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United States, Americas

BBQ Pulled Pork

Southern US barbecue: spice-rubbed pork shoulder cooked low and slow, then pulled apart along the grain.

ServingsServes 2
Total cooking time2 h 50 min
Rubbing and resting (at least 2 hours, ideally overnight)+ 8 h
DifficultyMedium

Method

  1. Rub the rub ingredients evenly all over the meat, wrap in cling film and refrigerate.

    Add in this stepPork shoulder (one piece) 600 gBrown sugar 3 tspPaprika 2 tspSalt 1 tspBlack pepper 1 tspGarlic powder 1 tspOnion powder 1 tspChili powder ¼ tsp

  2. Pour the apple juice into a 20 cm pot with a lid, add the meat and cook in the oven at 150°C for . It is done when the centre reaches 93°C and it pulls apart easily with a fork.

    Add in this stepApple juice 100 ml

    oven

  3. Put the sauce ingredients in a small pan and simmer over medium-low heat for .

    Add in this stepKetchup 100 mlApple cider vinegar 35 mlBrown sugar 1 tbspWorcestershire sauce 1 tspMustard 1 tsp

    medium-low heat

  4. Pull the meat apart along the grain with two forks and toss it with 80 ml of the pot juices and the sauce.

  5. Pile the meat and coleslaw into the buns and serve as sandwiches.

    Add in this stepBurger buns 4Coleslaw to taste

Cook's tip

The cooking time is based on the weight of the meat. Cutting it into smaller pieces cooks it faster but makes it less juicy. In an electric pressure cooker, allow about 40 minutes per 500 g on high pressure.

Cooking it at camp

Put it in a Dutch oven with 10 coals on the lid and 6 underneath to hold about 150°C. Add coals every hour and check with a probe thermometer.