Pulled Pork with Tangy Barbecue Sauce Recipe

When it comes to comfort food, nothing beats a mouth-watering, tangy pulled pork sandwich. This recipe takes a classic dish and elevates it with a homemade barbecue sauce that's sweet, tangy, and slightly spicy. The pork is slow-roasted until it's fall-apart tender, then drenched in the delectable sauce. It's perfect for weekend dinners, picnics or when you're just craving for some southern comfort.

Photos of Pulled Pork with Tangy Barbecue Sauce Recipe

The recipe calls for a pork butt, often known as Boston butt. It's a cut from the upper part of the shoulder and is perfect for slow roasting because of its high fat content, which keeps the meat moist during the long cooking process. If you can't find it at your local supermarket, ask your butcher. It's also not unusual for this cut to have a bone in it; the bone adds flavor during the cooking process but is easy to remove once the pork is cooked. Another ingredient to note is spicy brown mustard, which is a bit tangier and spicier than regular yellow mustard; it adds depth to the barbecue sauce.

Ingredients for Pulled Pork with Tangy Barbecue Sauce

Pork butt: This is a generous cut of meat from the upper part of the pork shoulder, perfect for slow cooking due to its marbling and fat content.

Salt: Essential for seasoning the pork and drawing out the natural flavors.

Spices: Paprika, cumin, garlic powder, and dry mustard form the spice rub for the pork, adding depth of flavor and a hint of heat.

Dark brown sugar: It lends a molasses-like sweetness to the spice rub and the barbecue sauce.

Ketchup: Provides a sweet and tangy base for the barbecue sauce.

Cider vinegar: Imparts sharpness and tang to the barbecue sauce.

Spicy brown mustard: This mustard variety enhances the sauce with its heat and tanginess.

Garlic: Adds a robust, savory note to the barbecue sauce.

Cayenne pepper: Dials up the heat in the barbecue sauce.

Hamburger buns: Soft and slightly sweet, they are the perfect carrier for the saucy, flavorful pulled pork.

One reader, Charo Reno says:

This pulled pork with tangy barbecue sauce recipe is a game-changer! The pork is incredibly tender and flavorful, and the tangy barbecue sauce adds the perfect zing. It's a hit at every gathering, and my friends always ask for the recipe. It's a must-try for any barbecue enthusiast!

Charo Reno

Techniques Required for Making Pulled Pork

How to roast the pork: The pork should be roasted uncovered at 300°F for 6 to 6-1/2 hours until it is fork-tender and a thermometer inserted into the thickest part of the pork registers 195°F.

How to make the tangy barbecue sauce: Combine ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper in a saucepan over medium heat. Simmer gently, stirring frequently, until slightly thickened, about ten minutes. Remove from the heat and let sit until the pork is done.

How to pull the pork: While the pork is still warm, use two forks to pull the meat away from the bone into large shreds. Remove and discard any large pieces of fat or sinew. Put the shredded pork in a large bowl or dish and pour about two-thirds of the barbecue sauce over it. Toss so that the pork is evenly coated with the sauce. Taste and add more sauce, little by little, if desired.

How To Make Pulled Pork with Tangy Barbecue Sauce

This pulled pork recipe slow roasts the pork until the meat extra tender. It is served with a rich barbecue sauce in hamburger buns for a tastier meal!

Preparation: 20 minutes

Cooking: 6 hours 15 minutes

Total: 6 hours 35 minutes

Serves:

Ingredients

For Pork:

5lbspork butt
4tspsalt
1tbsppaprika
1tbspground cumin
1tbspgarlic powder
1tbspdry mustard
1tbspdark brown sugar,packed
1tspfreshly ground black pepper

For Tangy Barbecue Sauce:

1cupketchup,plus 2 tbsp
¾cupcider vinegar
¾cupdark brown sugar,packed
¼: 5px; letter-spacing: 2px”>2garlic cloves,minced
½tspcayenne pepper
¾cupwater,for deglazing the roasting pan

For Serving:

