Pulled Pork
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Prep Time
15m
Cook Time
8h
Total Time
8h 15m
This pulled pork recipe features a juicy, flavorful pork butt coated in a tangy mustard and sweet brown sugar rub, slow-cooked with beer, orange juice, and chicken stock. The result is tender, succulent pulled pork that's perfect for sandwiches or as a main dish. Add your favorite BBQ sauce for extra flavor.
Ingredients
Servings:
12
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Coat the entire pork roast in the yellow mustard on all sides.
2
In a small bowl, combine the brown sugar, salt, paprika, garlic powder, onion powder, cumin, cayenne, and black pepper. Sprinkle over pork butt and wrap in plastic and refrigerate overnight.
3
When ready, remove the plastic wrap and preheat the oven to 225°F.
4
Poke a few holes in the pie tin and flip it over into the bottom of a Dutch oven. (This will be used to keep the pork butt out of the liquid.)
5
Place the pork on top of the tin in the Dutch oven.
6
Pour in the beer, orange juice, and chicken stock into the pan, not pouring directly over the seasoned meat.
7
Add the quartered onion and cover.
8
Bake 6-8 hours, or until the internal temperature is 195°F. The pork should be very tender and should pull apart easily with a fork.
9
Remove pork from Dutch oven and let rest until it is cool enough to work with. (*See notes for what to do with the onion.)
10
Shred pork using two forks and serve warm. If you are serving immediately, you can save the juices from the pan to spoon over the shredded pork.
11
Liquids and onion from the pan can be discarded. (You can also dip buns in the liquid before serving Pulled Pork Sandwiches.)
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories474kcal23%
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Fat30g1%
-
Saturated Fat11g0%
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Carbohydrates11g0%
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Fiber0g0%
-
Sugar10g0%
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Protein37g1%
-
Cholesterol131mg6%
-
Sodium380mg19%
Percent Daily Values are based on a 2,000 calorie diet.