BBQ Pulled Pork
Tender and tangy BBQ pulled pork is worth a million bucks! Tuck it in between two toasted buns with a spoonful of coleslaw and you’ll land yourself in BBQ heaven.
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To Make This BBQ Pulled Pork, You’ll Need:
4 pounds boneless pork shoulder/roast
2 tablespoons avocado oil or high-heat oil (canola or vegetable is fine)
1 cup ketchup
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1/4 cup dijon mustard
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1 cup chicken broth
To Make BBQ Pulled Pork:
Make the BBQ sauce by combining ketchup, tomato paste, apple cider vinegar, dijon, brown sugar, Worcestershire sauce, paprika, onion powder, salt and pepper in a medium saucepan. Bring the BBQ sauce to a boil and turn the heat to low. Simmer the sauce for 10 minutes, uncovered. Set it aside until ready for use.
Season the pork shoulder generously with salt and pepper on all of the sides. Heat the avocado oil in a large dutch oven and sear the pork shoulder on all of the sides over medium/high heat.
Leave the browned pork shoulder in the dutch oven. Pour the chicken broth into the dutch oven with the pork shoulder. Add the BBQ sauce right on top of the pork shoulder. Cover the dutch oven with a lid and place into the oven to bake. Bake for 2.5-3 hours at 375 degrees F. Once the pork is tender and can shred easily with a fork, it’s ready to come out of the oven.
Shred the pork shoulder with two forks and toss with the BBQ sauce on the bottom of the pot.
You can serve the BBQ pulled pork with coleslaw on potato buns or alongside a baked potato. It’s also so tasty over baked tots or nachos.
If you’re loving this summertime recipe, check out a few of my favorites!:
Healthy Taco Turkey Burrito Bowls
The Ultimate Vegan-Veggie Sandwich
Asparagus And Walnut Basil Pesto Pasta
Summer Power Bowl With Roasted Jalapeño Vinaigrette
If you make these BBQ Pulled Pork Sandwiches, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
BBQ Pulled Pork
Ingredients
- 4 pounds boneless pork shoulder/roast
- 2 tbsp avocado oil or high-heat oil (canola or vegetable is fine)
- 1 cup ketchup
- 2 tbsp tomato paste
- ¼ cup apple cider vinegar
- ¼ cup dijon mustard
- ¼ cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp paprika
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp peppper
- 1 cup chicken broth
- coleslaw, optional (see note below)
- toasted hamburger buns, optional
Instructions
- Make the BBQ sauce by combining ketchup, tomato paste, apple cider vinegar, dijon, brown sugar, Worcestershire sauce, paprika, onion powder, salt and pepper in a medium saucepan. Bring to a boil. Reduce heat to low. Simmer sauce for 10 minutes, uncovered. Set aside until ready for use.
- Preheat oven to 375 degrees F.
- Season pork shoulder generously with salt and pepper on all sides. Heat avocado oil in a large dutch oven and sear the pork shoulder on all sides over medium/high heat.
- Leave the browned pork shoulder in the dutch oven. Pour chicken broth into the dutch oven with the pork shoulder. Add BBQ sauce right on top of the pork shoulder. Cover dutch oven with a lid and place into the oven to bake. Bake for 2.5-3 hours at 375 degrees F. Once the pork is tender and can shred easily with a fork, it’s ready to come out of the oven.
- Shred the pork shoulder with two forks and toss with the BBQ sauce on the bottom of the pot. Serve immediately.
Notes
Love your blog – you recipes look so appetizing-I have yet to try one – I will try the BBQ pulled pork – thank you – Mary
Hi Mary! Thank you for following along! I hope you enjoy this recipe! 🙂