Jul 14 2026
Restaurants›Boulder Tap House›Pulled Pork Recipe

Pulled Pork Recipe

Inspired by Boulder Tap House
Time10h
Serves4

Seared pulled pork, smothered in our house-made honey BBQ sauce and topped with fried pickles. Served on a toasted hoagie.

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Ingredients

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Pulled Pork

Fried Pickles

Assembly

Method

Pulled Pork Preparation

  1. 1

    Sear the Pork

    In a large skillet, heat olive oil over medium-high heat. Season the pork shoulder with salt, black pepper, paprika, garlic powder, and onion powder. Sear the pork on all sides until browned (about 4-5 minutes per side).

  2. 2

    Slow Cook the Pork

    Transfer the seared pork shoulder to a slow cooker. Add apple cider vinegar. Cook on low for 8 hours or high for 4 hours, until the pork is tender and easily shredded.

  3. 3

    Shred the Pork

    Once cooked, remove the pork from the slow cooker and let it rest for 10 minutes. Use two forks to shred the pork into bite-sized pieces. Mix in the honey BBQ sauce until well coated.

Fried Pickles Preparation

  1. 4

    Prepare the Batter

    In a bowl, mix flour, cornmeal, and salt together. In another bowl, whisk together the egg and milk.

  2. 5

    Coat the Pickles

    Dip each pickle slice into the egg mixture, then dredge in the flour mixture until well coated.

  3. 6

    Fry the Pickles

    In a pot, heat the oil over medium heat until shimmering. Fry the coated pickles in batches for 2-3 minutes or until golden brown. Remove and drain on paper towels.

Assembly

  1. 7

    Assemble the Sandwich

    Slice the hoagie rolls open. Fill each roll with a generous portion of the pulled pork. Top with fried pickles. Serve warm.

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