Hickory Pulled Pork Recipe | Ontario Pork

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Hickory Pulled Pork

Hickory Pulled Pork
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Serves 12

Prep Time:
2 hours

Cooking Time:
4 hours


  • 1 boneless Ontario pork shoulder/butt/blade roast, about 4 lb/2 kg
  • 2 tbsp (30 mL) brown sugar
  • 1 tbsp (15 mL) paprika
  • 1 tbsp (15 mL) dried thyme leaves
  • 2 tsp (10 mL) salt
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) each garlic powder and pepper
  • 1 tbsp (15 mL) canola oil

Hickory Barbecue Sauce:

  • 1 bottle (500 mL) hickory or western smokehouse barbecue sauce
  • 1/3 cup (75 mL) cider vinegar
  • 1/4 cup (60 mL) brown sugar
  • 1 tsp (5 mL) hot pepper sauce

Cooking Instructions:

  1. Remove strings from roast, if any. Pat roast dry with paper towel.
  2. In a bowl, stir together sugar, paprika, thyme, salt, cumin, garlic powder and pepper. Rub all over the pork roast and place in large bowl. Cover and refrigerate for at least 2 hours or up to 12 hours.
  3. Preheat oven to 325 F (160 C). In a large ovenproof skillet or saucepan, heat oil over medium-high heat. Brown roast on all sides.
  4. Place roast in oven for about 4 hours or until thermometer reaches 200F (93 C) in thickest part of roast. Remove from oven and place roast in a large shallow dish; let stand for 20 minutes before pulling with heat resistant silicone gloves or 2 forks.
  5. Hickory Barbecue Sauce: Meanwhile, stir together barbecue sauce, brown sugar, vinegar and hot sauce in roasting pan. Bring to a gently simmer and cook for 10 minutes for flavours to combine. Add pulled pork into pan and coat well with sauce.

Tip: If you are not a fan of a deep bark on your pulled pork, simply cook the pork roast in a covered Dutch oven.

Tip: This can be made ahead and refrigerated for up to 4 days or frozen for up to 2 weeks. Thaw and reheat before serving.

Nutritional Information
Hickory Pulled Pork
Protein 31g
Calories 440
Sugar 17g
Fat 23g
  Saturated 8g
Cholesterol 110mg
Sodium 1060mg
Calcium 20mg
Carbohydrate 22g
Fibre 0g

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