Sweet & Tangy BBQ Pulled Pork

Ingredients

Main Ingredients

• 4 lb pork shoulder (bone‑in or boneless)
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced

Sauce & Marinade

• 1/2 cup honey
• 1/2 cup dark brown sugar, packed
• 1 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin

Seasonings & Garnish

• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil (for searing)
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped

Instructions

Searing & Building Aromatics

1. Heat the Skillet. Warm a large, heavy‑bottomed skillet over medium‑high heat for about 3 minutes. Add the olive oil and swirl until it shimmers but does not smoke. This temperature ensures a quick, even sear.
2. Sear the Pork. Place the seasoned pork shoulder in the hot pan, leaving space between pieces. Let it brown undisturbed for 4–5 minutes per side, until a deep golden crust forms. This step creates fond—brown bits that later enrich the sauce.
3. Saute the Onion & Garlic. Remove the pork temporarily and add the sliced onion to the same pan. Cook, stirring occasionally, until translucent and lightly caramelized (about 4 minutes). Add minced garlic and cook for another 30 seconds, being careful not to burn it.

Slow Cooking the Pork

1. Combine & Cover. Return the seared pork to the pan, nestling it among the onions. Spoon half of the sauce over the top, then cover tightly with foil or a lid.
2. Low‑Heat Oven. Transfer the covered pan to a preheated 300°F (150°C) oven. Cook for 2½–3 hours, or until the internal temperature reaches 190°F (88°C) and the meat pulls apart easily with a fork. Low, slow heat breaks down collagen, yielding melt‑in‑your‑mouth tenderness.
3. Shred & Finish. Remove the pork from the oven and let it rest for 10 minutes. Using two forks, shred the meat directly in the pan, mixing it thoroughly with the remaining sauce. Stir in fresh lime juice for a bright finish.