Time: 5 o'clock.
Complexity: easily
Servings: 8

Chipotle powder, natural apple cider, and ketchup create the perfect balance of sweet, spicy, and smoky flavors without the need for a smoker or grill! To make classic pulled pork, all you need is the right homemade spice blend and patience, as the meat will simmer in the oven for several hours until tender. Enjoy the pulled pork as is or serve it on potato buns with any toppings for sandwiches. Coleslaw is the perfect accompaniment to pulled pork. Its tartness perfectly enhances the flavor of the meat.

Ingredients:

• 1-2 tbsp ground chipotle pepper
• 1 tbsp. + 1 tsp. salt
• 1 tbsp. Hungarian paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp freshly ground black pepper
• 0.5 cups tightly packed dark brown sugar + 2 tbsp.
• 1 boneless pork shoulder weighing 1.8 kg.
• 1 cup barbecue sauce, such as Uncle Ben's
• 1 cup natural non-alcoholic apple cider
• 3/4 cup ketchup
• 1 tbsp Dijon or yellow mustard
• 1 tbsp Worcestershire sauce
• 8 potato buns, toasted
• Cabbage salad for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, chipotle pepper, paprika, dry marinade, onion powder, apple cider, barbecue sauce, ketchup, brown sugar

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Preparation:

Step 1
• In a small bowl, combine the chili powder, salt, paprika, garlic powder, onion powder, black pepper, and 2 tablespoons of brown sugar, mixing thoroughly to avoid lumps. Spread the spice mixture evenly over the pork shoulder, pressing it into the flesh on all sides.
Step 2
• Let the pork sit at room temperature for at least 1 hour, or wrap tightly in plastic wrap and refrigerate for 48 hours.
Step 3
• Position a rack in the lower third of the oven and preheat the oven to 350°F (135°C).
Step 4
• In a large Dutch oven or other heavy-bottomed pot, combine the barbecue sauce, apple cider, ketchup, mustard, Worcestershire sauce, and the remaining 1/2 cup brown sugar until smooth. Transfer the pork and any juices to the pot, turning the pork shoulder to coat it with the sauce. Bring the sauce to a simmer over medium-high heat. Then cover, transfer to the oven, and roast until the pork is very tender and flakes easily with a fork, 3 to 3 1/2 hours. Let the pork rest, uncovered, for 30 minutes.
Step 5
• Set aside 1 cup of the sauce for serving, then mash the pork in the remaining sauce with a potato masher until it falls apart and is completely mashed. Stir to coat the pork with the sauce. Serve on toasted potato buns with coleslaw and the remaining sauce.

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