Scott Peacock's Pulled Pork

It'll be worth every minute of cooking time when you take your first bite of melt-in-your-mouth pork. Shred it with two forks and stuff inside sandwiches or pile on top of a scoop of mashed potatoes.

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4.5 by 30 people

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  • Makes: 20 servings
  • Serving Size: 1/2 cup
  • Makes: about 10 cups pulled pork
  • Prep: 20 mins
  • Chill: 1 hr or overnight
  • Roast: 6 hrs

Scott Peacock's Pulled Pork

Directions

  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.
  2. 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.

From the Test Kitchen

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.

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."

Spicy Vinegar

Directions

  1. 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).
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Nutrition Facts (Scott Peacock's Pulled Pork)

  • Per serving:
  • 146 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 60 mg chol. ,
  • 998 mg sodium ,
  • 4 g carb. ,
  • 0 g fiber ,
  • 4 g sugar ,
  • 19 g pro.
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Reviews (3)

30 Ratings
882 Days Ago
Chili powders vary tremendously in heat--some are very mild while others will scorch your tongue! I used a mild Santa Cruz chili powder popular in Mexican food, and the results were fantastic. The only change I would make to this recipe is a reduction in salt. 3 Tbs. is too much.
1113 Days Ago
Made the pulled pork and BBQ sauce for Thanksgiving. It was a huge success. Everyone loved it! I didn't realize the spicy vinegar had to be made three days ahead, so we did not have that, but next time we will.
1275 Days Ago
Holy cow. I just made the spicy vinegar for a barbecue. Now, I totally LOVE spicy food and will rarely shy away from a challenge, but this is kind of over the top and way too hot. Has anyone else tried this? I'm wondering if the ratios given in the recipe are a typo. Anyone?

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