Pulled pork shoulder in black BBQ sauce from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen (page 116) by Edward Lee

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pork cracklin'; Spicy napa kimchi (fall); Quick caraway pickles; Lardo cornbread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 2 hours.

  • JoanN on August 17, 2013

    Made this with 5-pound Costco skinless, boneless pork shoulder and it took about three hours to reach pull-apart tender. Didn't add any jalapenos or cayenne to the BBQ sauce because of one guest's sensitivity, but did have some hot sauce left over from the Honey-Glazed Roast Duck recipe and it was terrific with the pulled pork (although so hot, it had to be watered down a bit). Pork was served on ciabatta rolls with sauce drizzled over and the sandwiches were a big hit. Some guests had store-bought kimchi on the side and it was a great accompaniment for the Asian flavored BBQ sauce. Very good for a change of pace, but not replacing the bo ssam for me.

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