Barbeque Pork Roast

Three hours at low heat turns a 3-pound pork roast into something you can shred with two forks. The homemade barbecue sauce that bathes it the entire time starts simple (ketchup, apple cider vinegar, Worcestershire, dry mustard, paprika, onion) but concentrates into something deeply savory and tangy after hours of slow braising.

The vinegar is the engine of this sauce. It breaks down the connective tissue in the roast while adding a sharp, bright acidity that keeps the ketchup-based sauce from being one-note sweet. Dry mustard and paprika add a warm spice backbone, and the Worcestershire brings umami depth.

Frequent basting is called for, and it matters. Each time you spoon the sauce over the roast, it builds another layer of sticky, caramelized glaze on the surface. By the time it’s done, the outside is lacquered and dark while the inside falls apart at the touch of a fork.

Kitchen Tips

• Baste every 30 minutes for the best glaze development. Set a timer so you don’t forget.
• The roast should be fall-apart tender when done. If it resists shredding, give it another 30 minutes.
• Let the roast cool slightly before shredding. Hot meat steams off moisture. Slightly cooled meat retains its juices.
• Toss the shredded meat back into the sauce in the pan before serving on rolls.

Variations

• Use a beef chuck roast instead of pork for a beefy pulled barbecue sandwich.
• Add a tablespoon of liquid smoke to the sauce for a more pronounced smoky flavor without a grill.
• Serve over egg noodles instead of rolls for a different take on pulled pork night.