American BBQ Pulled Pork

About This Recipe

BBQ pulled pork is one of America's greatest culinary traditions, born in the Carolinas where hog roasting has been a communal ritual for centuries. The magic comes from the combination of a dry spice rub, low-and-slow cooking until the pork shoulder is so tender it falls apart, and a finishing slather of tangy BBQ sauce. Served in soft brioche buns with coleslaw, it's the definitive American party food.

Ingredients

Serves 8

• 2 kgbone-in pork shoulder (pork butt)(or boneless)
• 2 tbspsmoked paprika
• 1 tbspbrown sugar
• 1 tbspgarlic powder
• 1 tbsponion powder
• 1 tspcayenne pepper(adjust to heat preference)
• 1 tspdried oregano
• 2 tspfine salt
• 1 tspblack pepper
• 250 mlapple cider vinegar
• 250 mlyour favourite BBQ sauce(plus more to serve)
• 8brioche buns(to serve)
• coleslaw(to serve)

Instructions

1. 1

   Apply the rub

   Mix all the spices together. Pat the pork shoulder dry and rub the mixture all over every surface, pressing it in firmly. For best results, wrap and refrigerate overnight.

2. 2

   Slow cook

   Place the pork in a slow cooker. Pour the apple cider vinegar around the base. Cook on LOW for 8–10 hours or HIGH for 5–6 hours until the pork is completely tender and pulling away from the bone.

   LOW and slow produces far more flavourful, tender pork than HIGH. Plan ahead if you can.

3. 3

   Pull the pork

   Remove the pork and shred it using two forks, discarding any large pieces of fat and the bone. Skim excess fat from the cooking juices.

4. 4

   Sauce and serve

   Return the pulled pork to the slow cooker. Stir in the BBQ sauce and a splash of the cooking juices. Taste and adjust seasoning. Pile high on toasted brioche buns with coleslaw.

Variations

• •

  Carolina Style: skip the BBQ sauce and instead dress the pulled pork with apple cider vinegar, chilli flakes and a little sugar — the original tangy Carolina style.

• •

  Oven Method: place in a Dutch oven at 150°C (300°F), cover tightly and cook for 4–5 hours.

Storage

Refrigerate pulled pork in its sauce for up to 4 days. Freezes beautifully for up to 3 months.

Frequently Asked Questions