Balsamic Bbq Pulled Pork Recipe

Trim and season

Trim excess fat from the pork shoulder leaving some fat for flavor. Pat the pork dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dry mustard. Rub olive oil over the pork, then massage the spice mixture all over the meat. Let rest at room temperature for 30 minutes or refrigerate up to overnight covered.

Sear (optional)

Preheat oven to 300°F (150°C). Heat a large heavy ovenproof pot or Dutch oven over medium-high heat and add 1–2 teaspoons of oil. When hot, sear the pork on all sides until deeply browned, about 3–4 minutes per side. This step adds flavor but can be skipped for slow-cooker preparation.

Cook aromatics

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Build the sauce

Stir in tomato paste and cook 1–2 minutes to caramelize. Add ketchup, balsamic vinegar, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, hot sauce if using, water, salt, and black pepper. Stir to combine and bring to a gentle simmer.

Simmer and adjust

Reduce heat to low and simmer the sauce, stirring occasionally, until slightly thickened, 10–15 minutes. Taste and adjust seasoning — more brown sugar for sweetness, more balsamic for tang, or a pinch more salt. Remove from heat and set aside.

Braise

If you seared the pork, return it to the Dutch oven. Pour the apple juice or chicken broth into the pot around (not over) the pork to maintain the spice rub on the meat. Cover the pot and place in the preheated 300°F (150°C) oven. Braise until the pork is fork-tender and easily pulls apart, about 3 to 3.5 hours depending on size. Alternatively, transfer seared pork, braising liquid, and half the prepared BBQ sauce to a slow cooker and cook on low for 6–8 hours.

Rest and shred

Remove the pork from the pot and transfer to a cutting board. Let rest 10 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any large chunks of fat or bone.

Combine with sauce

Skim excess fat from the braising liquid in the pot. Stir the reserved BBQ sauce into the braising liquid (start with half and add more to taste). Return shredded pork to the pot and toss gently over low heat until well coated and heated through, about 5–8 minutes. If the mixture seems dry, add a few tablespoons of the braising liquid or extra barbecue sauce. Simmer 2–3 minutes to marry flavors.

Toast buns

Split buns and toast lightly under a broiler or in a skillet with a little butter until golden, about 1–2 minutes per side.

Assemble sandwiches

Pile generous portions of the balsamic BBQ pulled pork onto each bun, top with coleslaw for crunch and acidity, and sprinkle with chopped parsley if using. Serve extra sauce on the side.

Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently in a saucepan with a splash of water or broth to loosen.