This pulled pork recipe is hands down the best pulled pork I have ever had. I am not a ribs type of person, so any time I have ever gone to a BBQ restaurant I always either choose pulled pork or pulled chicken, and can say I have yet to find one that tastes better than this. This will be your new favorite once you try it, I can guarantee it. And since there is no cost for you reading this blog, I can offer a money back guarantee 😉
I know there are some regional differences in regards to pulled pork, and this version uses a dry rub and a vinegar based sauce. I wasn’t aware of the differences but after trying this recipe I determined that I prefer the vinegar sauce. The only negative of the vinegar version is when you take a deep sniff of the sauce cooking. That vinegar is strong, yikes!
When making this yesterday, I could not find a large enough piece of pork so I ended up using two which worked just as well. I thought maybe it would cook a little faster, but it didn’t. It took about 6 1/2 hours for the pork to be easily “pull-able”.
I also have a strange hang up with meat with bones in them, so I always buy boneless shoulders or butts. Some may argue that bone-in may give it a better flavor, but the one time I tried that I almost passed out so boneless it is for me going forward.
Below is the link to the recipe, and included in the link is a recipe for coleslaw, which I do not use. I will add my own recipe at the end in case you would like to try that as well.
https://www.foodnetwork.com/recipes/tyler-florence/pulled-pork-barbecue-recipe-1953137
Although the recipe recommends rubbing the pork at least an hour before cooking, I usually just rub the pork right before I put it in the oven and it still comes out great.
When the meat is done cooking I start making the sauce. The first part of the sauce can be made ahead of time and re-heated when it’s time to add the de-glazed pan drippings. As I mentioned, be careful taking a big sniff of this sauce, it has a strong vinegar smell. I used spicy brown mustard in my sauce, and I also use slightly less than it calls for.
Once you take the meat out of the pan to rest, it is time to de-glaze the drippings. If you have never done this it is very easy. My pan was large so I had two burners on under the pan. You add water to the pan and scrape the pan to release all the drippings. Cook it while bubbling until some of the liquid burns off. Then add to the sauce as directed in recipe. I tend not to use as much as stated.
The recipe states that you should let the meat rest for 10 minutes before you start pulling. You can use two forks to pull the meat, or your hands. I often just use my hands so that I can remove the fat as I go. If you can I suggest waiting until the meat has cooled somewhat so you don’t burn your fingers, which I have done numerous times. I am pretty sure I have been without finger prints after trying to pull this meat too soon.
After you have pulled all of the meat, just pour on the sauce. Use only as much as you need so that the meat is moist, but not sitting in a pool of sauce. Depending on how much pork you yield after the fat is removed, you should have extra sauce. You can refrigerate the leftover sauce and add to the leftover meat to re-moisten.
It is quite a time consuming meal to make, but if you are going to make pulled pork then this is the only recipe to use. Remember, it’s guaranteed or your money back! From me, not Tyler Florence or the Food Network.
Here is the recipe for my coleslaw.
Coleslaw Recipe:
Bag of coleslaw
1 cup mayonaise (or more)
2 tbsp. apple cider vinegar
1/2 tsp. celery salt
1/2 tsp. pepper
1 tbsp. sugar
Whisk together all ingredients except coleslaw. Stir in coleslaw. Refrigerate until coleslaw has softened.