Bluegrass BBQ Pulled Pork
This Bluegrass BBQ Pulled Pork captures the heartwarming, smoky essence of a country fair, a dish so comforting it almost sings. Slow-cooked to tender perfection, it's a symphony of sweet, tangy, and savory flavors that'll have everyone asking for an encore.
Directions
- 1
Pat the pork shoulder dry with paper towels; then, in a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and kosher salt to create the dry rub.
- 2
Generously rub the spice mixture all over the pork shoulder, ensuring it is fully coated, and allow it to sit at room temperature for 30 minutes.
- 3
Preheat your oven to 300°F (150°C).
- 4
In a large Dutch oven or oven-safe pot, combine the apple cider vinegar, chicken broth, BBQ sauce, and Worcestershire sauce, stirring well.
- 5
Add the sliced yellow onion to the pot, then carefully place the seasoned pork shoulder into the liquid, ensuring it is partially submerged.
- 6
Cover the Dutch oven tightly with its lid and cook in the preheated oven for 3 1/2 to 4 hours, or until the pork is fork-tender and pulls apart easily.
- 7
Carefully remove the pork shoulder from the pot and transfer it to a large cutting board; discard any large pieces of fat.
- 8
Using two forks, shred the pork into bite-sized pieces, discarding any bones or tough connective tissue.
- 9
Skim any excess fat from the cooking liquid in the Dutch oven, then return the shredded pork to the pot and toss it with the flavorful liquid.
- 10
Simmer the pulled pork mixture over medium-low heat for 15-20 minutes, allowing the flavors to meld and the liquid to slightly reduce, stirring occasionally.
- 11
Taste the pulled pork and adjust seasoning with additional salt or BBQ sauce if desired.
- 12
Serve the hot Bluegrass BBQ Pulled Pork piled high on toasted brioche buns, with extra BBQ sauce on the side for dipping, if desired.