Print Options

Back to Pulled BBQ Pork >

Include these items:

Select reviews >

Taste of Home Logo

Pulled BBQ Pork

 Pulled BBQ Pork
After years of vacationing on the North Carolina coast, I became hooked on their pork barbecue. The version I developed is a favorite at potluck dinners. —Joseph Sarnoski, West Chester, Pennsylvania
8 ServingsPrep: 15 min. Cook: 10 hours


  • 2 medium onions, finely chopped
  • 1 tablespoon canola oil
  • 6 garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 2 tablespoons hot pepper sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 8 kaiser rolls, split


  • In a large skillet, saute onions in oil until tender. Add the garlic,
  • pepper flakes and pepper; cook 1 minute longer. Stir in the
  • tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and
  • cumin. Cook over medium heat until sugar is dissolved and heated
  • through.
  • Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the
  • top. Cover and cook on low for 10-12 hours or until meat is tender.
  • Remove roast; cool slightly. Skim fat from cooking juices. Shred
  • meat with two forks and return to the slow cooker. Heat through.
  • With a slotted spoon, spoon 3/4 cup meat mixture onto each roll.

2 of 2

Pulled BBQ Pork (continued)

Directions (continued)

  • Yield: 8 servings.
Nutritional Facts: 1 sandwich equals 518 calories, 21 g fat (7 g saturated fat), 101 mg cholesterol, 528 mg sodium, 44 g carbohydrate, 3 g fiber, 36 g protein.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.