Tasting Table: Honey Pulled Pork 

 
| Recipes | Editorial Staff
testkitapproved

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

Brine of the Times

Three inspired spring pickle recipes »

The Investment Piece

A little bit of bottarga goes a very long way »

One More Brei

Two takes on matzo brei, one savory, one... »

Pickled Rainbow Carrots

Recipe from the Tasting Table Test Kitchen »

Pickled Fennel

Recipe from the Tasting Table Test Kitchen »

Pickled Asparagus

Recipe from the Tasting Table Test Kitchen »
pin-it

This recipe was originally published as part of a story in Tasting Table National.

Honey Pulled Pork with Nectarines

Yield: Serves 4

  • INGREDIENTS
  • 2½ pounds pork shoulder, cut into 4 pieces

    Salt and freshly ground black pepper

    2 tablespoons olive oil

    3 tablespoons dark brown sugar

    1 teaspoon cayenne pepper

    Pinch ground allspice

    ½ cup cider vinegar

    ½ cup tomato paste

    3 tablespoons honey, plus more to serve

    1½ cups water

    4 brioche buns, split

    2 nectarines, sliced

DIRECTIONS

1. Preheat the oven to 350° and move the rack to the lowest rung. Season the pork with salt and pepper. In a large Dutch oven set over medium heat, warm the olive oil. Add the pork and cook, turning, until the pieces are browned all over, about 10 minutes.

2. Transfer the pork to a plate lined with a paper towel and set aside. Add the sugar, cayenne pepper, allspice and 2 tablespoons of water into the Dutch oven and whisk to combine. Cook until the sugar dissolves, about 1 minute, then whisk in the vinegar, scraping any brown bits from the bottom of the pot. Bring the mixture to a simmer and stir in the tomato paste, 3 tablespoons of honey and water. Bring the mixture back to a simmer, add the reserved pork to the pot, then cover and place the Dutch oven in the oven. Cook until the pork is very tender, about 2½ hours.

3. Remove the dish from the oven and transfer the pork to a large bowl. Let rest for 15 minutes; using two forks, shred the meat. Skim the fat off the remaining sauce and bring to a boil. Cook until the sauce is slightly reduced, about 3 minutes. Season with salt, then stir in the shredded pork and toss to coat. To serve, pile one half of the buns with pulled pork, top with the nectarine slices and drizzle with honey. Cover with the top buns and serve warm.

  • article-action-jsddm
    • jsddm-arrow
    • article-btns-ico0
    • article-btns-ico1
    • article-btns-ico2
    • Pin It
  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
(required)
(required)
(required)
am-btn-send
X
Signup
Tasting Table Join