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Scott Peacock's Pulled Pork


Test Kitchen Tip
When pulling the pork with forks, Scott says, "I refrain from going crazy to the point that the meat is stringy. I like to keep a little integrity to its structure with some bigger pieces."

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Rate this recipe 4.2/5 (20 Votes)


  • 1 6 1/2 pound bone-in pork shoulder blade roast
  • 3 tablespoons Dijon-style mustard
  • 1/3 cup packed dark brown sugar
  • 3 tablespoons kosher salt
  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • Pickles (optional)
  • Onion slices (optional)
  • Barbecue Sauce
  • 1 cup catsup
  • 1/2 cup water
  • 1/4 cup finely chopped onion or 1 tablespoon dried minced onion
  • 1/4 cup vinegar
  • 1 tablespoons sugar
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon salt
  • Several dashes bottled hot pepper sauce
  • Spicy Vinegar
  • 2 cups apple cider vinegar
  • 2 tablespoons kosher salt
  • 1 tablespoon crushed aleppo pepper
  • 1 tablespoon crushed red pepper
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper


Servings 20
Preparation time 20mins
Cooking time 440mins
Adapted from


Step 1

Trim fat from pork, leaving fat cap about 1/4-inch thick. Pat pork dry with paper towels. Place on a large piece of plastic wrap. Spread mustard on all sides of pork. In a small bowl stir together brown sugar, salt, paprika, chili powder, black pepper and garlic powder. Coat all sides of pork with spice mixture. Wrap the pork tightly in the plastic wrap. Place on a tray and chill for at least 1 hour or overnight.
Preheat oven to 325 degrees F. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap pork and place on the rack. Roast, uncovered, for 4 hours. Wrap roast with a double thickness of foil and return to the rack. Roast for 2 hours more or until an instant-read thermometer inserted in meat registers at least 190 degrees F. Remove from oven. Let roast stand for 30 minutes to 1 hour (this allows the "bark" or "crust" to soften). Unwrap. Using 2 forks, pull the pork apart, removing any large pockets of fat as you pull. Serve with pickles,onion slices, and Spicy Vinegar.

Slow Cooker directions:
Prepare recipe through step 1 except reduce the salt to 1 tablespoon. Unwrap roast and place in a 6-quart slow cooker. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours (190 degrees F). Remove meat from cooker, strain cooking juices. When cool enough to handle, use 2 forks to pull the pork apart, removing any large pockets of fat as you pull. Drizzle with cooking juices, if you like, to reach desired moistness. Serve as directed.

Spicy Vinegar
Stir together all ingredients in a non-reactive container. Cover and store at room temperature at least 3 days or up to 6 months (the flavor will mellow over time).
Per serving: 146 kcal cal., 5 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 60 mg chol., 998 mg sodium, 4 g carb., 0 g fiber, 4 g sugar, 19 g pro

Barbecue Sauce
In a saucepan combine catsup, water, onion, vinegar, sugar, Worcestershire sauce, celery seed, salt, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or to desired consistency. Brush on beef, pork, or poultry during last 10 to 15 minutes of grilling or roasting. If desired, pass any remaining sauce. Makes 1-3/4 cups sauce (twenty-eight, 1-tablespoon servings).Prepare sauce; cover and chill up to 3 days or freeze up to 1 month. Thaw overnight in refrigerator before using.
Per serving: 13 kcal cal., 140 mg sodium, 4 g carb.


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