Special Gift Offer

Close

Lunch / Dinner

Pulled Pork

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.

Share Recipe

Ingredients

FOR THE PORK, COMBINE:

FOR THE MUSTARD SAUCE, SIMMER:

FOR THE VINEGAR SAUCE, WHISK:

Instructions

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.

For added flavor, generously coat the pork shoulder with the spice blend, pressing to adhere.

Roast the pork until a dark, crisp crust forms. This adds flavor and additional texture.
Be sure to  pull out the large bone from the roast prior to slicing, it should easily slide out.
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.

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.

Nutritional Facts

Share Recipe:

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!

Subscribe!

You May Also Like

Looking for a little more inspiration or ideas? With appetizer, snack, breakfast, brunch, lunch, dinner, side dish, drink, and dessert recipes, from grilling and barbecue to slow cooked, make ahead, and everything in between, we aim to help you in your cooking endeavors with straightforward and flavorful recipes.

Lunch / Dinner

Orange-Brined Turkey Breast

Cheesy Potato Soup

Wait, before you go...

A Free Gift For You

What is more comforting on a cool fall day than a pot of soup simmering away on the stove? These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download

Get Your Free Digital Download of 5 Sensational Soups & Sides Today!

5 Sensational Soups and Sides Cover

What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download