Southern Pulled Pork
A classic southern barbecue favorite
If you have never made pulled pork at home, you definitely should. It’s actually one of the easiest meals you can make. You can make this in a slow cooker or in a Dutch oven right on your stove-the pork turns out incredibly tender, juicy and easy to shred.
I love barbecue but sometimes I want something a little lighter than the thick sweet sauces you find at the store. That’s where this tangy vinegar-based sauce comes in. It has the right amount of zip without covering up all the delicious flavor of the pork.
One of my favorite ways to serve this pork is on a soft toasted bun with a scoop of creamy coleslaw. Add a few pickles if you like, and you’ve got a sandwich that’s hard to beat. Of course, it’s just as good on a plate with baked beans, potato salad, macaroni and cheese or a piece of cornbread.
This is also one of the recipes that’s perfect for feeding a crowd. Whether you are having friends over for a cookout, watching the big game or just making Sunday dinner for the family, everyone seems to love pulled pork. If you’re lucky enough to have leftovers, it tastes even better the next day. Try it in tacos, nachos or loaded baked potatoes!
Whether you’re carrying on a Southern tradition or trying homemade pulled pork for the first time, this recipe is one you will want to make again and again. The combination of melt-in-your-mouth pork and tangy sauce creates a meal that is hearty and satisfying.
Until next time…make something you love and savor every tasty little morsel 🩵
Ingredients
Pork
- 1 3 1/2-4 lb pork butt roast
- 1 tablespoon oil
- 1 cup chicken stock
- 1 cup water
- Salt and pepper
Sauce
- 2 tablespoons butter
- 2/3 cup onion chopped
- 1 cup ketchup
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 3 tablespoons Worcestershire sauce
- 1 teaspoon prepared mustard
- 2 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preparing Pork
- In Dutch oven, heat oil over medium high heat
- Pat pork butt dry, sprinkle with salt and pepper. Add to pot and sear on all sides.
- Add chicken stock and water to pot- bring to boil
- Once boiling, reduce to simmer and cook until tender and easy to shred-approx 1-1 1/2 hours
- Once tender, remove from pot and pull meat apart-discard any excess fat
Preparing Sauce
- Add butter to Dutch oven, melt-add onion and cook until translucent
- Add the rest of ingredients- ketchup, water, apple cider vinegar, brown sugar, Worcestershire sauce, prepared mustard, salt and pepper. Stir until blended
- Add shredded pork, simmer for 15-20 minutes
- Serve on buns-Enjoy!
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