Lunch / Dinner
The only pulled pork recipe you'll ever need, this pulled pork is simply seasoned and served with two dynamite sauces. Or, if you're looking to make things easier, serve it with you favorite store-bought BBQ sauce and slaw.
FOR THE PORK, COMBINE:
FOR THE MUSTARD SAUCE, SIMMER:
FOR THE VINEGAR SAUCE, WHISK:
Preheat oven to 325°. Place a large sheet of foil on a roasting rack, then lay another piece on top, perpendicular to the first.
For the pork, combine salt, black pepper, chili powder, oregano, thyme, and cayenne.
Place pork in the middle of foil and rub spice mixture on all sides. Tightly seal foil around pork.
Roast pork until fork-tender, 7½ hours. Increase oven temperature to 400°. Open foil to expose pork; roast until crust is dark and crisp, 20–30 minutes. Let roast rest until cool to the touch, about 30 minutes.
Transfer pork to a cutting board, remove and discard the bone, then pull the pork apart with 2 forks. Remove and discard any visible fat and gristle before serving.
For the mustard sauce, simmer mustard, vinegar, brown sugar, butter, Worcestershire, molasses, and cayenne in a saucepan over medium-low heat until warm, stirring occasionally.
For the vinegar sauce, whisk together vinegar, ketchup, molasses, brown sugar, black pepper, and Worcestershire until smooth; season with salt.
For added flavor, generously coat the pork shoulder with the spice blend, pressing to adhere.
Shred, then toss the pork together to combine the tender inner pieces with the crusty exterior parts. Just be sure to discard any visible pieces of fat and gristle before serving.
Per serving pork
% Daily Value*
Total Fat 14g 21%
Saturated Fat 5g 25%
Cholesterol 71mg 23%
Sodium 918mg 38%
Carbs 1g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.