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Pulled Pork Plate Recipe

Name: Chuckwagon BBQ & Burgers Pulled Pork Plate Recipe
Cook time: 6 h
Total time: 6 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs boneless pork shoulder (Boston butt); 1 tbs kosher salt; 1 tsp black pepper; 2 tbs paprika (sweet or smoked); 2 tbs brown sugar, packed; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground cumin; 1 tsp chili powder; 2 tbs yellow mustard (or 2 tbs yellow mustard paste for binder); 120 ml apple cider vinegar; 120 ml water; 1 tsp liquid smoke (optional); 120 ml barbecue sauce (for finishing, optional); 4 pcs hamburger buns or soft rolls; 2 cups coleslaw (prepared); 2 cups baked beans (heated); 2 cups macaroni and cheese (prepared); 4 pcs cornbread (sliced); 8 pcs pickles (sliced); 2 tbs butter (for buns or baked potato); 2 pcs baked potatoes (if substituting both sides); 2 tbs fresh chopped parsley; 60 ml extra barbecue sauce

Inspired by Chuckwagon BBQ & Burgers

Time6h

Serves4

1/2 pound pulled pork, served with your choice of two sides, sub both sides for baked potato for additional cost.

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Ingredients

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Pulled Pork

2 lbs boneless pork shoulder (Boston butt)

1 tbs kosher salt

1 tsp black pepper

2 tbs paprika (sweet or smoked)

2 tbs brown sugar, packed

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Ground cumin

1 tsp Chili powder

2 tbs yellow mustard (or 2 tbs yellow mustard paste for binder)

1/2 cup (120 ml) Apple cider vinegar

1/2 cup (120 ml) water

1 tsp liquid smoke (optional)

1/2 cup (120 ml) barbecue sauce (for finishing, optional)

Serving & Sides (choice of two)

4 pcs hamburger buns or soft rolls

2 cups coleslaw (prepared)

2 cups baked beans (heated)

2 cups macaroni and cheese (prepared)

4 pcs cornbread (sliced)

8 pcs pickles (sliced)

2 tbs butter (for buns or baked potato)

2 pcs baked potatoes (if substituting both sides)

Garnish & Optional Condiments

2 tbs fresh chopped parsley

1/4 cup (60 ml) extra barbecue sauce

Method

Pulled Pork

Prep and Rub

Pat the pork shoulder dry with paper towels. Mix kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, cumin, and chili powder in a small bowl. Rub the pork all over with the yellow mustard (this helps the dry rub adhere), then massage the dry rub into all surfaces of the meat. Let rest at room temperature for 30 minutes or refrigerate for up to overnight for deeper flavor.

Slow Roast (Oven Method)

Preheat oven to 135°C (275°F). Place the pork fat-side up on a rack set in a roasting pan. Combine apple cider vinegar, water, and liquid smoke (if using) and pour 60–120 ml into the bottom of the pan to maintain moisture (do not submerge the pork). Cover tightly with foil. Roast for 4 to 5 hours, or until internal temperature reaches 95°C (203°F) and the meat is very tender and pulls apart easily with forks.

Alternative: Slow Cooker

Place the rubbed pork into a 6-quart slow cooker. Pour apple cider vinegar and water around (not directly over) the pork. Cook on LOW for 8–9 hours or HIGH for 5–6 hours, until pork is fall-apart tender. If using liquid smoke, add it with the liquids.

Rest and Shred

Remove pork from oven or slow cooker and transfer to a cutting board. Let rest, loosely tented with foil, for 20 minutes. Using two forks or meat claws, pull the pork into shreds. Discard any large pieces of excessive fat. Skim pan juices and mix 120 ml of strained cooking liquid or 120 ml barbecue sauce into the shredded pork to moisten; adjust to desired sauciness.

Finish

Taste and season with additional salt, pepper, or more barbecue sauce as needed. Keep warm until serving (in a low oven or warm slow cooker).

Sides & Serving

Select two sides per serving. For quick service: reheat prepared coleslaw, baked beans, or mac & cheese according to package or recipe instructions. Warm hamburger buns in a 175°C (350°F) oven for 5–7 minutes or toast briefly on a skillet with butter.

If substituting both sides with baked potatoes: scrub 2 baking potatoes, dry, prick with a fork several times, rub with a little oil and salt. Bake at 205°C (400°F) for 45–60 minutes until tender or microwave on high for 8–12 minutes (turning halfway), then finish in oven for crisp skin. Split and top with butter, salt and pepper.

Assemble plates: portion 1/2 pound (approx. 225 g) of pulled pork per plate. Add the two chosen sides (about 1 cup each) alongside the pork. Add buns or cornbread if desired. Spoon extra barbecue sauce on the side and garnish with chopped parsley and pickles.

Serve immediately while hot. Leftover pulled pork keeps in an airtight container in the refrigerator for up to 4 days or frozen up to 3 months.

Garnish & Condiments

Provide extra barbecue sauce and chopped parsley at service. Offer pickles and coleslaw as cool accompaniments to balance the rich pulled pork.