12hamburger buns,lightly toasted and buttered, if desired

Instructions

Preheat the oven to 300 degrees F and set an oven rack in the lower-middle position.
Pat the pork dry with paper towels. Mix the salt, paprika, cumin, garlic powder, dry mustard, brown sugar, and pepper in a small bowl.
Place the pork in a roasting pan. Rub the spice blend all over the pork, turning to coat evenly.
Roast, uncovered, for 6 to 6½ hours, or until the meat is fork-tender and a thermometer inserted into the thickest part of the pork registers 195 degrees F.
Combine the ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper in a saucepan over medium heat.
Simmer gently, stirring frequently, until slightly thickened, about ten minutes. Remove from the heat and let sit until the pork is done.
When the pork is done, take it out of the oven and set it on a cutting board or platter; tent with aluminum foil and let rest for about 10 minutes.
Pour off and discard the fat from the roasting pan. Add the water to the roasting pan and set it over a single burner on medium heat; scrape with a wooden spoon to release all the brown bits.
Cook for a few minutes, stirring frequently, until the liquid is reduced by about half. Pour into the saucepan with the barbecue sauce and cook over medium heat, stirring occasionally, for 5 minutes.
While the pork is still warm, use two forks to pull the meat away from the bone into large shreds. Remove and discard any large pieces of fat or sinew.
Put the shredded pork in a large bowl or dish and pour about two-thirds of the barbecue sauce over it. Toss so that the pork is evenly coated with the sauce. Taste and add more sauce, little by little, if desired.
Spoon the pulled pork onto the bottom half of each bun. Pass the remaining barbecue sauce on the side. Enjoy!

Nutrition

Calories: 542.33kcal
Fat: 25.53g
Saturated Fat: 8.64g
Trans Fat: 0.22g
Monounsaturated Fat: 10.54g
Polyunsaturated Fat: 3.86g
Carbohydrates: 38.21g
Fiber: 1.62g
Sugar: 16.70g
Protein: 37.98g
Cholesterol: 117.18mg
Sodium: 695.13mg
Calcium: 128.74mg
Potassium: 783.86mg
Iron: 4.39mg
Vitamin A: 25.14µg
Vitamin C: 1.69mg

Key Technique Tip for Perfect Pulled Pork

When making your pulled pork, it's important to remember that the key to tender, flavorful meat is slow cooking at a low temperature. This allows the collagen in the meat to break down, resulting in a moist and tender texture. Also, don't skip the step of rubbing the spice blend all over the pork. This not only adds flavor but also helps to create a delicious crust on the outside of the meat. Lastly, when pulling the pork, be sure to remove and discard any large pieces of fat or sinew. These can affect the texture and flavor of your final dish.

Time-Saving Tips for Making Pulled Pork

Prep ahead: Prepare the spice rub and barbecue sauce the night before to save time on the day of cooking.

Use a slow cooker: Consider using a slow cooker to cook the pork, allowing it to simmer and tenderize while you attend to other tasks.

Shred with a mixer: After the pork is cooked, use a stand mixer to quickly shred the meat, saving time and effort compared to using forks.

Double the batch: Make a larger quantity of pulled pork and freeze the extra portions for future quick and easy meals.

Utilize store-bought sauce: If short on time, consider using a high-quality store-bought barbecue sauce instead of making it from scratch.

Invest in a meat thermometer: Use a meat thermometer to ensure the pork is cooked to perfection, preventing overcooking or undercooking.

Substitute Ingredients For Pulled Pork with Tangy Barbecue Sauce Recipe

pork butt - Substitute with beef chuck roast: Beef chuck roast has a similar texture and can be cooked low and slow to achieve a tender, shredded consistency like pork butt.
cider vinegar - Substitute with white wine vinegar: White wine vinegar provides a slightly milder flavor compared to cider vinegar, but still offers the acidity needed for the tangy barbecue sauce.
dark brown sugar - Substitute with maple syrup: Maple syrup can add a rich, caramelized sweetness similar to dark brown sugar, enhancing the flavor of the barbecue sauce.
spicy brown mustard - Substitute with Dijon mustard: Dijon mustard provides a tangy and slightly spicy flavor, similar to spicy brown mustard, and can be used as a substitute in the barbecue sauce.
hamburger buns - Substitute with brioche buns: Brioche buns offer a slightly sweeter and richer flavor, adding a touch of luxury to the pulled pork sandwich.

How to Beautifully Present Pulled Pork

Elevate the plating: When presenting the pulled pork, focus on creating an elegant and visually appealing presentation. Use a combination of fresh herbs and edible flowers to add a pop of color and freshness to the dish.
Incorporate texture: Add a crunchy element to the dish by serving the pulled pork with a side of pickled vegetables. This will provide a contrast in texture and elevate the overall dining experience.
Highlight the barbecue sauce: Drizzle a small amount of the tangy barbecue sauce on the plate before placing the pulled pork. This will not only enhance the visual appeal but also add a burst of flavor to each bite.
Artful arrangement: Pay attention to the arrangement of the pulled pork on the plate. Consider shaping the pork into a neat mound using a ring mold for a refined and polished look.
Garnish with microgreens: Sprinkle a handful of delicate microgreens over the pulled pork just before serving. This will introduce a subtle hint of earthy flavor and a touch of sophistication to the dish.
Use high-quality serving ware: Opt for elegant ceramic plates or slate platters to showcase the pulled pork. The choice of serving ware can elevate the overall presentation and create a lasting impression.

