Texas-Style BBQ Pulled Pork

Smoky, savory, and tender enough to fall apart with a fork — perfect for game days, parties, and buffet-style entertaining

About This Recipe

Every well-balanced buffet needs a lighter option, and baked salmon is one of the easiest ways to elevate your spread without adding extra stress in the kitchen. Tender salmon fillets baked with lemon, garlic, and fresh herbs hold beautifully for buffet service and pair well with everything from roasted vegetables to rice dishes. Using individual fillets instead of a whole side keeps serving simple and helps the fish stay intact in a chafing dish. Scaled for a 13×9 inch half-size food pan, it serves 10–12 guests comfortably.

Ingredients 5–6 lbs boneless pork shoulder (Boston butt) 1 tbsp smoked paprika 2 tsp coarse black pepper 1½ tsp kosher salt 1 tsp garlic powder 1 tsp onion powder 1 tsp ground cumin 1 tbsp brown sugar 2 tbsp olive oil ½ cup apple cider vinegar 1 tbsp Worcestershire sauce ½ cup chicken stock or water 1 tsp liquid smoke (optional) 1½–2 cups good-quality BBQ sauce, plus more for serving

Method

1. Season the pork: combine smoked paprika, black pepper, salt, garlic powder, onion powder, cumin, and brown sugar. Rub the seasoning all over the pork shoulder.
2. Sear: heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork on all sides until deeply browned.
   
3. Slow cook: transfer to a slow cooker or roasting pan. Add apple cider vinegar, Worcestershire sauce, chicken stock, and liquid smoke if using. Slow cooker: cook on LOW for 8–10 hours. Oven: cover tightly and cook at 300°F for 5–6 hours. The pork should shred easily with a fork.
   
4. Shred: remove the pork and shred with two forks, discarding any large pieces of excess fat. Return the shredded pork to the cooking juices and toss lightly.
   
5. Sauce: add BBQ sauce gradually until the pork is coated but not swimming in sauce. Taste and adjust as needed.
   
6. Transfer to your 13×9 inch half-size food pan for serving.

Pro Tip
Stir a tablespoon of honey into the BBQ sauce before tossing with the pork. The sugars caramelize slightly under chafing dish heat and create that sticky BBQ-joint finish guests love.

Chafing Dish Setup

• Add 2–3 tbsp of water or apple juice directly to the pork pan to prevent drying out
  
• Stir every 20–30 minutes during service
  
• Use two fuel cans per rack and replace after about 2 hours if needed
  
• Serve extra BBQ sauce on the side so guests can customize their plates

Make-Ahead Tips
Make it the day before — pulled pork is one of those dishes that tastes noticeably better the next day. Store in the fridge in the cooking juices and reheat gently on the stovetop or at 325°F in the oven before transferring to the chafing pan.

Serving Ideas

Serve with:

• Brioche buns or potato rolls
  
• Creamy coleslaw
  
• Pickles and sliced onions
  
• Mac & Cheese
  
• Baked beans
  
• Cornbread
  

Scaling This Recipe

For 20–24 guests, cook two pork shoulders and use two 13×9 inch pans across two chafing racks.

Complete Your Spread

Pair this dish with:

• Beef Chili Con Carne
  
• Caribbean Jerk Chicken
  
• Mac & Cheese