Pulled pork braised in a spicy, tangy, West Virginia-style BBQ sauce (recipe was adapted from a BBQ sauce recipe in "Mountain Measures" WV cookbook I grew up with). It is also wonderful made with more water and served over mashed or baked potatoes.

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Recipe Summary

prep:
20 mins
cook:
3 hrs 30 mins
total:
3 hrs 50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C).

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  • Heat a Dutch oven over medium-high heat. Season pork with salt and pepper. Sear in the hot Dutch oven on all sides, about 5 minutes total. Remove and set aside.

  • Combine vinegar, water, onion, mustard, lemon slices, butter, honey, and cayenne in the Dutch oven and simmer for 20 minutes. Remove lemon. Add ketchup and Worcestershire sauce and return to a boil; add pork and cover tightly with a lid or foil.

  • Braise in the center of the preheated oven until meat shreds easily with a fork, about 3 hours. Check occasionally to see if a little water should be added. Remove from the oven and shred pork into sauce using 2 forks.

Cook's Notes:

Could also be done completely on the stovetop, but be sure to stir occasionally and keep it just at a simmer.

I usually end up with right about 8 cups BBQ pork

I have also done the same thing with chicken breast - I use whichever I have or is on sale that week. Growing up, my mother cooked a whole cut-up chicken in the sauce (with more water), removed the bones, and served over mashed potatoes.

Nutrition Facts

145 calories; protein 18.2g; carbohydrates 9g; fat 3.8g; cholesterol 51.7mg; sodium 541.2mg. Full Nutrition
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