| Total: | 4 hr 35 min |
| Prep: | 15 min |
| Cook: | 4 hr 20 min |
| Yield: | 10 servings |
Ingredients
- 2 tablespoons unsalted butter
- 2 1/2 cups chopped white onions
- 2 tablespoons minced garlic
- 1 cup cider vinegar
- 1 cup water
- 1 1/2 tablespoons dry mustard
- 2 tablespoons yellow mustard seeds
- 1/2 teaspoon cayenne pepper
- 1 cup granulated sugar
- 1 tablespoon Worcestershire sauce
- 1/4 cup lemon juice
- 1 tablespoon honey
- 1 tablespoon crushed red chili flakes
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper
- 5 pounds pork shoulder, cut into 2-inch cubes
Instructions
- In a saucepan melt butter and add onions and garlic and saute until translucent. Add remaining ingredients and bring to a boil, then simmer for 45 minutes. Braise pork in this sauce for 2 1/2 to 3 hours until fork tender enough to pull with fork. Strain liquid and reserve. When the pork is cooled, pull or shred the meat with fork or fingers. Reheat the pork in the reserved sauce. Serve as a sandwich with coleslaw and sesame seed buns.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 683 |
| Total Fat | 44 g |
| Saturated Fat | 16 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 40 g |
| Cholesterol | 167 mg |
| Sodium | 822 mg |
Reviews
Hands down the BEST pulled pork recipe you will ever make. I have been making this for years and now my family will not order pulled pork when we go out because they are always disappointed. My sister had an Italian exchange student stay with her and he said it was his favorite meal for his entire visit. Another foodie friend said it was the best sandwhich he had ever eaten. I have even made it in a pressure cooker when pressed for time. I serve it with a crunchy non mayo minted slaw that was originally included with the recipe. Absolutely delicious!!
This is the best I have ever tried.
This is the all-time BEST recipe for pulled pork. We love pulled pork and make it quite often. My husband isn’t a huge mustard fan, so I decreased that by half. Also used chicken stock rather than water and cut down the vinegar. One final addition for color was a 1/2 plain old jar bbq sauce.
I put this on the stove and forgot about it. (I wouldn’t recommend this!) The sauce reduced in 2.5 hrs to a dark brown wonderfully flavorful glaze rather than a sauce. The pork was finger tender and moist. Absolutely delicious!
Substituted a whole duck for the pork and it worked great! Bangin’
Several years ago our family started vacationing in the Outer Banks, NC and to keep with the theme, we decided to try this recipe. Everyone loved it and we have made it every year since. We?ve tried several different restaurants that boast about their pull-pork, but none have compared to this recipe. Note: do not use a pork roast that has been frozen, it will not shred.
Easy and very tasty! Have made this recipe a few times, and is always a hit. Works perfect to feed a group of people.
I had printed this recipe a while ago and decided to try it this weekend. Although it takes a few hours to make, it is very simple since you don’t really need to tend to the pot very often. The mustard gave this pork bbq a wonderful flavor and the crushed red pepper and cayenne gave it a nice kick. Served with coleslaw as a side and spooned pork over some cornbread instead of on a roll. Everyone in my house enjoyed it. This recipe is definitely a keeper!