Cheryl's Stove-Top Pulled Pork Barbecue

This is my favorite stove-top pulled pork barbecue recipe. It’s one that I’ve adapted from reading and trying many different recipes, including recipes from Tyler Florence and Bobby Flay. This pork barbecue is slow-cooked over a low fire for 6 to 8 hours so it’s something that you’ll want to do when you're having a lazy day at home.  The recipe calls for a 4 pound pork shoulder or butt but I rarely can find one that small. I doubled the recipe below and used an 8 to 9 pound shoulder. This will make a very large batch but share it with friends or freeze it for later to be reheated on those evenings after work when you're too tired to cook or have no other food in the house! I think it’s best served with coleslaw on a bun.




  • 4 pounds pork shoulder or Boston butt
  • 2 tablespoons olive oil 
  • 2 cups chopped celery
  • 1 onion, finely chopped
  • 2 cups ketchup
  • 1 8 ounce can of tomato sauce
  • 1/2 cup cider vinegar
  • 1/2 tsp worcestershire sauce
  • 1 tsp dry mustard
  • 1 tablespoon paprika
  • 1 teaspoon salt (season to taste)
  • 1 to 2 teaspoon cayenne pepper, or alternatively you many add chili powder (season to taste)
  • 4 to 5 cups of reserved cooking broth



Step 1: Trim fat off of meat. Place shoulder or Boston butt in stock pot and cover with water. Bring to boil and then simmer for 3 to 4 hours or until the meat shreds easily. 
Step 2: Drain the pork but reserve at least 4 to 5 cups of the cooking broth. Shred the pork with a fork. 
Step 3: Saute celery and onions in olive oil. 
Step 4: Add ketchup, tomato sauce, and the next 6 ingredients. 
Step 5: Add shredded meat and the reserved cooking broth to sauce.  Cook at least 3 hours or until thick. 


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