Grammy's Kitchen · Pulled Pork · Easy Oven-Cooked Pulled Pork
One of 176 pulled pork recipes we measured
from www.seriouseats.com
20 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| liquid | 4% | 0% |
| fat | 1% | 0% |
| aromatics | 6% | 0% |
| acid | 4% | 0% |
| sweetener | 15% | 6% |
| salt | 0% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 65 g | 5 tablespoons dark brown sugar (2 1/4 ounces; 65g)1 tablespoon (about 9g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight |
| Diamond Crystal kosher salt | |
| 7 g | 1 tablespoon paprika |
| 2 g | 1 teaspoon ground cumin |
| 2 g | 1 teaspoon freshly ground black pepper |
| 2 g | 1 teaspoon ground coriander |
| 1 g | 1/2 teaspoon ground fennel seed |
| Large pinch cayenne pepper | |
| 2722 g | 1 whole bone-in or boneless pork butt (5 to 7 pounds; 2.25 to 3kg) |
| 225 g | 1 cup ketchup (8 ounces; about 225g) |
| 115 g | 1/2 cup dark molasses (4 ounces; about 115g) |
| 120 g | 1/2 cup (120ml) cider vinegar, divided |
| 32 g | 2 tablespoons (30ml) Worcestershire sauce |
| 1 tablespoon (15ml) high-quality liquid smoke, such as Wright's (see Note) | |
| 13 g | 1 tablespoon (15ml) brown mustard |
| 10 g | 2 teaspoons (10ml) hot sauce |
| 14 g | 1 tablespoon (15ml) vegetable oil |
| 170 g | 1 large onion, finely minced (about 6 ounces; 170g) |
| 222 g | 1 cup (240ml) bourbon |
| 120 g | 1/2 cup (120ml) homemade or store-bought low-sodium chicken stock or water |
Method: 7 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe was a little misleading for me. I expected a lot less work, but by the time I was done, I was pretty tired! A lot of work. However, I bought a 9.25# pork shoulder, and by the time I was done I had about half that weight of "dry" pork to pull. Becau” — a cook, 4★
“I made this for New Years' day in lieu of the Pennsylvania Dutch White Meal (Pork loin, sauerkraut and mashed potatoes).Maybe the stars just aligned for me but it was perfect; I had a large leftover smoked pork neck bone from some beans, and nothing but time. ” — a cook, 5★