Pulled Pork With Spicy Chili Sauce

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about our editorial process
Derrick Riches
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Published on 12/10/19 by Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats's Editorial Process

Updated 12/10/19

Pulled Pork with Spicy Chile Sauce
Pulled Pork with Spicy Chile Sauce. Regarding BBQ, Inc.
  • Total: 5 hrs 20 mins
  • Prep: 20 mins
  • Cook: 5 hrs
  • Yield: serves 6
Nutritional Guidelines (per serving)
1017 Calories
56g Fat
24g Carbs
99g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: serves 6
Amount per serving
Calories 1017
% Daily Value*
Total Fat 56g 72%
Saturated Fat 20g 102%
Cholesterol 358mg 119%
Sodium 3539mg 154%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 4%
Protein 99g
Calcium 112mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a delicious pulled pork recipe. You can add more or less cayenne to the sauce to adjust the heat to your liking. This dish is best complimented by a nice cool, creamy coleslaw.

Ingredients

  • 5 pounds/2.3 grams pork shoulder roast (bone-in)
  • For the Rub:
  • 2 tablespoons/30 milliliters chili powder
  • 2 tablespoons/30 milliliters brown sugar
  • 2 tablespoons/30 milliliters salt
  • For the Sauce:
  • 1 cup/240 milliliters ketchup
  • 1 cup/240 milliliters cider vinegar
  • 3 tablespoons/45 milliliters sugar
  • 1 teaspoon/5 milliliters Worcestershire sauce
  • 1 teaspoon/5 milliliters salt
  • 1/2 teaspoon/2.5 milliliters cayenne pepper
  • 1/2 teaspoon/2.5 milliliters black pepper (ground)

Steps to Make It

To Cook the Meat and Make the Rub:

  1. Gather the ingredients.

  2. You will need 2 cups/475 milliliters hickory or mesquite chips, pre-soaked in water for 30 minutes.

  3. Combine rub ingredients in a small bowl.

  4. Coat pork roast thoroughly with mixture.

  5. Let stand for 30 minutes at room temperature before placing on the grill.

  6. Place pork on grill and cook over indirect medium heat for 4 to 5 hours, or until internal temperatures reach between 180 to 190 F/80 to 90 C. Make sure to turn roast every hour. Add wood chips to smoker box about halfway through the cooking process.

  7. When roast is through cooking, take off the grill, cover with aluminum foil, and allow to rest for 20 to 30 minutes before shredding.

To Prepare the Sauce:

  1. Gather the ingredients.

  2. Combine sauce ingredients plus 1 cup of water in a medium saucepan.

  3. Bring to a boil, reduce heat, and allow to simmer for 8 to 10 minutes.

To Finish:

  1. Shred pork with two forks or your fingers. Make sure to discard any fatty pieces or burnt bits.

  2. Place meat in a large bowl and add some of the sauce to moisten it.

  3. Serve warm with buns or enjoy it plain.