|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pulled pork is great for tailgating, a game day party, or a family weekend meal or potluck. A pork shoulder roast starts in a hot oven and then the temperature is decreased and it's slow-roasted until fall-apart tender. The roast is then shredded and mixed with a homemade barbecue sauce. Feel free to use your favorite purchased barbecue sauce if you want to skip making your own.
Serve the barbecue pulled pork on soft buns with coleslaw and baked beans on the side, or serve as a tasty main meat dish. Be sure to serve extra barbecue sauce for topping. There's no end to what kind of dishes you can make using fresh or leftover pulled pork, from stews to egg rolls to empanadas.
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- For the Pulled Pork:
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1 (4 to 5-pound) Boston butt roast (or pork shoulder, boneless or bone-in)
- 1 cup apple juice
- 4 cloves garlic (coarsely chopped)
- For the Sauce:
- 1 1/2 cups ketchup
- 2/3 cup apple cider vinegar
- 1/4 cup onion (finely chopped)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar (packed)
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic powder
Gather the ingredients.
Preheat the oven to 450 F.
In a bowl, combine the chili powder, garlic powder, salt, pepper, onion powder, and ground mustard.
Place the pork in a roasting pan and rub all over with the spice mixture.
Roast the pork for 1 hour. Remove from the oven.
Reduce the oven temperature to 325 F. Pour apple juice over the roast and sprinkle the chopped garlic over the juice. Cover the roasting pan tightly with foil, return to the oven, and roast for about 2 to 2 1/2 hours, or until the pork is tender and easy to shred with a fork.
Meanwhile, prepare the barbecue sauce. In a saucepan, combine the ketchup, cider vinegar, onion, Worcestershire sauce, brown sugar, mustard, and garlic powder. Bring to a boil, stirring constantly. Simmer, uncovered and stirring occasionally, for about 15 minutes, or until thickened.
Remove the pork from the liquids, shred, and serve with the sauce.
If desired, mix about 1 cup of the sauce into the shredded pork and serve hot from a slow cooker or chafing dish. Serve with the reserved sauce.
- Make sure you use a pork shoulder or butt to make pulled pork. A leaner cut, like pork loin or sirloin roast, will become dry and less flavorful over the long cooking time.
- If you use a bone-in pork shoulder roast, allow a little more time in the oven. Slow roast for at least 2 1/2 hours, or until fork-tender.