Party Pork Barbecue
Get ready to wow your guests with this irresistible Party Pork Barbecue—a smoky, tender, and flavor-packed dish perfect for grilling season or any celebration! This recipe transforms juicy pork shoulder into melt-in-your-mouth barbecue goodness with a savory dry rub featuring garlic, paprika, and cumin, paired with a tangy homemade barbecue sauce infused with apple cider vinegar, honey, and smoked paprika. Slow-cooked over indirect heat on the grill, the pork develops a sticky, caramelized glaze that’s simply irresistible. Whether served on soft buns, alongside classic barbecue sides, or as a show-stopping centerpiece, this dish is guaranteed to impress. With just 20 minutes of prep and foolproof directions, this crowd-pleaser will make your next gathering unforgettable! Keywords: pork shoulder barbecue, homemade barbecue sauce, party pork recipe.
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Recipe Information
Ingredients
- 4 lbs pork shoulder
- 2 tbsp olive oil
- 4 pieces garlic cloves, minced
- 2 tsp paprika
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1 tbsp kosher salt
- 4 tbsp brown sugar
- 1 cup apple cider vinegar
- 1 cup ketchup
- 2 tbsp Worcestershire sauce
- 1.5 tsp smoked paprika
- 1 tsp mustard powder
- 2 tbsp honey
Instructions
Cut the pork shoulder into large chunks, about 4-5 inches each, to ensure even cooking.
In a small bowl, mix the olive oil, minced garlic, paprika, ground black pepper, ground cumin, and kosher salt to make a seasoning rub.
Rub the seasoning mix all over the pork pieces. Cover and let them marinate in the refrigerator for at least 2 hours, or preferably overnight for best flavor.
Preheat your grill to medium heat (about 350°F). If using a charcoal grill, prepare the coals for indirect cooking.
While the grill is heating, prepare the barbecue sauce: In a medium saucepan over medium heat, combine the brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, smoked paprika, mustard powder, and honey. Stir well and let simmer for 10 minutes, stirring occasionally.
Once the grill is hot, place the marinated pork on the indirect heat side (or turn one burner off if using a gas grill) and cover the grill lid.
Cook the pork slowly over indirect heat for about 4-5 hours, maintaining a consistent temperature of 250°F-300°F. Turn the pork occasionally to cook evenly.
In the last hour of cooking, brush the prepared barbecue sauce liberally over the pork. Repeat every 20 minutes to build up a sticky, flavorful glaze.
Once the pork reaches an internal temperature of 195°F-200°F (for tender, pull-apart meat), remove from the grill and let rest, covered with foil, for 15-20 minutes.
Shred the pork with two forks, tossing it in any remaining barbecue sauce. Serve hot on buns, with sides, or on its own for a crowd-pleasing dish!
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 21.9 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 982 mg | 21% | |
*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.
