Classic Pork BBQ
Indulge in the rich, smoky flavors of this Classic Pork BBQ, a recipe that slow-roasts seasoned pork shoulder to tender, pull-apart perfection. Featuring a bold spice rub made with smoked paprika, garlic powder, and a touch of cayenne, the pork is oven-baked in a tangy blend of apple cider vinegar, hickory smoke BBQ sauce, and honey for maximum flavor. The low-and-slow cooking method ensures the pork achieves a juicy, succulent texture, while occasional basting keeps it irresistibly moist. Perfect for serving on toasted buns or alongside your favorite BBQ sides, this recipe is a crowd-pleaser that's ideal for summer cookouts, game day gatherings, or family dinners. With its balance of sweet, smoky, and spicy notes, this pork barbeque guarantees to elevate your next meal.
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Recipe Information
Ingredients
- 4 pounds pork shoulder (Boston butt)
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 0.25 cup brown sugar
- 0.5 teaspoon cayenne pepper
- 1 cup apple cider vinegar
- 1 cup hickory smoke BBQ sauce
- 2 tablespoons honey
- 1 cup water
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, kosher salt, ground black pepper, brown sugar, and cayenne pepper to create a spice rub.
Rub the spice mixture all over the pork shoulder, ensuring it's evenly covered.
Place the seasoned pork shoulder in a large roasting pan.
In a separate bowl, combine apple cider vinegar, hickory smoke BBQ sauce, honey, and water. Mix well.
Pour the liquid mixture around the base of the pork in the roasting pan, but do not pour it directly over the seasoned pork to avoid washing off the rub.
Cover the roasting pan with heavy-duty aluminum foil and place it in the preheated oven.
Bake for approximately 5-6 hours, or until the pork is extremely tender and can easily be pulled apart with a fork.
Every 2 hours, baste the pork with the juices from the pan to keep it moist.
Once fully cooked, remove the pork from the oven and let it rest in the pan, covered, for about 20 minutes.
Transfer the pork to a large cutting board and shred it using two forks.
Mix the shredded pork back into the pan juices to soak up extra flavor before serving.
Serve the pork with additional BBQ sauce or on toasted buns for sandwiches.
Nutrition Facts
Calories |
4882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.3 g | 414% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1204 mg | 401% | |
| Sodium | 4436 mg | 193% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 174.6 g | ||
| Protein | 293.7 g | 587% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 5502 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
