Hand Pulled Pork Recipe
slathered in a White Barbecue Sauce.
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Ingredients
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BAR – B – Q — Pork
BAR – B – Q — White Barbecue Sauce
BAR – B – Q — To Serve
Method
BAR – B – Q — Pork
- 1
Preheat and score
Preheat oven to 300°F (150°C). Pat the pork shoulder dry with paper towels. If there is an excessively thick fat cap, trim it down to about 1/4 inch. Lightly score the fat in a crosshatch pattern so the rub and flavors penetrate.
- 2
Make the rub
In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix thoroughly so there are no clumps.
- 3
Season the pork
Rub the vegetable oil all over the pork shoulder (this helps the dry rub adhere). Generously massage the dry rub all over the pork, making sure to coat the sides and under any folds. Let rest at room temperature for 20–30 minutes while you prepare the pan and aromatics.
- 4
- 5
Add braising liquids and aromatics
Scatter the sliced onion in the bottom of the Dutch oven. Pour in apple cider and chicken broth around (not over) the pork so the rub stays in place. Add the bay leaves. The liquid should come up just under halfway on the pork — you want moist heat, not to boil the roast.
- 6
Roast low and slow
Cover the Dutch oven tightly with its lid (or foil if using a roasting pan) and roast in the preheated oven at 300°F (150°C) for 4 to 5 hours, or until the pork reaches 195–205°F (90–96°C) internal and pulls apart easily with a fork. Check once halfway through to ensure liquid hasn't evaporated; add up to 1/2 cup water or broth if needed.
- 7
Rest and shred
Remove the pan from the oven and transfer the pork to a large cutting board. Tent loosely with foil and rest 20–30 minutes. Skim any excess fat from the pan juices, reserving 1/4 to 1/2 cup of the flavorful juices. Using two forks or gloved hands, shred the pork, removing large pieces of fat and the bone. Mix the reserved pan juices into the shredded pork a little at a time until meat is moist but not soggy.
BAR – B – Q — White Barbecue Sauce
- 8
Combine sauce ingredients
In a medium bowl whisk together mayonnaise, apple cider vinegar, prepared horseradish, fresh lemon juice, honey, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper until smooth.
- 9
Adjust thickness and chill
If the sauce is too thick, whisk in cold water 1 tablespoon at a time (up to 2 tbs) until you reach a pourable consistency. Taste and adjust salt, vinegar, or horseradish to preference. Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 48 hours ahead).
BAR – B – Q — To Serve
- 10
- 11
Assemble sandwiches
Pile 4–6 ounces (by eye) of warm pulled pork onto each bun bottom. Spoon or drizzle White Barbecue Sauce over the pork (start with 1–2 tbs per sandwich and add more to taste). Add a scoop (about 1/4 cup) of prepared coleslaw and a few bread-and-butter pickles if using. Top with bun tops and serve immediately.
- 12
