Pulled Pork
User Reviews
4.4
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Prep Time
8 hrs
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Cook Time
4 hrs 30 mins
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Total Time
12 hrs 30 mins
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Servings
6 to 8 servings
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Calories
475 kcal
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Course
Main Course
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Cuisine
American
Pulled Pork
Description
The Pulled Pork recipe starts with brining the pork butt in a solution with salt, brown sugar, liquid smoke, and bay leaves, allowing deep flavor and juiciness to develop over 8 to 36 hours. The dry rub, made of brown sugar, salt, black pepper, paprika, chili powder, cumin, garlic, onion powders, and cayenne, brings warmth and complexity to the pork's exterior. After brining, the pork is patted dry and rubbed thoroughly before slow cooking at a moderate temperature, enabling the connective tissues to break down and produce tender meat easy to pull apart.
The barbecue sauce combines reserved cooking liquid with ketchup, molasses, Worcestershire sauce, and seasonings, creating a balanced, mildly sweet sauce to complement the pork’s smoky, spiced flavor. This sauce can be served on the side or mixed in with the pulled pork to add moisture and richness.
This recipe is designed for preparing a sizeable amount of meat, perfect for feeding a family or group. The brining step requires planning ahead to ensure the pork achieves the best texture and flavor. The pulled pork can be served on sandwiches, with sides, or as part of larger meals based on preference.
Ingredients
For the Pork
- 5-6 lb pork butt boneless; or boneless pork shoulder
For the Brine
- 2 quarts water cold
- ½ cup salt
- ½ cup light brown sugar
- 2 tablespoons liquid smoke
- 2 bay leaf
For the Dry Rub
- ½ cup light brown sugar
- 1 tablespoon salt
- 1 tablespoon black pepper ground
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon cumin ground
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
For the Barbecue Sauce
- 1½ cups ketchup
- ½ cup Cooking liquid reserved
- ¼ cup molasses mild
- 2 tablespoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper ground
Instructions
- Brine the Pork: Add salt to the cold water and stir until the salt is completely dissolved. Add the brown sugar and stir until completely dissolved, then stir in the liquid smoke.
- Place the pork butt in a jumbo-size ziploc bag (or another large container that can hold the pork and the brine solution), then slowly pour in the brine solution to cover the pork. Seal the bag or cover the container and refrigerate for at least 8 hours, up to 36 hours.
- Make the Dry Rub: In a small bowl, stir together the brown sugar, salt, pepper, paprika, chili powder, cumin, garlic powder, onion powder, and cayenne. (This can be made ahead of time and stored at room temperature in an airtight container.)
- When ready to cook the pork, adjust oven rack to lower-middle position and preheat to 325 degrees F.
- Prepare the Pork: Line a rimmed baking sheet with aluminum foil and place a wire rack inside. Remove the pork from the brine (discard the brine solution) and pat dry with paper towels. Slice the pork in half horizontally, then coat all sides of both pieces of pork with the dry rub mixture. Place the pork on the wire rack.
- Cook the Pork: Cover the pork with aluminum foil, sealing the edges of the pan to prevent moisture from escaping. Cook for 3 hours.
- Take the pork from the oven, remove and discard the aluminum foil. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees F on instant-read thermometer, about 1½ hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
- Make the Barbecue Sauce: While the pork rests, pour ½ cup of defatted cooking liquid from fat separator into a medium bowl; whisk in the ketchup, molasses, Worcestershire sauce, salt and pepper.
- Serve: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing the remaining sauce separately. The pulled pork should be stored, in an airtight container, in the refrigerator for up to 4 days. It also freezes very well; freeze in a freezer-safe container (all in one, or broken up into smaller portions) for up to 3 months and thaw overnight in the refrigerator.
Notes
- Nutritional values given are based on dividing the recipe into 8 servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 23g | 8% |
| Protein | 54g | 108% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 170mg | 57% |
| Sodium | 803mg | 33% |
| Potassium | 1379mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 1070IU | 21% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 92mg | 9% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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