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Pulled BBQ Pork Recipe
Pulled BBQ Pork Recipe photo by Taste of Home

Pulled BBQ Pork Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 10 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 10 hours
MAKES: 8 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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. Yield: 8 servings.
Originally published as Pulled BBQ Pork in Country Woman June/July 2011, p47

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.

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

Reviews for Pulled BBQ Pork

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Sep. 2, 2013

If you use chefdaddy bbq sauce, you will do a flip.

MY REVIEW
Reviewed Aug. 3, 2013

I followed the recipe as written except for straining the vegetables from the sauce before recombining with the pulled pork and adding a dash of salt. My family and I loved it I thought it really captured the North Carolina BBQ flavor.

MY REVIEW
Reviewed Jul. 31, 2013

I made this yesterday and we all liked it. Even my picky brother said it was good!

MY REVIEW
Reviewed Jun. 22, 2012

I thought this was a good recipe, though I wish the BBQ sauce was a little more tangy. My boyfriend didn't like it though. However, he's not fond of any slow-cooker pork recipes so far.

MY REVIEW
Reviewed Jun. 19, 2012

As usual, I always try a recipe that everyone gave 5 stars, so I was very disappointed when I made this and didn't like it one bit. No one in my house ate it either. I ended up throwing it all away. Looking back, I should have been clued in...the ingredients were a strange mix for pork BBQ: cumin, brown sugar?! It just wasn't a good combination. It certainly didn't taste like NC BBQ!

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