Recipe
Classic Southern Pulled Pork
This classic Southern pulled pork uses a paprika-forward dry rub and a sharp vinegar sauce to balance the rich pork shoulder. Cook it low and slow until the meat is tender enough to shred, then toss it with just enough sauce to keep every bite juicy.
Ingredients
Dry Rub | |
|---|---|
2 | tablespoons paprika |
1 | tablespoon brown sugar, packed |
1 | tablespoon chili powder |
2 | teaspoons salt |
1 1⁄2 | teaspoons black pepper, ground |
1 | teaspoon cumin, ground |
1 | teaspoon cayenne pepper, ground |
Pork | |
4 -5 | pounds pork shoulder, boneless |
Vinegar Sauce | |
3⁄4 | cup apple cider vinegar |
3⁄4 | cup white vinegar |
2 | tablespoons granulated sugar |
1 | teaspoon red pepper flake |
1 | teaspoon hot pepper sauce |
1⁄2 | teaspoon salt |
1⁄2 | teaspoon black pepper, ground |
For Serving | |
20 | pieces sandwich bun |
Instructions
| 1. | Stir the paprika, brown sugar, chili powder, salt, black pepper, cumin, and cayenne together in a small bowl. |
|---|---|
| 2. | Pat the pork shoulder dry, coat it evenly with the dry rub, and let it stand while the oven heats. |
| 3. | Heat the oven to 225°F and set the pork fat side up in a roasting pan or on a rack set over a rimmed baking sheet. |
| 4. | Roast the pork until it is deeply browned, fork-tender, and 195°F to 203°F in the thickest part, about 6 to 8 hours. |
| 5. | Whisk the apple cider vinegar, white vinegar, sugar, red pepper flakes, hot pepper sauce, salt, and black pepper until the sugar dissolves. |
| 6. | Transfer the pork to a cutting board, tent it loosely with foil, and rest it for 30 minutes. |
| 7. | Pull the pork into shreds with two forks, discarding large pieces of fat. |
| 8. | Toss the shredded pork with enough vinegar sauce to moisten it, then add more sauce, salt, or pepper to taste. |
| 9. | Serve the pulled pork warm on sandwich buns with extra vinegar sauce on the side. |
Published on Jul 20, 2024 by Luminița