Our Famous Barbecue Pork Recipe

Prepare pork

Trim excess fat from the pork shoulder and cut into 3–4 large chunks (about 1–1.5 inches thick) to fit your pot or slow cooker.

Generously rub Magic Dust® (or BBQ rub), kosher salt, and black pepper all over the pork pieces. Let sit at room temperature for 20–30 minutes or refrigerate up to 2 hours for deeper flavor.

Halve the yellow onion and place the halves cut-side down in the bottom of a heavy Dutch oven or slow cooker; this will lift the pork slightly and add flavor to the cooking liquid.

Combine water, 1 cup apple cider vinegar, 2 tablespoons brown sugar and 1 tablespoon Worcestershire sauce in a measuring cup; stir until sugar dissolves. Pour the mixture around (not over) the pork to avoid washing seasoning off.

Bring to a simmer on the stovetop over medium-high heat if using a Dutch oven: cover and transfer to a preheated 300°F (150°C) oven and braise until fork-tender, about 3 to 3½ hours. Alternatively, set the slow cooker to low and cook 6–8 hours or high for 4–5 hours. The pork is done when it pulls apart easily with two forks and reaches an internal temperature of about 195–205°F (90–96°C).

During the last 30 minutes of cooking, remove lid to allow some liquid to reduce if the braising liquid is very thin; this concentrates flavor.

While the pork finishes, make the original barbecue sauce: in a small saucepan combine 1 cup ketchup, 1 tablespoon apple cider vinegar, 2 tablespoons molasses, 2 tablespoons brown sugar, 1 teaspoon yellow mustard, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon hot sauce (optional) and 1/2 teaspoon salt.

Bring sauce to a gentle simmer over medium heat, stirring frequently. Reduce heat to low and simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning — add a bit more sugar for sweetness, vinegar for tang, or hot sauce for heat.

Keep warm until ready to finish the pork.

When the pork is fork-tender, carefully remove it from the pot and place on a large cutting board. Reserve 1/2 to 1 cup of the braising liquid and strain it to remove solids; set aside.

Using two forks or meat claws, shred the pork into bite-sized pieces (5 oz portions per serving are suggested). Discard any large pieces of fat. If you prefer chopped versus pulled texture (as the menu notes 'chopped barbecue shoulder'), use a chef's knife to roughly chop to desired size instead of shredding.

Place the shredded/chopped pork into a wide skillet over medium heat with 1 tablespoon neutral oil. Add 1/4 to 1/2 cup of the reserved braising liquid (or more as needed) and 3/4 to 1 cup of the prepared barbecue sauce. Toss and cook 3–5 minutes until the pork is well-coated and heated through, the sauce clings slightly and some edges begin to caramelize. Taste and add more sauce or a splash of reserved braising liquid to reach your desired sauciness and texture.

If you like a smokier finish, you can finish the sauced pork briefly under a broiler for 1–2 minutes, watching closely so it doesn't burn, to get a slight char.

To serve '17ST style' with 'request chow' (house instruction for customer preference), portion about 5 ounces (by weight) of the finished sauced pork per sandwich roll or plate. Spoon extra sauce on the side. Garnish with chopped fresh parsley if desired.

Serve on toasted buns or rolls, with coleslaw on the sandwich or on the side if desired.