Name: Blue Willow Restaurant & Gift Shops BBQ PULLED PORK Recipe
Cook time: 5 h
Total time: 5 h
Yield: 8 servings
Ingredients: 4 lbs pork shoulder (bone-in or boneless); 2 tbs kosher salt; 2 tsp black pepper; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 2 tbs brown sugar; 1 cup apple cider vinegar; 1 cup bbq sauce; 1 cup chicken or beef stock; 1 tbs olive oil; 4 cups shredded lettuce (cool crisp variety); 1.5 cups cheddar cheese, shredded; 1 cup tomatoes, diced; 0.5 cup green onions, thinly sliced; 1 whole avocado, diced or sliced; 0.5 cup sour cream; 0.5 cup salsa (your choice: mild/medium); 6 whole jalapeños; 0.75 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp salt; 0.5 tsp black pepper; 1 cup buttermilk (or whole milk + 1 tbs vinegar); 2 cups vegetable oil (for frying); 8 whole burger buns, slider rolls, or tortillas; 4 whole lime wedges; 0.5 cup extra bbq sauce

Method

Pulled Pork (slow roasted)

Prepare and season pork

Preheat oven to 300°F (150°C). Pat the pork shoulder dry with paper towels. Rub olive oil all over the pork. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar; rub evenly over the entire pork.

Sear and assemble for roasting

Heat a large heavy ovenproof Dutch oven over medium-high heat. Sear the pork 3–4 minutes per side until browned (do in batches if needed). Remove pork and pour apple cider vinegar and stock into the pot, scraping up browned bits. Return pork to the pot, spoon a little liquid over the top, cover with lid.

Slow roast

Roast in the preheated oven for 3.5–4.5 hours, or until the pork is fork-tender and internal temperature reaches ~195–205°F (90–96°C). Every hour, baste with pan juices. If the liquid reduces too much, add up to 1/2 cup more stock or water.

Shred and sauce

When done, transfer pork to a cutting board and let rest 10 minutes. Using two forks, shred the meat, discarding excess fat and bone. Skim fat from the pan juices and transfer about 1/2 cup of juices to a bowl; mix with the 1 cup bbq sauce. Return shredded pork to the Dutch oven or a large bowl, pour bbq-sauce mixture over it, toss to combine. Keep warm at low heat (200°F) or cover until ready to serve.

Fried Jalapeños

Prepare peppers: wash jalapeños, slice into 1/4-inch rounds (remove seeds for milder heat, leave some for spice). Pat dry.

Make batter and dredge: whisk buttermilk in a shallow bowl. In another bowl combine flour, cornstarch, salt and black pepper. Dip jalapeño slices in buttermilk, then dredge in flour mixture, pressing to adhere. For a thicker crust double-dip (back into buttermilk then flour).

Fry: In a heavy skillet or Dutch oven heat vegetable oil to 350°F (175°C). Fry jalapeño slices in batches 60–90 seconds per side until golden and crisp. Do not overcrowd. Transfer to a wire rack or paper towels to drain and season immediately with a pinch of salt.

Toppings & Assembly

Prep toppings: shred lettuce, shred cheddar, dice tomatoes, slice green onions, dice or slice avocado. Keep sour cream and salsa ready in small bowls.

Toast bread (optional): If using buns or rolls, split and toast cut-side down in a hot skillet or in the oven 3–4 minutes until lightly browned.

Assemble servings: For each sandwich (recipe yields about 8 servings): place a generous handful (about 3/4 cup) shredded lettuce on the bottom bun or tortilla, top with 1 to 1 1/4 cups warm bbq pulled pork, sprinkle 2–3 tbs shredded cheddar, add diced tomatoes (about 2 tbs), 1–2 tbs sliced green onions, 2–3 slices/dice of avocado, a spoonful (about 1 tbs) sour cream and 1–2 tbs salsa. Finish with 4–6 fried jalapeño slices on top. Drizzle extra bbq sauce if desired and cover with the top bun.

Plating: Serve immediately with lime wedges on the side. Leftover pulled pork can be refrigerated up to 4 days or frozen for 3 months.

Bbq Pulled Pork Recipe