BBQ Pulled Pork

Pork shoulder cooked low and slow until it's tender enough to shred with a fork, then tossed with tangy, smoky barbecue sauce. This oven-braised version skips the smoker but keeps the payoff — meltingly soft pulled pork glazed in sweet-and-tangy sauce — ready for sandwiches, buns, or a plate with slaw.

Serves 6

Ingredients

• 3 lbs pork shoulder, cut into large chunks
• Salt and pepper
• 1 tablespoon neutral oil
• 1 onion, chopped
• 3 cloves garlic, smashed
• 1 cup water or chicken stock
• 1 cup barbecue sauce, plus more for serving
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar (optional)

Braising

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The Most Forgiving Way to Cook Meat→

Method

Brown the pork

Heat the oven to 325°F and season the pork generously with salt and pepper. Heat the oil in a heavy pot over medium-high heat and brown the pork well on all sides, in batches if needed, then remove and set aside.

Build the braise

Lower the heat to medium, add the onion and garlic to the pot, and cook until softened, about 5 minutes. Return the pork to the pot and add the water or stock — the liquid should come about halfway up the meat.

Braise, then sauce

Bring to a simmer, press a sheet of aluminum foil over the top of the pot, set the lid on top, and transfer to the oven for 2 1/2–3 hours, until completely tender. Remove the pork and shred it, discarding any large pieces of fat, and skim excess fat from the braising liquid. Return about ½ cup of the braising liquid to the pot with the shredded pork, then stir in the barbecue sauce, vinegar, and brown sugar if using. Warm through and serve, with extra barbecue sauce on the side.