Bbq Pork Recipe
Make Bbq Pork Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork
Dry rub
BBQ Sauce
Finish & Serving
Method
Pork
- 1
Prep the pork
Pat the pork shoulder dry with paper towels. Trim any excessive exterior silverskin or very large chunks of fat, leaving a thin fat cap for flavor. Rub the 1 tbs kosher salt and 1 tsp freshly ground black pepper evenly over the entire surface.
- 2
Apply oil
Brush or rub 1 tbs vegetable oil all over the pork to help the dry rub adhere.
Dry rub
- 3
Make the rub
In a small bowl combine 2 tbs brown sugar, 1 tbs smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp dry mustard, 1 tsp chili powder, 1 tsp salt and 1 tsp black pepper. Mix thoroughly until uniform.
- 4
Apply the rub
Coat the oiled pork evenly with the dry rub, pressing it into the surface so it adheres. Cover and refrigerate for at least 1 hour or up to overnight to let flavors penetrate. If refrigerating, bring pork back to room temperature for 30 minutes before cooking.
Cooking (oven or grill)
- 5
Oven method — low and slow (recommended)
Preheat oven to 275°F (135°C). Place the rubbed pork in a roasting pan or baking dish on a rack. Pour 1 cup apple juice or cider into the pan (not over the rub) to keep the environment moist. Cover tightly with foil. Roast for about 3 to 3.5 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat is tender and pulls apart easily. Check after 2.5 hours; if the pan looks dry, add 2–4 tbs water or more apple juice. For a crustier exterior, remove foil for the last 20–30 minutes of roasting and increase oven to 375°F (190°C) to set the bark.
- 6
Grill/smoker method
Prepare grill or smoker for indirect cooking at 225–275°F (107–135°C). Place pork over indirect heat, add a water pan under the grate and optional wood chips for smoke. Maintain temperature and smoke for 4–6 hours, spritzing with apple juice every 45–60 minutes after the first hour. Cook until internal temp 195–205°F and meat is tender.
- 7
Rest and shred
When the pork reaches 195–205°F and is fork-tender, remove it from heat and transfer to a cutting board or pan. Let rest, covered loosely with foil, for 20–30 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large chunks of fat as desired. Reserve pan juices for saucing.
BBQ Sauce
- 8
Make the sauce
While the pork rests (or earlier), combine 1 cup ketchup, 1 tbs apple cider vinegar, 2 tbs brown sugar, 1 tsp Worcestershire sauce, 1 tsp hot sauce (optional), 2 tbs water, 1 tsp salt and 1 tsp black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 6–8 minutes until slightly thickened. Taste and adjust sweetness or acidity as needed.
- 9
Finish the sauce with pan juices
If desired, whisk 1–2 tbs of reserved pan juices from the roasted pork into the sauce for additional pork flavor. Keep warm until ready to serve.
- 10
Sauce the pork
Toss shredded pork with about half the sauce to coat (add more to taste). Reserve extra sauce for serving on the side.
Finish & Serving
- 11
Optional butter gloss
If you want a glossy finish, stir 1 tbs butter into the warmed remaining sauce until melted and glossy, then toss or spoon over the pork.
- 12
Assemble sandwiches
Warm 6 buns or rolls. Pile the sauced pulled pork onto buns (about 6–8 oz per sandwich depending on portion). Garnish with chopped parsley if using. Serve additional sauce on the side.
- 13
Storage
Cool leftovers within 2 hours. Store shredded pork and sauce separately in airtight containers in the refrigerator for up to 4 days, or freeze up to 3 months.