Alpha Gal Friendly Easy Pulled Pork

Total time4 hr 45 min

Prep time15 min

Cook time4 hr 30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

4 lb bone-in pork shoulder (boston butt), trimmed of excess fat
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
See all
Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
2 tbsp olive oil

For the dry rub

2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp kosher salt
½ tsp black pepper
½ tsp cayenne pepper

For the braising liquid

½ cup apple cider vinegar
½ cup low-sodium chicken broth
1 tbsp worcestershire sauce

For serving

1 cup barbecue sauce, plus more for serving
8 hamburger buns (optional)

Instructions

1
Preheat the oven to 300°F (150°C). In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cumin, kosher salt, black pepper, and cayenne. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface, pressing it in firmly.
2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, turning every 3–4 minutes, until deeply browned on all sides, about 12–15 minutes total.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!