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“Tender Southern pulled pork shredded and served with barbecue sauce on a toasted bun.”

Southern Pulled Pork

Active time: 20 minutes

Bake time: 5 to 6 hours in the oven or 7 to 8 hours in a slow cooker.

8 to 10 servings

  • Perforated Baking Sheet
  • Rectangular Mold
  • Large BONMAT
  • Eco chop
  • Mini chopper
  • Mini whisk

French Pantry:

  • Garlic Oil
  • Roasted Garlic and Chive Herb Blend
  • Roasted onion and Red Pepper
  • Garlic Paprika salt
  • Madagascar Pepper
  • Tomato Herb Mustard

 

Print recipe

Ingredients

Dry Rub:
2 tablespoons Paprika
2 tablespoons Roasted Garlic and Chive Herb Blend
2 Tablespoons Roasted Onion Red Pepper Herb Blend
2 tablespoons Dark brown sugar
1 tablespoon Garlic Paprika Salt
1 tablespoon Madagascar Pepper
2 tablespoons Garlic oil
Cayenne pepper (optional)
Liquid:
1/2 cup Apple cider vinegar
1 cup Broth (chicken or vegetable)
BBQ Sauce:
2 cups Ketchup ( we use organic)
1/4 cup Brown sugar
1/4 cup Apple cider vinegar
2 tablespoons Coconut Aminos
3 cloves garlic – minced fine
2 tablespoons Tomato Herb Mustard
Bun (optional, for serving)

Instructions

Instructions:
1. Preheat oven to 300°F.
2. Mix all dry rub ingredients in a bowl.
3. Rub the mixture all over the pork shoulder.
4. Place the pork in the Rectangular Mold.
5. Add apple cider vinegar and broth for moisture.
6. Cover with BONMAT and place in oven.
6. Cook the pork until the internal temperature reaches 195°F (90°C).
7. Remove from heat, let it rest, then shred the meat with forks.
8. Mix shredded pork with BBQ sauce.
9. If serving on a bun, place pork on the bun half and top with coleslaw, then the top of the bun over the coleslaw..

This crunchy vinegar coleslaw is perfect on top of your pulled pork sandwich:

https://boncook.com/recipes/crunchy-harvest-coleslaw/

We also serve a side of Southern Cowboy Caviar with this recipe.

Find recipe here:https://boncook.com/recipes/southern-cowboy-caviar-recipe/

Enjoy cooking and baking from our BONCOOK kitchen to yours!

 

 

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