25 Feb 2019

Braised Kansas City Pulled Pork

by | posted in: Recipes | 0

In my quest to provide people with BBQ options, today, I'm using a Dutch oven to get that slow-cooked flavor. If you want a juicy, perfectly pulled pork, this one is for you! In this recipe, I'm going with somewhat of a chipotle BBQ sauce to bring in a little heat. Hope you enjoy!

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Braised Kansas City Pulled Pork

Prep Time10 mins
Cook Time3 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: 4th of july, BBQ, Braised, pork shoulder, pulled pork, smoky, Sweet BBQ
Servings: 6
Calories: 426kcal
Author: SatMorning21

Ingredients

  • 3 pound Boneless pork shoulder
  • 1/2 cup My BBQ rub
  • 3 cups Chicken broth
  • 1 TB Vegetable oil

Sauce

  • 1 TB Chipotle
  • 1/3 Molasses
  • 3/4 cup Ketchup
  • 3/4 cup Cider vinegar
  • 3/4 cup Drippings

Instructions

  • Pre-heat oven to 300 degrees.
  • Remove the pork from the package, rinse and pat dry with paper towels.
  • Cut into 6 chunks and cover liberally with rub. Heat dutch oven (or other heavy bottom pot to medium heat.
  • Add oil, let heat for 2 minutes and then add the meat (the meat should sizzle when you add it.) Cook to get a nice crusty sear on the bottom, then continue to sear two more sides of the meat. You should be searing for about 10 minutes.
  • Once the meat is seared, add water, chicken broth and apple juice to the pot. You don’t want the meat to be submerged, but 2/3 of it should be covered. Put the lid on and place it in the oven. Bake for 3 hours.
  • Remove pork from the oven and use a slotted spoon to scoop out the meat. Place in a bowl and cover with foil.
  • While the meat is resting, start the sauce. To get the drippings (the liquid in the dutch oven for the sauce, I strain with a fine mesh strainer, and then put that into a fat separator. If you don’t have a separator, you can also scoop the fat settling on the top of the drippings. The point is not to add a bunch of fat to the sauce, just flavor.
  • Add the drippings, along with the rest of the sauce ingredients into a large pot and heat over medium high. Once the sauce starts to boil, turn the heat down to low and let reduce for about 30 minutes.
  • Once the sauce is done, place pork on a cutting board (it should be cooled by now) and shred.
  • Add the shredded meat to the sauce and mix to coat.
  • That’s it! Serve over a bed of cole slaw or on a bun!

Nutrition

Calories: 426kcal | Carbohydrates: 24g | Protein: 55g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 893mg | Potassium: 1258mg | Fiber: 3g | Sugar: 8g | Vitamin A: 675IU | Vitamin C: 11.8mg | Calcium: 229mg | Iron: 9.5mg

 

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