Bbq Pulled Pork Recipe

Prep and Rub

Preheat oven to 300°F (150°C). Pat pork shoulder dry. In a small bowl mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub olive oil over the pork, then massage spice rub all over the meat. Place quartered onion and smashed garlic in the bottom of a heavy roasting pan or Dutch oven.

Roast

Set the pork on top of the onion and garlic. Pour apple cider vinegar and stock into the pan (not over the rub) to create steam. Cover tightly with lid or foil and roast in the oven for 3 to 4 hours, until internal temperature reaches 195–205°F (90–96°C) and meat is very tender and pulls apart easily.

Rest and Shred

Remove pork from oven and let rest covered for 20 minutes. Transfer pork to a large tray or cutting board and use two forks to shred, discarding excess fat and any bones. Reserve 1/2 cup of the pan juices and mix into shredded pork to keep it moist.

Finish with BBQ Sauce

Stir 1 to 1 1/2 cups of Homemade BBQ Sauce (see section) into the shredded pork until well coated. Keep warm until assembly. Reserve additional sauce for serving.

Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, hot sauce (if using), salt, and black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently. Simmer for 10–12 minutes until slightly thickened. Taste and adjust salt, sweetness, or acidity as needed. Remove from heat and let cool slightly before using.

In a large bowl combine shredded cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Pour dressing over cabbage mixture and toss to combine. Chill for at least 15 minutes to let flavors meld. Taste and adjust seasoning before serving.

Split brioche buns and lightly butter the cut sides. Toast buns in a skillet or on a sheet tray under broiler until golden, about 1–2 minutes per side—watch carefully to avoid burning.

To assemble each sandwich: pile a generous portion (about 1/2 to 3/4 cup) of BBQ pulled pork onto the bottom bun, top with a couple of tablespoons of coleslaw, drizzle additional BBQ sauce if desired, and cap with the top bun.

In a medium saucepan melt 1 tablespoon butter over medium heat. Add the chopped shallot and cook until softened, about 2 minutes. Add the rice and stir to coat grains and toast lightly for 1–2 minutes.

Pour in chicken stock, add salt and pepper, and bring to a simmer. Reduce heat to low, cover, and cook 15 minutes without lifting the lid. After 15 minutes turn off heat and let stand covered for 5 minutes. Fluff with a fork and stir in chopped parsley before serving.

Preheat oven to 400°F (200°C) or use a steamer. Toss broccoli florets and sliced carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 12–15 minutes until tender-crisp and edges lightly browned. Alternatively, steam vegetables for 5–7 minutes until tender. Keep warm for plating.