Sandra This easy and flavorful Bobby Flay Pulled Pork is perfect for a weekend meal or gathering. Slow-cooked with a blend of spices and a splash of Coke, the pork turns out incredibly tender and juicy. Serve it with your favorite barbecue sauce for a delicious, mouth-watering dish that’s perfect for tacos, sandwiches, or on its own.
Bobby Flay Pulled Pork Recipe Ingredients
For the Pork & Rub:
- 4 lb pork shoulder or butt
- 1 Tbsp brown sugar
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
For the Braise:
- 2 Tablespoons oil (optional, for searing)
- 12 ounces Coca-Cola (not diet)
For Serving (Optional):
- Your favorite BBQ sauce
- Buns for sandwiches
- Coleslaw
How To Make Bobby Flay Pulled Pork
- Prep and Season the Pork: Preheat your oven to 300°F (150°C). Trim any excess fat from the pork and cut it into 4 large, equal-sized pieces. In a small bowl, mix together the brown sugar, chili powder, onion powder, garlic powder, cumin, salt, and pepper. Rub this spice mixture generously all over every side of the pork pieces.
- Sear the Pork: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Add the pork pieces and sear on all sides until a deep, brown crust forms. Work in batches if necessary to not overcrowd the pan.
- Braise in the Oven: Return all the seared pork pieces to the pot. Pour the Coke around the pork. Bring the liquid to a simmer on the stovetop, then cover the pot tightly and transfer it to the preheated oven. Bake for 3 hours.
- Finish Cooking: After 3 hours, remove the lid from the pot. Continue to bake, uncovered, for an additional 1-2 hours. The pork is done when it is fall-apart tender and can be easily shredded with a fork.
- Shred and Serve: Carefully remove the pork from the pot and place it on a large cutting board. Use two forks to shred the meat, discarding any large pieces of fat. If desired, you can toss the shredded pork with your favorite barbecue sauce, or simply serve it with the rich cooking juices from the pot.
Recipe Tips
- How to get the most flavor? The most important step for a deep, rich flavor is to brown the beef properly before adding it to the slow cooker. Searing the meat creates a caramelized crust that adds a huge amount of savory depth to the final dish.
- What’s the best cut of pork for pulled pork? A pork shoulder (also called a Boston butt) is the absolute best choice. It has a great amount of fat marbling, which renders down during the long, slow cook, making the meat incredibly moist and tender.
- Why cook with Coke? The sugar in the Coca-Cola helps to create a beautiful, caramelized crust on the pork, especially during the final uncovered cooking time. The acidity in the soda also acts as a tenderizer, helping to break down the tough meat.
- Can I make this ahead of time? Absolutely! Pulled pork is a perfect make-ahead meal. The flavors are often even better the next day after they’ve had time to meld in the refrigerator. Reheat gently on the stove or in the oven.
What To Serve With Pulled Pork
This is a classic BBQ staple that is perfect piled high on toasted brioche or potato buns. For a complete meal, serve it with traditional sides like:
- Creamy Coleslaw (either on the side or right on the sandwich!)
- Macaroni and Cheese
- Southern-style Cornbread
- Baked Beans
How To Store Pulled Pork
- Refrigerate: Store leftovers in an airtight container in the refrigerator, with its cooking juices to keep it moist, for up to 4 days.
- Freeze: Allow the pulled pork to cool completely in its juices. Transfer to a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pulled Pork Nutrition Facts
- Serving: 1/8th of recipe
- Calories: 580 kcal
- Carbohydrates: 15g
- Protein: 45g
- Fat: 35g
- Saturated Fat: 12g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this recipe is perfect for the slow cooker. Follow the steps for searing the pork on the stovetop first. Then, transfer the seared pork and the Coke to a crock pot and cook on LOW for 8-10 hours, until the pork is fall-apart tender.
While it is highly recommended for the best flavor, you can skip the searing step for a true “dump and go” meal. Simply place the seasoned pork pieces in the oven or slow cooker and proceed with the recipe.
A tough pork shoulder almost always just needs more time. All ovens can vary slightly. If your pork isn’t falling apart easily with a fork after the designated time, just put the lid back on (if in the oven) and let it continue cooking, checking for tenderness every 30-45 minutes.
Bobby Flay Pulled Pork Recipe
Description
The ultimate oven-braised pulled pork, this recipe features a simple spice rub and a Coca-Cola braising liquid for an incredibly tender, juicy, and flavorful result.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Combine all the rub ingredients and rub the mixture all over the pork pieces.
- In a large Dutch oven, sear the pork in hot oil until a deep brown crust forms on all sides.
- Pour the Coke around the pork, bring to a simmer, then cover and transfer to the oven.
- Bake, covered, for 3 hours.
- Uncover and continue to bake for another 1-2 hours, until the pork is fall-apart tender.
- Shred the pork with two forks and toss with the pan juices or your favorite BBQ sauce.
Notes
- Sear for Flavor: The most important tip for a deep, rich flavor is to sear the pork until a dark crust forms before you braise it.
- Low and Slow is Key: Do not rush the cooking time. The long, slow braise is what breaks down the tough pork shoulder and makes it perfectly tender.
- Don’t Trim All the Fat: Leave a little bit of the fat cap on the pork shoulder. As it renders, it will baste the meat, keeping it incredibly moist.
- The Uncovered Stage: The final 1-2 hours of uncovered cooking time is crucial for reducing the sauce and creating a beautiful, caramelized exterior on the pork.
