I originally posted this pulled pork recipe shortly after I started this blog back in 2009. The picture was awful but the pulled pork was (and still is) awesome!
I thought, with the big game and all coming up, that I’d re-post my favorite pulled pork recipe and give it some better pictures.
This recipe is so easy to make and it’s even better if you make it a day in advance and let all those spices and seasonings get all happy happy together. So it’s a perfect recipe to make for that Super Bowl party you have on your schedule.
I did make a change from the original recipe. I used to slice into the meat and poke slices of garlic into it. I’ve stopped doing that step (but you could do it if you wanted to…it does add to the flavor). I stopped doing it because I got lazy and I really like the flavor of the rub minus the garlic. The other thing that I’ve added to this post (that wasn’t in the original) is a spicy and tangy North Carolina style sauce. Having just gone to NC, I had that tang and spice on the brain and couldn’t resist adding it to this recipe. (By the way…this sauce can get pretty spicy and tangy…so start out with just a little bit of it and add as you like.)
So if you’re looking for something easy and filling to make for your next football, or any other, party…this pulled pork recipe has got your back.
- 4-5 Pound Pork Shoulder
- ¼ Generous Cup Brown Sugar
- 3 Teaspoons Kosher Salt
- 2 Teaspoons Paprika
- 1 Teaspoon Chili Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Chipotle Pepper Powder
- 1 Teaspoon Mustard Powder
- ½ Teaspoon Ground Black Pepper
- In a bowl, mix all dry ingredients.
- Unwrap pork shoulder and place into pan, with fat layer on top.
- Rub dry mixture all over pork. Tightly cover pan with plastic wrap and refrigerate overnight.
- Remove pork shoulder from refrigerator and let sit for 1 hour – to bring up to room temperature.
- Preheat oven to 300 degrees Fahrenheit.
- Remove plastic wrap from meat and cover pan with foil.
- Place into center of oven and roast for 4 hours. After 4 hours, remove foil and cook for additional 90 minutes.
- Remove from oven. Let meat sit for 15 minutes, so that juices stay in meat. Remove pork shoulder to a platter and pull apart.
- 1 cup distilled white vinegar
- few dashes of hot sauce (to taste)
- 1 tablespoon brown sugar
- 1 tablespoon ketchup
- 1 teaspoon kosher salt
- 1 teaspoon crushed red pepper
- 1 teaspoon freshly ground black pepper
- Add all ingredients to a small pot.
- Heat over medium high heat and stir until salt has dissolved.
- Remove from heat and let cool to room temperature.
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