Essential Tools for Making Pulled Pork

Oven: Used for roasting the pork at a low temperature for several hours until it becomes tender and flavorful.
Roasting pan: A deep, sturdy pan used for roasting the pork in the oven, allowing for even cooking and easy cleanup.
Small bowl: Used for mixing the spice blend to rub onto the pork before roasting.
Saucepan: Used for simmering and thickening the tangy barbecue sauce, ensuring it's well-mixed and heated through.
Wooden spoon: Used for scraping the brown bits from the roasting pan and stirring the sauce while it simmers.
Cutting board: Provides a stable surface for resting and carving the cooked pork.
Aluminum foil: Used to tent the cooked pork, allowing it to rest and retain its juices before shredding.
Two forks: Essential for pulling the tender, cooked pork into shreds for serving.
Microwave-safe bowl: Used for reheating smaller portions of pulled pork in the microwave.
Baking dish: Used for reheating larger quantities of pulled pork in the oven.
Zip-top freezer bag: Ideal for storing leftover pulled pork in the freezer for future use.

How To Store and Freeze Pulled Pork

To store leftover pulled pork, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
When storing in the refrigerator, keep the pulled pork and the tangy barbecue sauce in separate containers to prevent the meat from becoming soggy.
To freeze pulled pork, place the cooled meat in a freezer-safe zip-top bag or airtight container. Remove as much air as possible before sealing to prevent freezer burn.
If you have a large amount of pulled pork, consider dividing it into smaller portions before freezing for easier thawing and reheating.
Label the container or bag with the date and contents to keep track of your frozen pulled pork.
Pulled pork can be frozen for up to 3 months without significant loss of quality.
To thaw frozen pulled pork, transfer the container from the freezer to the refrigerator and allow it to thaw overnight.
Reheat thawed pulled pork in a microwave-safe dish or in a saucepan over medium heat until it reaches an internal temperature of 165°F (74°C).
If the reheated pulled pork seems dry, add a small amount of reserved tangy barbecue sauce or water to help moisten the meat.
For best results, consume reheated pulled pork within 2 days of thawing.

How To Reheat Pulled Pork Leftovers

The best way to reheat leftover pulled pork is to place it in a baking dish and add a bit of the reserved tangy barbecue sauce to moisten the meat. Cover the dish tightly with aluminum foil and place it in a preheated 250°F oven for about 30 minutes, or until the pork is heated through.
Alternatively, you can reheat smaller portions of pulled pork in the microwave. Place the desired amount of pork in a microwave-safe bowl and add a splash of the barbecue sauce to keep the meat moist. Cover the bowl with a microwave-safe lid or plastic wrap and microwave on high for 1-2 minutes, or until the pork is steaming hot.
For a crispy exterior, you can reheat the pulled pork in a skillet on the stovetop. Heat a tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the leftover pork and a few spoonfuls of the barbecue sauce. Cook, stirring occasionally, until the pork is heated through and slightly crispy on the edges, about 5-7 minutes.
If you have a lot of leftover pulled pork, you can reheat it in a slow cooker. Place the pork and a cup of the barbecue sauce in the slow cooker. Cover and cook on low for 2-3 hours, or until the pork is heated through. This method is perfect for keeping the pork warm for serving at parties or gatherings.
No matter which reheating method you choose, be sure to check the internal temperature of the pork with a meat thermometer to ensure it reaches a safe temperature of 165°F before serving. If the pork seems dry, add more of the tangy barbecue sauce to taste.

Random Fact About Pulled Pork

Pulled pork is a staple in Southern cuisine and is often served at barbecues and gatherings. It is believed that the dish originated in the Southern United States, where it was a popular way to make use of less expensive cuts of pork. The slow cooking process allows the meat to become tender and flavorful, making it a favorite among many barbecue enthusiasts.

Is Making Pulled Pork at Home Cost-Effective?

The cost-effectiveness of this pulled pork with tangy barbecue sauce recipe is quite high. The main ingredient, pork butt, is relatively affordable and can feed a family of four with leftovers. The additional ingredients are commonly found in most kitchens, making it a budget-friendly option. The approximate cost for a household of four people is around $20-$25, making it a reasonable choice for a hearty and flavorful meal. Rating: 9/10

Is Pulled Pork Healthy or Unhealthy?

The pulled pork with tangy barbecue sauce recipe is a delicious and indulgent dish, but it may not be the healthiest option. Here's an analysis of the recipe:

The recipe uses a large amount of pork butt, which is high in fat and calories. While some fat is essential for flavor and tenderness, excessive consumption can lead to health issues like obesity and heart disease.
The spice rub and barbecue sauce contain a significant amount of sugar, which can contribute to weight gain and other health problems when consumed in excess.
The recipe also includes a considerable amount of salt, which can lead to high blood pressure and other health concerns if consumed in large quantities.
On the positive side, the recipe incorporates some spices and seasonings that offer potential health benefits, such as cumin, garlic, and cayenne pepper.

