Pulled Pork
20m prep 2h cook 2h ready
A classic pulled pork recipe made with boneless pork shoulder, slow-cooked in a tangy tomato-based sauce with spices. The pork is seared, then simmered until tender and shredded.
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Ingredients
- 1.81 kg boneless pork shoulder or butt, trimmed of excess fat and cut into 6 pieces
- Kosher salt and freshly ground black pepper
- 1 yellow onion, chopped
- 2 garlic, chopped
- 177 ml ketchup
- 1 Tbsp. tomato paste
- 2 tsp. mustard powder
- 2 tsp. cumin seed
- 2 tsp. smoked paprika
- 4 Tbsp. apple cider vinegar, divided
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 765 mg
- Iron: 23.2 mg
- Magnesium: 744 mg
- Phosphorus: 4604 mg
- Potassium: 10469 mg
- Zinc: 17.9 mg
Let's Cook
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Step 1.
Season the pork pieces all over with kosher salt and freshly ground black pepper. Set aside.
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Step 2.
In a large Dutch oven or heavy pot over medium heat, sear the pork pieces in batches until browned on all sides, about 3–4 minutes per side. Transfer to a plate.
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Step 3.
Reduce heat to medium-low and add the chopped onion and garlic to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
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Step 4.
Add the ketchup, tomato paste, mustard powder, cumin seed, smoked paprika, and 2 tablespoons of the apple cider vinegar. Stir to combine and cook for 1 minute.
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Step 5.
Return the pork pieces to the pot along with any accumulated juices. Add enough water to barely cover the pork (about 1–2 cups). Bring to a simmer.
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Step 6.
Cover the pot and cook over low heat, stirring occasionally, until the pork is fork-tender, about 2–2.5 hours. While the pork simmers, you can prepare any side dishes.
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Step 7.
Once the pork is tender, remove the lid and increase heat to medium-high. Cook, stirring occasionally, until the sauce thickens and coats the pork, about 10–15 minutes.
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Step 8.
Stir in the remaining 2 tablespoons of apple cider vinegar. Taste and adjust seasoning with salt and pepper. Shred the pork with two forks directly in the pot, mixing with the sauce. Serve warm.
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