So, just to let everyone know, I'm still on my pork kick, and why not? It's the perfect meat! I did a braised pork shoulder for an event this week and wanted to tell everyone how to do it at home without having to have an expensive smoker.

To all the BBQ purists out there who say that pulled pork must come out of a smoker. I say if you don't want to spend the money on an expensive smoker or don't have the time to set up a portable one on your stove, try this recipe. The sauce will add the smoky flavor and the fatty mouth feel you would get from low and slow smoking.

Smoky BBQ Sauce

  • 4 slices of smoked bacon, diced
  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 2 tablespoons honey
  • 1 cup apple cider vinegar
  • 4 cups ketchup
  • Salt and pepper to taste

In a medium sauce pan, add diced bacon to pan over low heat and cook slowly. Stir often and render out the fat. When bacon begins to brown, add onions and cook until tender and they begin to color. Add garlic, cumin and cook until fragrant. Deglaze with vinegar, scraping all the fond from the bottom of the pan. Add honey and ketchup to pan and bring to a simmer. Season with salt and pepper to taste. With stick blender, puree sauce until smooth. Place in container and cool until ready to use.


  • 1 cup brown sugar
  • 1/4 cup salt
  • 1/8 cup pepper
  • 1/8 cup smoked paprika
  • 2 tablespoon granulated garlic
  • 1/8 cup chili powder

Mix everything in a large bowl and store in an airtight container.

Pulled Pork

  • 5# boneless pork shoulder
  • 2 cans beer
  • 2 cups BBQ sauce
  • 1 cup BBQ rub
  • 1 cup+ 1/4 cup apple cider vinegar
  • Salt and Pepper to taste

In large roasting pan, place both beers, cup of apple cider vinegar and BBQ sauce. Season pork shoulder with BBQ rub, massaging rub into all the nooks and crannies of the roast. Cover pan with plastic wrap then a double layer of tin foil. Place in oven and turn on to 275 F. Roast for 3 hours or until very tender and pulls apart with a fork. Pull meat apart in a bowl, dress with apple cider vinegar a bit at a time to keep meat moist. Season with salt and pepper and a bit of braising liquid. Place on a bun drizzle with bbq sauce and enjoy!