Stove Top Pulled Pork

This is cheater pulled pork bbq as nothing replaces open pit wood smoked pork butt with its red smoke ring, BUT I don't have access to that on a weekday afternoon in my backyard in April. Nor do I live in Texas!

This killer slowly braised fork tender pork is wonderful. All you need is a covered skillet and some time! A really delicious meal.

My husband LOVES pulled pork with this homemade sauce. I never use store bought barbecue sauces, they are awful once you've tried this one.

I also have a more serious sauce version if you are really into good sauce - SML's No Sugar Barbecue Sauce

Ingredients
  • 3 pounds boneless Boston pork roast, also known as a pork butt, cut into large chunks, each about the size of half an apple
  • Barbecue rub made with 1 tablespoon each, smoked paprika, garlic powder, black pepper, kosher salt, and Cajun seasoning
  • Olive oil
  • 12 ounce can of beer or 12 ounces chicken broth
  • 1/2 medium onion, finely chopped
  • 1 garlic clove, chopped
  • 2 cups Heinz low sugar ketchup or Simply Heinz
  • 3 to 5 tablespoons chili powder - buy a fresh jar
  • 3 tablespoons prepared mustard - I use Dijon or Gulden's
  • About half a jar Smucker's Sugar Free Preserves or Jelly (Grape or Apricot or Strawberry or Blackberry or Raspberry... they're all great for sauce!)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Liquid Smoke
  • Salt and pepper

Instructions
  • Generously coat pork chunks in your homemade rub, then sear in olive oil in a heavy covered skillet or Dutch oven - take your time to get a nice browned crust on all sides.
  • Add beer to the pan, pouring around pork to not disturb the sear and rub, lower heat, cover and simmer, for 3 to 4 hours, until you can press on pork with a large spoon and it is soft and separates or shreds.
  • Sauté the onion and garlic in the olive oil in a small saucepan until golden - stir in the ketchup, 3 tablespoons chili powder, mustard, preserves, Worcestershire, liquid smoke, season to taste with salt and pepper. Add additional chili powder at this time, to your taste. 
  • Cook, partially covered, until bubbling and thick, 20 to 30 minutes. Set aside to sauce your meat.

  • Pour off all but 1 cup braising liquid from pork, fork shred the pork and toss with enough sauce to lightly coat. Serve with more sauce on the side.

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