Shredded Pork Barbecue
Tender, flavorful shredded pork in a smoky, tangy barbecue sauce, perfect for casual gatherings and loved by those who enjoy bold, savory flavors.
Ingredients
- 15 1/2 oz. can tomato sauce ⓘ
- 6 oz. can tomato paste ⓘ
- 1 large onion, coarsely chopped ⓘ
- 1 clove garlic, crushed
- 1/4 cup cider vinegar ⓘ
- 1 tablespoon firmly packed brown sugar ⓘ
- 1/3 cup water ⓘ
- 1 tablespoon chili powder ⓘ
- 1 tablespoon ground cumin ⓘ
- 1 tablespoon dry mustard ⓘ
- 1 tablespoon thyme ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1 teaspoon liquid smoke ⓘ
- 3 lb. boneless pork shoulder, trimmed of fat and cut into 1 inch slices ⓘ
Instructions
- In a large skillet, over medium heat, combine tomato sauce, tomato paste, chopped onion, crushed garlic, cider vinegar, brown sugar, water, chili powder, ground cumin, dry mustard, thyme, Worcestershire sauce, and liquid smoke.
- Add the boneless pork shoulder slices to the skillet and bring the mixture to a boil.
- Cover and simmer until the pork is tender, about 50 minutes.
- Remove the pork to a 9x13 inch pan, cover, and let stand for 30 minutes.
- Keep the sauce warm.
- Using two forks, shred the pork.
- Return the shredded pork to the skillet with the sauce and cook over medium heat until heated through, about 10 minutes.
Tips & Substitutions
For a deeper flavor, consider marinating the pork in the sauce overnight before cooking. If you're out of cider vinegar, white vinegar or even lemon juice can work as a substitute. To make it spicier, add cayenne pepper or hot sauce to the sauce mixture. Remember to adjust the seasoning according to your taste preferences.
Serving Suggestions
Serve the shredded pork barbecue on toasted buns for a delicious sandwich, or over rice for a hearty meal. It pairs beautifully with Hot Potato Salad With Vinegar Dressing for a complete barbecue experience. Consider adding coleslaw or pickles as toppings for extra crunch and flavor.
Storage & Reheating
Store any leftover shredded pork barbecue in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a skillet over medium heat, adding a splash of water or sauce to prevent drying out. Stir occasionally until heated through. It can also be reheated in the microwave, covered, for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Shredded Pork Barbecue contains roughly 574 calories, with 46g protein, 68g carbohydrates, and 19g fat. It is an excellent source of iron (195% of the Daily Value), protein (92% of the Daily Value), and potassium (55% of the Daily Value). It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use pork loin or pork belly, but keep in mind that the cooking time may vary. Pork shoulder is ideal for shredding due to its higher fat content, which keeps it moist and tender during cooking.
How can I make this recipe in a slow cooker?
To adapt this recipe for a slow cooker, combine all the sauce ingredients in the cooker, add the pork, and cook on low for 8 hours or high for 4-5 hours. Shred the pork and mix it back into the sauce before serving.
Can I freeze the leftovers?
Absolutely! Shredded pork barbecue freezes well. Place it in a freezer-safe container or bag, removing as much air as possible. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).