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I personally use and love these products in my kitchen. I only recommend what I trust!
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Alright, folks, let's talk pulled pork. Not just any pulled pork, but the kind that makes you wanna slap your grandma (just kidding... mostly!). This Kansas City-style pulled pork is fall-apart tender, smoky, and slathered in a sweet molasses glaze that's seriously addictive. I remember the first time I had real Kansas City BBQ; I was visiting a friend, and we ended up at some hole-in-the-wall joint. The smell alone was enough to make my mouth water, and one bite of that pulled pork sandwich? Forget about it! I knew I needed to figure out how to make something like that myself. The quest began, and after lots of testing (and delicious meals!), I think I've finally cracked the code. It’s perfact for summer barbecues, game day gatherings, or just a regular Tuesday when you need a little comfort food in your life. Trust me; your taste buds will thank you.
Now, I know what you might be thinking: “Pulled pork? Sounds complicated!” But here's the deal: it's actually pretty straightforward. Sure, it takes some time, but most of that time is hands-off while the pork is doing its thing in the smoker or oven. The key is to start with a good cut of meat (more on that in a bit), season it generously, and let it cook low and slow until it's ridiculously tender. Oh, and that glaze? Don't even get me started! It's a simple mix of molasses, brown sugar, apple cider vinegar, and a few other goodies that add a sweet and tangy kick to the pork. I like to brush it on during the last hour of cooking to really let those flavors meld together. So grab your apron, fire up your smoker (or preheat your oven), and let's get started! You’re gonna love this, promise. It’s also easier then you think to make! Dont be skered.
Required Equipments
- Smoker or Oven
- Baking Sheet
- Meat Thermometer
- Saucepan
- Mixing Bowl
- Aluminum Foil
Kansas City Style Pulled Pork with Sweet Molasses Glaze: Frequently Asked Questions
Kansas City Style Pulled Pork with Sweet Molasses Glaze
Dive into the rich, smoky flavors of Kansas City with this tender pulled pork recipe, featuring a sweet molasses glaze that'll have everyone coming back for seconds. It’s easier than you think to recreate this barbecue classic at home!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 540 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Pork Shoulder: Take your 8-10 pound pork shoulder (also known as a Boston Butt) and pat it dry with paper towels. This helps the rub adhere better. Don't skimp on this step!
- Make the Dry Rub: In a bowl, combine 2 tablespoons of smoked paprika, 2 tablespoons of brown sugar, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of chili powder, 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1/2 teaspoon of cayenne pepper. Mix it all together until well combined. It should look like a reddish-brown, slightly coarse mixture. Feel free to adjust the spices to your liking – if you like it spicier, add more cayenne!
- Rub the Pork: Generously coat the pork shoulder with the dry rub, making sure to get every nook and cranny. Really massage it in there! Wrap the pork tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate the meat. I once tried to rush this process, and let me tell you, the flavor wasn't nearly as good!
- Prepare Your Smoker (or Oven): If using a smoker, preheat it to 225°F (107°C) with your choice of wood chips (I like hickory or applewood for pork). If using an oven, preheat it to the same temperature (225°F/107°C). Place a rack in the center of the oven.
- Smoke (or Bake) the Pork: Place the pork shoulder directly on the smoker grate or on a baking sheet in the oven. Smoke (or bake) for about 8-10 hours, or until the internal temperature reaches 195-205°F (90-96°C). Use a meat thermometer to check the temperature. The pork should be very tender and easily shreddable.
- Make the Molasses Glaze: While the pork is smoking (or baking), prepare the glaze. In a saucepan, combine 1 cup of molasses, 1/2 cup of packed brown sugar, 1/4 cup of apple cider vinegar, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, and 1 teaspoon of smoked paprika. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the glaze has thickened slightly (about 10-15 minutes). Set aside.
- Glaze the Pork: During the last hour of cooking, brush the pork shoulder with the molasses glaze every 15-20 minutes. This will create a beautiful, sticky crust on the outside. Be careful not to burn the glaze, so keep an eye on it!
- Rest the Pork: Once the pork is done, remove it from the smoker (or oven) and wrap it tightly in foil. Let it rest for at least 1 hour before shredding. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful pulled pork. Trust me, this step is crucial!
- Shred the Pork: After resting, unwrap the pork and shred it using two forks. Discard any large pieces of fat or bone. I like to shred it right on the baking sheet to catch all those delicious juices.
- Serve: Serve the pulled pork on buns with your favorite coleslaw and barbecue sauce. Or, get creative and use it in tacos, nachos, or even on top of a baked potato. The possibilities are endless!
📝 Notes
- For a spicier kick, add more cayenne pepper to the dry rub.
- If you don't have a smoker, you can use a slow cooker. Cook on low for 8-10 hours, or until the pork is easily shreddable.
- Leftover pulled pork can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
🍎 Nutrition
Calories: 450 kcal
Protein: 40 g
Fat: 20 g
Carbohydrates: 25 g
Fiber: 2 g
Calcium: 50 mg
