Introduction
If you’re craving a hearty and delicious meal that brings the flavors of BBQ right to your dining table, this pulled pork recipe is perfect for you. With a blend of spices in the rub that tenderizes the pork, along with a savory homemade BBQ sauce, this dish promises comfort and satisfaction. Whether served on a roll with coleslaw or enjoyed on its own, it’s ideal for parties, family dinners, or meal prep for the week ahead.
Detailed Ingredients with measures
Rub
– 2 tablespoons brown sugar
– 2 teaspoons paprika powder
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– 1/2 teaspoon cumin powder
– 3/4 teaspoon mustard powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Pork
– 1.5 – 2.2 kg (3 – 4.5 lb) pork shoulder or butt, skinless and boneless
– 3/4 cup apple cider or apple juice
– 6 – 8 bread rolls
– Coleslaw (quantity as desired)
BBQ Sauce
– 1 cup pork juices from slow cooker (after cooking)
– 2 1/2 cups ketchup
– 1/2 cup apple cider vinegar
– 2/3 cup brown sugar
– 1 1/2 teaspoons each black pepper, onion (or garlic) powder, mustard powder
– 1 tablespoon lemon juice
– 1 tablespoon Worcestershire sauce
Prep Time
Preparation time for this recipe is approximately 1 hour. This includes the time needed to mix the rub, apply it to the pork, and optionally let it marinate.
Cook Time, Total Time, Yield
The cook time depends on the method used: if you are slow cooking the pork, it will take about 8 hours on low. If using a pressure cooker, it will take around 1 hour and 30 minutes. Overall, including preparation and cooking, expect a total of around 9 hours and 30 minutes for slow cooking or 3 hours for the pressure cooker method.
This recipe yields enough pulled pork for approximately 6 large or 8 regular-sized sandwiches, ensuring you’ll have plenty to share with family and friends. Enjoy!
Detailed Directions and Instructions
Step 1: Prepare the Rub
Combine all Rub ingredients—brown sugar, paprika powder, onion powder, garlic powder, cumin powder, mustard powder, salt, and black pepper—in a small bowl. Mix well to ensure even distribution of spices. Apply the rub evenly over the pork shoulder, ensuring it is fully coated. For enhanced flavor, optionally marinate the rubbed pork in the refrigerator for 1 hour.
Step 2: Cook the Pork
Place the marinated pork in the slow cooker. Pour the apple cider or apple juice over the pork. Cook on low for 8 hours. Alternatively, for a quicker option, pressure cook on high for 1 hour and 30 minutes.
Step 3: Transfer Pork to Roasting Pan
Once cooked, carefully remove the pork from the slow cooker and transfer it to a roasting pan. Reserve the cooking liquid to be used later.
Step 4: Optional Roasting
Preheat the oven to 180°C (350°F). If desired, roast the pork in the oven for an additional 20-30 minutes until the surface is browned and crispy.
Step 5: Shred the Pork
Using two forks, shred the pork; it should be very tender and fall apart easily. Set aside.
Step 6: Prepare the BBQ Sauce
In a medium saucepan over medium heat, combine all BBQ sauce ingredients: reserved pork juices, ketchup, apple cider vinegar, brown sugar, black pepper, onion powder, mustard powder, lemon juice, and Worcestershire sauce. Whisk together until smooth. Bring to a simmer, then reduce the heat and let it simmer gently for 1 hour, stirring occasionally to prevent sticking.
Step 7: Mix Pork with BBQ Sauce
Once the BBQ sauce is ready, mix the shredded pork with the sauce, adding as much as desired. The sauce should thoroughly coat the pork, with extra sauce available on the side for those who prefer more.
Step 8: Assemble Sandwiches
To serve, warm the bread rolls. Place the pulled pork on each roll and top with coleslaw to create delicious sandwiches.
Notes
Note 1: Adjusting for Larger Cuts
If using larger pork cuts (3 – 4 kg / 6 – 8 lb), increase the quantities of the Rub and BBQ Sauce accordingly. The cooking time in the slow cooker will be approximately 10 hours.
Note 2: Cider or Juice Options
Apple cider adds flavor and moisture to the dish; both alcoholic and non-alcoholic variants work well. Apple juice can serve as a suitable substitute.
Note 3: Preparing in the Oven
To prepare the pork in the oven, add 1 cup of water to the roasting pan, cover it, and cook at 160°C (325°F) for 3 hours. Uncover and roast for an additional 30 minutes to achieve a browned exterior. Ensure there is about 2 cups of liquid remaining at the end of the cooking time.
