Lloyd’s pulled pork is a popular refrigerated barbecue meat known for its sweet, smoky flavor and incredibly tender texture. This copycat recipe recreates that same saucy, slow-cooked pork at home, using a dry rub and a simple homemade BBQ sauce. It’s perfect for sandwiches, tacos, or served straight up with your favorite sides.
Ingredients
- 1 bone-in pork shoulder (also called pork butt), about 5–6 lb (2.3–2.7 kg)
- 2 tbsp (25 g) brown sugar
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) chili powder
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 cup (120 ml) apple cider vinegar
- 1/2 cup (120 ml) water
- 1 cup (240 ml) ketchup
- 1/2 cup (170 g) honey
- 1/4 cup (60 ml) Worcestershire sauce
- 1 tbsp (15 ml) liquid smoke (optional, for smokier flavor)
Instructions
- In a small bowl, mix together the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper. Rub this mixture all over the pork shoulder, pressing it into the meat. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your oven to 300°F (150°C). Place the seasoned pork in a large Dutch oven or roasting pan with a lid. Pour the apple cider vinegar and water around the pork (not over the rub). Cover tightly with the lid or foil.
- Cook for 6–7 hours, or until the pork is fork-tender and easily shreds. The internal temperature should read at least 195°F (91°C) for easy shredding, but the USDA FSIS safe minimum for pork is 145°F (63°C) with a 3-minute rest; however, for pulled pork, you want it much higher to break down connective tissue.
- While the pork cooks, make the sauce. In a small saucepan over medium heat, combine the ketchup, honey, Worcestershire sauce, and liquid smoke (if using). Bring to a simmer, then reduce heat to low and let it cook for 10 minutes, stirring occasionally. Set aside.
- Once the pork is done, remove it from the oven and let it rest, covered, for 30 minutes. This makes it easier to handle and keeps it moist.
- Using two forks, shred the pork, discarding the bone and any large pieces of fat. Toss the shredded pork with about half of the sauce, or more to taste. Serve with the remaining sauce on the side.
Tips
- Don’t rush the cook: Low and slow is key. If your pork isn’t shredding easily after 6 hours, give it another hour. The collagen needs time to break down.
- Make it in a slow cooker: After searing the seasoned pork in a skillet, place it in a slow cooker with the vinegar and water. Cook on low for 8–10 hours or on high for 5–6 hours.
- Spice level: For a spicier version, add 1/2 teaspoon of cayenne pepper to the dry rub or a few dashes of hot sauce to the BBQ sauce.
- Skip the liquid smoke: If you prefer a pure oven-roasted flavor, omit the liquid smoke. The smoked paprika still provides a subtle smokiness.
Serving Suggestions
Pile the pulled pork onto soft brioche buns with coleslaw for a classic sandwich. It also works great in tacos with pickled onions and cilantro, or over nachos with cheese and jalapeños. Serve with classic sides like mac and cheese, baked beans, or cornbread.
Variations
- Spicy Chipotle: Add 2 minced chipotle peppers in adobo sauce to the BBQ sauce for a smoky heat.
- Mustard-Based: Replace the ketchup with 1 cup of yellow mustard and reduce the honey to 1/4 cup for a Carolina-style tang.
- Root Beer Pulled Pork: Substitute 1 cup of root beer for the water and vinegar in the cooking liquid, and reduce the honey in the sauce to 1/4 cup for extra sweetness.
Storage and Reheating
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat with a splash of water or extra BBQ sauce, or in the microwave in 30-second intervals. Ensure reheated pork reaches an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use a different cut of pork? Pork shoulder (or pork butt) is ideal because of its fat content and connective tissue. Pork loin will dry out quickly and won’t shred well.
How do I know when the pork is done? It should be fork-tender, meaning a fork inserted into the meat twists easily. The internal temperature should be at least 195°F (91°C) for shredding, though it’s safe to eat at 145°F (63°C) with a rest, it won’t shred well.
Can I make this in an Instant Pot? Yes! Sear the seasoned pork on sauté mode, then add the liquids. Cook on high pressure for 90 minutes, then let the pressure release naturally for 20 minutes before shredding.
Why is my pulled pork dry? It may have been cooked too hot or too long. Also, make sure to toss the shredded pork with some of the cooking liquid or extra sauce to keep it moist.
Can I skip the liquid smoke? Absolutely. It’s optional and only adds extra smokiness. You can also add a teaspoon of smoked paprika to the sauce if you want more smoke flavor.
How do I make the sauce less sweet? Reduce the honey to 1/4 cup or replace it with molasses for a deeper, less sweet flavor. You can also add a tablespoon of apple cider vinegar to brighten it up.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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