Mesquite BBQ Pulled Pork
User Reviews
5
-
Prep Time
5 mins
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Cook Time
3 hrs
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Additional Time
5 mins
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Total Time
3 hrs 10 mins
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Servings
6 servings
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Calories
205 kcal
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Course
Main Course
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Cuisine
American
Mesquite BBQ Pulled Pork
Description
Mesquite BBQ Pulled Pork uses pork shoulder cut into sections rubbed with mesquite seasoning to deliver a smoky flavor. The pork is slow cooked either in a slow cooker or pressure cooker with half of the hickory barbecue sauce, which keeps the meat moist and flavorful. After cooking, the pork is shredded and combined with the remaining sauce to finish.
The cooking methods emphasize long, low heat for tender meat that pulls apart easily. The combination of mesquite seasoning and hickory barbecue sauce provides a balance of smokiness and sweetness. A simple slaw made from shredded cabbage seasoned with sweet Vidalia onion dressing and cracked black pepper complements the rich pork by adding freshness and texture.
This pulled pork works well served in bread buns or wrapped in tortillas alongside the slaw, making it adaptable for sandwiches or tacos. Its preparation is suitable for relaxed meals as well as casual gatherings.
For seasoning, McCormick Mesquite or Smoky Mesquite seasoning is recommended. The preferred barbecue sauce is hickory, but alternatives like honey BBQ or sweet and spicy can be used according to taste preferences.
Ingredients
- 3 pound pork shoulder cut into four equal-size sections
- 3 tablespoons mesquite seasoning see note
- 1 hickory bbq sauce see note, bottle (~2 ½ cups
- bread buns optional serving options
- tortillas optional serving options
Slaw (optional)
- 4 cups cabbage shredded, as slaw
- ⅔ cup vidalia onion dressing sweet
- black pepper cracked
Instructions
- Rub mesquite seasoning all over the pork sections.
- Place pork in greased slow cooker or Instant Pot. Pour half of the bbq sauce over the pork.
- For slow cooker, cover and cook on low for 6-8 hours or on high for 3 hours.
- For Instant Pot, put lid on, turn valve to sealed position, and set to PRESSURE COOK or MANUAL for 45 minutes. Natural release for 10 minutes (do nothing, just let the pressure release naturally) then turn valve to VENT position and remove lid once float valve drops.
- Shred pork with two forks. Stir in remaining bbq sauce and serve.
- To prepare the slaw, combine cabbage slaw and dressing and stir to well. Season generously with cracked black pepper, serve with pulled pork.
Notes
- Use McCormick Mesquite or Smoky Mesquite seasoning for authentic flavor.
- Choose a hickory barbecue sauce for the best pairing, though other varieties are acceptable.
- The slaw adds a sweet and peppery contrast that balances the rich pork.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 107mg | 4% |
| Potassium | 472mg | 10% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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