Description
Bobby Flay’s pulled pork delivers southern barbecue magic with bold spices and tender meat. Slow-cooked to perfection, this classic dish promises a mouthwatering experience that brings comfort and flavor to your table.
Ingredients
Scale
Meat and Protein:
- 2½ kg (5.5 lbs) boneless pork shoulder
Spices and Seasonings:
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons pepper
- 2 teaspoons brown sugar
- 1 teaspoon salt
Liquids and Accompaniments:
- 500 ml (2 cups) cider, plus more if needed
- 240 ml (1 cup) smoky barbecue sauce, plus extra for serving
- 8 soft white rolls
- 2 cups coleslaw
Instructions
- Create a zesty spice blend by mixing smoked paprika, ground cumin, freshly ground black pepper, brown sugar, and kosher salt in a small mixing bowl.
- Thoroughly massage the spice mixture into every surface of the pork shoulder, ensuring complete and even coverage.
- Position the seasoned pork shoulder skin-side up in a large, deep casserole dish, then gently pour 475 milliliters (2 cups) of crisp apple cider around the meat.
- Seal the casserole dish completely with a tight-fitting lid or heavy-duty aluminum foil to trap moisture during slow cooking.
- Slide the covered dish into a preheated oven at 150°C (300°F) and allow the pork to slowly braise, transforming into tender, succulent meat.
- Monitor the cooking process every 90 minutes, carefully adding additional apple cider if the liquid level appears to be diminishing or the meat looks dry.
- After 4-8 hours, verify the pork’s tenderness by gently pulling it apart with two forks – it should effortlessly separate and shred.
- Remove the dish from the oven and let the meat rest for 10-15 minutes to redistribute internal juices.
- Transfer the pork to a large cutting board, reserving the flavorful cooking liquid in the original dish.
- Discard any visible excess fat while shredding the meat into delicate, bite-sized pieces using two forks.
- Skim and remove fat from the surface of the reserved cooking liquid.
- Fold 240 milliliters (1 cup) of tangy barbecue sauce into the shredded meat, incorporating some reserved cooking liquid to maintain moisture.
- Taste and adjust seasoning with additional salt and black pepper as needed.
- Serve the pulled pork on soft white rolls, accompanied by crisp coleslaw and extra barbecue sauce for dipping.
Notes
- Let flavor seep deep into every fiber by planning ahead and marinating meat the night before preparation.
- Customize spice levels to match personal preferences, creating a dish that speaks directly to your taste buds.
- Pay close attention to meat thickness and cooking duration, adjusting heat and time to ensure perfect tenderness and juiciness.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 575 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 90 mg