The best pulled pork recipes call for low and slow cooking like this one. The low heat ensures moist meat while the lengthy cooking time allows the flavors to mellow.




  • Melt butter in saucepan. Add onion and garlic; cook until softened, 5 minutes. Add mustard, paprika, cumin and cayenne; cook 1 minute. Add ketchup, sugar, vinegar and water; simmer, covered, 30 minutes. Uncover; simmer 30 minutes. Add salt and pepper.

  • Heat oven to 350 degrees F.

  • Heat oil in large ovenproof Dutch oven; add pork; brown, 10 minutes.

  • Bake, uncovered, in 350 degree F oven 30 minutes. Pour 1 cup of barbecue sauce over pork. Cover pot. Lower to 250 degrees F. Bake 3 to 3-1/2 hours, basting meat occasionally, until instant-read thermometer inserted in middle of roast registers 170 degrees F to 180 degrees F.

  • Let cool slightly. Trim off excess fat. Pull meat apart using two forks.

  • Mix pulled meat with rest of barbecue sauce in a large bowl. Serve on buns with Hearty Coleslaw on the side.


Can be made 2 days ahead; refrigerate, covered. Before using, simmer 3 minutes.

Nutrition Facts

543 calories; 23 g total fat; 149 mg cholesterol; 1040 mg sodium. 40 g carbohydrates; 44 g protein;