Census-Style BBQ Pulled Pork

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A smoky, tender pork dish inspired by U.S. regional flavors, perfect for gatherings and family dinners. This southern-inspired asian ready in about 240 minutes pairs bone-in pork shoulder, apple cider vinegar, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, bone-in pork shoulder
• 2 tbsp apple cider vinegar
• 3 tbsp brown sugar
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp liquid smoke
• 2 tbsp coconut oil
• 2 lbs, for broth pork bones
• 2, sliced carrots
• 2 stalks, sliced celery
• 1, chopped onion
• 2 bay leaves
• 0.5 tsp thyme
• 2 cups cooked white rice

Instructions

1. Step 1: In a small bowl, mix 2 tbsp apple cider vinegar, 3 tbsp brown sugar, 1 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp liquid smoke. Rub the mixture evenly over the pork shoulder and pork bones.
2. Step 2: Heat 2 tbsp coconut oil in a large Dutch oven over medium heat. Add 1 chopped onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 5 minutes until softened. Add 2 bay leaves and 0.5 tsp thyme, then pour in 4 cups water. Bring to a boil, then add the pork shoulder and bones. Reduce heat to low, cover, and simmer for 2.5-3 hours until the pork is tender and falls apart.
3. Step 3: Remove the pork and set aside. Strain the broth, discarding solids. Shred the pork into bite-sized pieces. Return the pork to the broth and simmer for 10 minutes. Serve over 2 cups cooked white rice.