Aug 27 2026
Restaurants›Melvin's BBQ - James Island›Chopped Pork Recipe

Chopped Pork Recipe

Inspired by Melvin's BBQ - James Island
Time3h
Serves6

Make Chopped Pork Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork and Marinade

Braising Liquid & Aromatics

Finishing & Serving

Method

Pork and Marinade

  1. 1

    Season pork

    Pat the pork chunks dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub the spice mixture evenly over all sides of the pork chunks.

  2. 2

    Sear pork

    Heat a large Dutch oven or heavy-bottomed skillet over medium-high heat. Add olive oil and when shimmering, add pork in a single layer (work in batches if necessary). Sear until deeply browned on all sides, about 3–4 minutes per side. Transfer seared pork to a plate and set aside.

  3. 3

    Deglaze

    Lower heat to medium. Add apple cider vinegar to the hot pan to deglaze, scraping up browned bits with a wooden spoon for about 30 seconds.

Braising Liquid & Aromatics

  1. 4

    Sauté aromatics

    If needed, add a touch more oil to the pan. Add sliced onion, carrot, and celery. Sauté 4–5 minutes until softened and beginning to brown. Add smashed garlic and cook 30–45 seconds until fragrant.

  2. 5

    Build braising liquid

    Return the seared pork to the pot, nestling the pieces among the aromatics. Pour in chicken/pork stock and apple juice. Stir in Worcestershire sauce and add the bay leaf. The liquid should come about halfway up the pork; add a little more stock if necessary.

  3. 6

    Braise

    Bring liquid to a gentle simmer, then cover the pot and transfer to a preheated oven at 300°F (150°C). Braise until pork is very tender and pulls apart easily, about 2 to 2 1/2 hours. Alternatively, continue simmering on the stovetop at low heat, covered, for the same time.

  4. 7

    Check doneness

    Remove pot from oven, uncover, and test a piece of pork with two forks — it should shred easily. If not, return to oven and continue cooking, checking every 20 minutes.

Finishing & Serving

  1. 8

    Reduce sauce

    Carefully transfer pork pieces to a tray. Place the pot with braising liquid on medium-high heat and simmer uncovered until liquid reduces by about one-third and flavors concentrate, 8–12 minutes. Skim any excess fat if desired. Stir in butter to give the sauce gloss.

  2. 9

    Chop or shred pork

    Return the pork to the pot or a large bowl. For chopped pork: using two forks or a knife, coarsely chop or shred the meat to the desired texture. Mix in the reduced sauce and about 3/4 cup barbecue sauce (or to taste). Toss until meat is evenly coated and heated through. Taste and adjust seasoning with salt and pepper.

  3. 10

    Warm buns and serve

    Toast buns lightly if desired. Pile chopped pork onto buns, spooning extra sauce over the top. Garnish with chopped parsley and serve with pickles or coleslaw on the side.

  4. 11

    Make-ahead & storage

    Chopped pork keeps well: cool to room temperature, then refrigerate up to 4 days or freeze up to 3 months. Reheat gently in a covered pan with a splash of stock or water to loosen the sauce.

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