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Baguhan
American
Fluffy Buttermilk Pancakes
Pinagmulan: Home cook
25 min4350 kcal
Vegetarian
BBQ Pulled Pork
Pork shoulder rubbed with spice and cooked low and slow until it shreds with a fork, tossed in tangy barbecue sauce.
Pinagmulan
Recipe ni American BBQ tradition · 🏠 Home cook
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
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⏱ 480 min🍽 8 na serving🔥 520 kcal🇺🇸 United States🌶️
Walang gatas
Mga hakbang
Pat the pork dry and rub it all over with the brown sugar, paprika, salt, pepper, garlic and cumin; ideally leave it overnight.
Cook it low and slow — a smoker or a 130°C (270°F) oven — for 6–8 hours until the meat pulls apart easily.
Spritz or baste with cider vinegar every hour or two to keep the surface moist.
Rest the whole piece, wrapped, for at least 30 minutes so the juices settle.
Shred the pork with two forks, discarding large lumps of fat.
Toss the meat with barbecue sauce and a little of the resting juices, and pile onto buns with slaw.
💡 Mga tip
- Low and slow is the whole game — rushing the heat makes it tough, not tender.
- Cook to how it feels, not the clock; it's done when it shreds with no resistance.
- Save the resting juices to moisten the shredded meat before saucing.
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