This has to be the Best Pulled Pork recipe that I have ever tried and it is a simple meal you can set and forget. The pork shoulder works better if you want a leaner cut of pork. But you can use a pork butt roast as well. The end result is a tender pulled pork meat you can place on a fresh bun or on top of rice with or without a homemade gravy.
Before we continue, I should let you know that you will need to marinate the pork overnight to make the best pulled pork dinner and you will need 6 to 8 hours cook time.
The best part, if you are lucky - is having leftovers, which will taste just as good as the first day or better!
This is such an easy pulled pork recipe to make that you won't understand why it took you so long to try it. Adopted from Simply Recipes, the Best Pulled Pork I have ever had. For the original recipe by Elise Bauer, click here.
Tips and Tricks to Making The Best Pulled Pork Dinner
Trimming and Marinating the Pork
If the pork skin is still attached, trim it off along with the fat that sits just under the skin. Remember that the meat will need to marinate at least overnight.
Place the pork in a bowl and pour the marinating liquid over it. Cover it and place it in the fridge overnight. You can also place the meat and marinating liquid in a clear plastic bag instead of a bowl.
CrockPot vs. Stove Top
Many people use a slow cooker, but I'm a little old fashioned and prefer the stove top method for making the best pulled pork. I do have a slower cooker, and I have tried using a slow cooker for this recipe, but I prefer to use a pot because I get better control of the temperature especially if I want to raise or lower the heat as needed.
In the morning or when you are ready to start cooking the pork, place the marinated pork with its juices in a pot and add about 3 cups of water. Bring the pot to a boil and then let it simmer for 4 to 6 hours. Check on the pork every hour by poking a fork in the meat. If the fork does not come out easily, continue cooking. Turn the meat over carefully to ensure that it cooks evenly on both sides. (By the way, you can also cut the meat into smaller pieces which will allow the meat to cook quicker and more evenly.)
Repeat the above process until a fork inserted into the pork easily separates the meat.
Once the meat is ready, you can prepare the pork juices for gravy by using a ladle to scoop up the liquid and placing it in a small saucepan. Place the saucepan in the freezer on a stable surface being careful not to spill the liquid. Putting the meat juices in the freezer is a great method to remove the most of the fat from the pork broth by allowing it to cool down and skimming off the solidified fat from the surface of the broth.
It should take about an hour for the fact to solidify. Scoop off the fat and throw it away. Make a slurry of starch and water (2 tsp of starch to ¼ cup of water) and pour it into the saucepan with the pork broth. Heat up the saucepan, as the liquid begins to warm up and boil, the liquid will thicken.
Pulling the Pork
You will know that the pork is done once it starts to break apart very easily using a fork. Once the meat is done place the pork on a cutting board to rest for about 15 minutes. Discard any bones and any large pieces of fat. Using two forks begin to pull the pork apart. It should come apart very easily.
Place the shredded pork back in the pot with about 1 cup of the reserved pork broth. When you are ready to eat, you can then warm up the meat and place it in a bowl. And place the gravy in a gravy boat.
Warm Up Your Buns
There is nothing better than eating pulled pork on a warm kaiser bun. If you want a nice crispy bun, heat up the oven to about 350°F and then turn off the oven. Place the buns in the oven for about 5 minutes after you have turned off the oven. Do this just before you are about to serve the pulled pork.
There is absolutely nothing better than the best Pulled Pork leftovers. Store them in an airtight container for not longer than 5 days. You can also freeze leftovers in an airtight container for not longer than a month. When ready, remove from freezer and let thaw out in the fridge overnight.
For more great ideas, search the site here.
- 1 onion, chopped
- 2 cloves of garlic
- 1 pickled jalapeno, seeded and chopped (optional)
- 2 tbsp dijon mustard
- ¾ cups white vinegar
- 1 tsp paprika
- ⅓ cups ketchup
- 2 tsp worcestershire sauce
- ¼ cups brown sugar
- 1 tbsp salt
- 1 cups water
- 3 lbs pork shoulder or butt
- 1 bay leaf
- 8 fresh (italian) buns
- 2 tsp corn starch
- 3 cups water
- 5.75 g beef bouillon cube (1 cube)
Place all marinade ingredients in a tall cup (hand blender cup works well) and puree using a hand blender or food processor. Place the pork shoulder in a container large enough to hold the meat and pour the marinade on top of the pork. Cover and let sit overnight.
When you are ready to cook, place the pork in a large pot, add remaining 3 cups of water and bay leaf. Bring to boil and let simmer at a very low boil turning occasionally until the meat falls apart. Approximately 6 -8 hrs.
Remove about 2 cups of the juices and place in a small pot and in the freezer to cool down (about 1 hour). While you are waiting for the juices to cool down remove the pork from pot and place on a cutting board. Discard bay leaf from pot. Pull meat apart, discarding any bones and fat.
Place select meat back in pot with remaining juices (so that it does not dry out). This should take you about 20 minutes. Remove juices from freezer and skim solidified fat from juices and discard. Add corn/potato starch to liquid and warm up to a boil until it thickens. You may need to add a bouillon cube to add flavor to the gravy. Add the bouillon at this point. Stir until it has dissolved in the hot liquid. Set aside.
The only thing left to do now, is assemble your sandwich. Slice your bread, layer pork on top and scoop some of the pork juices on top. Enjoy!
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 732Total Fat 49gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 26gCholesterol 204mgSodium 1913mgCarbohydrates 15gFiber 1gSugar 11gProtein 54g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.