
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!
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
- ¼cupspicy brown mustard,plus 2 tbsp
- 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.
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Pat the pork dry with paper towels. Mix the salt, paprika, cumin, garlic powder, dry mustard, brown sugar, and pepper in a small bowl.
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Place the pork in a roasting pan. Rub the spice blend all over the pork, turning to coat evenly.
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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.
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Combine the ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper in a saucepan over medium heat.
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Simmer gently, stirring frequently, until slightly thickened, about ten minutes. Remove from the heat and let sit until the pork is done.
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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.
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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.
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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.
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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.
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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.
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Spoon the pulled pork onto the bottom half of each bun. Pass the remaining barbecue sauce on the side. Enjoy!
Nutrition
- Calories:Ā 542.33kcal
- Fat:Ā 25.53g
- Saturated Fat:Ā 8.64g
- Trans Fat:Ā 0.22g
- Monounsaturated Fat:Ā 10.54g
- Polyunsaturated Fat:Ā 3.86g
- Carbohydrates:Ā 38.21g
- Fiber:Ā 1.62g
- Sugar:Ā 16.70g
- Protein:Ā 37.98g
- Cholesterol:Ā 117.18mg
- Sodium:Ā 695.13mg
- Calcium:Ā 128.74mg
- Potassium:Ā 783.86mg
- Iron:Ā 4.39mg
- Vitamin A: 25.14µg
- Vitamin C:Ā 1.69mg
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