BBQ Pulled Pork (with Homemade BBQ Sauce)
Need a gluten free and dairy free main course? BBQ Pulled Pork (with Homemade BBQ Sauce) could be a super recipe to try. One serving contains 352 calories, 31g of protein, and 11g of fat. For $1.24 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of bbq sauce, pork shoulder, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 1053 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by The Healthy Foodie. Overall, this recipe earns a tremendous spoonacular score of 96%. Users who liked this recipe also liked Pulled Pork Sandwiches With Homemade Bbq Sauce, Pulled Pork with Easy Homemade BBQ Sauce, and Pulled Pork with Mango BBQ Sauce.
Servings: 6
Ingredients:
1½ cups BBQ Sauce
A pastured pork butt or shoulder of about 1½ kg
4-6 cloves garlic, smashed
Equipment:
ziploc bags
dutch oven
oven
Cooking instruction summary:
Remove netting from roast if present. Season pork generously with salt and pepper and cover it with BBQ Sauce (you’ll need about ¼ cup)Put the meat in a resealable plastic bag, close it nice and tight and refrigerate overnight or at least 6 hours. Place the meat in a Dutch oven, add garlic cloves and enough water to half cover the roast. Put the lid on and cook in a 250F oven for 5 hours.Drain all but about 1 cup of the liquid that’s left at the bottom of the Dutch oven (don’t throw it out, though, that stuff is delicious! You’ll want to hang on to it and use it in soups or sauces)Use two forks to pull the meat into strands and mix that with the remaining cooking liquid. Add the rest of the BBQ sauce and mix until well combined. Put the lid back on and return to oven for about 30 minutes or until nice and warm.
Step by step:
1. Remove netting from roast if present. Season pork generously with salt and pepper and cover it with BBQ Sauce (you’ll need about ¼ cup)
2. Put the meat in a resealable plastic bag, close it nice and tight and refrigerate overnight or at least 6 hours.
3. Place the meat in a Dutch oven, add garlic cloves and enough water to half cover the roast.
4. Put the lid on and cook in a 250F oven for 5 hours.
5. Drain all but about 1 cup of the liquid that’s left at the bottom of the Dutch oven (don’t throw it out, though, that stuff is delicious! You’ll want to hang on to it and use it in soups or sauces)Use two forks to pull the meat into strands and mix that with the remaining cooking liquid.
6. Add the rest of the BBQ sauce and mix until well combined.
7. Put the lid back on and return to oven for about 30 minutes or until nice and warm.
Nutrition Information:
covered percent of daily need
