Ingredients with Measurements:
- 4-5 lbs pork shoulder or butt
- 1 cup BBQ sauce
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
Special equipment needed:
- Slow cooker or Dutch oven
- Meat thermometer
- Forks or meat shredders
Step-by-step instructions:
1. In a small bowl, mix together the BBQ sauce, apple cider vinegar, brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.
2. Place the pork shoulder or butt in the slow cooker or Dutch oven.
3. Pour the BBQ sauce mixture over the pork, making sure it is evenly coated.
4. Add the water to the slow cooker or Dutch oven.
5. Cook on low heat for 8-10 hours or until the internal temperature of the pork reaches 195°F.
6. Once the pork is cooked, remove it from the slow cooker or Dutch oven and place it on a cutting board.
7. Using forks or meat shredders, pull the pork apart into small pieces.
8. Place the pulled pork back into the slow cooker or Dutch oven and mix it with the remaining sauce.
9. Cook on low heat for an additional 30 minutes to allow the flavors to meld.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 hours
Temperature:
Cook on low heat for 8-10 hours or until the internal temperature of the pork reaches 195°F.
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- Pork shoulder or butt can be substituted with beef brisket or chicken thighs.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- BBQ sauce can be substituted with homemade or store-bought sauce.
Variations:
- Add chopped onions or garlic to the BBQ sauce mixture for extra flavor.
- Use different spices or seasonings to customize the flavor of the pulled pork.
- Add a splash of hot sauce or Worcestershire sauce for a spicy kick.
Tips and tricks:
- For a smokier flavor, add a few drops of liquid smoke to the BBQ sauce mixture.
- Allow the pork to rest for 10-15 minutes before pulling it apart to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork is fully cooked and safe to eat.
Storage instructions:
Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Reheating instructions:
To reheat, place the pulled pork in a microwave-safe dish and heat on high for 1-2 minutes or until heated through. Alternatively, place the pulled pork in a saucepan over medium heat and stir until heated through.
Presentation ideas:
Serve the pulled pork on a platter or in a large bowl. Garnish with chopped parsley or green onions.
Garnishes:
Chopped parsley, green onions, or sliced jalapeños.
Pairings:
Cornbread, coleslaw, baked beans, or mac and cheese.
Suggested side dishes:
Corn on the cob, roasted vegetables, or potato salad.
Troubleshooting advice:
- If the pulled pork is tough or dry, it may not have cooked long enough. Cook for an additional 30 minutes to an hour until it is tender and juicy.
- If the pulled pork is too saucy, use a slotted spoon to remove some of the excess sauce before serving.
Food safety advice:
- Always use a meat thermometer to ensure the pork is fully cooked and safe to eat.
- Store leftover pulled pork in the refrigerator or freezer within 2 hours of cooking to prevent bacterial growth.
Food history:
BBQ pulled pork is a classic Southern dish that originated in the United States. It is typically slow-cooked over low heat for several hours until it is tender and juicy.
Flavor profiles:
BBQ pulled pork is sweet, smoky, and savory with a hint of tanginess from the apple cider vinegar.
Serving suggestions:
Serve the pulled pork on a bun with coleslaw and pickles for a classic BBQ sandwich. Alternatively, serve it on a platter with a variety of sides for a BBQ feast.
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