Wednesday, August 7, 2013

Pulled Pork: An American Classic

Pulled Pork
     When I think of "American" cuisine, some of the first things to come to mind are; Hamburgers, Hotdogs, BBQ ribs, Fried Chicken, Maryland Crab Cakes, and of course Pulled Pork BBQ Sandwiches.  What better southern dish to have on a nice summer afternoon then a juicy pulled pork sandwich with coleslaw and a side of sweet potato fries. Pulled Pork is one of those dishes that takes some time to find the best combination of flavors for your pulled pork sandwich.  I am giving away my personal secret here for my recipe so consider yourself lucky. Another trick is the best way to cook your pork to get that perfect pull apart, juicy, and tender pork that just soaks up your sauce and is full of flavor. Now this is a non-traditional recipe where all the ingredients are based on "eye balling it".  I've mentioned this method in my previous BBQ post.  Just start with a small palm full of each ingredient then adding more based on your taste preferences.  Give it a try.  Just remember to base it on your own tastes.
  • Paprika
  • Chili powder
  • Garlic powder
  • Onion powder
  • Cayenne pepper powder
  • Brown sugar
  • Salt/Pepper
Mix all ingredients together based on taste and sit aside.

     As with the dry rub, the sauce is all based on "eye balling it" again.  This time just start with a tablespoon of each one and build it up based on tastes.


  • Molasses
  • Brown sugar
  • Honey
  • Ketchup
  • Mustard
  • Balsamic vinegar
  • Liquid smoke
  • Garlic Powder
  • Chili flakes

Mix all ingredients together and sit aside in a squirt bottle if handy.

     Now I use a method I learned on the Internet for getting that smoked flavor of good pulled pork.  Since I don't own a smoker and my grill is too small, I smoke mine in my oven.  You have to know ahead when you want to have the pork completed to eat to know how to time the cooking of it.  I rub my dry rub all over the pork shoulder.  I then place my pork into a Dutch oven.  I place a small ramekin of water and liquid smoke within the Dutch oven next to the roast.  Place the lid on it and place in a 210-degree oven.  Cook for 8-10 hours checking half way through the process to make sure there is still liquid in the ramekin.  When you pull this out of the oven you will be amazed at how easily it is to remove from the Dutch Oven.  The pork just falls apart.  I place it on a wooden cutting board and barely but gently cut into it with a knife breaking up some of the large chunks.  There is very little fat left as it has melted down into the meat.  Mix in a couple drops of liquid smoke and some of the BBQ sauce and you're ready to serve.  Serve this on a nice seeded bun, top with some of the BBQ sauce, and homemade coleslaw and you have yourself and amazing summer BBQ Pulled Pork Sandwich.  Serves about 8-10 people.





  1. Pinning - your method of cooking sounds cool - I will try it! A good change from my usual stand by, using the crock pot.. :-)

    1. Thank you so much. I hope you do try it. Trust me it is juicy and well worth the time