I’m taking this fabulous pulled pork to a party tonight. It’s all pulled (so that beautiful roast in the photo is gone…) and I’m setting it out in a slow cooker along with little slider buns and cole slaw. Build it yourself pulled pork sliders. Yeah, that’s the classic way to serve it.
This recipe is a spicier version (thanks to serrano chiles) of a classic Carolina bbq. That’s the kind of bbq I grew up on – really tangy and tasty. We used to keep small tubs of it in the freezer and as a kid I’d come home from school, brown it up in a skillet and make myself a sandwich. It’s a vinegar-based bbq, no tomato. The red color is from all the paprika and cayenne. When I moved to Boulder to go to college, I discovered all the bbq here in Colorado was red, tomato-based. Wow – major deprivation. Colorado has become far more cosmopolitan since, and there are restaurants here with seriously good Southern bbq. Millennials have it so cushy.
There are 3 ways to cook this: in a Dutch oven baked in the oven, in a slow cooker, or in an Instant Pot (pressure cooker). I made this one in the Instant Pot, but it comes out about the same no matter which method you use. It’s pretty much infallible.
After serving, hopefully there’s some left over. Plus it produces about a quart of bbq broth. I like to brown the pulled pork in a skillet to get it sort of crusty – I just like the texture when it’s browned. Then I pour on some of the liquid (about 1 part liquid to 4 parts pulled pork) and cook it just till liquid is absorbed. You don’t have to do this – it’s just a matter of preference. If I come back with leftovers, I’ll freeze them in small plastic tubs; I’ll also freeze any leftover broth in separate tubs. It will be a miracle if there’s any left.
You gotta try this over the holidays – it sure beats store bought pulled pork!
- Dry rub:
- 2 tbsp salt
- 2 tbsp black pepper
- 2 tbsp dark brown sugar
- 2 tbsp paprika
- ½ tbsp cayenne
- ....
- 4-5 lb pork shoulder roast
- 2 cups orange juice
- 1 cup apple cider vinegar
- 2 tbsp Worcestershire
- ½ tbsp liquid smoke
- ½ tbsp garlic powder
- 2 tbsp minced seeded serrano (or jalapeno) chiles - about 2 chiles
- optional: Serve with buns & cole slaw
- Mix the dry rub ingredients in a small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with a plastic bag or wrap and refrigerate for at least 2 hours or overnight.
- Combine the orange juice, vinegar, Worcestershire, liquid smoke, garlic powder and serrano chiles.
- Whichever cooking method you use, it helps if the pot is just a little bigger around than the roast. A 5 to 6 quart Instant Pot or round slow cooker is perfect. This is just so the roast is absorbing the flavor of the liquid. Alternatively, you can baste the roast with the liquid every half hour or so.
- Dutch oven method: Preheat oven to 325 degrees. Place pork in the Dutch oven, pour the liquid over the top, cover tightly with aluminum foil, and then place the lid on top. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every half hour or so.
- Instant Pot method: Place roast in at least a 5 quart Instant Pot. Pour the liquid mixure on top. Pressure cook per Instant Pot directions for 70 minutes, then allow to naturally depressurize completely.
- Slow Cooker Method: Place in at least a 5 quart slow cooker. Pour the liquid mixture on top and cook on low for 6 to 8 hours until fork tender.
- Remove the roast from the Dutch oven, Instant Pot, or slow cooker and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite sized pieces and place on a serving dish. Pour the liquid into a separate pitcher or bowl so people can add some to their shredded pork.
- Optional: If you like the shredded pork crispy, brown it in a skillet and pour on a small amount of the liquid; then cook a bit more until liquid is absorbed.
- Serve & enjoy!
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