Oven Braised Pulled Pork with Homemade BBQ Sauce

While you can always go with your favorite store bought BBQ sauce, this recipe comes together with things you can probably (I make no promises!) find in your cabinets

Course Main Course

Cuisine American, Southern

Keyword bbq, bbq sauce, braise, braised, pulled pork

Prep Time 20

Cook Time 3

Servings

Calories 64kcal

Ingredients

1 (6-pound) boneless pork shoulder or butt
2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon dry mustard powder
½ teaspoon cayenne
3 tablespoons extra-virgin olive oil
1 medium yellow onion, quartered
2 cups vegetable stock
2 teaspoons liquid smoke (optional)
Favorite BBQ sauce, warmed, as needed for serving

US Customary - Metric

Instructions

Preheat the oven to 325ºF (170ºC). Position the oven rack in the middle of the oven. Trim any excess fat off the pork butt and cut it into large hand-sized chunks.
In a small bowl whisk together the salt, brown sugar, paprika, garlic powder, mustard and cayenne. Toss the pork in the seasoning.
Heat a 5-quart Dutch oven over medium heat, add the oil and heat through. Sear the pork on all sides, working in batches as to not overcrowd the pan. Add the onion to the pan then add the vegetable stock to the pan.
Add the liquid smoke (if using). Bring the mixture to a simmer over medium heat then cover and move the Dutch oven into the oven. Cook the pork until it is fork tender, turning halfway through, about 3 hours.
Once the pork is cooked remove it from the pot to a cutting board. Use two forks to shred the meat and add it to a large mixing bowl. Discard any large pieces of fat. Add some of the liquid back to the pulled pork if it needs more moisture.
Serve the hot pulled pork topped with BBQ sauce. Serve alone or on sandwich rolls topped with coleslaw.

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