Brown Sugar Balsamic Pulled Pork
User Reviews
4.8
Brown Sugar Balsamic Pulled Pork
Description
Starting with searing pork shoulder chunks develops a caramelized crust that adds depth. The sauce, prepared by melting butter with garlic then incorporating brown sugar, balsamic vinegar, and soy sauce, balances sweetness and acidity. The pork cooks covered initially at high heat, then uncovered at a lower temperature to concentrate flavors and tenderize the meat until it shreds easily.
The cooking method ensures juicy pork with a sauce that clings well to the shredded meat. This pulled pork can be served alone, in sandwiches, or alongside sides that complement its sweet and savory profile.
Leftovers can be refrigerated for up to 4 days or frozen for several months. Reheat gently to maintain moisture, and thaw frozen pork overnight in the refrigerator before reheating.
Ingredients
- 5 pound pork shoulder
- 8 tablespoon butter unsalted
- ½ cup brown sugar packed
- 6 cloves garlic minced
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- ¼ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 tablespoon olive oil
Instructions
- Preheat your oven to 425℉.
- Make the sauce: Melt the butter in a saucepan. Add the garlic and cook for 30 seconds until the garlic is aromatic. Add the brown sugar and cook until the sugar has melted. Add the balsamic vinegar, soy sauce and bring to a boil; remove from heat.
- Sear pork: Cut the pork shoulder in 6 equal pieces. Season each piece with salt and pepper. Add 1 tbsp of olive oil to a large Dutch oven and heat it over medium-high heat. Add 3 pieces of the pork at a time and sear on both sides for about 3 minutes per side. Transfer to a plate and repeat with remaining olive oil and pork pieces.
- Roast: Once all the pieces have been seared add all the pork to the Dutch oven. Pour the sauce over the pork. Cover the pot with a lid or foil and cook for 1 hour. Remove the foil and spoon some of the pan juices over the pork. Turn the heat down to 375℉. Return the pork to the oven and cook for another 30 minutes.
- Shred and serve: Let the pork rest for 10 minutes then transfer it to a baking sheet and shred it with a couple forks. Skim some of the fat from the leftover sauce and pour over the pulled pork.
Notes
- Store leftovers in a shallow airtight container in the refrigerator for 3-4 days to maintain freshness.
- Freeze cooked pulled pork in airtight containers or freezer bags for 4-6 months; thaw overnight before reheating.
- Reheat in the oven at 350°F until warmed through, preserving moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 529kcal | 26% |
| Carbohydrates | 16g | 5% |
| Protein | 65g | 130% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 201mg | 67% |
| Sodium | 499mg | 21% |
| Potassium | 1122mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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