Stove-Top BBQ Pulled Pork
3 h 20 min
|
easy
|
high-protein
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 3 h | 3 h 20 min |
Introduction
This easy stove-top BBQ pulled pork gives you slow-cooked flavor without ever turning on the oven or slow cooker.
The pork simmers in a tangy, smoky sauce with apple cider vinegar, brown sugar, and Dijon for rich, balanced flavor.
It’s perfect for piled-high sandwiches, game-day sliders, or an easy family dinner with coleslaw on the side.
Ingredients (8 servings)
Ingredients
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How to Make Stove-Top BBQ Pulled Pork
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Trim and cut the pork
Pat the pork shoulder dry with paper towels, then cut it into 3 or 4 large chunks for faster cooking.
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Mix the BBQ braising sauce
In a bowl, whisk together the barbecue sauce, chicken broth, bouillon, vinegar, Worcestershire, brown sugar, and Dijon mustard. Stir in the smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth.
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Heat the Dutch oven
Set a large heavy Dutch oven over medium-high heat and add the olive oil.
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Sear the pork
Season the pork chunks lightly with extra salt and pepper, if desired. Sear the pork in the hot oil for 3 to 4 minutes per side, until deeply browned.
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Deglaze and add the sauce
Pour a splash of the sauce into the pot and scrape up any browned bits from the bottom with a spoon. Return all pork to the pot, then pour the remaining sauce over the meat.
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Slow-simmer on the stove top
Bring the liquid just to a simmer over medium heat, then reduce the heat to low. Cover the Dutch oven and cook for 2 1/2 to 3 hours, turning the pieces every 30 to 40 minutes. Keep the liquid at a very gentle simmer; bubbling too hard can make the meat tough and dry.
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Shred the pork
Transfer the pork to a large bowl, leaving the cooking liquid in the pot. Use two forks to shred the meat into bite-size pieces, discarding any large fatty bits.
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Reduce the sauce and finish
Simmer the cooking liquid uncovered over medium heat for 10 to 15 minutes, until slightly thickened and glossy. Taste and adjust seasoning with more vinegar, sugar, or salt as needed. Return the shredded pork to the pot and stir until every strand is coated with sauce.
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Serve
Serve the pulled pork piled on toasted buns, over rice, or tucked into tacos or baked potatoes. Top with extra barbecue sauce, pickles, and coleslaw, if you like.
Substitutions
- Swap pork shoulder with boneless pork butt
- Boneless pork butt behaves almost the same, staying juicy and shreddable, and sometimes cooks a little more evenly.
- Use beef broth instead of chicken broth
- Beef broth gives the sauce a deeper, slightly richer flavor, which works especially well if you like smoky barbecue.
- Replace brown sugar with maple syrup
- Maple syrup adds sweetness plus a subtle maple note, and it helps the sauce glaze the meat beautifully.
Tips
- Let the pork come close to room temperature
- Pull the pork from the fridge 20 to 30 minutes early, so it sears more evenly and browns faster.
- Use the right Dutch oven
- A heavy cast-iron Dutch oven holds heat well, so the simmer stays steady and the bottom is less likely to scorch.
- Skim excess fat before reducing
- After removing the pork, skim off some fat from the surface, which gives a cleaner, more barbecue-forward flavor.
- Adjust the sauce thickness to your taste
- If the sauce looks thin, simmer a bit longer; if it gets too thick, splash in more broth or water.
- Plan for next-day flavor
- This pulled pork tastes even better the next day, so it is a great make-ahead option for parties.
Nutrition Facts *
| Energy | 389 | kcal |
|---|---|---|
| Protein | 32 | g |
| Total Fat | 21 | g |
| Carbohydrates | 17 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I know when the pork is done and ready to shred?
- The pork is ready when a fork slides in easily and the meat shreds with almost no resistance. If it still feels firm or chewy, keep simmering and check again every 20 to 30 minutes.
- What if the bottom of my Dutch oven starts to scorch?
- Lower the heat right away and add a splash of broth or water, then gently scrape up any stuck bits. Once the bottom is clean again, keep the heat low so the simmer stays very gentle.
- Can I use a different cut of pork for this recipe?
- Pork shoulder or pork butt work best, because they have enough fat and connective tissue to stay moist. Lean cuts like pork loin tend to dry out and will not shred as nicely.
- How can I make the pulled pork spicier?
- Stir some cayenne pepper, chipotle powder, or hot sauce into the braising liquid and taste as you go. You can also serve hot sauce at the table so everyone can control their own heat level.
- Can I adapt this for a slow cooker instead of the stove top?
- Yes, sear the pork first in a skillet, then transfer it and the sauce to a slow cooker. Cook on low for 8 to 10 hours, until the meat is very tender and shreds easily.
Serving Suggestions
This stove-top BBQ pulled pork shines with crunchy coleslaw, tangy pickles, and soft brioche buns on the side.
For a fun twist, spoon the pork over creamy mac and cheese or crisp baked potatoes for a cozy comfort dinner.
Leftovers also make great quesadillas or nachos, especially when topped with melted cheese and a drizzle of extra sauce.
Reviews
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Douglas, New Orleans: Starting with the pork in big chunks and giving it a good sear made all the difference, and the sauce came out sweet, tangy, and super glossy after reducing. The meat shredded easily and stayed really moist. Next time I’ll stir in a little chipotle powder for a touch of smokey heat, but it was delicious as written and made great leftovers for sandwiches.
: Love hearing that the big-chunk sear and reduction gave you that glossy, sweet-tangy sauce and moist shreddable pork! Chipotle powder sounds like a great add in, I’d stir it into the braising sauce so the heat spreads evenly.
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Patricia, Peoria, AZ: Super tasty, less sugar next time.
: Glad you enjoyed it, Patricia! You can easily cut the brown sugar back (or skip it) and let the BBQ sauce provide the sweetness.
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