To make this recipe healthier, consider the following suggestions:

Opt for a leaner cut of pork, such as pork loin or tenderloin, to reduce the overall fat content.
Reduce the amount of sugar in the spice rub and barbecue sauce by using low-sugar alternatives like stevia or monk fruit sweetener, or by simply decreasing the quantity of brown sugar used.
Cut back on the salt in the spice rub and use low-sodium ketchup in the barbecue sauce to help reduce the overall sodium content.
Incorporate more vegetables into the dish by serving the pulled pork with a side of coleslaw or a fresh green salad to boost the nutritional value and provide additional fiber.
Use whole wheat hamburger buns instead of regular buns to increase the fiber content and provide more complex carbohydrates.

Editor's Thoughts on This Tangy Barbecue Sauce Recipe

The pulled pork with tangy barbecue sauce recipe is a classic and comforting dish that is sure to please a crowd. The slow-roasted pork is tender and flavorful, and the tangy barbecue sauce adds a perfect balance of sweet and savory notes. The make-ahead instructions make it a convenient option for busy days, and the freezer-friendly option allows for easy meal planning. This recipe is a winner for any barbecue or casual gathering, and the result is sure to impress with its delicious, melt-in-your-mouth pork and mouthwatering sauce.

Enhance Your Pulled Pork with Tangy Barbecue Sauce Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy mashed potatoes with a hint of garlic and chives, topped with a dollop of butter.

Grilled Vegetables: Colorful assortment of grilled vegetables, drizzled with balsamic glaze and sprinkled with fresh herbs.

Fruit Salad: Refreshing fruit salad with a mix of seasonal fruits, tossed in a light citrus dressing and garnished with mint leaves.

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Appetizers and Desserts to Complement Pulled Pork with Tangy Barbecue Sauce

Appetizers:

Stuffed Mushrooms: Start your meal with savory Stuffed Mushrooms, filled with a flavorful mixture of cream cheese, garlic, and herbs. These bite-sized appetizers are the perfect way to kick off your dinner party or gathering.

Spinach and Artichoke Dip: Indulge in a creamy and cheesy Spinach and Artichoke Dip, served with crispy tortilla chips or toasted bread. This classic appetizer is always a crowd-pleaser and will leave your guests coming back for more.

Desserts:

Chocolate Mousse: Indulge in a decadent, velvety smooth chocolate mousse that will satisfy your sweet tooth and leave you craving for more. The rich and creamy texture of this dessert is perfect for any special occasion or as a delightful treat after a meal.

Apple Crisp: Enjoy the warm and comforting flavors of baked apples with a crispy, buttery topping. This classic dessert is a crowd-pleaser and is best served with a scoop of vanilla ice cream for a delightful combination of sweet and tart flavors.

Why trust this Pulled Pork with Tangy Barbecue Sauce Recipe:

This recipe for pulled pork with tangy barbecue sauce is a tried and true classic, guaranteed to satisfy your cravings for a delicious and comforting meal. The pork is seasoned with a blend of spices that infuse it with rich, savory flavors, while the tangy barbecue sauce adds a perfect balance of sweetness and acidity. The slow-roasting method ensures that the pork becomes incredibly tender and juicy, making it a perfect choice for any occasion. With its carefully crafted instructions and mouthwatering combination of flavors, this recipe is a must-try for any pork lover.

If you want to share your own recipes for pulled pork or discuss tips and techniques for making this tangy barbecue dish, head over to the Recipe Sharing forum.

FAQ:

How long does it take to cook the pulled pork?

It takes about 6 to 6 1/2 hours to roast the pork until it is fork-tender and reaches an internal temperature of 195°F.

Can I use a different cut of pork for this recipe?

Yes, you can use a boneless pork butt or pork shoulder for this recipe if you cannot find a bone-in pork butt.

Can I make the pulled pork ahead of time?

Yes, you can make the pulled pork ahead of time and store it in the refrigerator for up to 4 days. When reheating, you can use a microwave or reheat it in the oven.

Can I freeze the pulled pork?

Yes, you can freeze the pulled pork in a zip-top freezer bag for up to 3 months. Thaw it in the refrigerator overnight before using.

How spicy is the barbecue sauce?

The barbecue sauce has a tangy flavor with a hint of spiciness from the cayenne pepper. If you prefer a milder sauce, you can adjust the amount of cayenne pepper to suit your taste.