American
Slow-Cooked Pulled Pork with Cider Drippings
Pork shoulder gets a smoky spice rub, a slow braise until it shreds easily, and a tangy vinegar sauce that cuts through the richness. The result is classic Carolina barbecue: juicy, lightly sweet, and sharp enough to keep every bite moving.
Gluten-FreeDairy-FreeHigh ProteinSlow-CookedMake AheadMeal Prep FriendlyComfort Food
At a Glance
- Time
- 3 hr 45 mins
- Serves
- 6
- Cost
- Medium
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the oven to 300°F. Rub the pork shoulder with 2 tablespoons brown sugar, the paprika, salt, mustard powder, onion powder, and black pepper so the surface is completely coated and fragrant.
- Heat the oil in a Dutch oven and sear the pork on all sides until browned. Pour in the broth and beer, cover, and braise for about 3 1/2 hours until the pork is fork-tender and pulls apart with very little resistance.
- Whisk the vinegar, ketchup, remaining 1 tablespoon brown sugar, crushed red pepper, and hot sauce into a tangy sauce while the pork cooks. Simmer it briefly if you want a slightly thicker finish.
- Shred the pork into big juicy pieces, discard excess fat, and toss the meat with enough sauce to make it glossy but not soupy. Serve on buns with slaw, or spoon it over rice or baked potatoes.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free if the vinegar sauce and spice rub use certified GF pantry ingredients.