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Pulled Pork

Allie Hagerty
This pulled pork recipe is easy and low-prep - perfect for sandwiches, salads, burritos, or nachos! Grab your bbq sauce and enjoy!
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Prep Time 10 minutes
Cook Time 7 hours
Time to Marinate 4 hours
Total Time 11 hours 10 minutes
Course Lunch, Main Course
Cuisine American
Calories 228 kcal

Equipment

  • cutting board
  • chef's knife
  • measuring cups
  • measuring spoons
  • mixing bowls
  • dutch oven
  • plastic wrap

Ingredients
  

  • 2-3 lb pork butt *boneless, if bone-in, aim for 4-5 lbs
  • 1 apple, quartered
  • 2 onion, quartered
  • 1 1/2 tsp cayenne pepper
  • 1 tsp freshly cracked black pepper
  • 2 tsp kosher salt
  • 2 1/2 tsp garlic powder
  • 1 1/2 tbsp paprika
  • 1/4 cup brown sugar

Instructions
 

  • Mix the first dry ingredients (brown sugar, paprika, garlic powder, salt + pepper, and cayenne). Rub the pork butt with the brown sugar mixture all over, until evenly coated. Tightly wrap the pork butt with plastic wrap. Allow the pork to marinate for 4+hours. If you can, do this the night before so that it can rest overnight.
  • Once the pork has finished marinating, preheat your oven to 300 °F.
  • Take the pork out and set it (still wrapped) on the counter. Chop the apple and the onions, and add them to your dutch oven.
  • Carefully unwrap the pork (there will be some liquid that has accumulated), and place it (and any additional drippings) on top of the onions and the apples. Cover the dutch oven with a lid and place it in the oven. Cook for 6 and a half - 7 hours. Do not open the oven at all during the cooking process - I assure you, the onions and apple will produce enough liquid to prevent your pork from burning.
  • At 6 hours and 30 minutes, you may remove the dutch oven and perform a “fork test”. Using a fork, gently try to pull the pork apart, if it pulls easily, you’re done. If you think that it's not tender enough yet, stick it back in for 30-45 more minutes.
  • Once your pork is finished cooking, remove it from the dutch oven and place it on a large cutting board. The first thing you must do is remove the fat cap (yuck!). You will notice it right away. Use a large fork to gently scrape it off the pork meat. Then, using two forks, gently pull apart the pork. Serve immediately with buns, bbq sauce, and slaw! Can be stored in the fridge for up to 5 days.

Nutrition

Serving: 3ozCalories: 228kcalCarbohydrates: 13gProtein: 35gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 374mgPotassium: 67mgFiber: 1gSugar: 9g
Keyword BBQ, Pork, Slow Cooked
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