Note 4: Benefits of Roasting
Roasting the pork after slow cooking adds delicious caramelization and enhances the flavor profile.
Note 5: Quick Version with Store-Bought Sauce
For a quicker option using store-bought BBQ sauce, combine 650 ml (22 oz) of your choice of BBQ sauce with 1 cup of reserved pork juices in a saucepan. Simmer on medium-high heat for 30 minutes, stirring regularly until thickened.
Note 6: Yield Information
A typical 1.5 kg (3 lb) pork shoulder will yield enough pulled pork for approximately 6 large or 8 regular-sized sandwiches.
Note 7: Make Ahead Tips
This recipe is great for make-ahead meals. Cool the shredded pork and store it separately from the sauce in the refrigerator. To serve, reheat the pork, mix it with the sauce, and assemble the sandwiches as needed.
Note 8: BBQ Sauce Source
The BBQ Sauce recipe is adapted from a well-known Food Network recipe by the Neely’s, while the pork cooking method is original.
Note 9: Nutritional Information
Nutritional information is approximate and based on 8 servings, including a standard bread roll.
Cook techniques
Rubbing
Apply the rub evenly over the pork to ensure maximum flavor infusion. For deeper penetration of flavors, consider marinating the rubbed pork for an hour before cooking.
Slow Cooking
Place the seasoned pork in a slow cooker with apple cider to create a moist cooking environment. Cooking on low for 8 hours allows the pork to become tender and easy to shred.
Pressure Cooking
For a quicker cooking method, pressure cook the pork on high for 1 hour and 30 minutes. This method also ensures that the meat stays juicy and flavorful.
Roasting
After slow cooking, transfer the pork to a roasting pan and roast it at 180°C (350°F) for 20-30 minutes. This step adds a caramelized crust and additional flavor.
Shredding
Use two forks to shred the pork once cooked. The meat should be so tender that it falls apart easily, making it perfect for sandwiches.
BBQ Sauce Preparation
Combine all BBQ sauce ingredients in a saucepan over medium heat, whisking until blended. Bring to a simmer and let it cook gently for an hour to develop robust flavors.
Mixing with Sauce
After shredding the pork, mix it well with the BBQ sauce until coated to your liking. Save some sauce for serving on the side.
Assembling Sandwiches
Place the pulled pork onto warmed bread rolls and top with coleslaw for a delicious and complete sandwich experience.
FAQ
Can I use other cuts of pork?
Yes, you can use other cuts such as pork loin or ribs, but cooking times and methods may vary.
Is there a substitute for apple cider?
You can use apple juice as a suitable substitute for apple cider, both in terms of flavor and moisture.
Can this recipe be made ahead of time?
Absolutely! You can prepare the pulled pork and BBQ sauce in advance, refrigerate them separately, and reheat when ready to serve.
How can I ensure the pork stays juicy?
Using a slow cooker or pressure cooker helps retain moisture in the pork. Additionally, adding apple cider during cooking contributes flavor and moisture.
How do I store leftovers?
Store leftover pulled pork and BBQ sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving.
Conclusion
This pulled pork recipe infused with a homemade rub and complemented by a rich BBQ sauce is perfect for gatherings or a cozy family meal. The combination of slow-cooked, tender pork and zesty coleslaw on a soft bread roll creates a delightful flavor experience. It’s easy to prepare in advance, ensuring you have a delicious meal ready to enjoy without the last-minute rush.
BBQ Chicken Sandwiches
Swap the pork for cooked, shredded chicken and apply the same rub and BBQ sauce for a lighter twist on this classic dish.
Smoky Brisket Tacos
Use beef brisket with the same rub and BBQ sauce, then serve in corn tortillas with fresh cilantro and diced onions for a smoky taco experience.
Veggie BBQ Sandwiches
For a vegetarian option, substitute the pork with grilled eggplant or portobello mushrooms seasoned with the same spice rub, topped with BBQ sauce and coleslaw.
Pulled Pork Nachos
Layer tortilla chips with shredded pulled pork, cheese, jalapeños, and drizzle with BBQ sauce for a delicious nacho platter.
BBQ Pork Fried Rice
Utilize leftover pulled pork in fried rice, combining it with vegetables and soy sauce for a quick and satisfying meal.
Homemade BBQ Meatballs
Mix ground beef or turkey with the rub and form meatballs, then bake and toss in BBQ sauce for a fun appetizer or party snack.
Stuffed Bell Peppers
Combine shredded pulled pork with rice and vegetables, then fill bell peppers and bake for a hearty, flavorful dish.
