Entree: United States – Indiana – Indiana BBQ Pulled Pork

Serving Size: 6

Approximate Time

Prep 25 min

Cook 5 hrs

Total 5 hrs 10 min

Ingredients

- 1 pork shoulder (Boston butt), bone-in, approx. 4.5 lb (2.0 kg)
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (9 g) smoked paprika
- 1 tbsp (8 g) brown sugar (light or dark)
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 cup (240 ml) apple cider (unfiltered preferred) or apple juice
- 1/2 cup (120 ml) low-sodium chicken broth
- 1 bay leaf

Indiana Sweet-Tangy Barbecue Sauce:
- 1 1/2 cups (360 ml) ketchup
- 1/2 cup (110 g) brown sugar, packed
- 2 tbsp (30 ml) molasses
- 1/4 cup (60 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) Dijon or yellow mustard
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (1.5 g) garlic powder
- 1/4 tsp (0.5 g) cayenne pepper (optional, for slight heat)
- 2 tbsp (28 g) unsalted butter

Creamy Coleslaw:
- 4 cups (360 g) green cabbage, thinly shredded
- 1 cup (110 g) carrots, shredded
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (2 g) celery seed (optional)
- Salt and pepper to taste

To serve:
- 6 sturdy hamburger buns (brioche or potato preferred)
- 2 tbsp (28 g) butter, softened (for toasting buns)
- Extra barbecue sauce for serving, warmed

Instructions

Short Description:
Slow-cooked Indiana-style pulled pork served on toasted buns with a sweet-tangy barbecue sauce and crisp coleslaw for a complete main course.

Regional Notes:
This Indiana variation is slow-cooked until tender and finished with a sweet, tangy barbecue sauce (brown sugar, molasses, and apple cider vinegar notes). It is traditionally served on a bun topped with creamy coleslaw, reflecting Midwestern preferences for sweeter, balanced BBQ rather than very spicy or heavily smoked styles.

1. Prep the pork: Trim any excessive loose fat from the pork shoulder, leaving a thin fat cap for flavor. Pat dry with paper towels.
2. Make the dry rub: In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, and onion powder. Rub the mixture all over the pork shoulder, pressing to adhere.
3. Sear the pork (optional but recommended): Heat neutral oil in a large heavy skillet over medium-high heat. Sear the pork on all sides until browned, about 3–4 minutes per side. Transfer pork to the slow cooker or a roasting pan if using the oven.
4. Add braising liquid and aromatics: Pour apple cider and chicken broth around the pork, add the bay leaf, and cover (slow cooker lid or foil with oven lid).
5. Slow-cook the pork (preferred method): Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the pork is fork-tender and easily pulls apart. Oven method: Preheat oven to 300°F (150°C) and roast, covered, for 4–5 hours until fork-tender.
6. While the pork cooks, make the sauce: In a medium saucepan combine ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire, mustard, smoked paprika, garlic powder, and cayenne (if using). Bring to a simmer over medium heat, stirring. Reduce heat to low and simmer gently for 10–12 minutes until slightly thickened. Stir in butter until melted and glossy. Keep warm.
7. Make the coleslaw: In a large bowl whisk mayonnaise, apple cider vinegar, sugar, celery seed (if using), and salt and pepper to taste. Add shredded cabbage and carrots and toss to coat. Refrigerate until ready to serve.
8. Shred the pork: When pork is done, remove it to a cutting board and discard bay leaf. Using two forks, shred the meat, discarding any large pieces of bone and excessive fat. Reserve 1/2 cup (120 ml) of cooking juices.
9. Finish the meat: Stir reserved cooking juices into the warm barbecue sauce. Pour about 1 1/4 cups (300 ml) of sauce over the shredded pork and toss to coat. Reserve additional sauce for serving.
10. Toast the buns: Butter the insides of buns and toast in a skillet or under a broiler until golden.
11. Assemble plates: Pile pulled pork onto toasted buns, spoon extra sauce over if desired, and top each sandwich with a generous scoop of coleslaw. Serve remaining sauce and extra coleslaw on the side.
12. Leftovers and reheating: Store pork and sauce separately in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, adding a splash of water or reserved juices if needed.