Southern barbeque pulled pork

Slow Roasted Pulled Pork with Southern Style BBQ Sauce


  • 4 pounds pork shoulder
  • ⅓ cup balsamic vinegar
  • ¼ cup shallots, minced
  • ¼ cup sage leaves, chopped
  • 2 tablespoons Dijon mustard
  • 2 teaspoons cayenne pepper
  • 2 tablespoons garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups apple cider vinegar
  • 1 cup ketchup
  • ¾ cup brown sugar
  • 6 ounce can tomato paste
  • 2 tablespoons yellow mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red chili flakes


Preheat the oven to 300°F.

For the Pork:

Mix together the balsamic vinegar, shallots, sage, Dijon, cayenne, garlic, salt and pepper, and rub the mixture all over the pork shoulder. Place the pork in a large roasting pan and cover it with foil. Bake for 3½-4 hours until the meat is fork tender and shreds easily. Let the pork stand at room temperature to cool before shredding. Shred the meat using two forks and top it with the sauce. Serve it on buns.

For the Sauce:

Place all of the sauce ingredients into a saucepan and bring them to a boil. Lower the heat and simmer for 20-30 minutes, uncovered. Season the sauce with additional salt and pepper and serve with slow roasted pork.


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