Go Back

Pulled Pork BBQ

Servings 12 servings


Dry Rub

  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon sea salt
  • 1 5 to 7 pound pork roast, preferably shoulder or Boston butt


  • 1 ½ cups cider vinegar
  • 1 cup yellow or brown mustard
  • ½ cup ketchup
  • cup packed brown sugar
  • 2 garlic cloves smashed
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • ½ teaspoon black pepper
  • Pan drippings from the pork
  • 12 hamburger buns


  • Mix paprika, garlic powder, brown sugar, dry mustard, and salt in a small bowl. Rub spice blend all over pork. Cover and refrigerate for at least 1 hour, or up to overnight.
  • Preheat oven to 300°. Roast pork in roasting pan for about 6 hours. It is ready when falling apart.
  • Make barbecue sauce by combining vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring for 10 minutes until sugar dissolves. Set aside until pork is done.
  • When pork is ready, remove from oven and place on a large platter. Allow meat to rest about 10 minutes. While resting, deglaze the pan over medium heat with ¾ cup water, scraping with a wooden spoon to pick up all the browned bits. Reduce by about half. Pour into the saucepan with barbecue sauce and cook 5 minutes.
  • While pork is still warm, shred the meat with two forks.
  • Put shredded pork in a bowl and pour half the sauce over. Stir well so the pork is coated with sauce.
  • To serve, spoon pulled pork mixture onto bottom half of hamburger bun. Top with coleslaw or serve on the side. Serve remaining sauce on the side.