americanbbqporksandwichoven-braisedclassic

Pulled Pork

Name: Pulled Pork
Prep time: 10 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Cuisine: American
Ingredients: 700 g pork shoulder, boneless; 8 g smoked paprika; 20 g brown sugar; 8 g fine salt; 3 g black pepper; 4 g garlic powder; 4 g onion powder; 2 g ground cumin; 10 ml olive oil; 60 ml apple cider vinegar; 140 g BBQ sauce; 120 ml water; 10 ml Worcestershire sauce; 15 g tomato paste; 2 brioche buns; 120 g coleslaw; 40 g pickles

This quick oven-braised version delivers tender, juicy pulled pork with the sweet-smoky flavor profile of classic barbecue in a fraction of the usual time. Stuffed into soft brioche buns with crunchy coleslaw and pickles, it is rich, tangy, messy, and deeply satisfying.

2 servings

1195 kcal

American

Ingredients

Pork and rub

700 gpork shoulder, boneless
8 gsmoked paprika
20 gbrown sugar
8 gfine salt
3 gblack pepper
4 ggarlic powder
4 gonion powder
2 gground cumin
10 mlolive oil

Braising liquid and sauce

60 mlapple cider vinegar
140 gBBQ sauce
120 mlwater
10 mlWorcestershire sauce
15 gtomato paste

To serve

2brioche buns
120 gcoleslaw
40 gpickles

Instructions

1
Preheat the oven to 170°C. Cut the pork shoulder into 3 large chunks to speed cooking, then pat dry thoroughly. In a bowl, mix the smoked paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cumin. Rub the pork with the olive oil, then coat all over with the spice mix, pressing it in well so it adheres evenly.
2
Arrange the pork pieces in a snug ovenproof pot or Dutch oven. Whisk together the apple cider vinegar, BBQ sauce, water, Worcestershire sauce, and tomato paste, then pour around and partly over the pork. Cover tightly with a lid or a double layer of foil. A tight cover is important to trap steam and tenderise the meat within the shorter cooking time.
3
Bake for 45 minutes covered, then uncover and turn the pork pieces in the liquid. Return to the oven uncovered for 10 to 15 minutes more, until the pork is very tender and easily pulls apart when pressed with a fork. If it still feels firm, give it an extra 5 minutes; cutting it into chunks should make 60 minutes achievable.
4
Transfer the pork to a tray and rest for 5 minutes. Meanwhile, place the pot on the hob over medium heat and simmer the cooking liquid for 3 to 5 minutes until slightly thickened and glossy. Shred the pork with two forks, discarding any large pieces of fat, then return the meat to the reduced sauce and toss until juicy and evenly coated.
5
Lightly warm the brioche buns if you like. Pile the pulled pork onto the buns, top with coleslaw and pickles, and serve immediately with extra sauce from the pot spooned over as needed.

Nutrition per serving

1195 kcal

Calories

58g

Protein

72g

Carbs

72g

Fat

Fiber

Notes

•For the best texture within 60 minutes, do not leave the pork shoulder whole; cutting it into large chunks is essential.
•A heavy, tightly covered pot creates a braising environment that mimics longer low-and-slow cooking surprisingly well.
•If you want more smoky flavor without a smoker, add a pinch more smoked paprika to the sauce, but avoid too much or it can taste harsh.
•Serve with fries, corn on the cob, or baked beans for a classic barbecue-style plate.

Background

Pulled pork is a classic barbecue dish of the American South, especially associated with Carolina, Tennessee, and other pork-loving regions. Traditionally it is smoked low and slow for many hours until tender enough to shred, then served with regional sauces that range from vinegar-forward to sweet and smoky.

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