a sense of warmth and comfort to any meal. With its tender, juicy meat effortlessly shredded and packed with flavor, it’s the kind of dish that can make even the busiest of weekdays feel special. Imagine hosting a casual gathering or a backyard barbecue, and you have a platter of mouthwatering pulled pork, just waiting to be piled on soft buns, topped with tangy barbecue sauce, and enjoyed by all. This dish not only satisfies your taste buds but also fills your home with an irresistible aroma that lingers long after the meal is over.

I remember the first time I made pulled pork; it was a rainy Sunday, and the weather called for something hearty and soul-soothing. As I patiently let the pork shoulder roast slowly in the oven, the anticipation grew with every passing hour. When it was finally time to shred the pork, I realized how incredibly simple it was to create such a flavorful dish. Trust me, once you try this recipe, you’ll want to keep it close—it’s sure to become a staple in your cooking repertoire.

How to Make Pulled Pork

1. Preheat the Oven: Begin by preheating your oven to 300°F. This low and slow cooking method is crucial for achieving tender, juicy meat.
2. Mix the Spice Rub: In a small bowl, stir together the brown sugar, chili powder, paprika, garlic powder, onion powder, cumin, salt, and black pepper until well combined.
3. Prepare the Pork: Cut the pork shoulder into 4 pieces and trim any excess fat. Generously rub the spice mixture over all sides of the meat, ensuring a great flavor.
4. Brown the Pork: Heat the olive oil in a large Dutch oven over medium-high heat. Add the seasoned pork to the pot and brown each piece on all sides, about 2 minutes per side. This step adds a rich flavor to the dish.
5. Add the Liquids: Once the pork is browned, pour in the chicken broth, apple cider vinegar, and orange juice around the meat. This mixture will keep the pork moist as it cooks.
6. Bake: Cover the Dutch oven with the lid and transfer it to the preheated oven. Bake for 3 to 3.5 hours, or until the pork is very tender and easily shreds with a fork.
7. Rest the Meat: After baking, transfer the pork to a large bowl and let it rest for about 10 minutes to allow the juices to redistribute.
8. Shred the Pork: Using two forks, shred the pork into pieces. For an extra burst of flavor, skim off any excess fat from the braising liquid, and stir a little of the juices into the shredded meat. This helps keep the pork moist and flavorful.
9. Serve: Pile the pulled pork onto toasted burger buns, drizzle with barbecue sauce, and enjoy!

Storing & Reheating

Store any leftover pulled pork in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate it for up to 4 days. You can also freeze pulled pork for up to 3 months. To reheat, simply place it in a pot over medium heat with a splash of chicken broth. Heat until warmed through, about 10 minutes, stirring occasionally. The pork may lose some texture during freezing, but a quick stir with the braising liquid will help refresh its juiciness.

Pulled pork is not just a dish; it’s an experience—a wonderful combination of savory spices, tender meat, and joyful gatherings. The satisfaction of creating such a delightful meal for your loved ones is unparalleled. I encourage you to try this recipe, make it your own, and share it with friends and family; there’s nothing like witnessing their smiles as they savor your delicious creation.

Recipe FAQs

Pulled Pork

Recipe Author: Margaret

This Pulled Pork is packed with irresistible flavors and is easy to prepare. With tender pork shoulder seasoned to perfection, it’s ideal for quick dinners and gatherings.

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• Prep Time 25 minutes
• Cook Time 215 minutes
• Yield 8 servings 1x

Ingredients

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• 1 tablespoon brown sugar
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 3-4 pound boneless pork shoulder/pork butt
• 2 tablespoons olive oil
• 2 cups low sodium chicken broth
• ¼ cup apple cider vinegar
• ¼ cup orange juice
• 8 burger buns, toasted if desired
• barbecue sauce

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Instructions

1. Preheat oven to 300°F.
2. In a small bowl, stir together all spice rub ingredients until well combined.
3. Cut the pork into 4 pieces and trim off excess fat. Rub the pork on all sides with the spice rub.
4. Heat the olive oil in a large Dutch oven over medium-high heat. Add the seasoned pork to the pan and brown on all sides, about 2 minutes per side. Remove pan from the heat.
5. Pour the chicken broth, apple cider vinegar and orange juice into the pot around the pork.
6. Cover the pot with the lid and bake for 3-3.5 hours, until pork is very tender and shreds easily with a fork.
7. Transfer pork to a large bowl. Let it rest for 10 minutes.
8. Use two forks to shred the pork. Optional: Skim excess fat off the braising liquid and then stir a little of the juices into the meat. Serve pork on burger buns, with barbecue sauce.

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Notes

For added flavor, let the shredded pork soak in a bit of the braising liquid before serving.
Feel free to adjust the spice rub ingredients to suit your taste preferences.
Serve with coleslaw for an extra crunch.

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Nutrition

• Serving Size: 1 sandwich
• Calories: 450
• Sugar: 6g
• Sodium: 750mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 80mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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