THE RECIPE JOURNAL · Main Course
Two Variations of Barbecue Pork
If you love tender, flavorful pork with a smoky twist, these two barbecue variations are sure to satisfy your cravings. Easy to prepare and perfect for any occasion, they bring deliciousness straight to your plate.
FROM THE KITCHEN • Two Variations of Barbecue Pork
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by slicing the boneless pork shoulder into thin, 1/4-inch pieces—chilling the meat in the freezer for a bit first makes this much easier. For the slow cooker method, toss the pork slices with chopped onion, minced garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce. Give everything a good stir, cover the slow cooker, and let it cook on low for about 6 to 8 hours, stirring now and then, until the pork is nice and tender. If you’re using a Dutch oven or a large pot instead, combine all the ingredients in the pot and bring it to a boil. Once boiling, lower the heat, cover, and let it simmer gently for 2 1/2 to 3 hours, stirring occasionally, until the pork is soft and flavorful. Either way, once it’s done, you’ll have a deliciously tender barbecue pork ready to enjoy.
Why you’ll love it
This recipe offers two delicious ways to enjoy tender, flavorful pork with rich barbecue sauces. Both variations bring out the smoky sweetness that makes barbecue a favorite for gatherings and weeknight meals alike.
How to serve
Serve the pork with classic sides like coleslaw, baked beans, or cornbread. For a lighter option, pair it with a fresh green salad or grilled vegetables to balance the richness of the meat.
Storage & leftovers
Store leftover pork in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to keep the meat moist. For longer storage, freeze the cooked pork in portioned containers for up to 2 months.
