So It’s Bekah’s Pulled Pork Now

The memory hits me every time I smell that blend of sweet paprika and smoky pepper – a summer barbecue at my Aunt Carol’s, the air thick with humidity and the promise of good times. We kids were relegated to the lawn, chasing fireflies while the adults laughed and conspired near the picnic table. But the star, the true beacon of the evening, was always the pulled pork. It was so tender, so infused with flavor, that even the most rambunctious games paused as we all lined up, forks in hand, for a taste of smoky, succulent perfection. Now, years later, I’ve found a recipe that brings me right back, and I’m excited to share it.

Recipe Overview

• Prep Time: 20 minutes + overnight marinating
• Cook Time: 7-8 hours
• Total Time: 7 hours 20 minutes + overnight marinating
• Servings: 8-10
• Yield: About 8-10 cups of pulled pork
• Dietary Type: Generally Gluten-Free, Dairy-Free (check barbecue sauce ingredients)

Ingredients

• 1 whole pork butt (about 6-8 pounds)

Pork Rub

• ¼ cup black pepper
• ¼ cup paprika
• ¼ cup turbinado sugar
• 2 tablespoons salt
• 2 teaspoons dry mustard
• 1 teaspoon cayenne pepper

Molasses Barbecue Sauce

• 3 cups chicken stock
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• ¼ cup apple cider vinegar
• ¼ cup molasses
• ¼ cup chopped plum tomato
• 3 tablespoons shallots, minced
• 2 tablespoons pitted dates, minced
• 1 tablespoon garlic, minced

Equipment Needed

• Large mixing bowl
• Nonreactive saucepan
• Plastic bag (gallon-size)
• Roasting rack
• Large roasting pan or Dutch oven
• Meat thermometer

Instructions

1. Prepare the Pork Rub: In a large mixing bowl, combine the black pepper, paprika, turbinado sugar, salt, dry mustard, and cayenne pepper. Mix well until all ingredients are evenly distributed.

2. Make the Molasses Barbecue Sauce: In a nonreactive saucepan, combine the chicken stock, dry white wine, apple cider vinegar, molasses, chopped plum tomato, minced shallots, minced pitted dates, and minced garlic. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer until the sauce reduces to about 1 ½ cups. This will take approximately 30-45 minutes. Stir occasionally to prevent sticking and ensure even reduction.

3. Rub the Pork: Generously rub the entire pork butt with the prepared pork rub. Ensure the rub covers all surfaces of the pork.

4. Marinate the Pork: Place the rubbed pork butt in a large plastic bag (gallon-size or larger). Seal the bag tightly, removing as much air as possible. Refrigerate the pork overnight, allowing the flavors of the rub to penetrate the meat.

5. Second Rub and Temper: The next day, remove the pork butt from the refrigerator and take it out of the plastic bag. Re-rub the pork with any remaining pork rub. Allow the pork to sit at room temperature for about 2 hours before roasting. This helps the pork cook more evenly.

6. Roast the Pork: Preheat your oven to 250-275°F (120-135°C). Place a roasting rack inside a large roasting pan or Dutch oven. Position the pork butt on the rack.

7. Slow-Roast: Roast the pork uncovered in the preheated oven until it is falling-apart tender. This process will typically take 7-8 hours. The internal temperature of the pork when done should be between 195 and 200°F (90-93°C). Use a meat thermometer to accurately check the temperature, inserting it into the thickest part of the pork, avoiding any bone.

8. Pull and Sauce: Once the pork is cooked to the desired tenderness and temperature, remove it from the oven and let it rest for about 20-30 minutes. This allows the juices to redistribute throughout the meat. Use two forks to pull the pork into shredded pieces.

9. Combine and Serve: Toss the pulled pork with the molasses barbecue sauce. Serve immediately with extra sauce on the side, if desired.

Expert Tips & Tricks

• Don’t Rush It: Low and slow is the key to tender pulled pork. Resist the urge to increase the oven temperature, as this can result in dry, tough meat.
• Don’t Skip the Resting Period: Letting the pork rest after cooking is crucial for retaining moisture. Cover the pork loosely with foil during the resting period.
• Customize the Rub: Feel free to adjust the spices in the pork rub to your liking. Add a pinch of chili powder for extra heat or a touch of cumin for a smoky flavor.
• Sauce Consistency: If you prefer a thicker barbecue sauce, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 10 minutes of simmering.
• Make Ahead: The pulled pork can be made a day or two in advance. Store it in the refrigerator and reheat gently before serving. The flavors will actually meld and deepen over time.

Serving & Storage Suggestions

Serve Bekah’s Pulled Pork on toasted brioche rolls with coleslaw and pickles for a classic barbecue sandwich. It’s also delicious served over cornbread, in tacos, or even as a topping for baked potatoes. For a complete meal, pair it with sides like mac and cheese, baked beans, and potato salad.

Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the pulled pork in freezer-safe bags or containers for up to 2-3 months. Thaw the pork in the refrigerator overnight before reheating.

To reheat, gently warm the pulled pork in a saucepan over low heat, adding a splash of chicken broth or water if needed to prevent drying out. You can also reheat it in the oven at 300°F (150°C) for about 15-20 minutes, or until heated through. Microwave reheating is also an option, but be careful not to overcook the pork, as it can become dry.

Nutritional Information

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal (estimated)	N/A
Total Fat	20g (estimated)	N/A
Saturated Fat	8g (estimated)	N/A
Cholesterol	75mg (estimated)	N/A
Sodium	800mg (estimated)	N/A
Total Carbohydrate	20g (estimated)	N/A
Dietary Fiber	2g (estimated)	N/A
Sugars	10g (estimated)	N/A
Protein	25g (estimated)	N/A

Variations & Substitutions

• Spicy Pulled Pork: Add a pinch of cayenne pepper or a dash of hot sauce to the barbecue sauce for a kick of heat.
• Smoked Pulled Pork: If you have a smoker, smoke the pork butt for a few hours before roasting it in the oven for an even deeper smoky flavor.
• Vinegar-Based Sauce: For a tangier flavor, substitute some of the molasses in the barbecue sauce with more apple cider vinegar or a splash of red wine vinegar.
• Sweetness Adjustment: Adjust the amount of turbinado sugar in the rub and molasses in the sauce according to your preference for sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork butt (also known as Boston butt) is the ideal cut for pulled pork due to its high fat content and ability to become incredibly tender, you could potentially use pork shoulder. However, pork shoulder may require slightly longer cooking times to achieve the same level of tenderness.

Q: How do I know when the pork is done?
A: The most accurate way to determine doneness is by using a meat thermometer. The internal temperature of the pork should reach 195-200°F (90-93°C). The pork should also be easily pulled apart with two forks.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sear the pork butt on all sides in a skillet before placing it in the slow cooker. Add the barbecue sauce and cook on low for 8-10 hours, or until the pork is easily shredded.

Q: What if I don’t have turbinado sugar?
A: Turbinado sugar adds a subtle molasses-like flavor, but you can substitute it with brown sugar or granulated sugar in the pork rub.

Q: Can I freeze the barbecue sauce?
A: Yes, the molasses barbecue sauce can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before using.

Final Thoughts

Bekah’s Pulled Pork is more than just a recipe; it’s a journey back to those carefree summer days, filled with laughter, good company, and the irresistible aroma of slow-cooked perfection. I urge you to give this recipe a try and create your own memories around this truly exceptional dish. Feel free to experiment with variations, share your feedback, and perhaps pair it with a refreshing glass of iced tea or a crisp, hoppy IPA. Happy cooking!