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Tennessee BBQ Pulled Pork
Slow-oven-roasted pork with a dry rub and apple cider mop, served with Tennessee BBQ sauce. Basting the pork with apple cider vinegar every two hours as it roasts keeps the meat moist through the long cook and builds a flavourful bark.
Ingredients
Instructions
Rub pork all over with combined dry spices. Rest overnight.
Roast covered at 150°C for 5-6 hours. Baste with apple cider vinegar every 2 hours.
Shred meat.
Make BBQ sauce: simmer ketchup, brown sugar, vinegar and paprika 10 minutes.
Pile pork onto brioche buns and top with BBQ sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
