Pulled pork found its origin in the Southern States of the U.S, particularly in the Carolina’s, where it’s a menu staple. Spanish settlers first brought the art of smoking meats to the Americas, and the rest is history.
We love the taste and texture of pulled pork, and it’s one of America’s most well-known dishes. Walk into any authentic American restaurant in the United States, and you’ll see pulled pork on the menu. With so many variations in rubs, sauces, cooking times, and side dishes, pulled pork is one of our favorite meals.
We enjoy a pulled pork sandwich with an ice-cold glass of diet cola – it’s the ideal meal for lunch, and suits any time of the year. There are so many ways to make this meal, and every restaurant has its original take on this all-American classic dish.
Check out these 14 pulled pork recipes; they’re easy to put together, we’re sure you’ll find a recipe that the entire family will enjoy.
1. The Classic Pulled Pork Sandwich
Let’s start the recipe guide with the classic recipe for pulled pork sandwiches – great for any meal of the day!
INGREDIENTS – PORK
3-tablespoons brown sugar.
1-tablespoon kosher salt
1-tablespoon smoked paprika.
1-teaspoon garlic powder.
1-teaspoon onion powder.
1-teaspoon ground cumin.
Freshly cracked black pepper.
4-lbs. Boneless pork shoulder.
2-tablespoons vegetable oil.
12-oz.can lager beer.
INGREDIENTS – SAUCE
1-½-cups ketchup
¾-cup apple cider vinegar.
½-cup Dijon mustard.
¼-cup brown sugar
2-tablespoons Worcestershire sauce.
Six buns.
METHOD
Trim the pork and cut into large pieces.
Add the salt, sugar, paprika, and garlic powder to a mixing bowl, along with the onion powder, pepper, and cumin – whisk to combine.
Rub the pork with the spices and set aside.
Place a Dutch oven over medium-high heat and add the oil. When hot, add the onion and cook till translucent. Working in batches, add the pork to the Dutch oven and sear on all sides.
Pour the beer into the Dutch oven and cover the pork with the lid. Cook for 3-hours until pork is tender. Remove from the Dutch oven and shred using two forks.
In a medium mixing bowl, add the drippings from the Dutch oven, along with the ACV, ketchup, Worcestershire, and sugar. Add to the Dutch Oven and return the pork. Simmer for 5-minutes.
Remove the pork and toss it with the BBQ sauce. Serve on buns with extra BBQ sauce on the side.