The Ultimate Pulled Pork: What Everyone Gets Wrong (56 Chars) (Print Version)
How to make incredibly tender, slow-cooked pulled pork with a smoky rub and tangy sauce that melts in your mouth and is perfect for feeding a crowd.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American BBQ
Dietary: Meat
# Ingredients:
→ Base & Main Components
01 -
3-4 pounds boneless pork shoulder (Boston butt)
02 -
1 large yellow onion, roughly chopped
03 -
4 cloves garlic, minced
04 -
1 cup low-sodium chicken broth
05 -
1/2 cup packed light brown sugar
06 -
1/4 cup tomato paste
→ Flavor Builders
07 -
1/2 cup apple cider vinegar
08 -
2 tablespoons smoked paprika
09 -
1 tablespoon Worcestershire sauce
10 -
1 tablespoon Dijon mustard
→ Seasonings & Spices
11 -
2 teaspoons kosher salt
12 -
1 teaspoon black pepper, freshly ground
13 -
1 teaspoon ground cumin
→ Finishing & Toppings
14 -
12 hamburger buns
15 -
Dill pickle slices, for serving
16 -
Your favorite BBQ sauce, for serving
# Instructions:
01 -
Pat the pork shoulder dry. In a small bowl, combine salt, pepper, cumin, and smoked paprika, then generously rub this mixture all over the pork. Roughly chop the onion and mince the garlic for later use. This ensures maximum flavor.
02 -
In a separate bowl, whisk together the chicken broth, apple cider vinegar, brown sugar, tomato paste, Worcestershire sauce, and Dijon mustard. This forms the tangy, savory base for your ultimate pulled pork. Ensure it's well combined.
03 -
Place the chopped onion and minced garlic at the bottom of your chosen cooking pot. Carefully add the seasoned pork shoulder on top. Pour the prepared sauce evenly over the pork, ensuring it's well coated for deep flavor penetration.
04 -
Secure the lid on your pressure cooker or Instant Pot. Cook the ultimate pulled pork on high pressure for 60 minutes. Allow natural pressure release for 10-15 minutes, then quick release. The pork should be incredibly fork-tender.
05 -
Carefully remove the cooked pork shoulder from the pot and place it on a cutting board. Using two forks, shred the tender pulled pork into bite-sized pieces. Discard any excess fat. This ensures a perfect texture for serving.
06 -
Return the shredded pork to the pot with the remaining cooking liquid, tossing to coat. Lightly toast the hamburger buns if desired. Spoon a generous amount of the flavorful pulled pork onto each bun, ready for toppings.
07 -
Top your delicious ultimate pulled pork sandwiches with dill pickle slices and a drizzle of your favorite BBQ sauce. Serve immediately for the best experience. This guarantees a crowd-pleasing, satisfying meal every time!
# Notes:
01 -
Allow natural pressure release for 10-15 minutes to maintain tenderness and flavor.
02 -
Store cooled pulled pork in an airtight container in the refrigerator for 3-4 days.
03 -
Use boneless pork shoulder (Boston butt) for optimal melt-in-your-mouth texture; other cuts often dry out.
04 -
Serve warm on toasted buns with dill pickles and your favorite BBQ sauce for best flavor.
05 -
Prepare pulled pork up to 3 days in advance; keep it in liquid and assemble sandwiches just before serving.
# Tools You'll Need:
01 -
Pressure cooker or Instant Pot
02 -
slow cooker (optional)
03 -
measuring cups
04 -
measuring spoons
05 -
cutting board
06 -
small mixing bowls
07 -
whisk
08 -
two forks
09 -
airtight container
# Nutrition Facts (Per Serving):
Calories: 550
Total Fat: 18g
Total Carbohydrate: 58g
Protein: 35g