BBQ Pulled Pork

BBQ pork sandwich with coleslaw on small plate, pickles in small bowl.

BBQ pulled pork is tender pork shoulder coated in a dry rub and slow cooked in flavorful apple cider.

Course BBQ, Main Course

Cuisine American, Barbecue

Prep Time 15

Cook Time 4

Total Time 4 15

Servings people

Calories 133kcal

Author Jessica Robinson

Ingredients

1 (4-5 pounds) boneless pork shoulder (or pork butt)
2-3 tablespoons stone-ground mustard (Yellow or Dijon)
⅓ cup firmly packed brown sugar
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons paprika or smoked paprika
1 tablespoon salt
1 tablespoon black pepper
1 cup apple cider or apple juice from refrigerated juice section
1 large white or yellow onion sliced
Prepared barbeque sauce for drizzling
Kaiser, hard rolls, brioche rolls or hamburger buns for serving
Coleslaw for serving

Instructions

Preheat the oven to 300 degrees F.
Trim any excess fat. Combine the brown sugar and spices in a small bowl.
In a roasting pan or Dutch oven, place the pork fat side up. Spread the mustard across the top of the loin. Sprinkle with brown sugar and spice mixture.
Add the onion slices around the pork and pour the apple cider into the pan. Cover the pan with aluminum foil or lid of Dutch oven and slow cook for 3 hours.
Remove the aluminum foil or lid and continue to cook for an additional 1-2 hours, until the pork is tender and easily pulls apart with a fork. Occasionally baste the pork with the pan juices.
Remove from the oven and let cool for about 10 minutes. Then use 2 forks to pull the pork into shreds. Mix the pulled pork with the pan juices, and let the meat absorb them.
Drizzle with your favorite barbeque sauce and toss to combine. Serve topped with coleslaw on Kaiser rolls.
Store an leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Apple cider is from pressed apples and can be located in the refrigerated section of produce in grocery stores. Fresh apple juice can be used as a substitute. Which is found in the refrigerated section near the refrigerated juices.

Pork shoulder or pork butt work great for this recipe.

Nutrition