Introduction
When it comes to comfort food, few dishes can compare to slow-cooked pulled pork. This recipe utilizes a dry brine for deep flavor, combined with a homemade barbecue sauce that has the perfect balance of sweetness and tanginess. With a cook time of several hours, the slow roasting process transforms a simple pork shoulder into tender, flavorful meat that is perfect for sandwiches, tacos, or served with classic sides.
Detailed Ingredients with measures
For the Pork:
– 4–5 kg (8–10 lb) pork butt/Boston butt/square cut pork shoulder (skinless, bone-in, fat cap on)
For the Dry Brine:
– 6 tablespoons brown sugar
– 2 tablespoons paprika powder
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 tablespoon mustard powder
– 2 teaspoons cumin powder
– 2 teaspoons dried oregano
– 1 teaspoon cayenne pepper (optional)
– 2 tablespoons cooking/kosher salt
– 2 teaspoons black pepper
For the Cooking Liquid:
– 1½ cups beer (any type except dark beers like Guinness)
– 1 cup water
For the Barbecue Sauce:
– 1 cup apple cider vinegar
– 3 cups ketchup (or Australian tomato sauce)
– 1 cup water
– 3 tablespoons molasses (original, not blackstrap)
– ⅔ cup brown sugar
– 4 teaspoons Worcestershire sauce
– 2 teaspoons Tabasco (optional, for spiciness)
– 4 teaspoons mustard powder
– 3 teaspoons garlic powder (or substitute with onion powder)
– 2 teaspoons cooking/kosher salt
– 2 teaspoons black pepper
Prep Time
24 hours (includes dry brining)
Cook Time, Total Time, Yield
Cook Time: 12 hours
Total Time: 36 hours (including prep time)
Yield: Serves approximately 10-12 people
Detailed Directions and Instructions
Dry Brine Overnight:
Pat the pork dry and place it in a large ceramic dish. Mix all the dry brine ingredients in a small bowl and rub the mixture all over the pork, ensuring it gets into all the crevices. Position the pork fat side up, covered with as much rub as possible. Refrigerate uncovered for 24 hours.
Prepare for Roasting:
Preheat the oven to 110°C (230°F). Transfer the pork to a roasting pan, keeping the fat side up. Do not wipe off the rub. Discard any liquid and residual rub left in the brining dish. Pour the beer and water around the pork, ensuring the liquid level is about 2.5 cm (1 inch) deep. Add extra water if necessary to maintain this level during cooking.
Slow Roast:
Roast the pork, uncovered, for 12 hours, or until the internal temperature reaches 95°C (203°F) and the meat falls apart effortlessly when pulled with two forks. Ensure your oven does not automatically turn off during the cooking process, as some ovens have auto-off functions that activate after 12 hours.
Shred the Pork:
Transfer the cooked pork to a large pan, reserving the juices in the roasting pan. Let the pork rest for 20 minutes, then shred it using tongs or forks. The meat should be tender and easy to pull apart. You may discard the fat cap at this stage if desired, though leaving some can make the shredded pork juicier.
Prepare the Barbecue Sauce:
Combine all the barbecue sauce ingredients in a large saucepan and whisk to combine. Bring the mixture to a simmer over medium heat, then reduce to a low simmer for 45 minutes, stirring occasionally. After the pork is cooked, add ½ cup of the reserved juices from the roasting pan into the barbecue sauce and simmer for an additional 5 minutes. Adjust the sauce’s thickness with water if necessary to achieve a thick, syrupy consistency. Serve the sauce warm or at room temperature.
Combine and Serve:
Pour ¾ cup of the reserved juices from the roasting pan and 1 cup of the prepared barbecue sauce over the shredded pork, tossing to combine. Serve the pulled pork with the remaining barbecue sauce on the side, allowing guests to add more as desired. For a complete meal, consider serving the pulled pork with sides like cornbread, coleslaw, and potato salad, or use it to make pulled pork sandwiches with soft rolls and coleslaw.
Notes
Oven Temperature:
Ensure the oven temperature is accurately set to avoid undercooking or overcooking the pork.
Resting Time:
Letting the pork rest after cooking allows the juices to redistribute, maximizing flavor and tenderness.
Storing Leftovers:
Store any leftover pulled pork and barbecue sauce in airtight containers in the refrigerator for up to 4 days. Reheat gently before serving.
Cooking Liquid Variations:
Feel free to substitute the beer with other liquids like cider or broth if preferred.
Cook techniques
Dry Brining
This technique involves rubbing a mixture of salt, sugar, and spices onto the pork and allowing it to sit in the refrigerator uncovered. This enhances flavor and helps to retain moisture during cooking.
Slow Roasting
Cooking the pork at a low temperature for an extended period allows the meat to become tender and infused with flavors from the dry brine and cooking liquid. It breaks down connective tissues, resulting in juicy, easily shredded meat.
Shredding Pork
After the pork is cooked, let it rest briefly before using two forks or tongs to gently pull apart the meat. This process allows the fibers to separate easily, yielding tender pulled pork.
Making Barbecue Sauce
Combine the sauce ingredients in a saucepan, then simmer to allow the flavors to meld. Adding some reserved cooking juices enhances the sauce’s richness and ties it to the pulled pork.
Combining Pork and Sauce
Mixing the shredded pork with a portion of the barbecue sauce ensures the meat is flavorful and moist, while serving additional sauce on the side allows for individual customization.
FAQ
What type of pork is best for this recipe?
A pork butt or Boston butt is ideal due to its marbling and connective tissues, which break down during slow cooking, resulting in tender meat.
Is it necessary to use beer in the cooking liquid?
No, while beer adds flavor, you can use only water or substitute with other liquids like apple juice or stock if preferred.
How do I know when the pork is done cooking?
The pork is done when it reaches an internal temperature of 95°C (203°F) and can be easily shredded with forks or tongs.
Can I prepare the barbecue sauce ahead of time?
Yes, the barbecue sauce can be made in advance and stored in the refrigerator for up to a week. Reheat before serving.
What sides pair well with pulled pork?
Common sides include cornbread, coleslaw, potato salad, and baked beans. Soft rolls are great for making sandwiches with the pulled pork.
Conclusion
The dry brined and slow-roasted pulled pork results in an incredibly flavorful and tender dish, perfect for gatherings or casual dinners. The combination of spices in the dry brine and the tangy sweetness of the barbecue sauce elevate the pork’s natural richness, making it a crowd-pleaser. Serving this dish with classic sides will surely enhance the experience, creating a wholesome and satisfying meal.
More recipes suggestions and combination
Pulled Pork Tacos
Use the shredded pork as a filling for tacos, topped with fresh cilantro, diced onions, and a squeeze of lime juice for a zesty twist.
Pulled Pork Nachos
Layer tortilla chips with pulled pork, cheese, jalapeños, and your choice of toppings like guacamole and sour cream for a delicious snack or appetizer.
BBQ Pulled Pork Sliders
Serve the pulled pork on mini buns with a dollop of coleslaw for a tasty finger food option at parties.
Stuffed Bell Peppers
Mix the pulled pork with rice, beans, and cheese, then stuff the mixture into halved bell peppers and bake until the peppers are tender.
Pulled Pork Pizza
Top pizza dough with barbecue sauce, shredded pulled pork, cheese, and red onions for an exciting pizza variation.
Barbecue Pork Burrito
Wrap pulled pork with rice, black beans, cheese, and fresh veggies in a large tortilla for a filling burrito.
Pulled Pork Pasta
Toss the shredded pork with pasta, barbecue sauce, and sautéed vegetables for a hearty pasta dish.
