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Pulled pork is a classic comfort food that brings warmth and satisfaction to any meal. With its tender, juicy strands of meat topped with a creamy sauce and fresh herbs, this recipe offers a delightful balance of flavors that’s perfect for an easy weeknight dinner. The combination of savory pulled pork and a cool, tangy sauce makes this dish a family favorite.
Why You’ll Love This Recipe
This pulled pork with creamy sauce is not just delicious but also incredibly easy to prepare. The slow-cooked pork practically falls apart, and the creamy sauce adds a refreshing twist that elevates the dish. It’s perfect for busy nights or gatherings, and you can customize it to suit your taste.
- Simple preparation with minimal hands-on time.
- Rich flavors that everyone will enjoy.
- Versatile for various sides and occasions.
- Leftovers make for great sandwiches or salads.
Ingredients
- 3 pounds pork shoulder
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 cup chicken broth
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
How to Make Pulled Pork with Creamy Sauce
- Preheat your oven to 300°F (150°C).
- In a large oven-safe pot, heat the olive oil over medium-high heat. Season the pork shoulder with salt, black pepper, smoked paprika, and garlic powder.
- Add the pork to the pot and sear each side until browned, about 3-4 minutes per side.
- Pour in the chicken broth, cover the pot with a lid, and transfer it to the preheated oven. Cook for 4-5 hours, or until the pork is tender and easily shreds with a fork.
- Once cooked, remove the pork from the pot and let it rest for 15 minutes. Shred the meat using two forks.
- In a mixing bowl, combine the mayonnaise, apple cider vinegar, minced garlic, chopped mint, chopped parsley, and lemon juice. Mix well to create the creamy sauce.
- Return the shredded pork to the pot, and drizzle the creamy sauce over it. Stir to combine, ensuring the pork is well coated.
- Serve warm, garnished with additional herbs if desired.
Tips for the Best Results
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For optimal flavor and tenderness, allow the pork to marinate in the spices for a few hours or overnight before cooking. Using a meat thermometer can help ensure the pork reaches an internal temperature of 190°F (88°C) for ideal shredding. If you prefer a thicker sauce, you can reduce the cooking liquid before mixing it with the mayonnaise.
Easy Variations
If you’re looking to mix things up, consider these variations:
- Add some heat by incorporating diced jalapeños into the creamy sauce.
- Substitute Greek yogurt for mayonnaise for a lighter option.
- Try different herbs such as cilantro or dill for a unique flavor profile.
- Serve the pork in tacos or on a bed of rice for a different presentation.
What to Serve With It
This pulled pork pairs well with a variety of sides, such as:
- Creamy coleslaw
- Roasted vegetables
- Garlic bread
- Corn on the cob
- Rice or quinoa
Storage and Reheating
Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in a saucepan over low heat, adding a splash of broth to maintain moisture. It can also be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Recipe Card
Prep Time: 15 minutes
Cook Time: 4-5 hours
Total Time: 4-5 hours 15 minutes
Yield/Servings: 6 servings
Ingredients:
- 3 pounds pork shoulder
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 cup chicken broth
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions:
- Preheat your oven to 300°F (150°C).
- In a large oven-safe pot, heat the olive oil over medium-high heat. Season the pork shoulder with salt, black pepper, smoked paprika, and garlic powder.
- Add the pork to the pot and sear each side until browned, about 3-4 minutes per side.
- Pour in the chicken broth, cover the pot with a lid, and transfer it to the preheated oven. Cook for 4-5 hours, or until the pork is tender and easily shreds with a fork.
- Once cooked, remove the pork from the pot and let it rest for 15 minutes. Shred the meat using two forks.
- In a mixing bowl, combine the mayonnaise, apple cider vinegar, minced garlic, chopped mint, chopped parsley, and lemon juice. Mix well to create the creamy sauce.
- Return the shredded pork to the pot, and drizzle the creamy sauce over it. Stir to combine, ensuring the pork is well coated.
- Serve warm, garnished with additional herbs if desired.
Notes: For optimal flavor, marinate the pork shoulder in the spices overnight. Adjust the herbs according to your preference.
