Big Joe® Chopped Pork Recipe

Trim and rub

Trim excess large pieces of fat from the pork shoulder but leave a thin fat cap for flavor. Pat pork dry with paper towels. Rub yellow mustard evenly over the exterior to help the dry rub adhere.

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and onion powder. Rub the spice mix all over the pork, pressing to adhere. Cover and refrigerate for at least 2 hours or up to overnight for best flavor.

Prepare braising liquid

In a mixing bowl whisk together 1 cup Melvin's Golden® Sauce, apple cider vinegar, apple juice, brown sugar and Worcestershire sauce until sugar dissolves. Set aside remaining 1 cup of Melvin's Golden® Sauce for finishing.

Sear the pork (optional but recommended)

Preheat oven to 300°F (150°C). Heat 2 tablespoons neutral oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. When hot, sear the pork shoulder on all sides until a deep golden-brown crust forms, 3–5 minutes per side. Remove pork to a plate.

Assemble for braising

Add the quartered onion and smashed garlic to the pot and cook 2 minutes until softened and aromatic. Pour in the braising liquid and chicken/pork stock, scraping up browned bits from the bottom of the pot. Return the pork shoulder to the pot. The liquid should come about one-third to half way up the roast — it should not fully submerge the pork.

Braise low and slow

Cover the pot with a tight-fitting lid and place in the preheated 300°F oven. Braise until the pork is very tender and pulls apart easily, about 3 to 3 1/2 hours depending on size. Check after 2 1/2 hours: if liquid is reducing too quickly, add 1/4 cup water or stock. Internal temperature should be 195–205°F for easy shredding.

Rest and shred

Remove the pot from oven. Transfer pork to a large cutting board and let rest 15 minutes. Reserve braising liquid and onions. Using two forks or meat claws, pull the pork into large chopped pieces (chopped rather than finely shredded) — aim for bite-sized chunks about 3/4 to 1 inch. Discard large pieces of fat.

Finish with Melvin's Golden® Sauce

Skim excess fat from the reserved braising liquid, then stir the reserved 1 cup Melvin's Golden® Sauce into the liquid and warm on the stovetop over medium-low until combined and slightly reduced, about 3–5 minutes. Add the chopped pork back into the pot and toss gently to coat with the sauce and cooking juices. Taste and adjust seasoning with salt and pepper as needed. If you prefer a thicker coating, simmer 5–8 minutes uncovered until sauce clings to pork.

Lightly toast buns if desired. Pile chopped pork onto bottom bun, spoon extra sauce from the pot over the meat, top with pickles and coleslaw if using, then add top bun.

Serve immediately with extra Melvin's Golden® Sauce on the side. Leftovers can be refrigerated in an airtight container up to 4 days or frozen up to 3 months.