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BBQ Pulled Pork

Tender BBQ pulled pork shoulder slow-roasted with a smoky spice rub, shredded and tossed in vinegar and barbecue sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Resting 30 minutes
Total Time 8 hours 50 minutes
Servings: 10 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2.5 kg bone-in pork shoulder
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 250 ml apple cider vinegar
  • 250 ml barbecue sauce
  • 10 soft buns
  • Coleslaw to serve

Method
 

  1. Mix the sugar and spices and rub all over the pork. Refrigerate overnight if you have time.
  2. Heat the oven to 135°C (or a smoker to 110–120°C).
  3. Put the pork fat side up in a roasting tin with 120 ml of the vinegar and cover tightly with foil.
  4. Cook for 7–8 hours until the internal temperature reaches 93–96°C (200–205°F) and the bone pulls out easily.
  5. Rest for 30 minutes, then shred with two forks.
  6. Toss with the juices, remaining vinegar and barbecue sauce. Serve in buns with coleslaw.

Notes

Temperature matters more than time. Pull the pork only when it reaches at least 93°C and is fork-tender.