Oven Braised Pulled Pork with Homemade BBQ Sauce Recipe

whiskeyandwings June 5, 2017 0
Oven Braised Pulled Pork with Homemade BBQ Sauce Recipe

Ingredients:

For the pork:

  • 1 (6 pound) boneless pork shoulder or butt
  • 2 tablespoons kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon dry mustard powder
  • ½ teaspoon cayenne
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, quartered
  • 2 cups vegetable stock
  • 2 teaspoons liquid smoke (optional)

 For the BBQ sauce:

  • 1½ cups ketchup
  • ¼ cup apple cider vinegar
  • 3 tablespoons Worcestershire sauce
  • ¼ (packed) cup dark brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper

Instructions:

For the pork:

  1. Preheat the oven to 325º. Position the oven rack in the middle of the oven.
  2. Trim any excess fat off the pork butt and cut it into large hand-sized chunks. In a small bowl whisk together the salt, brown sugar, paprika, garlic powder, mustard and cayenne. Toss the pork in the seasoning.
  3. Heat a 5-quart Dutch oven over medium heat, add the oil and heat through. Sear the pork on all sides, working in batches as to not overcrowd the pan. Add the onion to the pan then add the vegetable stock to the pan. Add the liquid smoke (if using). Bring the mixture to a simmer over medium heat then cover and put the move the Dutch oven to the oven. Cook the pork until it is fork tender, about 3 hours.
  4. Once the pork is cooked remove it from the pot to a cutting board. Use two forks to shred the meat and add it to a large mixing bowl. Discard any large pieces of fat. Set aside the braising liquid. Add some of the liquid back to the pulled pork if it needs more moisture.

For the BBQ sauce:

  1. Add the ketchup, apple cider vinegar, Worcestershire, brown sugar, molasses, mustard, and spices to a medium saucepot over medium heat. Whisk to combine then bring the mixture to a simmer and continue to cook, stirring occasionally, until the mixture has thickened, about 30 minutes. The BBQ sauce can be kept for up to 2 weeks in an airtight container in the refrigerator.

To serve:

  1. Serve the hot pulled pork topped with BBQ sauce. Serve alone or on sandwich rolls topped with coleslaw.

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