Barbecue Pork Recipe
Make Barbecue 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
Barbecue Sauce
Finishing & Serving
Method
Pork and Marinade
- 1
Season pork
Pat pork shoulder pieces dry with paper towels. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub the spice mix evenly over all pork pieces. Drizzle olive oil over the pork and rub to coat. Let sit at room temperature for 20–30 minutes or refrigerate up to 4 hours covered for deeper flavor.
- 2
Brown pork
Preheat oven to 300°F (150°C). Heat a large ovenproof Dutch oven or heavy skillet over medium-high heat. Add 1 tablespoon neutral oil if needed. Working in batches, sear the pork pieces 2–3 minutes per side until nicely browned (do not fully cook through). Transfer browned pieces to a plate.
Barbecue Sauce
- 3
Make sauce
In the same Dutch oven (leave browned bits), reduce heat to medium and add the tomato ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), liquid smoke (if using), and water. Stir well, scraping up browned bits from the bottom. Bring sauce to a gentle simmer and cook 3–5 minutes until sugar dissolves and flavors meld.
- 4
Combine pork and sauce
Return the seared pork pieces to the pot, nestling them into the sauce. Pour 1/2 cup apple juice (or water) around the pork to add braising liquid; the sauce should come partway up the pork but not fully submerge it. Bring to a gentle simmer on the stovetop.
Braise and Finish
- 5
Braise in the oven
Cover the Dutch oven with its lid and transfer it to the preheated 300°F (150°C) oven. Braise until pork is very tender and pulls apart easily with a fork, about 2 to 2½ hours. Check once at about 90 minutes: if the sauce is evaporating too quickly, add 2–4 tablespoons water.
- 6
Shred and thicken
Remove pot from oven. Using tongs, transfer pork to a cutting board or large bowl and shred with two forks. If the sauce in the pot is too thin, simmer it on the stovetop over medium heat for 5–8 minutes to reduce and thicken. Return shredded pork to the sauce and toss to coat thoroughly. Taste and adjust seasoning with salt, pepper, or a teaspoon of sugar or vinegar as needed to balance sweetness and acidity.
- 7
Serve
Spoon the barbecue pork onto hamburger buns or over rice. Garnish with chopped fresh parsley if desired. Serve hot, with extra sauce on the side.