This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

Cover with a lid and cook on low heat for about 8 hours, or until the pork is tender enough to pull apart easily with two forks. Preparing the pork for cooking correctly is vital for achieving that well-rounded quality taste experience. First off, remove any excess fat from the pork shoulder roast before slow-cooking it since we want more lean meat than fat in our pulled pork sandwiches. Also, brown sugar and paprika make up one of the main rub ingredients; massage it generously into your shoulder roast to allow the flavors of the spices to penetrate deeply into the meat. When it comes to grilling steak, the use of barbecue sauce can be a matter of personal preference. Here are some expert tips to consider: To Sauce or Not to Sauce:Light brown sugar– if you don’t have dark brown sugar, light brown sugar will work just fine. The sauce may be a little bit lighter in color, but should still taste great. You could also add a drizzle of molasses to the sauce, which would mimic the molasses-y flavor of the dark brown sugar.

For a classic steak: Some steak purists prefer to enjoy the natural flavors of the meat without the addition of barbecue sauce. Simply season the steak with salt, pepper, and your favorite spices, and let the quality of the meat shine. Pulled pork is meant to be cooked slowly, which means having patience is key when it comes to making this recipe. You should aim to cook the pork shoulder roast for at least 8 hours in a slow cooker or oven for best results. Slow-cooking ensures that the meat becomes tender and absorbs all the flavors.You know, when it comes to cooking, I firmly believe in the power of improvisation! Don’t have a particular ingredient on hand? No problem! Here are some substitutions and variations you can make to this recipe:

But let’s talk variations! This recipe is incredibly versatile, and you can definitely get creative with it. Here are some ideas:To make ahead, let the cooked pulled pork cool to room temperature before storing it in an airtight container in the fridge for up to 4 days. Alternatively, you can freeze portions of the pulled pork in heavy-duty freezer bags for up to 3 months. Make sure to label them with the contents and date. For best results, I recommend reheating in the oven. Preheat your oven to 350 degrees Fahrenheit and place the pulled pork in an oven-safe dish. Cover with foil and bake for approximately 20-25 minutes or until the internal temperature reaches at least 165 degrees Fahrenheit. If you’re looking for side dishes to serve alongside your pulled pork sandwich, consider classic Southern sides such as baked beans and potato salad. Grilled vegetables such as zucchini or corn on the cob are great options too. Alternatively, opt for something that adds freshness such as a kale salad dressed in lemon juice and olive oil. Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card. When it’s time to reheat, there are several methods you can use depending on your preference. If you’re short on time, you can microwave the pulled pork until heated through. Another option is to place it in a saucepan over low heat with a splash of water or broth and stir frequently until warmed.

Leftover glaze should be stored in an airtight container in the refrigerator and used within 1 week. Bring the start of the sauce to a boil. Heating the pineapple juice, water, teriyaki sauce, soy sauce and brown sugar to a boil, then reducing the heat to simmer helps all the sugar fully dissolve. STEP TWO: Once it is simmering, add the minced (or roasted) garlic and whisk to combine. Add the remaining ingredients to the pan and stir.

Make BBQ pulled pork pizza by using the pork as a topping along with your favorite pizza sauce and cheese. Whether you’re looking to feed a large crowd or just want something to enjoy with your family, this recipe is sure to please. And with some simple substitutions and variations, you can make it your own and create a dish that is uniquely yours. You can also prep it ahead by roasting the garlic, chopping the onion, measuring out the brown sugar, etc. The biggest time saver when prepping ahead, is roasting the garlic. This can be done several days in advance, and saves about 40 to 50 minutes of time. Storage