Servings: 10 servings
Ingredients
Rub and Sear
- 2.3 to 2.7 kg pork shoulder boneless, or pork butt
- 3 tablespoons brown sugar
- 4 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 teaspoons mustard powder
- 2 teaspoons coarse salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil, or avocado oil
Oven Braise
- 1 onion medium, peeled and thinly sliced
- 6 to 7 cloves garlic, minced
- 240 ml chicken broth, plus 120 ml if the Dutch oven is very wide
- 120 ml barbecue sauce
- 1 tablespoon apple cider vinegar
Sauce and Serve
- Barbecue sauce extra
Procédé
Rub and Sear
- Preheat the oven to 150 °C.
- Trim the pork shoulder, removing any large pieces of thick, hard fat, and leave a layer about 0.5 cm thick on top: it melts as it cooks and keeps the meat moist.2.3 to 2.7 kg pork shoulder
- Pat the meat dry with paper towels.
- In a small bowl, mix the brown sugar, paprika, onion powder, garlic powder, chili powder, mustard powder, coarse salt and pepper.3 tablespoons brown sugar, 4 teaspoons paprika, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons chili powder, 2 teaspoons mustard powder, 2 teaspoons coarse salt, 0.5 teaspoon black pepper
- Coat the pork on all sides with all of the rub, pressing the spices into the meat with your hands.
- Heat the oil in a large cast-iron Dutch oven over medium-high heat.2 tablespoons olive oil,
- When the oil is hot and shimmering, add the pork.
- Sear it for 3 to 4 minutes per side, until a deep brown crust forms on all sides.
- Transfer the pork to a plate.
Oven Braise
- Add the onion and garlic to the same Dutch oven while it is still hot.1 onion, 6 to 7 cloves garlic,
- Sauté them for 2 to 3 minutes, scraping up the browned bits stuck to the bottom of the pot with a wooden spoon: that's where the flavor comes from.
- Pour in the chicken broth, barbecue sauce and apple cider vinegar.240 ml chicken broth,, 120 ml barbecue sauce, 1 tablespoon apple cider vinegar
- Stir and bring to a gentle simmer.
- Return the pork to the Dutch oven along with any juices released on the plate.
- Check that the liquid comes halfway up the meat; if the Dutch oven is very wide and the liquid is too low, add the extra broth.
- Cover with a tight-fitting lid.
- Transfer to the oven and braise for 3 to 3½ hours, turning the meat once halfway through.
- Check for doneness: the meat is ready when the internal temperature reaches 93 to 95 °C and it shreds with no resistance when pulled with a fork.
- If the meat still resists, it hasn't reached that temperature yet: put the lid back on and cook for another 20 to 30 minutes.
Rest and Shred
- Take the Dutch oven out of the oven.
- Let the meat rest, covered, at room temperature for 20 minutes: the juices redistribute and the meat stays more tender.
- Shred the pork with two forks while it is still hot.
- If the cooking liquid looks greasy, skim some of the fat from the surface before returning the meat to it.
Sauce and Serve
- Return the shredded meat to the cooking liquid and stir so it stays moist and tender.
- Taste, then adjust with a little barbecue sauce, salt or a splash of apple cider vinegar to balance the sweetness and acidity.
- Serve with extra barbecue sauce.Barbecue sauce
Notes
The cut. Pork butt (Boston butt) gives the best results: it's fattier than other cuts, and that fat melts during the long, slow cooking, making the meat juicy and tender. Failing that, pork shoulder is a good alternative, slightly leaner but fairly similar. Avoid lean cuts such as pork roast, loin or pork chops, which turn firm and dry once braised.
The thermometer has the final say. At 93 to 95 °C internal temperature, the collagen has broken down and the meat pulls apart instead of slicing. It's a more reliable guide than cooking time.
The rub. The chili powder here is the American spice blend, not pure ground hot pepper. A pinch of ground cumin can be added to the mix for a little more depth. A store-bought rub works too.
The barbecue sauce. A sauce that's both sweet and tangy, made with ketchup and Worcestershire sauce, works well, but any store-bought or homemade barbecue sauce will do.
In the slow cooker. Season and sear the pork exactly the same way, then transfer it to a large slow cooker with the braising liquid, onion and garlic. Cover and cook for 8 to 10 hours on low, or 5 to 6 hours on high, until the meat shreds easily with a fork. Let it rest for 15 to 20 minutes, shred, then return the meat to the slow cooker and toss it with the cooking juices. This method is handy for large batches.
Serving. Pulled pork is served piled generously onto soft buns with coleslaw, or topped with melted cheese as a melt. It can also be tucked into tortillas for tacos, or used as a salad topping.
Make-ahead and storage. The meat can be shredded the day before and reheated in its own juices. Store leftovers with their juices in an airtight container in the refrigerator for up to 4 days, or freeze in portions with a little of the juices for up to 3 months. Thaw overnight in the refrigerator, then reheat, covered, in the oven at 120 to 150 °C for 20 to 30 minutes, adding a little barbecue sauce if needed.
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