Savory Catalina-Style Pulled Pork
This recipe creates a tender, savory pulled pork infused with a tangy Carolina-style BBQ sauce, brown sugar, and paprika. Seared and slow-cooked to perfection, it yields a flavorful main course ideal for feeding a large group, offering a delightful balance of rich pork and zesty sauce.
Equipment
- 1 Dutch Oven (or large heavy-bottomed pot)
- 1 Tongs
- 1 Measuring Cups and Spoons Set
- 1 Whisk
- 1 Meat Shredding Claws (or two sturdy forks)
Ingredients
Main
- 3.5 pounds boneless pork shoulder
- 3 Tbsp Pork Spice Rub Optional
- 1 Tbsp Olive Oil
- 14 ounces Chicken Broth
- 18.6 oz bottle Carolina Tangy Vinegar Style BBQ Sauce
- 1/4 cup packed Brown Sugar
- 1/2 tsp Paprika
Instructions
- Trim excess fat from the boneless pork shoulder, then generously rub with the optional pork spice rub, ensuring even coverage.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deeply browned and caramelized, about 3-4 minutes per side. Remove the pork and set aside.
- In the same Dutch oven, or a separate bowl, whisk together chicken broth, Carolina Tangy Vinegar Style BBQ Sauce, brown sugar, and paprika until well combined.
- Return the seared pork shoulder to the Dutch oven. Pour the sauce mixture over the pork, ensuring it is partially submerged.
- Bring the liquid to a gentle simmer, then reduce heat to low, cover tightly, and cook for 3-4 hours, or until the pork is incredibly fork-tender and easily shreds. Alternatively, transfer to a slow cooker and cook on low for 6-8 hours.
- Carefully remove the pork shoulder from the Dutch oven and transfer it to a large cutting board or shallow dish.
- Using two forks or meat shredding claws, shred the cooked pork into desired consistency. Discard any remaining large pieces of fat or connective tissue.
- Skim any excess fat from the surface of the cooking liquid in the Dutch oven. If a thicker sauce is desired, reduce the sauce over medium-high heat for 10-15 minutes.
- Return the shredded pork to the Dutch oven with the sauce, tossing to coat thoroughly. Allow the pork to rest in the warm sauce for at least 15 minutes before serving for maximum flavor absorption.
- Serve the savory Catalina-style pulled pork warm on buns, over rice, or with your favorite complementary sides.
Notes
For optimal flavor development, don't skip searing the pork shoulder before slow cooking; it builds a rich crust and deepens the overall taste. The 'Carolina Tangy Vinegar Style BBQ Sauce' suggests a bright, acidic profile, which perfectly cuts through the richness of the pork. For an even more tender result, consider marinating the pork overnight with the spice rub. If using a slow cooker, cook on low for 6-8 hours until fork-tender. After shredding, allow the pork to rest in the sauce for at least 15-30 minutes to absorb maximum flavor.