The Pioneer Woman Tasty Kitchen
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Virginia-Style Pulled Pork

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Level: Easy

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Description

As a born-and-bred Virginia gal, I miss pulled pork now that I live in Texas. This is a tangy, slightly sweet pork that you will love on a big bun with coleslaw or in a taco as carnitas!

Ingredients

  • 1 Tablespoon Olive Oil
  • ½ cups Ketchup
  • 2 Tablespoons Red Wine Vinegar
  • ½ Tablespoons Chili Powder
  • 2 Tablespoons Brown Sugar, Packed
  • ½ Tablespoons Ground Cumin
  • ½ Tablespoons Garlic Powder
  • 1 pinch Salt And Pepper
  • 1 whole Pork Shoulder, 5-7 Pounds
  • 1 cup Water

Preparation

In a mixing bowl, combine all the ingredients together into a sauce (everything except the pork and water). Using your hands, rub the sauce into every nook and cranny of the pork shoulder. When all of the pork shoulder is covered in the sauce, place it in the bottom of a Dutch oven. Pour any remaining sauce over the meat. Add 1 cup of water to the bottom of the pot and cover. Cook on 300F for 4 hours, turning the meat over once or twice while it cooks.

Remove from the oven and move the meat to a large bowl or serving platter — this is a bit messy! Using two forks, shred the pork and remove from the bone. Discard the bone and continue to shred the meat. Spoon some of the liquid left in the pot over the pork until it reaches your desired taste — use as little or as much as you like.

Serve on buns with coleslaw for a Southern dish or with tortillas, onion, and lime for a Tex-Mex flare.

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