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Pulled pork is meant to be cooked slowly, which means having patience is key when it comes to making this recipe. You should aim to cook the pork shoulder roast for at least 8 hours in a slow cooker or oven for best results. Slow-cooking ensures that the meat becomes tender and absorbs all the flavors. You can also prep it ahead by roasting the garlic, chopping the onion, measuring out the brown sugar, etc. For best results, I recommend reheating in the oven. Preheat your oven to 350 degrees Fahrenheit and place the pulled pork in an oven-safe dish. Cover with foil and bake for approximately 20-25 minutes or until the internal temperature reaches at least 165 degrees Fahrenheit.
If you’re looking for side dishes to serve alongside your pulled pork sandwich, consider classic Southern sides such as baked beans and potato salad. Grilled vegetables such as zucchini or corn on the cob are great options too. Alternatively, opt for something that adds freshness such as a kale salad dressed in lemon juice and olive oil.Remove the cooked pork from the slow cooker and place on a large cutting board. Shred the meat with two forks.
Minced Garlic– I give instructions on how to roast a head of garlic below. If you want a short cut, you can buy the minced garlic in oil from the grocery store that I always keep on hand. Next, cut about 1/2″ off of the top of the garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with foil. Bake for 1 hour. Alcohol-free– even though the vast majority (if not all) of the alcohol is cooked off during the reduction process, I understand some of you may not be able to use alcohol. The good news is, you can simply omit it and replace it with an equal amount of water. Use the pulled pork in tacos topped with your favorite toppings (sour cream, guacamole, jalapenos…the possibilities are endless!). While you’re roasting garlic for this recipe, I would go ahead and roast an additional head or two. Roasting garlic completely changes the texture and flavor, and you’ll be wanting to use it in just about everything! Some of my favorite uses are a roasted garlic cream sauce, and roasted garlic hummus. Variations of this recipeAdd garlic. I don’t like big clumps of garlic in my sauce, so I like to mash the cloves in a bowl first. Bring the start of the sauce to a boil. Heating the pineapple juice, water, teriyaki sauce, soy sauce and brown sugar to a boil, then reducing the heat to simmer helps all the sugar fully dissolve. When it comes to grilling steak, the use of barbecue sauce can be a matter of personal preference. Here are some expert tips to consider: To Sauce or Not to Sauce: When it’s time to reheat, there are several methods you can use depending on your preference. If you’re short on time, you can microwave the pulled pork until heated through. Another option is to place it in a saucepan over low heat with a splash of water or broth and stir frequently until warmed. For a flavor twist: If you’re looking to add a unique twist to your steak, consider brushing on a thin layer of barbecue sauce during the last few minutes of grilling. This can add a hint of tanginess and caramelization to your steak.
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card. Leftover glaze should be stored in an airtight container in the refrigerator and used within 1 week.Applying barbecue sauce before grilling: This method allows the sauce to caramelize on the meat, creating a delicious glaze and enhancing the flavor. However, it’s important to monitor the heat to prevent burning. After Grilling: Cover with a lid and cook on low heat for about 8 hours, or until the pork is tender enough to pull apart easily with two forks.
Preparing the pork for cooking correctly is vital for achieving that well-rounded quality taste experience. First off, remove any excess fat from the pork shoulder roast before slow-cooking it since we want more lean meat than fat in our pulled pork sandwiches. Also, brown sugar and paprika make up one of the main rub ingredients; massage it generously into your shoulder roast to allow the flavors of the spices to penetrate deeply into the meat. Non-roasted garlic– personally, I find roasted garlic gives this sauce the best flavor, but if you really don’t have time, or can’t get good quality fresh garlic, the jars of pre-minced garlic will work. I would use between 1 and 1 1/2 Tbsp. Make BBQ pulled pork pizza by using the pork as a topping along with your favorite pizza sauce and cheese. When it comes to pairing this dish, bold flavors are key. Its smoky taste pairs perfectly with beer, such as an IPA or stout, which can help cut through the richness of the meat. A glass of red wine or bourbon also goes well with this recipe.This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post. STEP TWO: Once it is simmering, add the minced (or roasted) garlic and whisk to combine. Add the remaining ingredients to the pan and stir. The biggest time saver when prepping ahead, is roasting the garlic. This can be done several days in advance, and saves about 40 to 50 minutes of time. Storage
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