Sandra This Paula Deen Pulled Pork Recipe is an incredibly tender and richly flavored recipe, which is made with pork shoulder and black garlic. It’s the ultimate comfort food recipe, ready after a slow, two-day simmer.
Paula Deen Pulled Pork Recipe Ingredients
- 4.4 lbs (2kg) pork shoulder (Boston butt), boneless
- 1.8 oz (50g) black garlic
- 160 g honey
- 110 g brown sugar
- 70 g double concentrate tomato paste
- 2 tbsp Worcestershire sauce
- 15 cl whisky
- 2 tbsp liquid smoke
- 1 tbsp smoked paprika
- Salt, pepper, and chili to taste
- Water, for covering
How To Make Paula Deen Pulled Pork Recipe
- Sear the Pork: If your pork shoulder has bones, remove them. Cut the meat into large chunks, leaving the fat on. Heat a bit of oil in a large Dutch oven over high heat. Add the pork and sear on all sides.
- Add Aromatics: Peel and finely chop the black garlic. Add the chopped garlic to the pot with the pork. Sauté for about 10 minutes, stirring occasionally.
- Add Liquid and Seasoning: Pour in enough water to completely cover the meat. Season generously with salt (smoked salt is a great option), pepper, and a pinch of chili powder if desired. Bring the pot to a boil.
- Add Sauce Ingredients: Once the water is at a rolling boil, add the brown sugar, honey, tomato paste, Worcestershire sauce, liquid smoke, whisky, and smoked paprika. Stir everything to combine.
- Begin the First Simmer: Once the mixture returns to a strong boil, reduce the heat to the absolute minimum setting, cover the pot, and let it simmer for 7 hours.
- Rest and Second Simmer: After 7 hours, turn off the heat and let the pot rest overnight at room temperature. The next day, return the pot to a low simmer and cook for another 7 hours, covered. Check periodically and add more water if the level gets too low.
- Shred and Reduce: After the second simmer, the meat should be fall-apart tender. Use two forks to shred the pork directly in the pot. If there is excess liquid, remove the lid and let the sauce simmer and reduce until it thickens and coats the meat beautifully.
Recipe Tips
- Why cook the pork for two days? The long, slow, two-day cooking process is the secret to this recipe. It allows the collagen and connective tissues in the pork shoulder to break down completely, resulting in incredibly tender, juicy, and flavorful meat.
- Is leaving the pot out overnight safe? The long cooking time and the high concentration of salt and sugar in the liquid act as preservatives. This is a traditional method, but if you have any concerns, you can cool the pork and refrigerate it overnight.
- What is black garlic? Black garlic is regular garlic that has been aged under controlled temperature and humidity. It has a soft, molasses-like texture and a sweet, savory, and tangy flavor that adds incredible depth to the sauce.
- Do I have to use liquid smoke? While the liquid smoke, smoked paprika, and smoked salt create a deep, smoky flavor, you can omit it if you can’t find it. The dish will still be delicious from the other rich ingredients.
What To Serve With Pulled Pork
This rich and savory pulled pork is perfect for piling high on sandwiches or using in a variety of other dishes.
- On brioche buns for classic pulled pork sandwiches
- In tacos with avocado and slaw
- Over creamy grits or mashed potatoes
- As a topping for nachos
How To Store Pulled Pork
- Refrigerate: Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. The flavor often gets even better the next day.
- Freeze: Pulled pork freezes exceptionally well. Let it cool completely, then store it in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pulled Pork Nutrition Facts
- Calories: 627 kcal
- Carbohydrates: 47g
- Protein: 76g
- Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 210mg
- Sodium: 349mg
- Potassium: 1509mg
- Fiber: 1g
- Sugar: 42g
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
FAQs
While this recipe is designed for a Dutch oven, you could adapt it for a slow cooker. You would sear the meat on the stove first, then transfer everything to the slow cooker. You could cook it on low for 8-10 hours, rest it overnight in the fridge, and then cook for another 8-10 hours the next day.
If the sauce is too thin after shredding the pork, simply let it simmer with the lid off. The excess water will evaporate, and the sauce will reduce and thicken.
“Échine de porc” is the French term for pork shoulder, also commonly known as Boston butt in the United States. It’s the ideal cut for pulled pork due to its marbling of fat and connective tissue.
Try More Recipes:
- Paula Deen Chicken Fried Pork Chops Recipe
- Paula Deen Fried Pork Chops Recipe
- Paula Deen Jambalaya Recipe
Paula Deen Pulled Pork Recipe
Description
Incredibly tender, fall-apart pulled pork achieved through a two-day slow simmer in a rich, smoky, and sweet sauce.
Ingredients
Instructions
- Sear chunks of pork in a Dutch oven. Add chopped black garlic and sauté for 10 minutes.
- Cover meat with water, season, and bring to a boil.
- Stir in all remaining sauce ingredients: sugar, honey, tomato paste, Worcestershire, whisky, liquid smoke, and paprika.
- Bring to a boil, then reduce heat to minimum, cover, and simmer for 7 hours.
- Rest overnight off the heat, then simmer again on low for another 7 hours the next day.
- Shred the meat with forks in the pot and reduce the sauce with the lid off until thickened.
Notes
- The two-day cooking process is essential for achieving the desired fall-apart texture.
- Leave the fat on the pork while it cooks; it adds immense flavor and moisture.
- Monitor the water level during the long simmer, adding more as needed to keep the meat covered until the final reduction.
- This recipe develops a deep, complex flavor from ingredients like black garlic and liquid smoke.
