Pulled Pork Meal Recipe

Prep and Season

Pat the 1.5 lb pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Rub olive oil over the pork, then massage the dry spice rub evenly over all sides of the meat.

Braise

Place the seasoned pork in a heavy ovenproof pot or Dutch oven. Pour 1/4 cup apple cider vinegar and 1/2 cup chicken or pork broth around (not over) the meat. Cover with lid and bring to a gentle simmer on the stovetop over medium heat for 5 minutes, then transfer to a preheated oven at 300°F (150°C). Cook 2.5 to 3 hours, or until the pork is fork-tender and pulls apart easily. Check once halfway and spoon some braising liquid over the meat if it appears dry.

Shred and Finish

Remove pork to a cutting board and let rest 10 minutes. Using two forks, shred into bite-sized pieces. Skim fat from the braising liquid and reserve 2-3 tablespoons; discard excess. Toss shredded pork with 2-3 tablespoons of reserved braising liquid (and a splash of the vinegar if extra tang is desired) to keep moist. Taste and adjust seasoning with salt and pepper if needed.

While the pork cooks (or once shredded), combine ketchup, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, Worcestershire sauce, hot sauce (if using), smoked paprika and 1/4 tsp salt in a small saucepan. Warm over medium-low heat, stirring, until sugar dissolves and sauce thickens slightly, about 5 minutes. Taste and adjust balance—add more brown sugar for sweetness, more vinegar for tang, or a pinch of salt. Keep warm.

To serve, toss some shredded pork with 1/4 to 1/2 cup sauce (adjust to taste) or serve sauce on the side.

Split the 4 buns and butter the cut sides with softened butter. Heat a skillet over medium heat and toast buttered sides until golden, about 2 minutes. Alternatively, toast under a broiler for 1-2 minutes, watching closely.

Pile roughly 6 oz (about 1/4 of total shredded pork) on each bun, spoon additional sauce over the pork if desired, and top with pickle slices if using. Serve immediately.

Halve or quarter cherry tomatoes, thinly slice the red onion, and slice the cucumber into half-moons. In a large bowl combine mixed greens, tomatoes, cucumber and red onion.

In a small bowl whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Drizzle over the salad and toss gently just before serving.

Corn on the Cob (boiled)

Bring a large pot of salted water to a boil. Add corn and cook 6-8 minutes until tender. Drain, brush with 1 tbsp butter per 2 ears, and season with salt. Serve hot.

Roasted Potatoes

Preheat oven to 425°F (220°C). Cut small potatoes into halves or quarters for bite size. Toss with 1 tbsp olive oil (or use butter), 1/2 tsp salt and pepper to taste. Spread on a rimmed baking sheet and roast 25-30 minutes, turning once, until golden and crisp. Finish with a pat of butter before serving.