It had to be a success because my friend from Tennessee – from Tennessee, people! – had TWO helpings, and she never has two helpings of anything. Except chocolate. And she told me it was very good. And my husband doesn’t care for pulled pork, and he liked this.
For someone who doesn’t really eat meat, I’ve been fascinated by the whole barbecue/smoked meat genre. So, I bought a pork shoulder at the market, and turned to Tyler Florence for a pulled pork recipe, because he’s from the South, too. This was incredibly easy to make, and once again, reading the comments proved to be invaluable – I altered the sauce recipe based on those comments, and it turned out to be my husband’s favorite part of the dish.
Like the smoked turkey, this one is definitely on the repeat list, and it will feed a very hungry crowd! Recipe after the jump . . . .
Pulled Pork Barbecue
Recipe adapted from one by Tyler Florence
- 12-16 generous servings
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse sea salt
- 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider-Vinegar Barbecue Sauce (I doubled the recipe here):
- 1 cup cider vinegar
- 1 cup brown mustard (I used French’s spicy brown mustard)
- 1 cup ketchup
- 2/3 cup packed brown sugar
- 6 garlic cloves, smashed
- 2 teaspoon kosher salt
- 1 teaspoon cayenne
- 1 teaspoon freshly ground black pepper
- Pan drippings from the pork
- 12-16 hamburger buns
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it’s falling apart.
While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you’re ready for it.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it’s resting, deglaze the pan over medium heat with 1 to 1-1/2 cups water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some cole slaw. Serve with pickle spears and the remaining sauce on the side.