Garlic Shrimp Pasta in One Pan
25 min • 420 cal
American • Dinner
BBQ Pulled Pork Pan
45 minEasy6 servings
🧮Serving Size Calculator
6
servings
420
calories
34g
protein
18g
carbs
24g
fat
Ingredients
- 2 lbs pork shoulder, cut into 2-inch chunks
- 1 cup BBQ sauce (your favorite or homemade)
- 1/2 cup apple cider vinegar
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 tbsp vegetable oil
- 1/2 cup chicken broth or water
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
- Burger buns or brioche buns for serving
- Coleslaw for serving (optional)
- Pickles for garnish
Instructions
- 1
Pat pork shoulder chunks dry with paper towels. Season generously with smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- 2
Heat vegetable oil in a large Dutch oven or deep skillet over high heat until shimmering.
- 3
Add pork shoulder chunks in a single layer - don't crowd the pan. Sear for 3-4 minutes per side until deeply browned on all sides. Work in batches if needed. Transfer seared pork to a plate.
- 4
Reduce heat to medium. Add diced onion to the same pan. Sauté for 3 minutes until softened, scraping up browned bits from the bottom.
- 5
Add garlic and cook for 1 minute until fragrant. Add brown sugar and stir to dissolve.
- 6
Pour in apple cider vinegar and chicken broth. Stir to combine. Bring to a gentle simmer.
- 7
Return pork to the pan. Pour BBQ sauce and Worcestershire sauce over the pork. Stir to coat everything in the sauce.
- 8
Reduce heat to low. Cover the pan with a tight-fitting lid and cook for 30-40 minutes, stirring occasionally, until pork is fall-apart tender.
- 9
Uncover and shred the pork directly in the pan using two forks. Mix it through the BBQ sauce. If sauce is too thin, simmer uncovered for 5-10 minutes to reduce.
- 10
Toast burger buns lightly in the oven or in a separate dry pan.
- 11
Pile pulled pork high on the bottom bun. Top with creamy coleslaw and pickles. Serve immediately.
Pro Tips
💡
Cut pork shoulder into 2-inch chunks for faster, more even cooking in the pan.
💡
Don't skip the sear - it adds tremendous flavor that you can't get any other way.
💡
Shred pork while it's still hot using two forks - cold pork is much harder to pull apart.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How do I make BBQ Pulled Pork Pan?
This one-pan recipe takes approximately 45 min. Start by preparing all ingredients, then follow the step-by-step instructions above.
What is the difficulty level of BBQ Pulled Pork Pan?
This recipe is rated as Easy difficulty. Even if you're new to cooking, you can make this recipe successfully.
Can I substitute ingredients?
Most ingredients in this recipe can be substituted. For protein, try chicken, tofu, or seafood. For vegetables, use whatever you have on hand.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
