Are y’all ready for the best pulled pork recipe ever? I know that’s a bold statement, but it really is the BEST ever! So much flavor in every single bite!
I have been making this recipe for years. It’s always a huge hit. It’s our favorite recipe for pulled pork. I’ve tried other recipes, but this one just blows all of the other recipes out of the water, every single time.
This recipe makes the most flavorful pork. Some people make their pulled pork plain, and then add the sauce to flavor it. This is not how I do things. I like my pulled pork to be loaded with flavor, so much that you could eat it without sauce. I do not like plain – I think the sauce should compliment the flavors of the meat, not make the flavor.
So how do I get so much flavor into this pork, you ask? Well, I cook the meat low and slow in a dutch oven with everyday spices and condiments that you probably already have in the pantry and fridge. But when they are combined, and cooked in this way, the flavors become extraordinary.
How to make the ULTIMATE PULLED PORK
Start out by sautéing some onions, low and slow in a large dutch oven. We want those onions to have some serious flavor, so we sauté them for about 15 to 20 minutes. Then, add all of your spices and sauté with them with the onions until the spices become fragrant, about one minute. Then add all of the sauce ingredients. Stir to combine, and simmer for about 10 minutes, uncovered. I use a splatter screen so that I don’t have sauce everywhere.
Add a 4 to 5 pound Boston Butt to a dutch oven, and ladle sauce over the meat. Once the meat is completely covered with the sauce, put the lid on and place the pot into the preheated oven. Depending on the size of your Boston Butt, you will need to cook it for 3 to 4 hours, or until the meat is falling of the bone.
Once the meat is cooked, pull it out of the dutch oven and set it on a plate to rest. I let it cool for about 10 to 15 minutes, and then I start to shred it. I just use my hands (my best tool), but you can certainly use two forks. You’ll want to sort through the meat so that you can discard the fat. Once your meat is shredded, you can add the sauce to the meat.
You can use the sauce that the meat cooks in for the barbecue sauce. The sauce is absolutely delicious. Prior to making my Mustard-Based BBQ Sauce (which I absolutely think you should try!), I used to always just use the sauce that the meat cooks in as the BBQ sauce. You just need to strain off the fat first. You can take a spoon to skim it off, or put it in a bowl or measuring cup, and put it in the fridge for a bit. The fat will rise to the top, and then it’s easier to skim it off. But this sauce is super flavorful as well.
This recipe makes a good bit, so it’s perfect for get-togethers, or if you’re having people over for dinner. I personally like it so that I don’t have to make dinner for a few days! Leftovers are my best friend!
This BBQ is perfect for sandwiches, by itself, or on top of a salad – my personal favorite.
Don’t forget to try my South Carolina Mustard-Based Barbecue Sauce. It’s sooooooooo delish.
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