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Pulled Pork

Source: © EatingWell Magazine
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Rating: 2   Reviews: 12 See Reviews
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Active Time:  1 Hour
Total Time:  6 Hours
  12 servings, 3 ounces each
If the idea of succulent barbecue gets your mouth watering but you are not inclined to smoke a big hunk of meat for hours over a smoldering fire, this oven-cooked version is for you.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.
1 tablespoon  extra-virgin olive oil
2   medium yellow onions, diced
2 tablespoons  chili powder
1 tablespoon  cumin
2 teaspoons  paprika
1 teaspoon  cayenne pepper
12 ounces  beer, preferably lager (1 1/2 cups)
3/4 cup  ketchup
3/4 cup  cider vinegar
1/2 cup  whole-grain mustard
2 tablespoons  tomato paste (see Ingredient notes)
1   canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
1 5-pound  bone-in Boston butt (see Ingredient notes)

Ingredient Note:
Levels of sodium in tomato paste vary from 20 mg to 290 mg per 2 tablespoons. To find the lower-sodium varieties, check nutrition labels.

Boston butt (or "Boston-style butt," "fresh pork butt," "pork shoulder") can weigh upwards of 10 pounds, so you may have to ask your butcher to cut one down for this recipe.
Pulled Pork Recipe at
Preheat oven to 300 degrees F.

Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.

Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.

Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.

Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.

Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   12 servings, 3 ounces each
Calories: 281
Fat. Total: 14g
Protein: 26g
Carbohydrates, Total: 11g
Fat, Saturated: 4g
Fiber: 2g
Cholesterol: 89mg
Sodium: 458mg
% Cal. from Fat: 45%
Spotlight Recipe Review See all 12 reviews »

Rating: 2
by: Gitte Reviewed: 04/19/2010
The recipe has a few flaws. First of all, it lacks balance of sweet to play up to the sourness of the vinegar. Ketchup has sugar in it, but not enough. Try some honey or maple syrup. Second: very few would make pulled pork straight from raw (unmarinated) meat - and next to no one would make it without using garlic. Third: olive oil has too much flavour - use a more neutral oil like peanut oil or canola oil
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