Barbecue Pulled Pork
If you want to add more dairy free recipes to your repertoire, Barbecue Pulled Pork might be a recipe you should try. This main course has 652 calories, 80g of protein, and 15g of fat per serving. This recipe serves 6 and costs $3.79 per serving. 346 people have made this recipe and would make it again. This recipe is typical of American cuisine. Father's Day will be even more special with this recipe. If you have ketchup, tomato paste, ground cumin, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 4 hours. With a spoonacular score of 95%, this dish is great. If you like this recipe, you might also like recipes such as Pulled Pork Barbecue, Pulled Pork Barbecue Sandwiches, and Chipotle Pulled-Pork Barbecue Sandwiches.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 220 minutes
Ingredients:
1/4 cup apple cider vinegar
4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
1/2 teaspoon cayenne pepper
1 tablespoon chili powder
1/4 cup packed dark brown sugar
4 cloves garlic, chopped
1/2 teaspoon ground allspice
2 teaspoons ground cumin
1/2 cup ketchup
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
1 teaspoon mustard powder
1 onion, chopped
Coleslaw and pickle slices, for serving
7 hamburger buns or potato rolls
1 tablespoon tomato paste
1 tablespoon vegetable oil
Equipment:
ziploc bags
bowl
oven
dutch oven
pot
Cooking instruction summary:
Mix the brown sugar, chili powder, cumin, mustard powder, allspice, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl. Rub half of the mixture all over the pork; transfer to a large resealable plastic bag and refrigerate 1 to 4 hours. Preheat the oven to 350 degrees F. Heat the vegetable oil in a large Dutch oven over medium heat. Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes; remove to a plate. Add the onion, garlic, 1 teaspoon salt and a few grinds of black pepper to the pot; cook, stirring, until the onion is softened, 5 minutes. Add the tomato paste and the remaining spice mixture; cook, stirring, 2 more minutes. Stir in the chicken broth, ketchup, vinegar and 2 cups water. Tear 1 bun into pieces and add to the pot. Return the pork to the pot and bring to a simmer. Cover the pot and transfer to the oven. Cook until the pork is very tender, about 2 hours. Uncover and continue cooking until the sauce thickens slightly, about 20 more minutes. Shred the pork with 2 forks, tossing to coat in the sauce. Serve on buns with coleslaw and pickles. Photograph by David Malosh
Step by step:
1. Mix the brown sugar, chili powder, cumin, mustard powder, allspice, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl. Rub half of the mixture all over the pork; transfer to a large resealable plastic bag and refrigerate 1 to 4 hours.
2. Preheat the oven to 350 degrees F.
3. Heat the vegetable oil in a large Dutch oven over medium heat.
4. Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes; remove to a plate.
5. Add the onion, garlic, 1 teaspoon salt and a few grinds of black pepper to the pot; cook, stirring, until the onion is softened, 5 minutes.
6. Add the tomato paste and the remaining spice mixture; cook, stirring, 2 more minutes. Stir in the chicken broth, ketchup, vinegar and 2 cups water. Tear 1 bun into pieces and add to the pot. Return the pork to the pot and bring to a simmer.
7. Cover the pot and transfer to the oven. Cook until the pork is very tender, about 2 hours. Uncover and continue cooking until the sauce thickens slightly, about 20 more minutes. Shred the pork with 2 forks, tossing to coat in the sauce.
8. Serve on buns with coleslaw and pickles.
9. Photograph by David Malosh
Nutrition Information:
covered percent of daily need
