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.
- 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
-
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.
To make BBQ pulled pork sandwiches, you will need coleslaw and hamburger buns.
For the coleslaw, combine 1/2 cup mayonnaise, 1 1/2 tbsp apple cider vinegar, 1 tbsp granulated sugar, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl. Add in a 14 oz package of coleslaw mix and toss everything to combine.
To make the BBQ pulled pork sandwiches, place pulled pork onto a toasted bun and place the coleslaw on top. Serve immediately.