Pulled Pork Plate Recipe
Make Pulled Pork Plate Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Rub
Braising Liquid
Finishing & Serving
Method
Pork and Rub
- 1
Trim and Pat Dry
Trim large exterior fat cap to about 1/4 inch if excessively thick. Pat the pork shoulder dry with paper towels so the rub adheres.
- 2
Mix Rub
In a small bowl combine kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder, ground cumin, and chili powder. Stir until uniform.
- 3
Apply Rub
Generously rub the spice mixture all over the pork shoulder, pressing so it adheres. Let sit at room temperature 30 minutes or refrigerate up to overnight (bring to room temperature 30–60 minutes before cooking).
Braising
- 4
Preheat and Sear
Preheat oven to 150°C (300°F). Heat neutral oil in a large, heavy ovenproof pot or Dutch oven over medium-high heat until shimmering. Sear the pork shoulder on all sides, 3–4 minutes per side, until a deep golden brown. Transfer pork to a plate.
- 5
Deglaze
Reduce heat to medium. Add apple cider vinegar to the pot to deglaze, scraping up browned bits with a wooden spoon. Let the vinegar reduce slightly for 1 minute.
- 6
Add Braising Liquid
Pour in chicken broth, apple juice, and Worcestershire sauce. Return the pork to the pot, fat side up. The liquid should come about 1/3 up the side of the pork—not covering it. Bring to a gentle simmer on the stovetop.
- 7
- 8
Rest
Carefully remove the pot from the oven. Transfer pork to a cutting board and let rest, covered loosely with foil, for 15–20 minutes; reserve braising liquid.
Finishing & Serving
- 9
Shred Pork
Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large chunks of excess fat and the bone if present. Place shredded pork in a large bowl.
- 10
Moisten and Heat
Skim fat from the reserved braising liquid and pour 120–240 ml (as needed) over the shredded pork to keep it moist—start with 120 ml and add more to reach desired juiciness. Add butter to the shredded pork and toss until melted and evenly distributed. Taste and adjust seasoning with salt and pepper if needed.
- 11
Add Sauce
Stir in barbecue sauce to taste (about 120–240 ml per 3 kg pork depending on how saucy you like it). Reserve some sauce to serve on the side.
- 12
Assemble Plate
Plate a generous portion of pulled pork (about 200–250 g per serving) with a scoop of coleslaw and pickles on the side. If serving as sandwiches, lightly toast buns: brush cut sides with oil or butter and toast in a skillet or oven until golden. Pile pork onto buns, top with coleslaw and pickles, and drizzle extra sauce if desired.
- 13
Garnish and Serve
Sprinkle chopped fresh parsley over plated pork for color if desired. Serve immediately with remaining barbecue sauce on the side.