Not Pulling Your Leg -- Pulling Your Pork

Not Pulling Your Leg -- Pulling Your Pork


(0 votes) 0 0

This pulled pork will be melting off the bone and into your mouth. No one’s pulling your leg here -- it really is that good.

Shared by
Chicago, IL

Time needed

2 hour preparation + 3 hour cooking

Serving Size / Yield

6 servings


  • 1 Pork Shoulder Roast
  • ½ Cup of Brown Sugar
  • 1 Tablespoon of Chile Powder
  • 1 Teaspoon of Ground Nutmeg
  • 2 Tablespoons of Ground Cumin
  • 1 Tablespoon of Paprika
  • 2 Teaspoons of Salt
  • 1 Teaspoon of Pepper
  • 1 Teaspoon of Cayenne Pepper
  • 4 Halved White Onions
  • ½ Bottle of Barbecue Sauce
  • 1 Sliced Pickle
  • 1 Small Jar of Red Cabbage
  • 6 Hamburger Buns

Our Readers Also Loved


To begin, mix together the brown sugar, chile powder, nutmeg, cumin, paprika, salt, pepper, and cayenne pepper in a bowl. Then, rub this dry mix on the pork shoulder and wrap it in plastic wrap to marinate in the fridge for 2 hours or overnight. Preheat the oven to 325 degrees Fahrenheit after it has marinated, and lay the onion halves in the bottom of a large pot so you can place the pork on top of them. Roast it for at least 3 hours, or until it has reached your preferred tenderness.

When it’s cooked, take the pork out of the pot but leave the onions inside, slicing them. Place this same pot on the stove over medium-high heat and pour in a cup of hot water, letting it simmer for 5 minutes before adding the barbecue sauce. Then, use 2 forks to shred the pork and toss it in the sauce until it’s covered as you want it. Scoop some onto hamburger buns with pickle slices and red cabbage and enjoy!

Around The Web