Kansas City Pulled Pork
Tender, smoky pulled pork with a sweet-tangy Kansas City sauce, slow-roasted until it shreds easily. Serve on buns with pickles and onion for an authentic barbecue sandwich.
- Total time
- 210 min
- Servings
- 4
- Calories
- 485
- Protein
- 52g
Ingredients
- 3.5 lb pork shoulder, boneless
- 1.5 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 cup ketchup
- ½ cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp molasses
Instructions
- 1
Pat pork dry with paper towels. Mix salt, pepper, paprika, and brown sugar in a small bowl.
- 2
Rub the spice mixture all over the pork, coating evenly on all sides.
- 3
Heat oil in a large Dutch oven over medium-high until shimmering, ~90 seconds.
- 4
Sear pork 4 minutes per side without moving until a dark crust forms. Don't flip until a brown edge appears.
- 5
Mix ketchup, vinegar, Worcestershire, and molasses. Pour over pork.
- 6
Cover and braise in a 300°F oven for 3 hours, turning pork halfway through.
- 7
Remove from oven. Shred pork with two forks directly in the liquid, breaking it into bite-sized pieces.
- 8
Stir to combine shredded pork with sauce. Let rest 5 minutes.
- 9
Spoon pork onto soft rolls or buns. Top with pickles and thin-sliced onion if desired.
Tools you’ll need
- paper towels
- small mixing bowl
- large heavy Dutch oven (6-quart minimum)
- measuring spoons and cups
- two forks
- kitchen thermometer (optional)
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