Stove-Top BBQ Pulled Pork
3 h 15 min
|
easy
Recipe by Eunice
Introduction
All the Southern BBQ vibes without babysitting a smoker: fall-apart tender pork in a glossy, tangy-sweet, smoky sauce punched up with paprika, garlic, bouillon, and a hit of cider vinegar.
Perfect for weeknights, game day, or feeding a crew, this one-pot stovetop method keeps you in control on any burner, and loads buns, tacos, and bowls with juicy, saucy goodness.
Ingredients (8 servings)
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Ingredients
- 3 lb boneless pork shoulder butt roast, trimmed of excess fat boneless pork shoulder butt roast 48 oz
- 1 Tbsp olive oil olive oil
- 1 cup barbecue sauce barbecue sauce 9.58 oz
- 1 cup chicken broth chicken broth 8 fl oz
- 1 tsp granulated chicken bouillon chicken bouillon powder 0.17 oz
- 2 Tbsp apple cider vinegar apple cider vinegar 1 fl oz
- 1 Tbsp Worcestershire sauce Worcestershire sauce 0.5 fl oz
- 2 Tbsp brown sugar, packed brown sugar 0.86 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp onion powder onion powder 0.08 oz
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- 1 Tbsp Dijon mustard Dijon mustard 0.57 oz
How to Make Stove-Top BBQ Pulled Pork
-
Prep and season the pork
Cut the pork shoulder into 3 to 4 large chunks for faster, more even cooking.
Pat very dry so you get a real sear, not a steam bath.
Mix smoked paprika, garlic powder, onion powder, salt, and black pepper, then rub it all over the pork with the Dijon for stick and extra backbone.
-
Sear hard in the Dutch oven
Heat a heavy Dutch oven over medium-high and add the olive oil until it shimmers.
Sear the pork on all sides until deeply browned, about 8 to 10 minutes total, working in batches so the pan stays hot.
Transfer pork to a plate and keep the fond in the pot because that is pure flavor gold.
-
Build the braising sauce
Lower heat to medium and pour in the chicken broth to deglaze, scraping up every dark bit with a wooden spoon.
Whisk in the chicken bouillon powder, barbecue sauce, apple cider vinegar, Worcestershire, brown sugar, and any leftover spice rub from the plate.
Taste the liquid and balance now because it only concentrates later, adding a pinch of salt or a splash of vinegar as needed.
-
Braise low and steady
Return the pork and any juices to the pot, turning to coat, and bring to a gentle simmer.
Cover with the lid slightly ajar to vent and maintain a lazy bubble over low heat.
Cook 2.5 to 3 hours, turning the pork every 45 minutes, until a fork slides in with no resistance and you are around 200 to 205 F internal.
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Rest, shred, and reduce
Transfer the pork to a board and let it rest 10 minutes so the juices settle.
Skim excess fat from the pot, then simmer the sauce uncovered over medium heat until it thickens slightly, about 10 to 15 minutes.
Shred the pork with two forks or a stand mixer on low, picking out any big fat bits you do not want to eat.
-
Glaze and finish
Return the shredded pork to the pot and toss until every strand is glossy and saucy.
Simmer 5 minutes to lock it in, then adjust with a splash of vinegar for brightness or a spoon of brown sugar if your sauce needs a little sweet.
Kill the heat and let it sit 5 minutes so the pork drinks up the sauce and gets luscious.
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Serve like you mean it
Pile onto toasted buns with crunchy slaw and pickles, or spoon over rice, grits, or roasted sweet potatoes.
Keep warm on low with the lid on if your crew is late because life happens.
Substitutions
- Pork shoulder -> Boneless country-style ribs
- These are still pork shoulder, just cut into thick strips, so they braise faster and shred beautifully while staying rich and juicy.
- Chicken broth -> Cola or root beer
- Using 1 cup cola or root beer adds caramel notes and a round sweetness that reduces into a glossy, BBQ-joint vibe without losing body.
- Smoked paprika -> Chipotle powder or 1 tablespoon adobo sauce
- Chipotle brings smoke plus a subtle heat that deepens the sauce and gives the pulled pork a sultry, lingering finish.
Tips
- Control the simmer
- A fast boil tightens meat and can scorch sugars, so keep the tiniest bubble and nudge your burner down rather than rushing it.
- Season with intention
- Taste the braising liquid before the long cook and after reducing because salt and acid concentrate, and that is how you land perfect balance.
- Cut to win
- Breaking the shoulder into a few big pieces exposes more surface for searing and speeds the braise without drying the meat.
- Reduce separately
- Thicken the sauce while the pork rests so you can dial in the exact clingy texture and avoid overcooking the meat.
- Stand mixer shred
- Drop warm chunks in a stand mixer with the paddle on low for 20 to 30 seconds for effortless, even shreds, then fold into sauce.
- Next-day magic
- Chill overnight so the fat sets and flavors marry, lift the cap of fat, rewarm gently, and the texture and balance get even better.
- Crisp for contrast
- For sandwiches with attitude, sear a scoop of sauced pork in a hot skillet to get caramelized edges that pop against soft buns.
Nutrition Facts *
| Energy | 514 | kcal |
|---|---|---|
| Protein | 43 | g |
| Total Fat | 28 | g |
| Carbohydrates | 24 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My pork is still tough after 2 hours, what now?
- Keep simmering low and slow until a fork twists easily, which usually means 30 to 60 minutes more, because connective tissue needs time not temperature.
- The sauce reduced too much and tastes too salty, how do I fix it?
- Add a splash of water or unsalted broth, a teaspoon of brown sugar, and a small splash of vinegar, then simmer 1 minute and taste again.
- The bottom is starting to catch, how do I prevent burning?
- Lower the heat, stir and turn the meat every 30 to 45 minutes, and if needed slide a small heat diffuser under the pot to soften hot spots.
- Can I skip the barbecue sauce?
- Yes, use crushed tomatoes or tomato sauce plus an extra teaspoon brown sugar and a bit more vinegar, then adjust salt and smoke with paprika or chipotle.
- How do I keep leftovers juicy when reheating?
- Rewarm gently on low with a splash of broth or water, covered, and stir occasionally so the sauce loosens and the pork stays silky.
Serving Suggestions
Stack this on toasted brioche with tangy slaw and dill pickles, or spoon it into baked sweet potatoes with jalapenos for sweet heat that hits all the notes.
If you want to flex, finish with a tiny splash of bourbon in the reduction and serve alongside charred corn and a crunchy chopped salad for a no-mess, all-thrill dinner.
More pairings:
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